Manager, Back of House

Manager, Back of House

Reports To: Senior Manager, Hospitality Services

Mission: To create an environment that inspires a passion for student success.

Desired Results of the Position:

• Exceptional culinary operations that serve a wide variety of high-quality food options


• A collaborative work culture initiated by Managers that empowers all staff to deliver excellent work


• Hospitality venues dedicated to coaching and mentoring staff

Nature and Scope:

The Manager, Back of House (MBH), under the Senior Manager, Hospitality Services, will lead the daily back-of-house operations of the Wolves Den. They will also lead the Observatory, and Students’ Association Catering when they are active. They will create a selection of high-quality food options that enhance the experience at Hospitality venues. The MBH will build effective relationships with all Managers and staff. They will schedule back of house staff, maintain appropriate inventory and supplies, and create and prepare menu items. The MBH will ensure Hospitality venues always provide exceptional customer service and act as a leader for all staff. They will develop and refine back-of-house staff training to ensure that all recipes, preparations, and presentations meet or exceed the department's specifications and commitment to quality.

Job Duties:

• Collaborate with other staff to foster a positive work environment that consistently delivers high levels of satisfaction to all customers, staff, fellow employees, and clients.


• Hire, train, and schedule a staff of full, and part-time employees to work in the kitchen area.


• Ensure that every kitchen is always sanitary and provides a safe work environment.


• Responsible for ordering all food and assist processing related invoices. Ensure the kitchen is well-stocked and ready for all levels of service.


• Supervise all aspects of daily back-of-house operations, including food preparation, temperature logs, cleaning schedules, opening and closing checklists, and equipment maintenance schedules, to ensure they are completed to the highest quality standards and promptly.


• Develop diverse menus and operational standards to ensure excellent catering operations.


• Develop and maintain positive relationships with all vendors and suppliers. Ensure a wide selection of products and the best possible pricing.


• Create and implement training programs that enable part-time staff who lack experience to quickly and effectively acquire the skills required to become effective in their roles.


• Accountable for all kitchen inventories; responsible for completing inventory counts and ensuring their accuracy


• Maintain all food and labour costs for the back-of-house staff. Manage waste and drive profitability.


• Provide direction, motivation, leadership, and coaching to all kitchen staff.


• Lead the development of new menu items and effective food specials and feature menus. 


• Identify new potential areas for increased business. 


• Manage, coach, and discipline employees when required. 


• Always encourage staff excellence and the highest commitment to customer service.


• Ensure proper and safe operation of equipment. Follow appropriate equipment set-up, use, and takedown procedures.


• Maintain all required food service certifications (e.g., food safety).


• Must be trained and adhere to all provincial requirements and standards regarding Workplace Health & Safety and Workplace Hazardous Material Information Systems.


• Ensure staff always wear the required clean and proper staff attire when working.


• Balance cash tills and deposits when required.


• All other duties as assigned 

Core Competencies:

• Coaching and Mentoring

• Maintain effective working relationships with managers and other employees


• Strong interpersonal skills


• Problem-Solving


• Decision-Making and Judgement


• Communication


• Time Management


• Enforcing Laws, Rules and Regulations


• Ability to create recipes and preparation instructions


• Ability to perform under pressure


• Quick learning


• Operating Equipment


• Ability to perform all culinary tasks

Desired Skills and Qualifications:

• Diploma in Culinary Management, Hospitality Management, or a relevant field.


• Red Seal Chef, or in the process of acquiring certification 


• Minimum (5) years of experience leading kitchen operations


• Excellent communication skills.


• Strong analytical and dispute-resolution capabilities.


• Ability to perform sustained physical activity for extended periods.


• Willing to work non-traditional shifts.


• Smart Serve Certification

Work Conditions

• Work in a restaurant setting, with exposure to extreme temperatures


• Manual dexterity is required to use a desktop computer, tablet, knives, and other equipment


• Ability to lift 40lbs required


• Stressful and fast-paced environment