Sales Manager at The Wilds Resort

• Responsible for scheduling food service staff including approval of leaves and booking of relief on a daily basis• Managed staff and shifts consisting of up to 20 people • Monitor and provide regular feedback on performance and completes Employee Performance Plans (EPP’s)• Ensure that all staff has the competencies required of their position and are aware of roles in the event of any emergency• Update schedules, job descriptions, and job routines to ensure efficiency• Discipline employees as matters arise in consultation with the Regional Manager• Monitor sick leave on all staff in accordance with Attendance Management program• Arrange scheduling of employees to ensure adequate coverage while minimizing extra labor costs• Ensure staff follows guidelines for portion control and implement policies to avoid unnecessary wastage• Oversee preparation of charge/billing information for Finance Department at Month end• Monitor the menus for all patients for all meals on a daily basis and adjusting the menu in response to food, supplies, equipment or staff shortages • Maintain and coordinate the Dietary Food Management software system specific to patient services, point of sale, diet office and production• Oversee that the proper maintenance and cleaning is being conducted on equipment• Ensure policies and procedures are reflective of practice and implemented • Ensure therapeutic nutrition and texture modified menus are accurate by regularly reviewing the guidelines, liaising with clinical dietitians, and adjusting for new products or menu items, in consultation with the Regional Manager• Ensure quality control as well as accurate selections coincide with specific diets established by physicians and dieticians• Provide feedback to Regional Manager in the use and purchase of food, supplies, and equipment• Meet with the Regional Manager to improve department functioning and communication• Communicate updates, processes, procedures, and issues to staff.