Catering service manager

Job summary

Manage daily catering and restaurant operations, including food preparation methods, menu pricing, staffing, inventory, cash balancing, and compliance with health and safety regulations. Negotiate with clients, address customer concerns, provide customer service, and manage events.

Job details

Work Term: Permanent Work Language: English Hours: 30 to 44 hours per week Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 1 year to less than 2 years Tasks Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Plan and organize daily operations Recruit staff Supervise staff Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Organize and maintain inventory Ensure health and safety regulations are followed Negotiate with clients for catering or use of facilities Address customers' complaints or concerns Provide customer service Manage events Supervision 5-10 people Computer and technology knowledge MS Excel MS Office MS PowerPoint MS Word Spreadsheet Work conditions and physical capabilities Fast-paced environment Work under pressure Repetitive tasks Attention to detail Combination of sitting, standing, walking Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Organized Reliability Team player Ability to multitask Employment terms options Early morning Evening Employment terms options Shift Morning Night On call Day Weekend Overtime required Support for persons with disabilities Offers mentorship, coaching and/or networking opportunities for persons with disabilities Support for newcomers and refugees Offers mentorship programs that pair newcomers and/or refugees with experienced employees Support for youths Offers mentorship, coaching and/or networking opportunities for youth Support for Veterans Offers mentorship, coaching and/or networking opportunities for Veterans Support for Indigenous people Offers mentorship, coaching and/or networking opportunities for Indigenous workers Support for mature workers Offers mentorship, coaching and/or networking opportunities for mature workers Supports for visible minorities Offers mentorship programs that pair members of visible minorities with experienced employees

What you’ll do

Manage daily catering and restaurant operations, including food preparation methods, menu pricing, staffing, inventory, cash balancing, and compliance with health and safety regulations. Negotiate with clients, address customer concerns, provide customer service, and manage events.

Requirements

Requires a college, CEGEP, or other non-university certificate or diploma from a one- to two-year program, and one to less than two years of experience. The role also calls for staff supervision, customer-focused communication, organization, accuracy, dependability, and proficiency with Microsoft Office tools and spreadsheets.

Listed skills

• Customer service · Preferred
• Food preparation · Preferred
• MS-Office · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Daily Operations Management
• Food Preparation
• Menu Pricing
• Staff Recruitment
• Staff Supervision
• Cash Balancing
• Performance Reviews
• Inventory Management
• Health and Safety Compliance
• Client Negotiation
• Customer Service
• Complaint Resolution
• Event Management
• MS Excel
• MS Office
• MS PowerPoint

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Customer Service & Support

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