Job Summary

• Determine, establish, and implement service standards
• Supervise and coordinate activities of the catering staff
• Ensure staff training programs are implemented and measured regularly
• Establish and implement policies and procedures that ensure all company standards are met
• Maintain and monitor product levels to avoid product or supply shortages
• Take part in building weekly schedule and notifying staff for the following week’s events
• Estimate, order and inspect supplies and inventory including bar supplies and beverages and ensure accuracy of all deliveries
• Ensure that all equipment is setup properly and operating efficiently and accurately
• Assist associates with serving guests as business levels demand
• Arrange for and ensure proper sequence of service for events
• Review scheduling and labour requirements to meet guest needs and maximize efficiency
• Conduct a daily pre-shift meeting to build rapport and ensure colleagues are well informed
• Think you have what it takes to be our Catering Manager? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role:

• Able to perform each duty that would be assigned to all employees working in the area of primary focus, including servers, bartenders, bus persons, and associated supervisory personnel
• Minimum three years of cash, food and beverage service management required, preferably in a high volume foodservice operation
• Excellent customer relations, communication and problem solving skills in French and English
• High school diploma required; post-secondary education in Hospitality Management is an asset
• Computer proficiency with Microsoft Word and Excel