catering service manager
- Duncan, BC, Canada
$500,001 - $1,500,000 · Full-time
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Job details
- Pay
- $500,001 - $1,500,000
- Job type
- Full-time
- Posting language
- English
- Posted
Original job description
Overview
Languages
English
Education
1 year to less than 2 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
Tasks
Work conditions and physical capabilities
Languages
English
Education
- Secondary (high) school graduation certificate
- or equivalent experience
1 year to less than 2 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
- Relocation costs covered by employer
- $500,001 - $1,500,000
Tasks
- Modify food preparation methods and menu prices according to the restaurant budget
- Plan and organize daily operations
- Determine type of services to be offered and implement operational procedures
- Balance cash and complete balance sheets, cash reports and related forms
- Enforce provincial/territorial liquor legislation and regulations
- Ensure health and safety regulations are followed
- Negotiate arrangements with suppliers for food and other supplies
- Negotiate with clients for catering or use of facilities
- Participate in marketing plans and implementation
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service
- Manage events
- Plan, organize, direct, control and evaluate daily operations
- More than 20 people
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Repetitive tasks
- Handling heavy loads
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Large workload
- Accurate
- Client focus
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Excellent written communication
- Flexibility
- Organized
- Reliability
- Team player
More about this job
Responsibilities
Manage and evaluate daily catering and restaurant operations, including service procedures, menus, budgets, cash reporting, and regulatory compliance. Lead staff, negotiate with suppliers and clients, address customer concerns, and plan and manage events and marketing activities.
Requirements
Requires a secondary school graduation certificate or equivalent experience and 1 to less than 2 years of experience. The role involves supervising more than 20 people and working in a fast-paced, physically demanding environment with tight deadlines.
Skills
- Daily Operations Management
- Budget Management
- Menu Planning
- Cash Handling
- Financial Reporting
- Liquor Regulations Compliance
- Health And Safety Compliance
- Supplier Negotiation
- Client Negotiation
- Marketing
- Team Leadership
- Customer Service
- Complaint Resolution
- Event Management
- Communication
- Organization
Benefits
- Relocation Costs Covered
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
- Customer Service & Support
- Marketing
Keywords
- Catering
- Restaurant Operations
- Food Preparation
- Menu Pricing
- Budget Management
- Daily Operations
- Cash Balancing
- Balance Sheets
- Cash Reports
- Liquor Legislation
- Health And Safety Regulations
- Supplier Negotiation
- Client Negotiation
- Catering Services
- Facility Use
- Marketing Plans
- Staff Supervision
- Customer Complaints
- Customer Service
- Event Management
- Operational Procedures