Catering service manager
- Brantford, ON, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Experience
- Experience: 1 year to less than 2 years
- Working hours
- 30 to 44 hours per week
- Posting language
- English
- Posted
Original job description
- 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
- 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
- 5-10 people
- MS Excel
- MS Office
- MS PowerPoint
- MS Word
- Spreadsheet
- Fast-paced environment
- Work under pressure
- Repetitive tasks
- Attention to detail
- Combination of sitting, standing, walking
- Accurate
- Client focus
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Organized
- Reliability
- Team player
- Ability to multitask
- Early morning
- Evening
- Shift
- Morning
- Night
- On call
- Day
- Weekend
- Overtime required
- Offers mentorship, coaching and/or networking opportunities for persons with disabilities
- Offers mentorship programs that pair newcomers and/or refugees with experienced employees
- Offers mentorship, coaching and/or networking opportunities for youth
- Offers mentorship, coaching and/or networking opportunities for Veterans
- Offers mentorship, coaching and/or networking opportunities for Indigenous workers
- Offers mentorship, coaching and/or networking opportunities for mature workers
- Offers mentorship programs that pair members of visible minorities with experienced employees
More about this job
Responsibilities
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.
Skills
- 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
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
- Customer Service & Support
Keywords
- Catering
- Restaurant Operations
- Food Preparation
- Menu Pricing
- Staff Recruitment
- Staff Supervision
- Cash Balancing
- Balance Sheets
- Cash Reports
- Performance Reviews
- Inventory Management
- Health and Safety Regulations
- Client Negotiation
- Customer Service
- Complaint Resolution
- Event Management
- MS Excel
- MS Office
- MS PowerPoint
- MS Word
- Spreadsheets