Catering Manager

Dexterra•Quinte West, ON

11h•CA$20 - CA$23•Onsite

About The Position

Under the general supervision of the Chef Manager, the Catering Manager is in charge of procuring, organizing, planning, preparing and/or directing the preparation of all catering events. This role also performs the administrative and financial duties for the catering team such as ordering and resolving discrepancies with suppliers and customers, creation and adherence to budgets for all related costs of the catering operation, and supervising and training all staff within their charge.

Requirements

Five years of recent related experience in the food service industry leading high volume catering teams, or an equivalent combination of education, training, and experience
ServeSafe and/or FoodSafe certified with thorough knowledge of all health and safety regulations pertaining to the food preparation/service industry
Superior communication skills in both verbal and written English with the ability to communicate in French as appropriate
Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies
Work accurately and in an efficient manner while managing multiple tasks and priorities
Able to lead projects, forecast business needs, and identify and target growth opportunities
Highly organized with a strong focus and commitment to quality
Able to operate all related equipment in a safe manner
Able to effectively use a computer and all related software, including POS equipment
Reach and lift between 0-10 pounds from floor to shoulder height
Frequent standing and walking required

Responsibilities

In coordination with the Chef Manager, plan and develop menus and recipes for catering events that meet the client’s needs, incorporating both the company’s promotional themes and the Healthwise Choices© Program
Work with clients and customers to meet their needs/requests while staying within budgeted restrictions and adhering to all company practices and policies
Establish and implement food preparation schedules for catering events, creating an efficient, safe, and organized process
Organize and schedule the logistics for catering events, ensuring all preparation work is completed and events are set-up, delivered, and removed on time
Respond to customer and client concerns and requests immediately, resolving any issues that may arise
Implement new catering techniques and event planning ideas to provide a higher level of service
Coordinate with clients to ensure timely billing and collections for catering events
Ensure all staff are adhering to all required safety regulations and procedures while preparing food for catering events including: Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials), Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves), Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioning or in need of repair equipment, Complying with FoodSafe and/or ServeSafe standards including the recording of all time temperature sensitive food items, Following all Health and Safety and sanitation policies and procedures as set by applicable legislation and company policies
Take steps to control the costs of the catering events by taking measures such as: Working with the Chef Manager and staff to maintain food rotation in storage in order to minimize spoilage and waste, Controlling portioning of food items to ensure recipe yield meets quantity and budget expectations, Suggesting dishes that take advantage of seasonal availability, Identifying cost saving measures for logistics of operating the events, Provide cost saving recommendations regarding the budget of catering events
Maintain clear lines of communication and understanding between all parties including the Chef Manager, Food Service Director, District Manager, and catering staff (Company staff and temporary staff)
When necessary, provide support to maintaining physical inventories, placing orders and help receiving and stocking supplies, resolve discrepancies with suppliers, and escalate any and all issues unable to be resolved to the Chef Manager, Food Service Director, or District Manager
Participate in the planning, development, and implementation of Catering projects and special events, attending when necessary
Ensure the sanitation of the work area and equipment, maintaining a clean working environment
Actively seek out and identify additional opportunities for business growth
Handle the administrative duties for catering events including payroll functions, employee management, budgeting, and other duties that may arise during the operation of an event
Assist with the hiring of catering staff to ensure a well-balanced, successful team is in place to run events, which can include working with contracting agencies to meet staffing requirements
Train and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development
Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed
Update and maintain the catering website and it’s offering, promoting the organization and its provided services
Remain an ambassador of goodwill, ethics, and great client relations at all times on behalf of the Company
Assist with other unit operations as necessary
Other duties as assigned