This role is for a Catering Manager, working under the Chef Manager, who will oversee the planning and execution of all catering events. The position involves managing the administrative and financial aspects of catering, including ordering, budgeting, and staff supervision and training.
Work with clients and customers to meet their needs and requests within budget restrictions and company policies
Establish and implement food preparation schedules for catering events, ensuring an efficient, safe, and organized process
Organize and schedule 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 adhere to required safety regulations and procedures when preparing food for catering events, including:
Using proper techniques with tools, supplies, and equipment (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 recording 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 catering events by measures such as:
Working with the Chef Manager and staff to maintain food rotation in storage 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 in maintaining physical inventories, placing orders, helping receive and stock supplies, resolving discrepancies with suppliers, and escalating any unresolved issues to the Chef Manager, Food Service Director, or District Manager
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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
Listen to customers (internal and external) and respond professionally to all questions and concerns, directing concerns to further levels of management as needed
Update and maintain the catering website and its 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
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 efficiently 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
Benefits
Comprehensive benefits package
Paid training and development opportunities
Positive team-oriented work environment
Opportunities for growth within the organization
About the Company
Dexterra Group is a fast-growing, publicly listed company with a far-reaching presence across North America. For over 75 years, the companies that now form Dexterra Group have served North American clients in creating and managing built environments that play a vital role in the economy and local communities.
