Catering Manager

About This Role

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.

Responsibilities

• Plan and develop menus and recipes for catering events in coordination with the Chef Manager, meeting client needs and incorporating company promotional themes and the Healthwise Choices© Program
• 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
• 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.