Catering service manager

Overview Languages

English

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

1 year to less than 2 years

Work must be completed at the physical location. There is no option to work remotely.

• 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 Power Point
• 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