Assistant Operations Manager (Institutional Catering)

Curate Kitchen; Alberta; On-site; CAD 60,000 - 75,000; Full time

Job summary

A leading institutional catering service in Alberta is seeking an Assistant Operations Manager to oversee daily operations. The ideal candidate will ensure smooth performance, uphold high standards, manage a team, and enhance customer service. Candidates should have at least 2 years of operations experience in catering or F&B, strong leadership skills, and preferably hold a degree in Hospitality or Business. Food Safety Certification is a plus.

Qualifications

• Minimum 2 years of supervisory or operations experience in catering or F&B.
• Strong leadership and communication skills.
• Able to work in a fast-paced environment.

Responsibilities

• Oversee daily operations of the institutional catering site.
• Ensure compliance with industry regulations and policies.
• Prepare and present reports on operational efficiency.

Skills

Leadership

Problem-solving

Communication

Multi-tasking

Education

Diploma or Degree in Hospitality, Business, or related field

Job description

Assistant Operations Manager (Institutional Catering)

We are seeking a proactive and hands‑on Assistant Operations Manager to oversee the daily operations of our institutional catering site. The ideal candidate will ensure smooth operational performance, maintain high service and quality standards, and lead the team to achieve operational excellence.

Responsibilities

Ensure the seamless and timely execution of all site operations and daily business activities.

Apply problem‑solving and managerial expertise to oversee day‑to‑day operational performance.

Continuously enhance operational systems and stay updated with industry trends and best practices.

Manage employees, core operations, budgets, project delivery, and support corporate strategy implementation.

Foster team growth and professional development, contributing to the organization’s sustainable success.

Lead and motivate staff to maintain high performance and a positive, productive work environment.

Ensure compliance with all industry regulations, internal policies, and relevant quality and safety standards.

Collaborate with key stakeholders, including government bodies, industry associations, management teams, and senior executives (COO, CEO, etc.).

Uphold workplace health and safety guidelines and enforce strict compliance.

Monitor individual and team performance, providing coaching, training, and constructive feedback for continuous improvement.

Implement quality assurance measures for products and services, and monitor production KPIs.

Enhance customer service standards to improve satisfaction and client retention.

Optimize workflows and operational processes for efficiency and cost‑effectiveness.

Prepare and present reports on operational efficiency, quality, and performance metrics.

Maintain overall service operations to ensure long‑term sustainability and business growth.

Requirements:

Diploma or Degree in Hospitality, Business, or related field. (Preferred)

Minimum 2 years of supervisory or operations experience in catering or F&B.

Strong leadership, problem‑solving, and communication skills.

Able to work in a fast‑paced environment and manage multiple priorities.

Food Safety Certification would be an advantage.