Campus Catering Assistant Manager - Ops & Client Relations

Group Compass Ltee; Montreal (administrative region); On-site; CAD 45,000 - 65,000; Full time

Job summary

Group Compass Ltee is seeking an Assistant Manager to support daily operations of campus food services. You will assist the Director and Catering Director, oversee catering orders and invoicing for the University, and build strong client relationships.

You will monitor vending machine operations, support the team during peak periods, and coordinate activities between culinary production and on-site catered events. Compliance with QA, health and safety standards and WHMIS is required.

Qualifications

• Knowledge of food services, including catering operations.
• Excellent customer service and team supervision skills.
• Excellent communication skills, in French (verbal and written).
• Proficiency in Microsoft Office applications.

Responsibilities

• Assist the Director and Catering Director in managing daily operations to ensure the efficient functioning of food services.
• Oversee catering orders and invoicing for the University.
• Build and maintain strong client relationships.
• Monitor and manage vending machine operations across campus.
• Support the team during peak periods to optimize customer service.
• Coordinate activities between culinary production and the delivery of on-site catered events.
• Ensure strict compliance with Compass Group’s Quality Assurance Program, health and safety standards, the Occupational Health and Safety Act, and WHMIS regulations.

Skills

Food services knowledge

Customer service

Team supervision

Communication in French

Tools

Microsoft Office

Job description

Group Compass Ltee is seeking an Assistant Manager to support daily operations of campus food services. You will assist the Director and Catering Director, oversee catering orders and invoicing for the University, and build strong client relationships.

You will monitor vending machine operations, support the team during peak periods, and coordinate activities between culinary production and on-site catered events. Compliance with QA, health and safety standards and WHMIS is required.