Catering Manager - February 2027

Capilano Golf and Country Club; West Vancouver; On-site; CAD 65,000 - 95,000; Full time

Job summary

College of American Pathologists seeks a Catering Manager to lead our catering business through a busy golf season and beyond, reporting to the Food & Beverage Director. You will drive the Food & Beverage team with exceptional service, creative decor leadership, and attention to detail for member events and guests.

The role focuses on bespoke menu development, budget adherence, and a strong commitment to delivering extraordinary catering experiences with a collaborative, problem-solving approach.

Qualifications

• Minimum five years restaurant/club/hotel catering experience.
• Comprehensive knowledge of fine food, wine and service.
• IWEG or WSET wine courses are assets.
• Proficiency with MS Office (Outlook, Word, Excel) and Jonas POS software.
• Private club experience an asset.
• Post-secondary degree, diploma or certificate in related field an asset.
• Multi-unit /event management experience an asset.

Responsibilities

• Collaborate with members to understand event requirements, preferences and budget.
• Create customized catering proposals and quotes.
• Coordinate and collaborate with all aspects of catering events, including planning, handover, execution and follow-up.
• Monitor event logistics, ensuring all equipment, décor and resources are in place.
• Bring creative ideas and concepts forth for all events with special attention to club functions.
• Develop and implement staff orientation and training; ensure understanding of standards.
• Bespoke menu creation and maintenance with Executive Chef and Food & Beverage Director as cornerstone.
• Understand the financial side of the business, including operating budgets.
• Maintain outstanding member experience; address feedback promptly with the F&B Director.
• Communicate department goals and ensure team alignment and service standards.
• Maintain excellent employee experience and provide constructive feedback.
• Run weekly catering meetings with the team and perform on-floor support as needed.

Skills

Catering management

Leadership

Budgeting

Problem solving

Communication

Event planning

Time management

Education

Post-secondary degree/diploma/certificate

Tools

MS Office (Outlook, Word, Excel)

Jonas POS

Job description

We are seeking a Catering Manager to lead our catering business through our busy golf season and beyond. This position will report to the Food and Beverage Director to maintain all member service operations.

The successful candidate will be the key leader of the Food & Beverage team, providing inspirational vision, exceptional service, and creative decor leadership with unparalleled attention to detail. They will be passionate about delivering extraordinary Catering experiences to our members and their guests. The successful candidate will have a proven track record in approaching events with a creative and collaborative drive, employing dynamic problem-solving with a good sense of catering business acumen.

Duties & Responsibilities:

• Collaborate with members to understand their event requirements, preferences and budget.
• Create customized catering proposals and quotes.
• Coordinate and collaborate with all aspects of catering events, including planning, handover, execution and follow-up.
• Monitor event logistics, ensuring all equipment, décor and resources are in place.
• Bring creative ideas and concepts forth for all events with special attention to club functions.
• Playing an integral role in the development and implementation of employee orientation and training. Ensuring buy-in and a solid understanding of the why behind the standards.
• Bespoke menu creation and maintenance with the Executive Chef and Food and Beverage Director will be a cornerstone of the culinary experience and variety of offerings.
• Solid understanding of the financial side of the business, including the creation of and adherence to operating budgets.
• Our member experience is paramount; should a challenge or feedback arise, it is to be immediately communicated to the Food and Beverage Director, addressed and followed up on to ensure satisfaction.
• Communication is the cornerstone of any successful team, ensuring department goals are communicated, understood, and met by team members.
• Maintaining excellent employee experience, providing supporting feedback.
• Excellent time management is crucial, with a keen sense of planning to achieve outstanding member experiences and maintain a strong foundation in service standards.
• Running weekly catering meetings with the team
• On-floor execution as needed.

Requirements:

• Minimum five years restaurant/club/hotel catering experience.
• Comprehensive knowledge of fine food, wine and service.
• International Wine Education Guild (IWEG) or the Wine & Spirit Education Trust (WSET) level wine courses an asset.
• Proficiency with MS Office (Outlook, Word, Excel) and Point-of-Sale software (Jonas).
• Previous private club experience an asset.
• Post-secondary degree, diploma or certificate in related field an asset.
• Multi-unit /event management experience an asset.