Catering Operations Lead & Client Relations

Compass Group Canada (Beaver) Ltd.; Montreal; On-site; CAD 55,000 - 75,000; Full time

Job summary

Compass Group Canada (Beaver) Ltd. is seeking an Assistant Manager to support daily operations, oversee catering orders and invoicing for the University, and build strong client relationships. You will monitor vending operations on campus and assist during peak periods to ensure outstanding customer service.

The role requires coordination between culinary production and on-site events, along with strict adherence to quality, health and safety standards and WHMIS regulations.

Qualifications

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

Responsibilities

• Assist the Director and Catering Director in daily operations to ensure efficient 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 compliance with Compass Group’s Quality Assurance Program, health and safety standards, the Occupational Health and Safety Act, and WHMIS regulations.

Skills

Food service knowledge

Strong computer skills

Customer service & team supervision

French communication (verbal & written

Microsoft Office

Tools

Microsoft Office

Job description

Compass Group Canada (Beaver) Ltd. is seeking an Assistant Manager to support daily operations, oversee catering orders and invoicing for the University, and build strong client relationships. You will monitor vending operations on campus and assist during peak periods to ensure outstanding customer service.

The role requires coordination between culinary production and on-site events, along with strict adherence to quality, health and safety standards and WHMIS regulations.