Catering service manager

Bahubali Indian Cuisine; Siksiká #146, Alberta; On-site; CAD 60,000 - 90,000; Full time

Job summary

Bahubali Indian Cuisine seeks an experienced Operations Manager to lead daily restaurant activities on-site in Alberta. You will supervise staff, optimize service quality, and ensure compliance with health and safety regulations while developing marketing and customer service strategies.

The role requires a Bachelor's degree (or equivalent) and at least 5 years of managerial experience in hospitality. Strong leadership, budgeting, and supplier negotiations are essential for success.

Qualifications

• Minimum 5 years of managerial experience in hospitality/food service.
• Bachelor's degree or equivalent experience.
• Strong leadership and staff management skills.
• Knowledge of health and safety regulations.
• Excellent customer service and negotiation skills.

Responsibilities

• Evaluate daily operations and optimize service quality.
• Monitor staff performance and provide coaching.
• Recruit, train and schedule staff.
• Set staff work schedules and supervise team.
• Determine services offered and implement operations procedures.
• Conduct performance reviews and manage budgets.
• Negotiate with suppliers for food and supplies.
• Coordinate catering or facility use with clients.
• Address customer complaints and ensure satisfaction.
• Plan, organize and oversee daily operations and events.

Skills

Staff management

Operations leadership

Customer service

Negotiation

Marketing strategies

Education

Bachelor's degree or equivalent experience

Job description

OVERVIEW

LANGUAGES

English

EDUCATION

• Bachelor's degree
• or equivalent experience

EXPERIENCE

• 5 years or more

ON SITE

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

RESPONSIBILITIES

TASKS

• Evaluate daily operations
• Monitor staff performance
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events
• Order supplies and maintain inventory
• Develop and implement marketing strategies
• Plan, organize, direct, control and evaluate daily operations