Catering service manager

Apex Kosher Catering; Toronto; On-site; CAD 60,000 - 90,000; Full time

Job summary

Apex Kosher Catering in Toronto is seeking an experienced catering operations manager to oversee daily activities, plan events, and lead staff. You will develop budgets, monitor labor costs, and ensure health and safety standards are met.

The role requires a minimum of secondary schooling and at least five years of catering experience or equivalent. You will recruit, train, and supervise staff, coordinate client events, and maintain excellent customer service under tight deadlines.

Qualifications

• Education: Secondary (high) school graduation certificate.
• Experience: 5 years or more, or equivalent experience.

Responsibilities

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Monitor revenues to determine labour cost.
• Monitor staff performance.
• Set staff work schedules.
• Conduct performance reviews.
• Cost products and services.
• Organize and maintain inventory.
• 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.
• Lead/instruct staff.
• Address customers' complaints or concerns.
• Provide customer service.
• Manage events.
• Provide staff training.
• Consult with clients regarding weddings, banquets and specialty functions.
• Recruit, organize, train and manage staff.
• Plan, organize, direct, control and evaluate daily operations.

Skills

Excellent oral communication

Excellent written communication

Organized

Team player

Attention to detail

Ability to multitask

Education

Secondary (high) school graduation certificate

Job description

Education and Experience

• Education: Secondary (high) school graduation certificate
• Experience: 5 years or more
• or equivalent experience

Work setting

• Catering firm

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Monitor revenues to determine labour cost
• Monitor staff performance
• Set staff work schedules
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followedNegotiate 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
• Provide staff training
• Consult with clients regarding weddings, banquets and specialty functions
• Recruit, organize, train and manage staff
• Plan, organize, direct, control and evaluate daily operations

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail

Personal suitability

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Organized
• Reliability
• Team player
• Ability to multitask

Employment terms

• Evening
• Shift
• Morning
• On call
• Day
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week