catering service manager

Cleese Catering; Toronto; On-site; CAD 52,000 - 68,000; Full time

Job summary

Cleese Catering is seeking a seasoned operations leader to manage catering services on-site in Toronto. You will oversee budgets, staffing, and daily activities, ensuring top service and profitability across events and regular operations.

The role requires 5+ years in catering management, strong cost control, and the ability to coordinate with clients and marketing teams while maintaining compliance with health and safety regulations.

Qualifications

• Minimum 5 years of catering management experience.
• On-site work in a restaurant or catering environment.
• Proven ability to manage budgets and control costs.

Responsibilities

• Analyze budget to boost and maintain profits.
• Develop budget to determine costs for food, ingredients, alcohol, kitchen and cleaning.
• Evaluate daily operations.
• Monitor revenues to determine labour cost.
• Monitor staff performance.
• Plan and organize daily operations.
• Recruit staff.
• Set staff work schedules.
• Supervise staff.
• Train staff.
• Determine type of services to be offered and implement operational procedures.
• Conduct performance reviews.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate with clients for catering or use of facilities.
• Participate in marketing plans and implementation.
• Provide customer service.
• Manage events.

Skills

Budget management

Staff management

Operations planning

Customer service

Event management

Education

Secondary (high) school graduation certificate

or equivalent experience

Job description

• Secondary (high) school graduation certificate

Languages

English

Education

• Secondary (high) school graduation certificate
• 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

• Analyze budget to boost and maintain the restaurant’s profits
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Provide customer service
• Manage events

Experience and specialization

Cuisine specialties

• South Indian