Manage catering operations onsite with budgeting and staff supervision in a permanent, full time position requiring physical attendance. Lead daily service.
This Catering Operations Manager develops food and supply budgets, evaluates operations, and organizes daily activities. The position supervises more than 20 people across various responsibility areas. It includes training, performance reviews, supplier and client negotiations, inventory, customer service, and regulatory compliance.
Key Responsibilities:

Develop budgets for food, alcohol, supplies, and kitchen costs
Plan and organize daily catering operations
Monitor staff performance and conduct performance reviews
Negotiate arrangements with suppliers and catering clients
Ensure health, safety, and liquor regulations are followed
Requirements:

ProServe program certification
Food Safety Certificate
Experience with hotel and catering industry operations
Valid driver's licence
Knowledge of MS Office and point of sale systems
Apply catering management expertise in budgeting, supervision, compliance, inventory, and client service at the physical location.

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