Offsite Catering
1 month ago
Under the direction of the Director, the General Manager is accountable for the day-to-day operations of the Catering department including staffing, cost controls, staff training, budgeting, and active floor management during events.
- Enthusiastically communicates the vision to all team members and leads by example. Reinforces the O&B values daily and inspires the team with his/her exciting vision for the future.
- Regularly monitors and achieves the O&B points of technical service and points of detail.
- Builds and maintains relationships with guests, team members, and management alike.
- Follows bar, beverage, and wine control procedures accurately.
- Shows leadership in creating a culture that revolves around the experience and enjoyment of food, beverage, and service.
- Demonstrates high personal integrity, business ethics, and takes every opportunity to promote O&B Catering.
- Conducts recruitment and selection and training and development initiatives as well as performance management and employee coaching.
- Uses conflict/resolution and problem-solving skills and inspires others to do the same.
- Schedules event staff to properly service events/functions.
- Ensures accuracy and timeliness of payroll records.
- Strives for maximum efficiency and continual improvement of staff productivity.
- Participates on Health & Safety Committee, ensuring that the Occupational Health & Safety Act and WSIB procedures are being followed.
- Builds relationships with vendors and suppliers.
- Demonstrates savvy business acumen and is able to report to the Director with accurate invoicing, payroll, employee records, and inventory management.
- Additional duties as assigned or required.
ONSITE EXPECTATIONS
- Client greeting and pre-event walkthrough reviewing timeline and key moments of the event.
- Conduct briefings with event service staff prior to each function.
- Lead onsite FOH team for setup, execution, and teardown of the event for a variety of types of events ranging in size.
- Work directly with the culinary team to communicate last-minute details and conduct pre-event meeting to confirm timing and plan for the event.
- Lead Expo all food from kitchen during the event.
- Ensure setup is per floor plan and client changes.
- Liaise and grow relationships with clients, vendors, and venue partners.
QUALIFICATIONS
- Post-secondary diploma/degree in Business or Hospitality.
- Minimum 3-5 years’ experience managing a variety of events and offsite catering (inclusive of small, large, and high-profile functions).
- WSET Intermediate Wine Certificate or comparable an asset.
- Must possess superior verbal and written communication skills.
- Must possess strong organizational skills with the ability to manage a large and variable workload, ensuring timely and accurate completion of assigned work.
- Proficiency in all Microsoft Office applications.
- Experience with Tripleseat considered an asset.
- Strong business acumen.
- Team player.
** We thank all applicants for their interest in Oliver & Bonacini Restaurants; however, only suitable candidates will be contacted to continue the application process. **
Oliver & Bonacini's Diversity Commitment
At Oliver & Bonacini Hospitality, we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.
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