
Assistant Manager, Catering
4 days ago
**Reports To**:Manager, Culinary Operations
**Mission**: _To create an environment that inspires a passion for student success._
**Desired Results of the Position**:
- Exceptional catering operations which serve a wide variety of high-quality food options to the community
- A collaborative work culture initiated by Managers that empowers all staff to deliver excellent work
- Venues dedicated to coaching and mentoring staff
**Nature and Scope**:
The Assistant Manager, Catering (AMC), reporting to the Manager, Culinary Operations, will lead the Students’ Association Catering and provide management support to events. They will also support front
- of-house operations in the Observatory and Wolves Den as required. They will help to create a selection of high-quality food options that enhance the experience at Hospitality venues. The AMC will build effective relationships with all Managers and staff. They will embody and teach all operation standards. They will help maintain appropriate inventory and supply levels, teach part-time staff, and lead the execution of all catering services. Their work will help ensure that Hospitality venues always provide exceptional customer service. The AMC will work harmoniously with all Hospitality Managers and act as a communication hub among all staff teams. They will also help train new Hospitality staff focusing on catering service. They will ensure that all recipes, preparations, and presentations meet or exceed the department’s specifications and commitment to quality. The position requires that the incumbent establish harmonious and productive relationships with the Students’ Association Board and staff, college officials, student groups and the outside community.
**Job Duties**:
- Work together with other staff at all SA venues to create a positive work environment that produces a high level of satisfaction among all customers, staff, fellow employees, and clients.
- Develop and maintain effective SA Catering operations.
- Communicate with new and existing clients. Act as the client’s point of contact for catering requests.
- Prepare and confirm quotes based on client and event requirements. Ensure order accuracy
- Communicate event and catering requirements to all stakeholders and ensure all calendars and reservation systems are updated daily.
- Lead the set-up and tear-down of Catering Services in all SA Venues. Ensure client and venue expectations are met.
- Prepare, complete, and record financial documents.
- Help create training programs that enable part-time staff to learn the skills required to become excellent staff members of Hospitality restaurants and SA Catering quickly.
- Supply feedback on guest comments in a timely fashion.
- Identify new potential areas for increased business.
- Assist to hire, train, and scheduling staff and part-time employees.
- Ensure that all venues are sanitary and are a safe work environment at all times.
- Supervise all aspects of daily front-of-house operations, including service, temperature logs, cleaning schedules, opening and closing checklists, equipment maintenance schedules, etc. are completed to the highest quality standards and timely.
- Balance cash tills and complete daily deposits.
- Accountable for the accuracy of inventories; responsible for completing inventory counts.
- Accountable for food and beverage costs of sales and labour costs for front-of-house staff. Manage waste, and drive profitability.
- Provide direction, motivation, leadership, and coaching to staff.
- Assist development of new menu items on an ongoing basis.
- Support promotions and market research of Hospitality venues in partnership with the Communications and Marketing department.
- Help discipline employees when required. Ensure that staff follow policies and standards are met.
- Execute reward and incentive programs for front-of-house staff. Encourage staff excellence and the highest commitment to customer service at all times.
- Responsible for Extensive menu and allergen knowledge.
- Ensure staff use equipment appropriately and safely. Follow proper equipment set-up and takedown procedures.
- Maintain all required food service sanitation certifications (food-safe, etc.)
- Must be trained and adhere to all provincial requirements and standards regarding Workplace Health & Safety and Workplace Hazardous Material Information Systems.
- Familiar with all the first aid stations, supplies, and equipment. Report any injuries or accidents as well as close calls to the manager on duty immediately.
- Ensure all staff wear clean and proper uniform attire at all times when working.
- Maintain positive relationships with all vendors and suppliers.
- All other duties as assigned.
**Core Competencies**:
- Ability to communicate clearly with customers, and provide for their needs
- Ability to perform essential culinary tasks
- Understanding of all equipment uses, safety functions and cleaning procedures
- Ability to create and follow prepara
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