Full-time: Manager, Catering

Closing: Monday, January 19, 2026 at 12:00pm

Reports To: Senior Manager, Hospitality

Mission: To create an environment that inspires a passion for student success.

Desired Results of the Position:

• Exceptional catering operations that 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 Manager, Catering (MCE), reporting to the Senior Manager, Hospitality, will lead Students' 
Association catering and events. They will also lead bar service at the Algonquin Commons Theatre, and 
support front-of-house operations in the Wolves Den as required. They will help to create a selection of 
high-quality food options that enhance the experience at Students' Association venues. The MCE will 
build effective relationships with all Managers and staff. They will embody and teach all operational 
standards. They will help maintain appropriate inventory and supply levels, coordinate event details and 
staffing, and lead the execution of catering and event services. Their work will help ensure that 
Hospitality venues always provide exceptional customer service. The MCE 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.

Job Duties:

• Work with other staff at all SA venues to create a positive work environment that delivers high levels of satisfaction for customers, staff, fellow employees, and clients.
• Develop, communicate, and maintain clear standard operating procedures for SA Catering and Event service.
• Communicate with new and existing clients. Act as the clients' 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 Service 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 quickly learn the skills required to become excellent staff members in Hospitality restaurants and SA Catering.
• Supply feedback on guest comments in a timely fashion.
• Identify new potential areas for increased business.
• Assist in hiring, training, 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., ensuring they are completed to the highest quality standards and on time.
• Balance cash tills and complete daily deposits.
• Accountable for the accuracy of inventories; responsible for completing inventory counts.
• Accountable for food and beverage cost of sales, and labour costs for front of house staff.
• Manage waste and drive profitability.
• Provide direction, motivation, leadership, and coaching to staff.
• Assist in developing new menu items on an ongoing basis.
• Support promotions and market research of Hospitality venues in partnership with the Communications and Marketing department.
• Help to discipline employees when required. Ensure that staff follow policies and standards are met.
• 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, accidents, or close calls to the manager on duty immediately.
• Ensure all staff wear clean, proper uniform attire at all times while 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 preparation instructions as required
• Time Management
• Strong interpersonal skills
• Problem Solving
• Decision Making and Judgement
• Coaching and Mentoring
• Communication
• Enforcing Laws, Rules, and Regulations
• Ability to perform under pressure
• Quick learning
• Maintain an effective working relationship with managers and other employees. 
  

Desired Skills and Qualifications:

• The ideal candidate would have a diploma in Culinary Management, Hospitality Management, or 
  a relevant field.
• Minimum (2) years' supervision experience of catering and event operations.
• Excellent communication skills.
• The ability to develop and maintain strong professional relationships with internal and external stakeholders and work effectively with all levels of employees.
• Strong analytical and dispute resolution capabilities.
• Ability to perform sustained physical activity for extended periods.
• Willing to work non-traditional shifts.
• Advanced Food Safety Training
• Smart Serve Certification
• OWHSA certification
• WHMIS certification
• CPR & First Aid certification
• Work Conditions:
  
  • Work in a restaurant setting, with exposure to extreme temperatures
  
  • Manual dexterity is required to use a desktop computer, tablet, knives, and other equipment
  
  • Ability to lift 40lbs required
  
  • High-stress, fast-paced environment
  

Certifications 

• Smart Serve certification
• Advance Food Safety Certification
• OHSA
• WHMIS
• CPR
• First Aid certificate 
  

Compensation:

• Term Contract: January 26, 2026 – June 30, 2024
• Salary: $ per hour, 37.5-hour work week
• Work week will be flexible, with some weeks having more hours and some having fewer hour