Catering Service Manager

3 years to less than 5 years., Main Duties and Responsibilities, Supervise and coordinate staff and daily catering operations., Determine the types of catering services to be offered and implement operational procedures., Calculate food and service costs and assist with pricing., Organize and maintain inventory of food, equipment, and supplies., Ensure applicable health, safety, and food safety regulations are followed., Negotiate with suppliers for food products and other supplies., Negotiate with clients regarding catering arrangements, contracts, and facility use., Participate in marketing plans and implement strategies to attract customers., Address customer complaints and provide excellent customer service., Plan, coordinate, and manage in-house and off-site catering events., Plan, organize, direct, control, and evaluate daily catering operations., Conduct cold calls and contact corporations and businesses to develop catering opportunities., Develop corporate client relationships and promote catering services., Support the development of catering menus and services featuring the restaurant's culinary specialties., Identify new catering business opportunities and contribute to business growth., Qualifications, College/CEGEP education or equivalent experience., 3 years to less than 5 years of relevant experience., Experience in catering, hospitality, restaurant operations, or food service management., Knowledge of food costing, inventory management, and supplier negotiations., Strong communication, leadership, sales, and organizational skills., Ability to supervise staff and manage multiple catering events., Experience in corporate sales, cold calling, or business development is an asset., Knowledge and experience with the restaurant's culinary specialties, including:, Spanish cuisine, Italian cuisine, French cuisine, Halal food preparation and requirements, Mediterranean cuisine, Filipino cuisine, Gluten-free food preparation and dietary requirements

College / CEGEP diploma