Offsite Catering - General Manager
Offsite Catering - General Manager
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Job Description
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 inspire others to do the same
- Schedules event staff to properly service events/functions
- Ensure accuracy and timeliness of payroll records
- Strive for maximum efficiency and continual improvement of staff productivity
- Participate on Health & Safety Committee ensuring that the Occupational Health & Safety Act and WSIB procedures are being followed
- Build relationships with vendors and suppliers
- Savvy business acumen and are 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 preevent walk though reviewing timeline and key moments of event
- Conduct briefings with event service staff prior to each function
- Lead onsite FOH team for setup execution and tear down 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 preevent meeting confirm timing and plan for the event
- Lead Expo all food from kitchen during event
- Ensure set up is per floor plan and client changes
- Liaise and grow relationships with clients vendors and venue partners
Qualifications :
QUALIFICATIONS
- Post secondary diploma/degree is Business or Hospitality
- Minimum 35 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 communications skills
- Must possess strong organizational skills with the ability to manage a large and variable work load ensuring timely and accurate completion of assigned work
- Profiency in all Microsft Office applications
- Experience with Tripleseat considered an asset
- Strong business acumen
- Team Player
Additional Information :
** We thank all applicants for their interest in Oliver & Bonacini Restaurants; however only suitable candidates will be contacted to continue the application process. **
Oliver & Bonacinis 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.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
