ABOUT US:

Edge Catering is a leading catering company known for crafting exceptional culinary experiences for weddings, corporate events, private parties, and more. We take pride in delivering premium service and unforgettable events, and we’re looking for a highly motivated and detail-oriented Sales & Event Specialist with a passion for elevated cuisine.

SUMMARY:

As the Event Operations Manager, you will be responsible for the logistical planning of each event and the flawless execution of front-of-house operations. This role is primarily focused on event preparation, with occasional on-site presence required to oversee setup, service, and breakdown.
The ideal candidate is a detail-oriented, strategic thinker with strong leadership skills and the ability to multitask and manage multiple events simultaneously. Success in this role requires seamless coordination with the sales team, kitchen, Corporate Operations Manager, front-of-house staff, vendors, and clients on top of extensive experience and passion in the catering and/or events industry.

QUALIFICATIONS AND REQUIREMENTS

• Minimum 3–5 years of experience in catering, event operations, or hospitality management, with hands-on involvement in both planning and execution.
• Proven track record of successfully managing event logistics, staffing, and vendor coordination across multiple, concurrent events.
• Strong leadership and team management skills with the ability to inspire and guide front-of-house staff and supervisors.
• Excellent organizational and multitasking abilities; able to manage time and priorities effectively in a fast-paced environment.
• Strong attention to detail and commitment to service excellence.
• Strategic thinker with a practical approach to budget management and cost control.
• Exceptional communication and interpersonal skills, comfortable liaising with clients, kitchen teams, vendors, and internal departments.
• Proficiency with tools such as Microsoft Office (Docs, Sheets), event scheduling platforms (e.g., TPP, StaffMate), and inventory systems is a strong asset.
• Serving It Right (required).
• Ability to work flexible hours, including evenings and weekends, based on event schedules.
• Valid driver’s license and comfort with light physical duties (e.g., lifting, loading equipment) when needed.
  · Willing and able to take scheduled time off during our slower season - January to March.

1. Event Logistics & Operational Planning
   · Oversee all operational components of scheduled events, including staffing, rentals, equipment (e.g., in-house equipment and signage), and transportation.
   · Review Worksheets to ensure accurate execution plans are developed.
   · Liaise with kitchen, corporate team, and sales teams to align on timing, packing, organizing deliveries, service flow, and van allocation.
   · Ensure all event materials, uniforms, and equipment are prepped and dispatched correctly.
2. Staffing & Scheduling Oversight
   · Build staff schedules based on what’s on the event.
   · Assign supervisors and key staff to events.
   · Serve as a backup or point of escalation for supervisors during events whenever required.
3. On-Site Support for Key Events
   · Attend and lead large-scale, VIP, or logistically complex events (e.g., 100 pax plated dinners, high-touch service events).
   · Act as the on-site operations lead when required, working closely with clients, supervisors, and culinary leads.
   · Provide hands-on support, troubleshooting, and service leadership as needed during high-impact events.
4. Staff Training & Support
   · Support hiring, onboarding, and training of service staff and supervisors.
   · Maintain consistent service standards across all events through clear SOPs and staff coaching.
   · Conduct periodic event visits or check-ins to monitor quality and performance.
5. Post-Event Follow-Up & Reporting
   · Collect supervisor reports and staff feedback after each event.
   · Review hours, inventory notes, incidents, and client feedback.
   · Submit reports and relevant data to the Director of Events for review if needed.
6. Budget and Cost Control
   · Optimize the use of in-house catering equipment to reduce rental costs and generate additional revenue.
   · Strategically manage labor costs by scheduling efficiently based on event scope and staffing needs.
   · Monitor event budgets and actuals to identify cost-saving opportunities without compromising service quality.
7. Equipment & Inventory Coordination
   · Oversee the packing and return process for event equipment and supplies.
   · Monitor usage trends and flag shortages, damages, or losses.
   · Ensure proper care and organization of operational resources, including uniforms and disposables.
8. Beverage Inventory
   · By working closely with the sales team, oversee the bar menu including creating custom cocktails tailored to some special events.
   · Manage liquor inventory. Be in charge of ordering, restocking and organize the liquor cage.
9. Continuous Improvement
   · Identify operational inefficiencies and propose improvements in workflows, packing processes, or labor use.
   · Collaborate with the Director of Events to implement systems that improve service consistency and reduce costs.