Hospitality Manager / catering

at  Compass Group

Why work with Restaurant Associates? Imagine joining a team that’s at the top of their game. Come to work at Restaurant Associates and learn from the pros how to serve thousands of visitors in some of the world’s best venues. Because of what we do, more than 30,000 guests enjoy an unforgettable experience every day. Learn. Grow. Serve. It’s a winning combination. Join us.

QUALIFICATIONS:

• Minimum of two years of food service management experience, including one year of catering experience.
• Proficient in controlling food and labor costs.
• Creative application of trendy food items and presentations to enhance service operations.
• Strong leadership, mentoring, and management skills.
• Detail-oriented with excellent team collaboration abilities.
• Exceptional client relationship and communication skills (written and verbal) in French and English.
• Proficient in Microsoft Office (Word, Excel, Outlook).
• Culinary skills are an asset.
  If you are a passionate and detail-oriented hospitality professional with a proven track record of delivering exceptional guest experiences, operational efficiency, and team leadership, we invite you to join Compass Group Canada’s Inspire division. Take a leading role in shaping the future of hospitality services and contribute to creating memorable moments for our clients and guests
  Compass Group Canada is committed to nurturing a diverse workforce representative of the communities within which we operate. We encourage and are pleased to consider all qualified candidates, without regard to race, colour, citizenship, religion, sex, marital / family status, sexual orientation, gender identity, aboriginal status, age, disability or persons who may require an accommodation, to apply.
  For accommodation requests during the hiring process, please contact PeopleHub@compass-canada.com for further information

• Foster strong client relationships, ensuring client satisfaction with service and menu options.
• Assist the Sun Life Event and Experience team, with guests and proactively addressing client needs. People Leadership:
• Reporting to the General Manager, oversee all team members, serving as the final point of contact.
• Provide guidance in food preparation, menu planning, allergen programs, budgeting, and inventory management.
• Serve as the secondary point of contact for Event & Experience team members.
• Contribute to all phases of catering inventory management, and allergen programs.
• Organizing, scheduling, and directing Agency staff, as required. Operations:
• Plan and execute all phases of operation, including inventory management and space utilization.
• Enforce unit-specific policies and manage vendor relationships.
• Collaborate with the Event and Experience team with managing daily operations and maintain pars and prep lists.
• Maintain meeting room set-ups and workspace cleanliness, supervise catering deliveries, catering clean-up and on-going catering support for all events.
• Oversee catering floor operations, service quality, and work closely with the events team for seamless event catering execution.
• Make recommendations for best practices and oversee decision-making for the space.
• Ensure compliance with SLAs and manage daily pars and prep lists.
• Assist with catering set-up and deliveries to Montreal De Gaspe as required.
• Execute floor walks and workspace furniture resets. Administration:
• Ensure compliance with quality standards, health and safety regulations, and contract requirements.
• Conduct workplace inspections and WHMIS training.
• Maintain thorough knowledge of contract requirements, SOW, and SLAs.
• Oversee booking, billing procedures, and invoicing through Momentus, CIMS & ORBIT and expense reporting.