Position: Assistant Manager – Catering & Events
Company: UBC Vancouver
Salary: $4,341.17 - $6,253.75 CAD Monthly
- Implements business plans to deliver services, consults with clients, develops menus, negotiates rates and develops and executes contracts.
- Manages food, liquor and supplies including preparation of detailed function sheets to achieve budgeted function costs.
- Works with Optimum Control to monitor food & liquor costs, inputs inventory
- Determines staffing requirements and prepares schedules.
- Supervises and evaluates performance of staff.
- Monitors team’s hours and completes payroll in workday.
- Manages functions, sets quality standards and ensures clients' expectations are met.
- Directs the Host/Hostess regarding any specific services required during functions.
- Performs post function analysis by following up with client, kitchen, Catering Coordinator, Supervisors and General Manager.
- Assigns work and provides direction to Catering Coordinators, including helping them with client consultations.
- Responsible for the day to day operation of the department.
- Ensures compliance with liquor standards and arranging for appropriate business and liquor licenses as required.
- Ensures compliance with "Serving it Right" standards including tracking of related training.
- Recruits, motivates, coaches, supervises, evaluates, disciplines, and terminates staff as required.
- Ensures compliance with UBC and Food Services HR standards and procedures.
- Initiates, develops and coordinates training programs for service staff. Facilitates programs as required.
- Promotes and ensures safety and sanitation standards are met and in compliance with the health board, Food Safe practices and UBC Food Services policy and UBC policy.
- Coordinates with external suppliers and service providers to ensure availability of items required for functions.
- Acts as Interim Manager in the General Manager's absence.
- Participates on University and departmental committees as required.
- Prepares reports and special projects as required.
- Assists in the development of policies and procedures, including audits.
- Develops and manages budgets for functions / events and tracks ongoing performance against yearly budgets.
- Provides support for events, missing items or additional items required.
- Provides support at both restaurants when required.
- Performs other related duties in keeping with requirements of the position.
Preferred Qualifications
Undergraduate degree in a relevant discipline. Food Safe level one required.
Serving It Right Certification required. Minimum of two years experience or the equivalent combination of education and experience. Demonstrated experience in restaurants & catering sales and administration and staff management, preferably in a unionized environment. Computer experience required. Ability to delegate, lead, motivate, coach and train. Effective verbal and written communication, sales, presentation, marketing, supervisory, organizational, prioritization, and interpersonal skills. Ability to plan and work independently and meet deadlines with a high degree of accuracy. Ability to work flexible hours including evenings and weekends
