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Catering Manager

Department:

Federation of Students

Effective Date:

April 1, 2012

Grade: USG 7 Reports to:

Manager of Food Operations.


General Accountability

This position supervises the kitchen area in Federation Hall.  This outlet produces revenue in excess of $400,000 annually.

This position is responsible for banquet production including costing, staffing, food preparation, inventory counts, etc…  The secondary role is as supervisor in the day-to-day kitchen operations at Federation Hall.

Federation Hall is utilized as a banquet facility serving up to 400 people, and a fast food outlet during regular bar hours,   This position reports to the Manager of Food Operations.

Nature and Scope

The Catering Manager is responsible for recruiting, hiring, training, scheduling, evaluating, disciplining and terminating food operations staff for the kitchen area in Federation Hall.   This includes, but is not limited to, training staff regarding sanitation and safety regulations governing food facilities, food preparation, efficient, courteous service, and applicable policies and procedures.  All part-time staff are hired on a term-by-term basis.  At the end of each term, all part-time staff are to be evaluated consistent with all appropriate Federation of Students and University Policies.

This position, in conjunction with the Manager of Food Ops, VPAF and General Manager, will set quarterly targets for both the number of functions and sales.  This position will spend 1 day per week (both on and off-campus) soliciting new business for the Catering Department.  The incumbent will work with the Marketing and Communications Director to formulate an appropriate marketing plan.

This position will manage the catering requirementsfor Federation Hall.  This will include responding to inquiries in a timely fashion, providing accurate information to the customer and confirmation of the event date.  On the date of the event, this position will prepare and manage the food requirements.  A post event report will be sent to the General Manager and Manager of Food Operations within 7 business days of its completion.

The position is responsible for implementing and maintaining policies and procedures for Federation Hall’s kitchen areaset forth by the incumbent, the Food Operations Manager and the Federation of Students. 

This position is responsible for maintaining reasonable food cost levels, agreed in conjunction with the Manager of Food Operations.  This will be accomplished through proper monitoring of food levels, minimizing waste, portion control, re-allocation of resources, proper storage and rotation of product, regular cost analysis, and negotiation with suppliers for best pricing.  This position will take a monthly inventory of Federation Hall items.

This position will be responsible for attaining reasonable labour cost levels at all Federation Hall functions.  This will be accomplished through efficient scheduling, monitoring staffing levels, and regular labour analysis.

This position is responsible for running efficient and effective kitchen areas.  The food prepared should be of high quality, including temperature, timing, appearance and taste.  This position should ensure all equipment is functioning properly and if not, take the appropriate steps to fix/replace it.

This position will prepare an annual budget for Catering.

This position will prepare an annual report for Food Operations which will be used to plan the direction of Food Operations.  This report will include menu analysis, budget analysis, research into market trends, customer service levels and management report containing recommendations for the upcoming year.

The Catering Manager is responsible for developing new food items for all areas on an on-going basis. 

Other duties as assigned by the Manager of Food Operations. 

Statistical Data

This position supervises approximately 30 part-time staff. 

This position will manage a budget of approximately 400,000.

This position will recommend capital expenditures for Federation Hall’s food area.

Specific Accountabilities

Working Conditions