Lead restaurant operations through budgeting and staff supervision in a catering service management role with flexible scheduling options available.
This manager oversees daily restaurant operations, budgets, revenues, inventory, and service delivery. Responsibilities include recruiting, scheduling, supervising, training, and reviewing staff while supporting South Indian cuisine operations. The position also manages events and client catering discussions.
Key Responsibilities:
- Analyze budgets to support and maintain restaurant profits
- Plan and organize daily restaurant operations
- Recruit, schedule, supervise, and train staff
- Manage events and negotiate catering arrangements with clients
- Maintain inventory and enforce health and safety regulations
Requirements:
- Secondary school graduation certificate or equivalent experience
- Five years or more of relevant experience
- Availability for evening, morning, shift, or flexible hours
- Availability for on call and day work
- English as the language of work
Apply restaurant management experience to budgeting, staffing, catering negotiations, event management, and South Indian service operations.
Catering Operations Manager in Toronto employer: Cleese Catering
Cleese Catering offers a dynamic work environment focused on South Indian cuisine, providing employees with opportunities for professional growth through hands-on experience in catering management. The company emphasizes staff training and development, ensuring that team members are well-equipped to excel in their roles. With a commitment to health and safety compliance, Cleese Catering fosters a culture of responsibility and teamwork.
