Overview

The Catering Manager is responsible for the planning, coordination, and execution of all catering operations to ensure exceptional guest experiences and seamless event delivery. Working closely with the Director of Catering & Sales, culinary teams, operations, and clients, this role serves as a key liaison between sales and execution, ensuring that all catering services are delivered efficiently, profitably, and to the highest standards of quality and service. The Catering Manager oversees event logistics from initial planning through execution and post-event follow-up. This includes managing event details, coordinating staffing and service requirements, ensuring proper setup and breakdown, and maintaining strong communication with internal departments and clients. The role also supports revenue growth by ensuring accurate event orders, maximizing operational efficiency, and identifying opportunities to enhance the guest experience. This position requires strong organizational skills, leadership, and the ability to manage multiple events simultaneously in a fast-paced environment. The Catering Manager plays a critical role in upholding brand standards, ensuring operational excellence, and supporting the overall success of the catering department.

This role pays an annual salary of $65,000-$70,000 CAD

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until June 5, 2026.

Responsibilities

• Coordinate and execute all catering events from planning through completion
• Serve as a primary operational liaison between clients, sales, culinary, and operations teams
• Review and finalize Banquet Event Orders (BEOs) to ensure accuracy and operational readiness
• Oversee event setup, service execution, and breakdown to ensure quality and efficiency
• Manage catering staff assignments, service standards, and performance during events
• Ensure compliance with food safety, health, and company policies
• Support the Director of Catering & Sales in achieving revenue and operational goals
• Monitor labour, product usage, and operational costs to support profitability targets
• Address and resolve client needs or operational challenges in real time
• Conduct post-event evaluations to identify opportunities for improvement

Qualifications

• 3–5 years of experience in catering, hospitality, or event management
• Strong leadership and team coordination skills
• Excellent organizational and multitasking abilities
• Strong communication and client service skills
• Ability to work flexible hours including evenings, weekends, and event days
• Knowledge of catering operations, service standards, and event logistics preferred