Perform staff management, expense control, menu selection, food preparation and equipment rental to ensure profitable event.
Develop marketing plan to promote catering operations to individuals and organizations.
Respond to staff/students inquiries in accurate and timely manner.
Coordinate and manage catering operations to assure quality services.
Review and finalize sales contracts and pricing agreements with clients.
Attend meetings on regular basis with catering team to discuss about new orders and issues.
Assist in developing budget and financial plans for catering department.
Oversee food preparation, transportation and set-up activities to ensure successful event.
Hire and train staffs on catering processes and policies.
Adhere to sanitation and safety standards.
Bachelor’s or Master’s Degree
Degree in Education or a teaching certificate may be required.
Proven proficiency in oral and written French.
Strong analytical and problem-solving skills.
Excellent written and verbal communication skills.
Patience and resilience.
Good administration skills.
Minimum of 2 years working experience