Under the direction of the Associate Director, the Operations Manager is accountable for the day to day operations of the business including logistics, staffing, cost controls, training, and budgeting. The Operations Manager leads a team of Assistant Managers, Logistics Managers, Key Employees, Event Servers and Offsite Catering Drivers.
PRIMARY DUTIES & RESPONSIBILITIES
- Communicates the vision to all team members and leads by example. Reinforces the O&B values daily and inspires the team with his/her exciting vision for the future
- Regularly monitors and achieves the O&B points of technical service and points of details
- Builds and maintains relationships with guests, team members and senior management alike
- Follows bar, beverage and wine control procedures exactly
- Shows leadership in creating a culture that revolves around the experience and enjoyment of food and wine
- Demonstrates high personal integrity, business ethics and takes every opportunity to promote the business
- Conducts recruitment and selection and training and development initiatives as well as performance management and employee coaching
- Uses conflict/resolution and problem solving skills
- Assists with the tracking of sales, invoicing, and managing inventory
- Conduct weekly management meetings to review financial performance, service standards, staff performances & other business as required
- Conduct briefings with event service staff prior to each function
- Approve scheduling of event staff to properly service events/functions
- Ensure accuracy and timeliness of payroll records
- Strive for maximum efficiency and continual improvement of staff productivity
- Participate on Health & Safety Committee, ensuring that the Occupational Health & Safety Act and WSIB procedures are being followed
- Ensure catering facility is well maintained, repaired and spotless at all times
- Build relationships with vendors, suppliers and key contacts at catering partner venues
- Additional duties as assigned or required
ONSITE EXPECTATIONS
- Client greeting and pre-event walk though
- Review timeline and key moments of event with client
- Lead onsite Event Manager and Server team for setup, execution and tear down of the event
- Connect with staffing agency lead when applicable to ensure expectations are being met
- Work directly with Culinary team and communicates last minute details, has pre-event meeting confirm timing and plan for the event
- Expo all food from kitchen during event
- Ensure set up is per floor plan and client changes
- Liaise and grow relationships with catering partner venue managers and key partner contacts
- Post-secondary diploma/degree in Business or Hospitality
- Minimum 5 years’ experience managing a variety of events (inclusive of small, large and high profile functions)
- WSET Intermediate Wine Certificate or comparable
- Must possess superior verbal and written communication skills
- Strong organizational skills with the ability to manage a large and variable work load, ensuring timely and accurate completion of assigned work
- Proficiency in all Microsoft Office applications including Word, Excel, PowerPoint and Outlook
- Strong business acumen
- Team player
AI Disclosure
To ensure a fair and efficient recruitment process, some aspects of candidate screening may be conducted using AI software. All assessments and outcomes are reviewed by our hiring team to provide thoughtful, personalized consideration. We are committed to transparency and respect, ensuring a welcoming experience for every candidate.
Accessibility & Accommodation
Oliver & Bonacini is committed to providing an inclusive recruitment process. If you require accommodation or support during any stage of the hiring process, please let us know. We will work with you to ensure your needs are met in a respectful and timely manner.
Equity, Diversity & Inclusion
We value and embrace diversity in all forms and encourage applicants from all backgrounds to apply. Our recruitment practices are designed to ensure fairness, equity, and opportunity for every candidate.