About this role
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 futureRegularly monitors and achieves the O&B points of technical service and points of detailsBuilds and maintains relationships with guests, team members and senior management alikeFollows bar, beverage and wine control procedures exactlyShows leadership in creating a culture that revolves around the experience and enjoyment of food and wineDemonstrates high personal integrity, business ethics and takes every opportunity to promote the businessConducts recruitment and selection and training and development initiatives as well as performance management and employee coachingUses conflict/resolution and problem solving skillsAssists with the tracking of sales, invoicing, and managing inventoryConduct weekly management meetings to review financial performance, service standards, staff performances & other business as requiredConduct briefings with event service staff prior to each functionApprove scheduling of event staff to properly service events/functionsEnsure accuracy and timeliness of payroll recordsStrive for maximum efficiency and continual improvement of staff productivityParticipate on Health & Safety Committee, ensuring that the Occupational Health & Safety Act and WSIB procedures are being followedEnsure catering facility is well maintained, repaired and spotless at all timesBuild relationships with vendors, suppliers and key contacts at catering partner venuesAdditional duties as assigned or requiredONSITE EXPECTATIONS
Client greeting and pre-event walk thoughReview timeline and key moments of event with clientLead onsite Event Manager and Server team for setup, execution and tear down of the eventConnect with staffing agency lead when applicable to ensure expectations are being metWork directly with Culinary team and communicates last minute details, has pre-event meeting confirm timing and plan for the eventExpo all food from kitchen during eventEnsure set up is per floor plan and client changesLiaise and grow relationships with catering partner venue managers and key partner contacts Post-secondary diploma/degree in Business or HospitalityMinimum 5 years’ experience managing a variety of events (inclusive of small, large and high profile functions)WSET Intermediate Wine Certificate or comparableMust possess superior verbal and written communication skillsStrong organizational skills with the ability to manage a large and variable work load, ensuring timely and accurate completion of assigned workProficiency in all Microsoft Office applications including Word, Excel, PowerPoint and OutlookStrong business acumenTeam 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.