Manager, Events Culinary Operations, F&B

Overview

Manager, Events Culinary Operations, F&B

Temporary Full-Time (35 hours per week; must be available days, evenings, weekends and holidays)

ART + AUDIENCE + LEARNING

Located in Toronto, the Art Gallery of Ontario is one of the largest art museums in North America, attracting approximately one million visitors annually. The AGO Collection of more than 120,000 works of art ranges from cutting-edge contemporary art to significant works by Indigenous and Canadian artists and European masterpieces.

• Respect:
  
  We foster belonging and appreciate each other.
• Openness:
  
  We interact with an open mind and thoughtful engagement.
• Collaboration:
  
  We believe in the power of together.
• Accountability:
  
  We own our actions and outcomes.

We are currently seeking a Temporary Full-Time Manager, Events Culinary Operations, F&B to join our Food & Beverage team. Under the direction of the Associate Director, Culinary Operations, F&B, the incumbent will manage the culinary event operations, including cost controls for food, in accordance with AGO policies, standards and objectives to ensure maximum profit on food sales while maintaining optimum quality standards.

They will work closely with Events Sales, Events Service and Operations teams to ensure maximum quality of all internal, social and corporate events. They will ensure logistics for food execution for all events are arranged and produced at the highest level; including food and safety, health and safety policies and procedures are met with increased knowledge of dietary specifics for all guests.

The Manager, Events Culinary Operations, F&B will manage the Events Culinary team to support Event business forecast through monitoring work performance; assigning, scheduling and monitoring work completion. They will manage delivery of food services in accordance with department systems and procedures, applicable collective agreements; and AGO’s policies and procedures on security, administration, human resources, and department manager/supervisor responsibilities for workplace health and safety.

The rate of pay for this position is $40.37 - $50.42 per hour.

• Custom menu consultation, menu development and planning for all social bookings according to client needs and operational efficiencies
• In collaboration with Associate Director, Culinary Operations plans annual events culinary budgets including food cost and labour projections are in line with events sales targets
• Participates in Food and Beverage planning activities including strategic directions and goals
• With consult and collaboration from the Associate Director, Culinary Operations manages the development of all Events menus and packaged offerings, including annual assessment and update of corporate event menu packages to ensure that menu offering is competitive and priced accordingly ensuring maximum efficiency and productivity of team
• Competitive review of menus and offering for comparable event spaces; ensuring AGO menus, quality and standards are kept at highest level
• In collaboration with Associate Director, Culinary Operations, develops menus
• Manages Assistant Managers, Culinary Operations ensuring functional responsibilities are met
• Conducts performance management goals and objectives for direct reports
• Adjust scheduling and production levels in events kitchen seasonally to align with current and upcoming business needs, looking ahead to spot deficiencies in roster and requisitioning hiring as needed based on approved budget
• In collaboration with Senior Culinary Team develops menus for internal fundraising events
• Participates in recruitment planning, staff evaluation and disciplinary action
• Controls events food cost, in accordance with AGO policies, standards and objectives to ensure maximum profit on food sales while maintaining optimum quality standards
• Implements improvements and efficiencies to adapt to market trends and the economy

• Analyzes Banquet Event Orders and organizes kitchen work process to ensure timely delivery and optimum quality product
• Develops, proposes and amends custom menus including developing new recipes to meet client needs, as well as executing menu prior to event for a tasting with clients
• Orders, receives, stores, maintains and records all special event food inventory and related product from all food suppliers in timely manner to ensure serving product at peak freshness and quality
• Writes and verifies all production and preparation lists are ready for team to use
• Leads production and service of all Special Event Menus
• Ensures safety, sanitation and maintenance standards are met for Special Events kitchen - identifying equipment deficiencies promptly to Senior Manager, Culinary Operations
• Overseeing and monitoring work performance, safety and sanitation procedures of events culinary team
• Ensures Events Kitchen product costs are up to date to execute month end inventory and inventory control, reports discrepancies to Senior…