General Manager

Company Description Howard & Co. Fine Catering is a Vancouver-based catering company specializing in curated culinary experiences for corporate events, private celebrations, and weddings across Vancouver and the Lower Mainland. The team focuses on fresh, beautifully presented food paired with seamless, reliable service, offering wedding and private event catering, corporate catering and office delivery, and full-service event support including professional staff and rentals. Menus are customized to reflect client preferences and dietary needs, combining modern French cuisine with global influences and high-quality, locally sourced ingredients. Known for attention to detail, flexible packages, and dependable execution for events of varying sizes, Howard & Co. is trusted by local organizations and couples to help create memorable occasions. Role Description The General Manager is a full-time, on-site role based in Vancouver, BC, responsible for overseeing day-to-day operations of Howard & Co. Fine Catering. This role leads and supports front-of-house and back-of-house teams, manages staffing schedules, and ensures consistent, high-quality service across corporate, private, and wedding events. The General Manager oversees financial performance, including budgeting, cost control, and revenue tracking, while maintaining vendor relationships and inventory levels. Responsibilities include refining operational processes, ensuring health and safety compliance, coordinating with sales and event planning teams, and resolving client issues promptly. The role also involves coaching staff, contributing to strategic growth initiatives, and upholding the company’s culinary and service standards. Qualifications

• Experience in hospitality or catering operations management, including staff leadership and event oversight.
• Strong skills in budgeting, cost control, scheduling, and general business administration.
• Proficiency in client relationship management, conflict resolution, and clear, professional communication.
• Knowledge of food service best practices, health and safety regulations, and quality assurance standards.
• Ability to manage multiple events and priorities, with strong organizational and problem-solving skills.
• Comfort with using basic office software and catering/event management tools or systems.
• Previous experience in catering, restaurants, hotels, or event management is highly beneficial.
• Post-secondary education in hospitality management, business, or a related field is an asset.
• Availability to work flexible hours, including evenings and weekends, based on event schedules.