Catering Manager Sample Clauses
The Catering Manager clause designates the individual or entity responsible for overseeing and coordinating all catering services for an event or within a contractual arrangement. This clause typically outlines the manager's duties, such as menu planning, staff supervision, and ensuring compliance with health and safety standards. By clearly assigning these responsibilities, the clause ensures accountability and smooth operation of catering services, reducing the risk of miscommunication or service failures.
Catering Manager. 2 Driller, Subsea Engineer A Ass. Section Supervisors, Electrician, Safety Supervisor, Ass. Technical Supervisor, Nurse B Operation Engineer, DP-operator, Electrician in Platform Drilling, Rig Mechanic in Platform Drilling, Ass. Driller, Laboratory Technician, Hydraulic Engineer, Electronics Engineer, Instrumentation Engineer, Controlroom Operator, Engineroom Operator, Ballast Controlroom Operator, Process Operator C Radio Operator, Cook, Mechanic, Welder, Storekeeper, Drilling and Maintenance Operator (DMO), ▇▇▇▇▇▇▇▇▇▇, Crane Operator, Deck Supervisor, Caretaker D Turret Operator, ▇▇▇▇▇▇▇▇▇▇ Assistant, Drillfloor Mechanic, Roughneck, Mud Strainer Operator, Receptionist (Dispatcher), Assistant Crane Operator, Motorman* E Operation and Maintenance Operator (OMO), Catering Operator, * Ref Notes Wage for employees in wage groups 0 to 2 (except wage group 1.2) is determined on an individual basis taking into consideration the wage conditions in the company and other conditions, as well as the individual's skills, experience, education, period of employment and areas of work and responsibility. For these employees section 3.1 - 3.7, section 4.1.1 - 4.1.3, section 4.2 and section 5 - 7 do not apply. However, they shall be paid a compensation equal to ordinary hourly wage and overtime pay according to the rates in item 5.1 for extended time on board (with work) in relation to the duration of their ordinary agreed working hours, and payment for waiting time (leisure time) on the unit following the regulations in item 3.3 and the entitlement of own cabin in item 6.9. If an individual is of the opinion that there is any unreasonableness, which forms the basis for new assessment and possibly adjustment of the wage, the shop ▇▇▇▇▇▇▇ may demand that the case be submitted to the management of the company. Industry Energy will in connection with central negotiations also negotiate with regard to adjustment of the fixed minimum wage rates for individually remunerated positions. A joint declaration on individual remuneration is agreed upon, see section 27. Industry Energy will in connection with central negotiations also negotiate with regard to adjustment of the fixed minimum wage rates for individually remunerated positions. The Assistant Technical Supervisor will be given an increment of NOK 3000,- per year. An Assistant Technical Supervisor having qualifications equivalent to Technical Supervisor (Engineer Officer Certificate Class 1) will be given an additional increm...
Catering Manager. The Caterer shall provide the City with the contact information for an individual who can be contacted during regular business hours, as well as at all times during a catering event. This individual shall be responsible for the overall management and coordination of all terms and provisions under this contract and shall act as the central point of contact with both the City and the client.
Catering Manager. A person who has qualifications and experience entitling full membership of the Institute of Hospital Catering, and who is responsible for the overall effective and efficient organisation, management and delivery of food services/catering for the organisation and any other bodies, organisations to which services are provided. Level 1: < 200 bed facility Level 2: 200 bed facility or greater
Catering Manager. Each position of the On‐Site Management Team shall be responsible for the Food Service Program as specified in this contract. Each On‐Site Management Team member must have a minimum of three (3) years consecutive employment in similar food service operations (high volume and multi‐unit operations) with comparable management and financial responsibilities. Each On‐Site Management Team member’s sole responsibility will be the University’s Dining Services Program and he/she will have no other management or supervisory responsibility for other operations or businesses of the Vendor. Any exception to this is at the sole discretion of University and must be approved in writing by University. Additional requirements shall include: