The Catering Manager (Level 3) assists with pricing, menu costing, and billing as needed. Works with clients/customers to arrange and follow through on all catering details and to ensure all special requests are met. Maintains composure in difficult situations. Follows up with clients for feedback after events. Hires, schedules, trains and develops catering staff. Maintains employee and vendor relations to run a successful catering operation. Ensures all HACCP safety protocols are strictly followed by all employees. Establishes operating standards, implements and communicates quality improvements to employees. Meets deadlines and deliverables. Demonstrates eagerness, enthusiasm, optimism, passion, and integrity on the job.

RESPONSIBILITIES:

• Demonstrated knowledge of catering and catering logistics, casual and fine dining, and banquet management;
• Creative, has excellent event execution/planning skills, and is visionary in regard to buffet presentations;
• Excellent interpersonal skills and excels in client/customer, guest, and employee relations;
• Excellent communication skills;
• Ability to work independently and with others managers to manage the daily operations of the catering department through direct supervision of non-exempt/hourly employees, including hiring, orientating, scheduling, training, and developing employees;
• Excellent time management skills, adapts well to dynamic change, and is driven to get the job done with excellence in a timely manner;
• High level of integrity and considers the best interest of our employees, clients/customers, and our operation;
• Experience in high volume activity, employee/staff training, labor management and control systems;
• Anticipates problems that may affect customer experience and financial requirements and moves quickly to correct them with little or no impact to customer relations or the operation; and
• Financial ability to manage and demonstrate proven results with material costs, labor, procurement compliance and controllable expenses.

Basic Education Requirement - associate degree or equivalent experience.

2 years of basic Management Experience.

1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

All your information will be kept confidential according to EEO guidelines.

We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.