09/27/2020
The Catering Manager is the senior most member of the Catering Business Unit and oversees all Catering and Event Operations including Sales, Procurement/Sourcing, Timeline and Coordination, Fulfillment and Delivery, Event Management, and Customer Relations. The Catering Manager will also be responsible for recruiting additional Catering and Event Staff and will serve as the direct manager for those staff for Human Resources purposes.
The Catering Manager reports directly to the Executive & Culinary Director.
Primary Duties and Responsibilities
i. Generate and pursue leads for catering opportunities including corporate events, lunch and dinner catering, party and holiday catering, weddings and showers, and other types of events where food would be ordered for 10 or more people
ii. Coordinate all activities for catering jobs from contract signing/order entry to fulfillment and cleanup
iii. Work closely with the Kitchen Manager, Marketing Team, and General Manager to ensure smooth event coordination and product delivery
iv. Monitor and manage events on-site and deliveries to ensure maximum customer satisfaction
v. Manage budget for catering events and coordinate staff and schedules
vi. Manage menus and become intimately familiar with our products and selections as well as their various options and modifications
Additional Duties and Responsibilities
i. Be conscious of dietary restrictions and food handling processes to ensure safety and health of customers and staff
ii. Resolve conflicts and manage unplanned setbacks and challenges with confidence, compassion, and calm
iii. Manage inventory of products, supplies, and assets and utilize technology platforms without hesitation or fear of the unknown
iv. Work with suppliers, distributors, venues, and other outside personnel to coordinate efforts and efficiency and keep all required parties informed on the current status of key milestones and deliverables
v. Provide weekly, monthly, and quarterly reports, evaluations, and recommendations to executive management for review and action
Expectations
i. 1st 6-12 months
1. Secure and maintain a pipeline of 3-5 catering jobs per week for 10+ guests; 6-12 jobs per week to earn bonus
2. Secure and maintain a pipeline of 2-4 catering jobs per month for 50+ guests; 8-10 jobs per month to earn bonus
3. Secure and maintain a pipeline of 1-3 catering jobs per quarter for 100+ guests; 4-6 jobs per quarter to earn bonus
4. Double each catering pipeline in the second six-month period
5. Train two (2) Assistant/Event Managers capable of leading/supervising events
6. Keep all jobs within budget
iii. 2nd Year
1. Grow catering sales by 50% or more by end of year
2. Have permanent staff on retainer for table service options up to 500 people and secure deals with venues to host such events
3. Expand geographical market for Catering Services to Los Angeles, Ventura, Riverside, and San Diego Counties
SKILLS AND REQUIREMENTS
Required Qualifications
i. Minimum 2 years cumulative work in Food Service, preferably in Event Catering and/or Fine Dining
ii. Minimum 6 months experience managing or supervising people and staff schedules
iii. Minimum 6 months experience in Sales, preferably in Catering, Food Service, or Hospitality
iv. Knowledge of food safety and health standards for commercial kitchens and meal prep
v. Strong love of food and cuisine, appreciation for good food and the joys of breaking bread with others
vi. Outgoing, friendly, and patient personality with a desire to improve and high standards of integrity and excellence in everything you do
vii. Extreme attention to detail and strong English written and verbal communication skills
viii. Formidable work ethic and a calling to achieve; must work extremely well under pressure and in stressful environments and circumstances
ix. Must be able to stand, walk, sit, and frequently lift/move objects up to 25 pounds for several minutes or hours at a time without aid
x. Must be able to occasionally lift/move heavy objects up to 75 pounds without aid
xi. Must be able to take and follow direction but be willing to provide creative input when called upon or required
xii. Current California Food Handler Certificate
xiii. Valid Driver’s License and Clean Driving Record, must have your own vehicle or reliable access to one
xiv. Must be currently eligible for employment in the United States
xv. Must be 18 or older
Desired Qualifications
i. 12+ months experience managing or supervising large events and catering services (100+ guests)
ii. Current California Food Managers Certificate
iii. Experience with table service, buffet style, and drop off catering coordination
iv. Intimate knowledge of fine dining and traditional etiquette for food services
v. Strong Spanish written and verbal communication skills
vi. Strong Social Media, Blogging, Adobe Creative Cloud, and other Marketing Skills
vii. Must be 21 or older
