Catering - IC - Assistant Operations Manager

SSA Group, LLC•Boise, ID

8d•Onsite

About The Position

The Assistant Manager, Catering Operations is responsible for supporting the Event/Catering Sales and Culinary teams by leading the catering logistics planning, coordination, execution, and quality control of events. This role involves proficient knowledge of client relationships, event logistics, and delivering customer satisfaction. This position is ultimately responsible for the delivery of seamless and memorable events.

Requirements

Strong interpersonal and communication skills across all levels of an organization.
Proficient leadership skills with an understanding of the importance of team building/development, while fostering partnerships.
Exceptional problem solving/decision making skills combined with the ability to be organized.
Demonstrates financial management, analytical, and planning skills.
Demonstrates the ability to remain flexible in a fast-paced environment.
Computer knowledge and skill level for basic office functions.
Physical ability to stand for extended periods and to move and handle boxes (35lbs) as necessary to operation, which entails lifting, and perform all functions as set forth above.
(Outdoor Venues Only): Must be comfortable working in an outdoor environment, including exposure to the elements.
Ability to work varied hours/days, including nights, weekends and holidays, as needed.
Minimum 2 years catering operations and/or event planning management in off-site catering, hotel or cultural attraction catering venue preferred.
A minimum of 2 years of experience is required for this position; however, candidates with 4 or more years of experience will be given stronger consideration.
All education backgrounds eligible, must be 18 or older.

Nice To Haves

Working knowledge of Tripleseat is a plus.

Responsibilities

Develop and implement detailed plans for catering events, including event orders, pull sheets, execution timelines, staffing schedules, visual appeal and logistics layouts.
Coordinate with sales representatives to understand event requirements and ensure all details are accurately captured and executed.
Oversee the setup, execution, and breakdown of events, ensuring all aspects run smoothly and efficiently.
Ensure all equipment, supplies, and materials are available and in good working condition for events.
Walk event spaces with Sales Team before events to ensure everything is in working order and address any issues promptly.
Communicate and collaborate effectively with the Sales Team, Culinary Team, and other departments involved in events, developing and implementing new strategies and procedures where necessary to ensure events are executed flawlessly. Including, but not limited to:
Attend weekly BEO meetings to review all upcoming events, addressing concerns and needs to each event.
Distribute Operations Plan revisions to key stakeholders when necessary.
Advise Sales Team on any outstanding balances due post event.
Collaborate with Sales Team on floorplans and event flow.
Coordinate the need of cross-utilized products/equipment.
Create eye-catching and innovative F&B displays in collaboration with the Culinary Team.
Oversee quality, product levels, and inventory of Catering products.
Facilitate the maintenance and repairs of Catering equipment as necessary.
Maintain strong, positive relationships with internal and external clients to ensure repeat business and client satisfaction.
Conduct pre-event meetings with internal stakeholders to finalize details and post-event follow-ups to gather feedback and foster continued development.
Work closely with clients to provide tailored solutions and address any concerns promptly.
Act as client day-of contact for catering services.
Maintain communication with vendors to ensure timely delivery of goods and services.
Negotiate pricing and contracts with vendors to optimize costs and quality.
Uphold an active list of resources for client and internal operational use.
Ensure compliance with local, state, and federal laws.
Maintain a clean, safe, and organized work environment.
Uphold and demonstrate a complete understanding of company policies and procedures.
Develop, meet, and exceed monthly and annual catering operations budgets and plans.
Analyze operational costs and inventory to maximize opportunities and minimize waste.
Review all invoices, bills, and accounting-related documents for accuracy and communicate necessary changes to Accounts Payable.
Minimize controllable costs, including payroll and equipment rental, associated with the operation and strategize on revenue avenues.
Report weekly and monthly operational performance to appropriate stakeholders, including but now limited to labor forecasting and event P&L statements.
Analyze event performance data to identify trends, opportunities, and areas for improvement.
Responsible for budgeting, forecasting and cost control (e.g., labor costs, food costs and profitability).
Promote an inclusive and supportive approach within the unit.
Leads by example through Sustainability/Conservation efforts; displays knowledge of efforts in business application.
Engages with SSA/Unit in driving community effort through engagement activities and focus on opportunities of giving back.
Perform other tasks as deemed necessary.