Catering Coordinator

ISS•Fort Worth, TX

4d•$18 - $20•Onsite

About The Position

The Catering Lead builds a dynamic catering team, develops, and ensures completion of the strategic business plan for the account, and oversees all aspects of profitability and service within the catering department. This role involves collaborating throughout the client organization, coordinating activities with other internal departments, interfacing with vendors and key service users, and coordinating with clients regarding inquiries for hosting high-end or large/custom events. The position requires setting standards and accountability measures around sanitation, leading the department to follow workplace and food safety rules, ensuring compliance with ServSafe and HACCP programs, and being responsible for all catering team members and functions. It also involves building a dynamic catering team, developing team members, delivering consistent quality in planning and execution of VIP and complex events, developing and executing strategies to achieve catering revenue forecasts, managing catering budgets, ensuring accurate reporting of revenue and expenses, building professional relationships with key site service users, leading client-specific initiatives, and creating measurable success targets for the team.

Requirements

Well organized with outstanding coordination and multitasking ability
Is able to communicate up, down and across the organization to ensure success
Knowledge of principles and processes for providing customer service. Up to and including customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction
Intermediate skill level using Google applications (gmail, docs, sheets, slides, hangouts, etc.) and Microsoft Office Suite
Excellent verbal and written communication skills
Reliable, responsible, dependable, and capable of fulfilling obligations and has a deep desire to anticipate, engage and satisfy customer needs
Uses a systematic approach to problem-solving
Always promotes positive guest and co-worker relationships
Can calmly and effectively adapt to constructive feedback in high-stress environments
Bachelor's degree or the equivalent of 3 years of work experience in a similar role
Experience in financial analysis, planning, budgeting, and marketing
Demonstrates strong interpersonal skills
Can effectively communicate and relate to all levels within and outside the organization
Creates and builds positive and productive relationships
ServSafe Manager certification
Demonstrates experience using basic computer software
Work up to 8 hours a day on your feet, excluding breaks
Must be able to lift a minimum of 25lbs.
Come to work properly dressed according to the dress code
Employee must be able to work under pressure and time deadlines during peak periods
All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.

Nice To Haves

Previous P&L accountability or contract-managed service experience is desirable
Experience managing other managers including culinary leaders
Previous knowledge of CaterTrax or a similar catering software and Google Suite a plus
Hotel multi-unit catering experience (preferred)

Responsibilities

Builds a dynamic catering team and ensures new team members are on-boarded and trained for success.
Develops team members into high performing individuals by providing constructive feedback and the opportunity to engage in a personal development plan.
Delivers consistent quality in planning and execution of VIP and complex events.
Develops and executes strategies to achieve catering revenue forecasts.
Develops and manages all aspects of the catering budgets; reviews financial reports and takes corrective actions as appropriate to ensure budget goals are met.
Ensures accurate reporting of all catering related revenue, expenses, and receivables.
Builds professional relationships with key site service users to instill confidence and build organizational trust.
Leads in the coordination, execution, and measurement of client specific initiatives.
Creates measurable success targets for the team along with a path to achieve them.
Sets standards and accountability measures around sanitation for the operation while working with other unit leaders to immediately correct deficiencies.
Leads the department to follow all workplace and food safety rules to actively prevent accidents.
Ensures the team complies with all ServSafe and HACCP programs and principles.
Responsible for all catering team members and functions including the smooth execution of the Catering Standard Operating Procedures.
Coordinates with clients regarding inquiries for hosting high end or large/ custom events.
Interfaces with vendors and key service users within client organizations.
Collaborates throughout the client organization with individuals who play a role in the success of the catering department.
Coordinates activities with other internal departments.
Participates in/leads management team meetings.