Catering Director

Aramark

About The Position

The Catering Director is responsible for developing and executing catering solutions to meet customer needs. Facilitate the delivery of prepared food created from an event-specific work order or in a room service environment.

Requirements

An approved catering qualification at diploma/degree level and /or 2-5 years industry experience, 2 of which were at management or department head level with a strong background in a high-volume hospitality, conference and banqueting operation.
Bachelor's degree or equivalent experience.
Strong hotel or restaurant background would be very important for this role as well as a background in industrial catering.
Demonstrates excellent people management skills with experience of managing large teams of staff.
A passion for food and service and the ability to innovate in this area.
A high degree of knowledge of Food Hygiene including HACCP.
The ability to manage in a diverse and pressurized environment with a focus on client and customer services.
Commercially focused, experience with budgets and a proven ability to achieve stretching commercial targets.
Actively seeks change, a self-motivator and is ready to challenge in the interest of continuous improvement

Responsibilities

Ensure catering operations connect to the Executional Framework.
Deliver consistent quality in planning and execution of events.
Demonstrate established company solutions to ensure consistency, quality and efficiency within consumer driven offerings.
Lead catering team to ensure quality in final presentation of food.
Train and lead employees to ensure knowledge of food menus and promotional calendars.
Model and reinforce Aramark's mentor process.
Reward and recognize employees.
Monitor team performance and provide regular feedback. Plan and execute team meetings and daily huddles.
Complete and maintain all staff records including training records, schedules and performance data.
Develop and maintain effective client and customer rapport for mutually effective business relationships.
Demonstrate excellent customer service using Aramark's standard model.
Implement communication strategy as provided by marketing team in order to build catering revenue.
Responsible for delivering food and labor targets. Develop and execute strategies to achieve catering revenue forecasts.
Responsible for executing catering events of wide-ranging size and scope, including staffing and management.
Ensure accurate reporting of all catering related revenue, expenses, and receivables. Coordinate activities with other departments as appropriate.
Ensure compliance with Aramark food, occupational and environmental safety policies in all culinary and kitchen operations.
Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.