Catering Manager 4

Sodexo•Chattanooga, TN

About The Position

Sodexo is seeking a Catering Manager 4 for the Erlanger Health System in Chattanooga, TN. Erlanger Health System serves a region of East Tennessee, North Georgia, North Alabama and western North Carolina. The Catering Manager 4 will oversee all catering operations across the system. This newly created role is designed to lead strategic growth of the catering department, enhance operational efficiency, and expand revenue opportunities while maintaining exceptional service standards. This position will lead of team of salaried and frontline associates and report to the Area Executive Chef. Oversight of Sodexo resources, recipes, systems, and use of catering programs to direct daily catering events, including food production, inventory, product deliveries, invoices, and procurement operations. Oversight of the sales process for catering and/or conference services. Works with clients and customers to design events. Ensure employees have appropriate equipment, supplies, and resources to perform their jobs and meet goals, cost controls, and deadlines as assigned. Establish and maintain a safe work environment, including both food and physical safety, in order to comply with all regulatory and Sodexo standards in various environments. Drives the Zero Harm mindset. Comply with budget requirements by controlling costs (i.e., labor, inventory, equipment, materials) and making adjustments when necessary. Supervise employees by delegating, assigning, and prioritizing activities, and monitoring operating standards. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.

Requirements

Previous experience facilitating communication between sales, culinary, and front-of-house teams to ensure timely and accurate fulfillment of all orders, including last-minute needs, efficiently and collaboratively.
Ability to adhere to timekeeping and labor cost control procedures by maintaining staff payroll and schedule in Kronos.
Attention to detail and ability to review all catering event orders and weekly catering sheets to ensure accuracy.
Positive, practical solutions to client queries while adhering to our catering policies and procedures and offering solutions to staff.
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience - 3 years
Minimum Functional Experience - 3 years of experience in catering, food production, or food service management or a related field

Nice To Haves

a background in marketing would be ideal (canva, email blasts, creative ideas/ out of the box thinking)

Responsibilities

Oversee all catering operations across the system.
Lead strategic growth of the catering department, enhance operational efficiency, and expand revenue opportunities while maintaining exceptional service standards.
Lead of team of salaried and frontline associates
Oversight of Sodexo resources, recipes, systems, and use of catering programs to direct daily catering events, including food production, inventory, product deliveries, invoices, and procurement operations.
Oversight of the sales process for catering and/or conference services. Works with clients and customers to design events.
Ensure employees have appropriate equipment, supplies, and resources to perform their jobs and meet goals, cost controls, and deadlines as assigned.
Establish and maintain a safe work environment, including both food and physical safety, in order to comply with all regulatory and Sodexo standards in various environments. Drives the Zero Harm mindset.
Comply with budget requirements by controlling costs (i.e., labor, inventory, equipment, materials) and making adjustments when necessary.
Supervise employees by delegating, assigning, and prioritizing activities, and monitoring operating standards.