Catering - Manager

Good Food Holdings Companies•Santa Barbara, CA

22h•$22 - $30

About The Position

The Catering Manager leads and coordinates the Catering Department’s work, including order taking, food production, delivery, and catered-event execution by Bristol Farms employees and contract laborers. This is a sales-oriented, customer-facing management role requiring strong communication skills, stamina, and the ability to build long-term client relationships. The manager promotes catering services, develops prospective customers, maintains customer records, plans events, and works with customers and internal teams to deliver service that exceeds expectations. The role oversees daily catering operations, staff training and scheduling, food ordering and pricing, food quality and sanitation, cost and gross-margin performance, and compliance with company policies, safety rules, health codes, and liquor laws. The manager may assist with kitchen production and deliveries, including driving a company catering van when approved. The position reports to the Food Service Manager/Store Director and supervises the Catering Coordinator and other catering staff.

Requirements

Experience and background as a lead caterer or manager in another food-service industry, such as hotels, country clubs, gourmet markets, or restaurants.
One-year college or technical-school certificate and at least two years of related work experience, or an equivalent combination of education and experience.
Valid California Driver License and excellent driving record; Human Resources approval is required to drive a company van.
Ability to speak, read, and understand English; read and interpret procedure manuals, safety rules, and operating and maintenance instructions; write simple correspondence; and present information effectively to customers, clients, and employees.
Ability to perform arithmetic using whole numbers, fractions, and decimals and calculate discounts, interest, commissions, proportions, percentages, and volume.
Ability to follow written, oral, or diagrammed instructions, analyze situations, resolve conflicts constructively, and develop and implement solutions.
Strong communication and customer-service skills, stamina, a warm and friendly manner, and the ability to communicate with people of varied personality types.
Ability to coordinate with catering personnel and other food-service groups and to build and maintain customer relationships.
Ability to comply with food-safety, sanitation, workplace-safety, and liquor-law requirements.
Must be at least 18 years old to serve alcoholic beverages, as stated in the job description.

Responsibilities

Lead by example and ensure adherence to company policies, procedures, service standards, and appearance standards.
Identify prospective customers, solicit catering orders, promote department services, provide samples, and build relationships to encourage repeat business.
Travel throughout the assigned territory to contact regular and prospective customers, with Store Director approval, and complete required solicitation documentation.
Maintain accurate customer records and order files, retaining orders for one year; coordinate customer thank-you cards and flyers with the Corporate Business Services Representative.
Coordinate with Catering Coordinators, Production Supervisors, Drivers, other food-service groups, vendors, and the Central Kitchen to meet delivery and pickup schedules and ensure appropriate food ordering.
Drive the catering van for deliveries as needed, subject to required approval; load and unload food and equipment and assist with kitchen production and deliveries as needed.
Maintain a clean and sanitary work area; use authorized cleaning chemicals properly; follow FIFO rotation and label, cover, and date leftover foods.
Inspect food preparation and measure temperatures to maintain food quality and sanitation in accordance with FDA and local health codes and company standards.
Follow safety standards, report hazards, investigate and report accidents, and ensure reports and investigations comply with Cal-OSHA SB198 rules and regulations.
Ensure catering orders are accurately priced at the required 30% food cost and custom recipes are approved and accurately priced through the corporate office.
Train catering staff in equipment use, sales, food preparation and presentation, delivery, record keeping and billing, reporting, personnel matters, and scheduling.
Follow and enforce liquor laws, including verification of acceptable identification and ensuring alcohol is served only to people aged 21 or older.
Coordinate menus, table and equipment schematics, rentals, outside staffing, service and chef itineraries, order lists, floral arrangements, and other requested services.
Plan events around customer needs; prepare weekly schedules and direct catering employees and contract laborers, coordinating staffing with the Store Director and Food Service Manager.
Maintain food-service gross margin and manage food-service labor and costs.
Implement or supervise outside events, including company donations, when needed.
Investigate and resolve food-quality and service complaints to restore customer satisfaction and encourage return business.
Provide warm, respectful, flexible customer service with a positive can-do attitude.
Manage the Catering Department, including directing, coordinating, and evaluating its work; supervise the Catering Coordinator and 2–6 nonsupervisory staff members.
Carry out supervisory duties such as interviewing, hiring, training, assigning and directing work, appraising performance, proposing supported salary increases, rewarding and disciplining staff, and resolving complaints and problems.