Catering Manager

Nexdine•Danvers, MA

1d•Onsite

About The Position

The Catering Manager reports to the Chef or General Manager and is responsible for the oversight, delivery and execution of client catering events. The Catering Manager is responsible for managing catering staff or other staff as assigned, providing exemplary customer service, overseeing the final presentation of food and service ensuring Essential Functions Operations Plan, execute and coordinate various catering events according to specific client standards in conjunction with the Chef or General Manager. Provide direct oversight of catering services to ensure client and customer satisfaction. Meet with prospective clients to review all aspects of event requirements and execution inclusive of but not limited to menu creation, set-up/breakdown requirements and scheduling. Manage and assist in the set-up and breakdown of catering events to include seating arrangements, decorations and food displays. Direct & supervise staff in execution of events. Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs. May purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. May be responsible for maintaining vendor relationships. May determine staff requirements and scheduling necessary to ensure timely delivery of services. Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained. Culinary May assist with event menu writing and cycle of cost control utilizing appropriate recipes and costing measures in conjunction with Chef or General Manager. Responsible for the food quality and standards of all catering events. May assist with the production of food for all events. Oversight of all aspects of catering operations. Financial Manage all department expenses including but not limited to food costs, labor, supplies, uniforms and equipment while adhering to budgetary guidelines. Record production or operational data on specified forms. Compile and maintain records of food use and expenditures. In conjunction with the Chef or General Manager, determine event pricing to include food, labor and other direct/indirect costs. May be responsible for all aspects of payroll processing and recording. Maintain accurate financial recordkeeping for all aspects of catering operations. May assist with inventory management. People May recruit, hire, review and manage staff. May instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Provide excellent customer service to include being attentive, approachable, greeting and thanking customers. May perform other duties and responsibilities as assigned.

Requirements

Associates Degree
3 - 5 years’ experience in similar position
ServSafe Certification
Choke Safety Certification
Allergen Awareness Certification (MA)
TIPS Alcohol Certification
Leadership
Team oriented
Project management
Communication proficiency
Customer/client focus
Ability to coach & develop others
Ability to work under pressure
Problem solving/analysis

Nice To Haves

Culinary school certificate or degree
Microsoft Office Suite

Responsibilities

Plan, execute and coordinate various catering events according to specific client standards in conjunction with the Chef or General Manager.
Provide direct oversight of catering services to ensure client and customer satisfaction.
Meet with prospective clients to review all aspects of event requirements and execution inclusive of but not limited to menu creation, set-up/breakdown requirements and scheduling.
Manage and assist in the set-up and breakdown of catering events to include seating arrangements, decorations and food displays.
Direct & supervise staff in execution of events.
Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs.
May purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
May be responsible for maintaining vendor relationships.
May determine staff requirements and scheduling necessary to ensure timely delivery of services.
Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
May assist with event menu writing and cycle of cost control utilizing appropriate recipes and costing measures in conjunction with Chef or General Manager.
Responsible for the food quality and standards of all catering events.
May assist with the production of food for all events.
Oversight of all aspects of catering operations.
Manage all department expenses including but not limited to food costs, labor, supplies, uniforms and equipment while adhering to budgetary guidelines.
Record production or operational data on specified forms.
Compile and maintain records of food use and expenditures.
In conjunction with the Chef or General Manager, determine event pricing to include food, labor and other direct/indirect costs.
May be responsible for all aspects of payroll processing and recording.
Maintain accurate financial recordkeeping for all aspects of catering operations.
May assist with inventory management.
May recruit, hire, review and manage staff.
May instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.
May perform other duties and responsibilities as assigned.