CATERING MANAGER - Maryville College- MARYVILLE, TN

Compass Group

8d•$65,000 - $70,000

About The Position

Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job SummaryFRESH IDEAS is hiring a energetic and growth minded CATERING MANAGER to join our food service leadership team at MARYVILLE COLLEGE. In this exciting role, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures.

Requirements

2 years of food service experience including 1 year at the management level.
Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
Catering experience is required.
Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
Financial, budgetary, accounting and computational skills.
Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.
ServSafe Certification.

Responsibilities

Supervises all catering events.
Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities.
Works with the Chef in creating menus.
Trains catering associates in service techniques, menu presentation, and customer service.
Tracks and monitors the labor and food cost for each event.
Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships.
Assists in the responsibility for all foodservice-related activities.
Performs other duties as assigned.