Catering - Manager

Bristol Farms•Santa Barbara, CA

About The Position

The Catering Manager leads the Catering Department’s sales and service activities, coordinates catering employees and contract labor, and oversees the planning, production, delivery, and execution of catered events. The role focuses on developing customer relationships, soliciting new business, and providing service that exceeds customer expectations. The manager is responsible for department operations, staffing and training, food quality and sanitation, customer satisfaction, pricing, costs, and compliance with company policies and applicable laws. 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 food service, including settings 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 Department approval to drive a company van.
Ability to read and interpret English-language documents such as procedure manuals, safety rules, and operating and maintenance instructions; write simple correspondence; and present information effectively in one-on-one and small-group situations.
Ability to speak, read, and understand English.
Ability to perform basic arithmetic and calculate discounts, interest, commissions, proportions, percentages, and volume.
Ability to follow written, oral, or diagrammed instructions, resolve conflicts constructively, analyze situations, and implement solutions.
Ability to stand, walk, handle objects, tools, or controls, communicate, and taste or smell; frequently reach with hands and arms; and occasionally climb, balance, stoop, kneel, crouch, or crawl.
Ability to frequently lift or move up to 25 pounds and occasionally lift or move up to 50 pounds.
Vision abilities including close vision, color vision, peripheral vision, depth perception, and adjustment of focus.
Ability to maintain high stamina, communicate warmly with varied personality types, enjoy customer contact and prospecting, and build long-term customer relationships.

Responsibilities

Coordinate the work of catering employees and contract labor involved in order taking, food production, delivery, and event execution.
Model company policies, procedures, behavior, service standards, and professional appearance.
Identify prospective customers, solicit business in the assigned territory with Store Director approval, and promote Catering Department services.
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 staff to meet delivery and pickup times; drive the catering van, assist with deliveries, and load or unload food and equipment as needed.
Assist with kitchen production and deliveries as needed, which may occur daily.
Maintain a clean and sanitary work area; use authorized cleaning chemicals properly; follow FIFO procedures; and cover, label, and date leftover foods.
Inspect food and preparation, including measuring temperatures, to maintain quality and comply with FDA, local health department, 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.
Coordinate food orders with the Catering Coordinator, Food Service Manager, Catering Production Supervisor, outside vendors, and the in-house Central Kitchen.
Ensure catering orders are accurately priced at a 30% food cost and custom recipes are approved and accurately priced through the corporate office.
Maintain communication across food service groups to support customer satisfaction.
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, verify acceptable identification, and ensure alcohol is served only to people aged 21 and over; ensure servers of alcoholic beverages are at least 18 years old.
Coordinate menus, event layouts and equipment plans, rentals, outside staffing, service and chef itineraries, order lists, floral arrangements, and other customer-requested services.
Prepare weekly schedules and direct catering employees and contract laborers, assigning staff according to anticipated business levels in coordination with the Store Director and Food Service Manager.
Plan events around customer needs and maintain food service gross margin, labor, and costs.
Provide samples to clients, promote catering services, and support or supervise outside events, including company donations, as needed.
Investigate and resolve food quality and service complaints to retain customer goodwill and repeat business.
Supervise the Catering Department, including the Catering Coordinator and 2–6 non-supervisory employees; participate in interviewing, hiring, training, work assignment, performance appraisal, salary-increase recommendations, recognition, discipline, and complaint resolution.
Deliver exceptional customer service with a positive, respectful, flexible, and willing attitude.