Catering Manager - DUKE University

PROOF OF THE PUDDING•Durham, NC

1d•$18 - $20•Onsite

About The Position

The primary responsibility will include event execution, scheduling, developing & leading the team. This role will involve leading the front of the house team, ensuring exceptional client experiences, and managing the coordination of service delivery. The ideal candidate will bring a passion for hospitality and a proven ability to execute events with efficiency and flair.

Requirements

Proven track record managing both indoor and outdoor catering events for up to 350 guests, ensuring seamless service delivery in various environments
Strong background in creating and curating diverse, high-quality menus tailored to client preferences and event themes
Ability to lead and manage catering teams, ensuring smooth coordination of staff and resources during events
Highly organized with a keen eye for detail, capable of overseeing all aspects of catering logistics, from set-up to execution
Comfortable working in dynamic, fast-paced environments, with the ability to adapt to changing conditions and resolve issues quickly and efficiently
Deliver high quality food service
Flexibility with schedule and availability, Catering may be weekends, early mornings, late nights...
Achieve company and client financial targets and goals
Develop and maintain client and customer relationships
Deliver strategic plans
Hold team members accountable for all expectations using our HR guided team coaching process
Communicate effectively with all crew members and team members
Foster a positive environment, with a measured temperament
Business Acumen - Demonstrate comprehension of the job, including policies, practices, and relationships. Possess the expertise and skill levels required of the job and perform with quality.
Dedication - Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrate a win-win attitude: “see it, own it, solve it.”
Ethics and Integrity - Acts with integrity, honesty and knowledge that promote the company’s culture, values and beliefs while maintaining the highest standards of professional conduct.
Safety & Security - Observe safety and security standards. Use equipment and materials properly. Comply with safety standards and personal protective equipment requirements. Report potential unsafe conditions or practices to appropriate person immediately. Promote restaurant safety, cleanliness and security compliance at all times.
Teamwork - Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
Communication - Communicate clearly and effectively with mutual respect, understanding and trust to fellow associates, managers, supervisors and guests. Listen carefully to opinions and views of others; state understanding of what has been heard.
Initiative - Contribute new ideas and suggestions to enhance productivity and efficiency. Be proactive in troubleshooting problems or issues and take action to mitigate potential problems.
Adaptability & Planning - Possess the ability to learn new tasks and adjusts well to new situations. Perform well under tight time schedules and pressures to change direction quickly.
Service Orientation - Demonstrates a sense of urgency. Is welcoming, friendly and smiles when visible to guests.

Responsibilities

Day-to-day operations of Catering program
Scheduling staff and labor management
Recruiting and retention - training and managing staff to provide high-quality service
Bar Operations (in cooperation with beverage manager)
Meeting with clients to understand and document their catering needs and preferences
Organizing and supervising the work of the catering team to ensure that food is served in a timely manner
Ensuring compliance with health and safety regulations
Controlling budgets and minimizing expenditure by efficiently managing resources
Handling customer inquiries and complaints professionally and promptly
Conducting regular inventory checks, developing par lists and communicating supply needs
Planning and executing marketing strategies to promote the catering business
Support General manager and catering director in cost management and budget analysis
Performs other related duties as needed.