Catering Operations Manager

Compass Group•New York, NY

21d•$72,000 - $85,000•Onsite

About The Position

Restaurant Associates is the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations. The Client Food program’s vision is to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities. The Catering Manager drives excellence in the service and experience of the operation. Identifies, motivates, trains, develops and directs team members to deliver exceptional service and accomplish daily goals and projects. This position oversees the administrative and operational tasks, including financial management and analysis, human resources, sanitation, and safety. The Catering Manager will focus on innovative hospitality and creating the catering experiences for the food program in order to support operational excellence. This position reports into the Director of Catering and will leverage their strong communication, hospitality and operational skills to partner with key stakeholders (culinary, nutrition, marketing, behavioral science, concept development, procurement, risk management, operations and people approach) to promote standards and enhance the guest experience.

Requirements

Bachelor's degree is preferred, or equivalent professional experience
Has a minimum of 3 years food service, catering and/or multi unit management experience
Excellent communication skills both written and verbal
A proven track record of leadership
General culinary knowledge of basic kitchen practices, protocols and procedures
Proven coaching and teaching skills with peers, individuals, and teams
Passion for food trends, hospitality, innovation and creative experiences
Manages time effectively and prioritizes tasks to meet deadlines
Creates a culture of food and workplace safety
Proven coaching and teaching skills with peers, individuals, and teams
Ability to effectively communicate, motivate and interact with all levels within the organization

Responsibilities

Designs, manages and owns the overall experience, not just the offerings
Sets an expectation of hospitality that is friendly and engaging
Has a passion for quality food preparation and taste.
Trains and develops the team
Conducts associate reviews, coaching sessions, and disciplinary actions in a professional and timely manner
Ensures all sector and Compass employee guidelines are implemented and adhered to
Creates a culture of Food and Workplace Safety
Treats all customers with professionalism, care and respect.
Responsible for developing daily, and weekly plans for the team. Communicating these plans so that all team members are informed at all times and understand the importance of their important roles
Employee Engagement
Employee Development
Coaching and Counseling
Communicating team members roles, and areas of responsibility to all management
Responsible for the overall daily operation and success of the catering service team
Drive communication among all stakeholders: foh, boh, cafe teams, etc
Equipment and Smallwares Maintenance
FOH ordering
Safety
Oversees department resources with precision and efficiency, ensuring a strategic equilibrium between exceptional guest experiences, fiscal accountability, and workforce engagement.
Administers labor resources effectively by aligning staffing levels with fluctuating demand requirements