Catering Ops Manager

Jim 'N Nick's Careers•Charlotte, NC

10d

About The Position

Essential job functions include, but are not limited to the following: Management and Support to Hourly Catering Specialists Organizes, leads, and motivates the catering team. Provides daily oversight and manages logistics of Catering Operations o Time line development & appropriate planning for both people and product Ensures hourly Catering Specialists are completing expected tasks such as comfort calls, event recaps (when necessary), pack out lists, etc. Attends large and/or VIP events to manage logistics and product levels and assist in executing the event. Determine which events require site visits, and manage overall planning of off-premise events. Monitors service provided to guests at all events, and coaches Jim ‘N Nick’s staff on company standards. Manages any staffing issues or conflicts in a professional and productive manner. Assists with ringing in large orders in the restaurants. Inventory Management Ensures the market has an adequate amount of catering supplies. Responsible for ordering (with permission from LO) and safely storing equipment. Responsible for organization and monthly inventories of any storage facilities for catering supplies. o Manages proper labeling of equipment for each location Orders and maintains catering uniforms for staff to present professional appearance at events Product Partners with the General Manager and Kitchen staff to ensure product is up to Jim ‘N Nick’s standards on all off-premise events. Communicates company-wide recipe and/or procedural changes to catering staff to ensure food prep isconsistent with food served inside the restaurant. Ensures health and safety regulations are strictly observed at all events. Vehicle and Equipment Maintenance Responsible for van maintenance and county tag registration and renewals Completes regular van inspections for cleanliness and organization Responsible for making sure all equipment is cleaned, restocked, and stored appropriately after each event. Communicates any equipment needs to LO (ex – fixing broken grills, repainting rigs, etc) Training and Development Remains up to date on driver certification of all catering staff (trucks and vans) Trains and certifies additional DOT drivers within the market (with direction and supervision of Director of Off Premises Sales) Continuously identifies future catering team members and develops accordingly. Trains and certifies hourly Catering Specialists in the restaurants Instills a “sales mentality’ in the hourly Catering Specialists o Encourages them to utilize ‘sales tools’ to effectively sell Jim ‘N Nick’s catering services (ex – distributingseasonal promotions to catering clients) o Identifies new catering opportunities and leads; contributes ideas and suggestions to sales team and LO. Helps preserve the Jim ‘N Nick’s culture by exemplifying our core values of being “Honest, Respectful, Committed and Supportive” attitude to all team members. Client Management Communicates clearly and effectively with catering clients before/during/after the event if necessary. Often partners with CSM to meet with future client to discuss event details (ex – wedding or VIP event) Communicates with vendors, suppliers, and clients in a prompt and professional manner. Staffing and Scheduling Communicates staffing needs in a timely fashion to the restaurant managers; manages labor and overtime atevents. Creates work plans for large events when needed, and communicates plans to restaurant managers and all off-premise teams. Maintains catering staffing pipeline for all restaurants within the market; Communication and Planning Ensures clear communication to the Director of Off Premises Sales, the Catering Sales Center and LOs regarding upcoming product and scheduling . Relays all guest feedback (positive and negative) from catering clients to the appropriate parties. Effectively communicates all company initiatives and seasonal marketing campaigns to hourly catering reps toensure clarity and understanding. (Example – catering tailgating ‘specials’ or Holiday catering menus) Provides timely, accurate and complete reports on sales and other information required. Acts as the liaison between hourly Catering Specialists, the Director of Off Premises Sales, and LOs regarding direction or approval comped orders, house accounts, or anything else requiring LO approval.

Requirements

Serve-Safe Certification
A Bachelor’s Degree and/or equivalent experience in a similar role.
One (1) to three (3) years of restaurant operations experience is preferred.
Experience in Catering Operations preferred.
Familiar with standard concepts, practices and procedures within the restaurant industry.
Overall cost and profit understanding on a big picture scale to make financially sound decisions.
Extremely proficient with a variety of computer software applications (Outlook, Excel, PowerPoint, and Word)
Superior organizational skills, with acute attention to detail
Strategic planning and organizational skills
Sees the “big picture” goals, while still managing current week’slogistics
Excellent written and verbal communication skills; must have the ability to delegate efficiently.
Ability to problem solve, prioritize, manage multiple and changing timelines, and multi-task with limitedsupervision while meeting established timelines.
High level of interpersonal skills
Delivers results for which he/she is accountable
Dependability, flexibility and professional demeanor
Maintains high standards of personal ethics; is consistently honest and truthful in all situations
Communicates with enthusiasm and maintains a positive attitude
Must be able to work a variety of scheduled hours, based on the needs of the business (ex – late hours, holidays, weekends); regular and predictable attendance, stamina and the ability to work under stress
Spends approximately 50% of his/her time standing and walking swiftly, therefore, he/she must have the ability to bend, stoop, kneel, and move freely using all limbs.
Must be able to work under a high degree of stress on a physical, mental and emotional level; this includes work in a fast-paced manner and making timely decisions.
Ability to sit or stand for long periods of time and work in an office environment.
Ability to lift at least 50 pounds.

Responsibilities

Management and Support to Hourly Catering Specialists
Organizes, leads, and motivates the catering team.
Provides daily oversight and manages logistics of Catering Operations
Time line development & appropriate planning for both people and product
Ensures hourly Catering Specialists are completing expected tasks such as comfort calls, event recaps (when necessary), pack out lists, etc.
Attends large and/or VIP events to manage logistics and product levels and assist in executing the event.
Determine which events require site visits, and manage overall planning of off-premise events.
Monitors service provided to guests at all events, and coaches Jim ‘N Nick’s staff on company standards.
Manages any staffing issues or conflicts in a professional and productive manner.
Assists with ringing in large orders in the restaurants.
Ensures the market has an adequate amount of catering supplies.
Responsible for ordering (with permission from LO) and safely storing equipment.
Responsible for organization and monthly inventories of any storage facilities for catering supplies.
Manages proper labeling of equipment for each location
Orders and maintains catering uniforms for staff to present professional appearance at events
Partners with the General Manager and Kitchen staff to ensure product is up to Jim ‘N Nick’s standards on all off-premise events.
Communicates company-wide recipe and/or procedural changes to catering staff to ensure food prep isconsistent with food served inside the restaurant.
Ensures health and safety regulations are strictly observed at all events.
Responsible for van maintenance and county tag registration and renewals
Completes regular van inspections for cleanliness and organization
Responsible for making sure all equipment is cleaned, restocked, and stored appropriately after each event.
Communicates any equipment needs to LO (ex – fixing broken grills, repainting rigs, etc)
Remains up to date on driver certification of all catering staff (trucks and vans)
Trains and certifies additional DOT drivers within the market (with direction and supervision of Director of Off Premises Sales)
Continuously identifies future catering team members and develops accordingly.
Trains and certifies hourly Catering Specialists in the restaurants
Instills a “sales mentality’ in the hourly Catering Specialists
Encourages them to utilize ‘sales tools’ to effectively sell Jim ‘N Nick’s catering services (ex – distributingseasonal promotions to catering clients)
Identifies new catering opportunities and leads; contributes ideas and suggestions to sales team and LO.
Helps preserve the Jim ‘N Nick’s culture by exemplifying our core values of being “Honest, Respectful, Committed and Supportive” attitude to all team members.
Communicates clearly and effectively with catering clients before/during/after the event if necessary.
Often partners with CSM to meet with future client to discuss event details (ex – wedding or VIP event)
Communicates with vendors, suppliers, and clients in a prompt and professional manner.
Communicates staffing needs in a timely fashion to the restaurant managers; manages labor and overtime atevents.
Creates work plans for large events when needed, and communicates plans to restaurant managers and all off-premise teams.
Maintains catering staffing pipeline for all restaurants within the market;
Ensures clear communication to the Director of Off Premises Sales, the Catering Sales Center and LOs regarding upcoming product and scheduling .
Relays all guest feedback (positive and negative) from catering clients to the appropriate parties.
Effectively communicates all company initiatives and seasonal marketing campaigns to hourly catering reps toensure clarity and understanding. (Example – catering tailgating ‘specials’ or Holiday catering menus)
Provides timely, accurate and complete reports on sales and other information required.
Acts as the liaison between hourly Catering Specialists, the Director of Off Premises Sales, and LOs regarding direction or approval comped orders, house accounts, or anything else requiring LO approval.