Director of Catering

Compass Group•San Francisco, CA

5d•$110,000 - $120,000•Onsite

About The Position

Our Passion is Food!At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Director of Events & Catering oversees the overall financial success of the Events and Catering departments. Maintains the highest level of service, sanitation and food quality standards at all times. Assures that all employees are well trained, conforming to Bon Appétit and client standards of conduct. Trains, supports and supervises all Events and Catering managers and supervisors, improving productivity and minimizing turnover. Makes strategic, executive decisions affecting the operation, following the Client’s culture and guidelines, the Health Department’s regulations and Bon Appétit standards and expectations of hospitality, food quality, freshness and presentation. POSITION OBJECTIVES: In the performance of their respective tasks and duties all employees are expected to conform to the following: ● Role encompasses a stronger strategic and leadership role in addition to operational oversight and development responsibility. ● Ability to successfully manage Marketing Initiatives, Monthly Action Plans, Department Financials, Recruitment, Client Meetings, Project presentations and/or any other assignments as needed.

Requirements

Minimum of four (4) years college education, bachelor's degree in Hotel/Restaurant Management preferred.
Previous hotel-related experience, progressive management experience in food and beverage operations, minimum of 3 years supervisory experience.
Able to speak clearly and listen attentively to staff, peers, supervisors, guests and client.
Has a computer skill with a working knowledge of Microsoft Word, Excel and Power Point.
Strong passion for great food.
General culinary knowledge of basic kitchen practices, protocols and procedures.
Ability to follow all Bon Appétit Health & safety standards.

Responsibilities

Success of all events managed by Bon Appetit.
Success of all catered events managed by Bon Appetit.
Creates and implements programmatic projects and SOPs
Report as needed all Events and Catering program-related items to the RDM.
Meets Client and customers expectations of perceived value.
Hires, trains and supervises Events and Catering managers.
Develops Events and Catering managers for the purpose of promoting from within.
Monitors Events and Catering uniforms, ensuring adherence to account policies.
Promotes the Open Door Policy, ensuring the highest level of communication and understanding between all staff.
Handles staff conflicts or performance issues immediately, documenting coaching, counseling and/or disciplinary actions.
Discusses with RDM any areas of concern and/or performance issues. Provides RDM with action plans and timelines for resolutions.
Follows Bon Appetit requirements as outlined in the Accounting Manual.
Generates a weekly and monthly financial analysis of the Events and Catering departments for review by the RDM, explaining variances to the budget.
Reviews weekly paperwork, signing off on the Events and Catering financial package.
Works with the Events and Catering managers on inventory control.
Creates and keeps an up-to-date Operation Manual.
Monitors and analyzes Events and Catering payroll.
Performs PCard audits at least once a quarter.
Supports Controller, addressing problematic areas.
Adheres to Health Department codes and OSHA and ADA regulations.
Monitors all Front of House sanitation standards, inspections and check lists.
Develops the Safety Team and conducts monthly safety meetings and inspections.
Reports any injury and/andor accident accurately and in a timely manner.
Manages outstanding injury claims.
Performs weekly sanitation inspections in all Events and Catering storage rooms, copying the Director of Operations.
Treats all guests and staff with care and respect.
Handles guest complaints immediately and professionally, putting the guest at ease and resolving the issues to their full satisfaction.
Co-chair weekly staff meeting with general manager and issue minutes of the meeting to all managers by Friday 2:00 PM.
Reviews and responds to all comment cards within 24 hours, documenting responses and copying the RDM and Client.
Teaches Bon Appétit philosophy and culture, emphasizing food made from scratch, friendly and attentive service and a safe and clean environment
Supports management decisions while promoting a team spirit.
Performs any duties as assigned by the RDM and/or Corporate Management.