Ben & Jerry's Vermont Catering Manager

The Magnum Ice Cream Company•South Burlington, VT

7d•$55,000 - $60,000•Onsite

About The Position

The role of the VT Catering Experience Manager is to lead the sales and delivery of our catering operations for the Northern Vermont region while living the Ben & Jerry’s 3-part mission daily. The Catering Manager will work primarily from the Ben & Jerry’s Central Offices in South Burlington where the catering commissary is located, with time also spent at the Flagship location in Burlington, Vermont. Their goal is to facilitate a seamless year-round operation serving business events, weddings, vending events, and private parties. The Catering Manager will also support the flagship business in the off-season providing support working front-of-house and assisting with special projects. The Catering Manager will report to the Manager of the Flagship Scoop Shop.

Requirements

6+ years’ experience catering or supervising staff in a retail or food service environment
Flexible work hours including nights, weekends, and holidays
Experience in high volume, fast paced retail environment
Strong accounting/finance skills
Excellent communication, interpersonal and customer service skills
Strong organization, follow-through, and time management skills
Efficient initiative and a detailed focus on the “big picture”
Strong project management skills and problem-solving ability
Experience in handle customer complaints and providing recovery
Ability to handle stressful situations calmly and quickly
Highly professional, patient, energetic, team-oriented individual with a positive “can –do” attitude and a strong commitment to outstanding customer service
Self-motivated, autonomous, proactive, and responsive disposition to anticipate and fulfill customer and staff needs
Computer proficiency, esp. Excel, Word, Outlook, Sales Force
Valid driver’s license
Physical aspects of the job include: oversize merchandise handling, bulk containers of ice cream, supply orders, general cleaning and maintenance and standing for long periods of time

Responsibilities

Supervise and provide direction/communications to the catering staff, ranging from 3 to 10 employees, with a strong emphasis on ensuring that the appropriate staff is available to service our fluctuating business needs and last-minute changes to the catering calendar.
Organize the hiring and orientation of catering staff. Provide support in preparation for weekly payroll. Conduct catering lead trainings with an added emphasis on driver safety and proper loading/unloading of equipment.
Accountable for maintaining a highly organized and efficient catering commissary. Organizing preventative maintenance, replacement and repairs for all freezers, equipment, and vehicles. Ordering inventory needed for catering operations to operate independently.
Accountable for all daily and weekly financial reporting requirements including daily sales and deposit reports, purchasing, cash management, vault balance, and monthly transfer logs as well as end of month inventory count and financial month closing process.
Manage leads, opportunities, and client interactions through Salesforce.
Oversee the commissary’s inventory, tracking sales and inventory levels to ensure proper stock levels. Report financial progress of the catering business and generation of monthly profit/loss statements.
Manage the inventory ordering process which includes ordering, receiving, storage, and logging of all inventory items. Maintain and track all invoices for reporting needs.
Participate in store planning and development meetings with the Flagship Store Managers and attending other company meetings and activities to keep informed about the objectives of the Brand.
Support the Flagship operations in the off-season when catering demand is low, including the ability to work front-of-house operations and provide additional management coverage.
Potential opportunities to work on special projects as assigned by the Retail Operations and Brand Experience teams.
Participate in first aid and emergency response for flagship operations, with the ability to serve as the onsite manager for all emergency situations. Actively support company safety goals by ensuring consistent safe work behaviors.