Catering Manager

JOB SUMMARY

The Catering Manager is responsible for the sales and marketing of all services offered by the department including all department catered events for internal and external groups. He/She developments sales & catering systems conducive to growth, innovation and excellence in customer service. Plans menus in accordance with customer expectations and budget. Coordinates the smooth execution of all catered events by serving as the principal contact, manager and cost control and collection agent. Responsible for verification and billing of all sales and proper reporting.

ESSENTIAL FUNCTIONS

Client, Patient, and Guest Relations:

• Visits all catered events throughout the day to assess service and customer satisfaction levels. Evaluates customer suggestions and implements changes as needed.
• Builds and maintains excellent customer relations by greeting customers by name when possible, listening and acting on requests, developing and offering special theme meals or holidays special.
• Continuously measures customer satisfaction and quality outcomes and works to improve those outcomes.
• Develops and maintains good working relationships with all staff members.
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Financial Results:

• Maintains all costs for services provided within budget, which includes recording meal counts and sales of catered events.
• Prepares daily and weekly sales and cost reports, reviewing financial performance at least monthly with the General Manager or Director.
• Properly bills for catered events per policy.
• Designates and assigns all pricing considerations to balance revenue opportunities with customer satisfaction.

Operational Execution:

• Supervises and monitors the catering processes. Makes any necessary changes as needed to meet customer needs, improve efficiency, capitalize on revenue opportunities and increase satisfaction.
• Develops menus for catering services. Evaluates and recommends menu formats and pricing presentations.
• Ensures that all menus and catering materials are professionally prepared and presented.
• Enforces safety standards with team members. Ensures safety problems are corrected to present staff injuries.
• Ensures sanitation standards are enforces. Develops and implements routine cleaning procedures for all areas of responsibility.

Human Resource Practices

• Directs and trains staff for excellence in the service aspects of catering services.
• Institutes programs for orientation and training of staff to ensure job competence and adherence to service standards.
• Adheres to the human resource policies and procedures of the facility. Treats team members with fairness and respect.
• Participates in hiring, orientation, performance appraisals, and discipline of staff.'
• Communicates to staff regularly, both formally and informally, holds team meetings frequently to ensure staff awareness.
• Serves as a role model for team members by maintaining standards for appearance, dress, attendance, and professional behavior.
• Works necessary days and shifts to oversee the catering events.
• Maintains a plan for self-development and professional growth.

Qualifications:

• 3+ years' progressive experience in a sales or catering management role.
• Strong planning and organizational abilities; ability to meet deadlines.
• Strong leadership, communication, and team management skills.
• Proficiency in Microsoft software programs.
• Associate degree in hospitality or related field preferred.