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Catering Operations Manager
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Job Overview
POSITION SUMMARY:
The Catering Operations Manager plays a pivotal role in ensuring the seamless execution of catering services, focusing on delivering outstanding service and memorable experiences for clients. This position encompasses the planning, organization, and management of catering events, as well as overseeing staff and nurturing client relationships.
Primary Responsibilities:
Event Planning and Management: Collaborate with clients to ascertain their catering requirements and preferences. Formulate and present catering proposals that include menu selections and pricing structures. Oversee event logistics, such as venue arrangements, equipment rentals, and staffing needs. Menu Creation and Implementation: Partner with culinary teams to design and refine catering menus. Ensure timely preparation and delivery of food and beverages while upholding high standards of quality, presentation, and safety. Team Leadership: Recruit, train, and manage catering personnel, including servers, chefs, and event planners. Develop staff schedules and allocate responsibilities for each event. Evaluate staff performance and provide continuous training and guidance. Client Engagement: Establish and maintain robust relationships with clients, ensuring their satisfaction and fostering repeat business. Address client inquiries, concerns, and feedback in a professional and timely manner. Financial Oversight: Create and manage the catering budget, ensuring effective cost control and profitability. Monitor and report on financial metrics, including sales, expenses, and profits. Negotiate agreements with suppliers and vendors. Marketing and Business Development: Design and execute marketing initiatives to promote catering services. Identify and pursue new business opportunities and partnerships. Participate in networking events and industry gatherings to enhance the company's visibility. Compliance and Safety Standards: Ensure adherence to all health and safety regulations. Implement and monitor food safety and sanitation protocols. Conduct regular inspections of catering facilities and equipment.Required Qualifications
IDEAL CANDIDATE:
A minimum of five years of relevant experience in the food service sector, or an equivalent combination of education, training, and experience. Certification in ServeSafe and/or FoodSafe, with comprehensive knowledge of health and safety regulations related to food preparation and service. Excellent communication skills, both verbal and written. Ability to address employee, customer, and client concerns with professionalism and discretion. Proven ability to manage multiple tasks and priorities efficiently. Capable of leading projects, anticipating business needs, and identifying growth opportunities. Highly organized with a strong commitment to quality. Proficient in operating all relevant equipment safely. Competent in using computers and related software, including POS systems. Physical ability to lift and carry items weighing up to 10 pounds. Frequent standing and walking is required.