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Catering Operations Manager
2 months ago
About the Role
The Catering Coordinator will be responsible for overseeing all aspects of catering operations to ensure the delivery of high-quality service and exceptional customer experiences. This role involves planning, coordinating, and executing catering events, managing staff, and maintaining client relationships.
Key Responsibilities:
- Event Planning and Coordination: Consult with clients to understand their catering needs and preferences. Develop and present catering proposals, including menu options and pricing. Coordinate event logistics, including venue setup, equipment rental, and staffing.
- Menu Development and Execution: Work with chefs and culinary staff to create and update catering menus. Ensure the timely preparation and delivery of food and beverages. Maintain high standards of food quality, presentation, and safety.
- Staff Management: Recruit, train, and supervise catering staff, including servers, chefs, and event coordinators. Create staff schedules and assign duties for each event. Monitor staff performance and provide ongoing training and support.
- Client Relations: Build and maintain strong relationships with clients, ensuring satisfaction and repeat business. Handle client inquiries, complaints, and feedback professionally and promptly.
- Financial Management: Develop and manage the catering budget, ensuring cost control and profitability. Track and report on financial performance, including sales, expenses, and profits. Negotiate contracts with suppliers and vendors.
- Marketing and Sales: Develop and implement marketing strategies to promote catering services. Identify and pursue new business opportunities and partnerships. Attend networking events and industry functions to build the company's presence.
- Compliance and Safety: Ensure compliance with all health and safety regulations. Implement and monitor food safety and sanitation standards. Conduct regular inspections of catering facilities and equipment.
Requirements
The ideal candidate will have five years of recent related experience in the food service industry, or an equivalent combination of education, training, and experience. ServeSafe and/or FoodSafe certification is required, along with thorough knowledge of all health and safety regulations pertaining to the food preparation/service industry. The candidate must possess superior communication skills in both verbal and written English, as well as the ability to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies.
The successful candidate will be able to work accurately and in an efficient manner while managing multiple tasks and priorities. They will also be able to lead projects, forecast business needs, and identify and target growth opportunities. A highly organized individual with a strong focus and commitment to quality is required, as well as the ability to operate all related equipment in a safe manner and effectively use a computer and all related software, including POS equipment.
Physical Demands
The Catering Coordinator will be required to frequently stand and walk, with occasional lifting of up to 10 pounds from floor to shoulder height.
