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Assistant Catering Manager
2 months ago
Job Summary
Under the administrative direction of the Director of Catering, this position coordinates and oversees the daily operations of several catering and event operations with events both on- and off-premise.
Responsibilities
- Coordinates with the Catering Manager for all events.
- Responsible for completing a weekly catering schedule ensuring adequate staff coverage to meet special event needs as well as monitoring labor costs.
- Communicating with all the stakeholders to proactively respond to guest needs including building managers, custodial staff and support staff.
- Ensures proper handling of food items to maintain sanitation standards.
- Responsible for the supervision of all employees regularly engaged in Catering.
- Responsible for personnel matters including hiring, training, performance reviews, promotions and disciplinary action up to and including termination.
- The position has responsibility to train all catering staff to ensure that excellent service is provided to our guests and food and beverage is presented in an appetizing manner.
- Ensures that the minimum level of labor is used to perform the required level of service without impacting service standards.
- Performs all aspect of employee supervision of catering staff, including but not limited to assistant managers, and catering leads.
- Establish an environment of team and individual accountability.
- Responsible to improve and streamline departmental operations through the continuous assessment of policies and procedures, work processes and program effectiveness/value.
- Ensures compliance with all state and county health department and safety regulations and maintains high standards of sanitation including staff training and routine inspection.
- Demonstrates and enforces Hazardous Analysis of Critical Control Points (HACCP) principles to include the supervision and maintenance of the sanitary conditions of food storage, production, serving and other front/back of the house areas.
- Ensures that all employees are compliant with mandatory health and educational requirements.
- Conducts routine inspection of preparation, storage, and service areas ensuring proper sanitation is maintained
Required Qualifications
- Two or more year's supervisory experience in food related field.
- Strong organizational and logistical skills coupled with the ability to work effectively and collaboratively with a diverse team.
- Strong oral and written communication and customer service skills.
- Knowledge of basic computer applications such as word processing, spreadsheet, email and the Internet; and ability to use Event Management System modules or a similar event management systems available to the industry.
- ServSafe and TAM certified within 60 days from date of hire as a condition of employment. If the certification is not acquired during the 60-day period, employment will be terminated. Certification must be maintained as a condition of employment.
The Catering Manager is classified as a critical employee and able to work a flexible schedule with variable weekday and weekend hours. However, we are closed most major holidays.
Physical requirements
Ability to move and transport objects weighing 25 - 50 pounds, twist and bend frequently, ascend and descend stairs, and work in a static position for extended periods.
Benefits
- Closed most major holidays
- Health, dental, vision, and life insurance package after 90 days
SERIOUS APPLICATIONS ONLY. MUST HAVE EXPERIENCE IN THE CATERING FIELD.
