Catering Manager (Atlanta)

Feb. 15, 2012

Atlanta, GA

Confidential

SUMMARY OF RESPONSIBILITIES

Coordinate and oversee internal and external catering events.

Hire, train, and schedule catering staff, and be actively involved in the development of existing catering staff in service techniques, menu presentation, policies, and procedures.

Ensure successful operations of catering functions including labor cost, food cost control and preparation, transportation, setup, operation, and clean up of all events.

Responsible for all catering activities, books, plans & directed functions.

Planning and developing costing strategy and selection of industry standard buffet and catering equipment

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

Successful Candidate must pass a Background Clearance.

Valid Serve Safe or similar Food Safety Certification.

Empathetic Communicator with Servant Leadership Skills.

Believes in putting their People First.

Hard working Accountable Person who believes in Exceptional Customer Service, Ownership, & developing associates at all levels.

2-5 Years Experience effectively managing a small to medium volume food service operation.

Experience with computerized POS system, cloud storage, and Excel

Has managed a staff of over 3 people in restaurants, catering, & institutional or government food service operations.

Strong Personality with Training Experience

KEY COMPETENTCIES

Organizing, leading and motivating the catering team.

Planning staff shifts and catering events

Monitoring the quality of the product and service provided.

Maintaining stock levels and ordering new supplies as required.

Interacting with customers if involved with front of house work.

Liaising with suppliers and clients.

Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered (in contract catering).

Overseeing the management of facilities, managing/scheduling walk-through's e.g. checking event bookings and allocation of resources/staff.

Planning new promotions and initiatives, and contributing to business development.

Dealing with staffing and client issues.

Keeping abreast of trends and developments in the industry such as menus, buffet decor, trends in consumer tastes and management issues.

Keep accurate records of employees & inventory.

Empathic Communicator who can delegate tasks & keep calm under pressure.

Strong interpersonal and conflict resolution skills.

EXPERIENCE & EDUCATION

BS degree in Hospitality or Culinary degree preferred.

A minimum of five years of experience in hospitality industry including two years in management (preferably Catering Management) is required.

Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key.

The ability to supervise food preparation, service and clean up is also essential.

Excellent customer service and communication skills.

Proficient in Microsoft office, internet, and email.

Desire to learn and grow with a top notch foodservice company.

Performs other duties as required.

If your career objectives and background fit the listed responsibilities and requirements, please submit your resume with cover letter.