Catering Ops Manager

Job Details

Description

Essential job functions include, but are not limited to the following:

Management and Support to Hourly Catering Specialists

• Organizes, leads, and motivates the catering
• Provides daily oversight and manages logistics of Catering Operations
• Time line development & appropriate planning for both people and product
• Ensures hourly Catering Specialists are completing expected tasks such as comfort calls, event recaps (when necessary), pack out lists,
• Attends large and/or VIP events to manage logistics and product levels and assist in executing the event.
• Determine which events require site visits, and manage overall planning of off-premise
• Monitors service provided to guests at all events, and coaches Jim ‘N Nick’s staff on company
• Manages any staffing issues or conflicts in a professional and productive
• Assists with ringing in large orders in the
  

Inventory Management

• Ensures the market has an adequate amount of catering supplies. Responsible for ordering (with permission from LO) and safely storing equipment.
• Responsible for organization and monthly inventories of any storage facilities for catering
• Manages proper labeling of equipment for each location
• Orders and maintains catering uniforms for staff to present professional appearance at events
  

Product

• Partners with the General Manager and Kitchen staff to ensure product is up to Jim ‘N Nick’s standards on all off- premise
• Communicates company-wide recipe and/or procedural changes to catering staff to ensure food prep is consistent with food served inside the
• Ensures health and safety regulations are strictly observed at all events.
  
  

Vehicle and Equipment Maintenance

• Responsible for van maintenance and county tag registration and renewals
• Completes regular van inspections for cleanliness and organization
• Responsible for making sure all equipment is cleaned, restocked, and stored appropriately after each
• Communicates any equipment needs to LO (ex – fixing broken grills, repainting rigs, etc)
  
  

Training and Development

• Remains up to date on driver certification of all catering staff (trucks and vans)
• Trains and certifies additional DOT drivers within the market (with direction and supervision of Director of Off Premises Sales)
• Continuously identifies future catering team members, and develops
• Trains and certifies hourly Catering Specialists in the restaurants
• Instills a “sales mentality’ in the hourly Catering Specialists
• Encourages them to utilize ‘sales tools’ to effectively sell Jim ‘N Nick’s catering services (ex – distributing seasonal promotions to catering clients)
• Identifies new catering opportunities and leads; contributes ideas and suggestions to sales team and
• Helps preserve the Jim ‘N Nick’s culture by exemplifying the our core values of being “Honest, Respectful, Committed and Supportive” attitude to all team
  

Client Management

• Communicates clearly and effectively with catering clients before/during/after the event if
• Often partners with CSM to meet with future client to discuss event details (ex – wedding or VIP event)
• Communicates with vendors, suppliers, and clients in a prompt and professional
  
  

Staffing and Scheduling

• Communicates staffing needs in a timely fashion to the restaurant managers; manages labor and overtime at
• Creates work plans for large events when needed, and communicates plans to restaurant managers and all off- premise
• Maintains catering staffing pipeline for all restaurants within the market;
  
  

Communication and Planning

• Ensures clear communication to the Director of Off Premises Sales, the Catering Sales Center and LOs regarding upcoming product and scheduling needs
• Relays all guest feedback (positive and negative) from catering clients to the appropriate
• Effectively communicates all company initiatives and seasonal marketing campaigns to hourly catering reps to ensure clarity and (Example – catering tailgating ‘specials’ or Holiday catering menus)
• Provides timely, accurate and complete reports on sales and other information
• Acts as the liason between hourly Catering Specialists, the Director of Off Premises Sales, and LOs regarding direction or approval comped orders, house accounts, or anything else requiring LO
  
  

Education / Training / Work Experience

• Serve-Safe Certification
• A Bachelor’s Degree and/or equivalent experience in a similar
• One (1) to three (3) years of restaurant operations experience is
• Experience in Catering Operations preferred.
• Familiar with standard concepts, practices and procedures within the restaurant
• Overall cost and profit understanding on a big picture scale to make financially sound decisions.
• Extremely proficient with a variety of computer software applications (Outlook, Excel, PowerPoint, and Word)
  
  

Knowledge / Skills / Abilities

• Superior organizational skills, with acute attention to detail
• Strategic planning and organizational skills
• Sees the “big picture” goals, while still managing current week’s logistics
• Excellent written and verbal communication skills; must have the ability to delegate
• Ability to problem solve, prioritize, manage multiple and changing timelines, and multi-task with limited supervision while meeting established
• High level of interpersonal skills
• Delivers results for which he/she is accountable
• Dependability, flexibility and professional demeanor
• Maintains high standards of personal ethics; is consistently honest and truthful in all situations
• Communicates with enthusiasm and maintains a positive attitude
• Must be able to work a variety of scheduled hours, based on the needs of the business (ex – late hours, holidays, weekends); regular and predictable attendance
• Stamina and the ability to work under