Catering Director
Summary of Position:
Oversee & coordinate the planning, organizing, training and leadership necessary to achieve company objectives with regard to sales, controlling cost of goods and labor, employee management and retention, guest service and satisfaction, food and beverage quality, maintenance, and cleanliness & sanitation.
Business Management:
Understand and enforce all company policies, procedures, standards, specifications, guidelines, and training programs.
Responsible for overall operation of the catering facility.
Manage preparations for events, coordinate with guests, and follow up with guests and staff regarding strengths and weaknesses of each event.
Fully understand and comply with all federal, state and county regulations pertaining to health, safety and labor requirements of the restaurant, employees, and guests.
Responsible for maintaining and upkeep of the physical property. This may include scheduling maintenance or delegating cleaning duties to event staff.
Communicate with CFO & HR regarding all HR issues, bookkeeping, operation needs
Communicate with Marketing Director regarding all website issues, promotions, newsletter additions, blog information, and all menu changes.
Guest Management:
Follow all guidelines, timelines, and deadlines regarding information required for all events.
Work closely with clients to ensure their event is a success by planning and addressing any concerns the client may have. This may include helping the guest to find other service providers such as disc jockeys, photographers, etc.
Work closely with both the Catering Chef and client to create the proper menu based on client specifications. Begin by presenting the Justin Thompson Catering Packet.
Always present and available to clients and floor manager during their event by phone (exceptions can be made with the client’s awareness of such prior to the event) and be able to address any concerns during the event.
Present final bill with all applicable charges itemized to the client. Secure final payment of the event at the conclusion of the event using either a credit card secured by contract or check by client no more than 5 business days after the date of the event unless otherwise pre-approved by Director of Operations or Owner.
Financial Management:
Work closely with Catering Chef to ensure labor, food cost and overall maintenance is kept within company guidelines and expectations.
Achieve company objectives with regard to sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive and productive work environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Physically count liquor and disposables inventory needed for end of month reporting on the 1st of each month.
Employee Management:
Work with Catering Chef and Floor manager to make responsible decisions with regard to staff.
Positively reinforce staff with regard to guest’s satisfaction, restaurant cleanliness, service standards and achievement of sales goals.
Qualifications
Able to communicate respectfully and honestly with others, including all staff.
Knowledge of service, food, and beverage.
At least 3 years of customer relations experience
POS experience and be able to do basic math calculations.
Able to work up to 55 hours per week.
Computer Skills Include: Microsoft Excel, Word, Outlook, Google Calendar, Quickbooks Online
Final Considerations:
We are looking for a Catering Director who embraces our belief that we strive to meet the expectations of our mission daily. We are committed to providing the best possible service, food, and beverages for our guests to their absolute delight. In addition, it is our responsibility to provide a safe and profitable work environment for our employees to excel and prosper. We are looking for someone who truly cares about people, their own happiness and success, the wellbeing of others around them and the community as a whole.
