Job description

OVERVIEW

The catering manager is responsible for the overall operations of the catering department and staff.

This involves not only ensure all catering orders are ready and sent out for delivery on time, as well as

managing and supervising larger catering events, but also handling all the preparation before the

event and after as well. The catering manager will work closely with clients to ensure their event is a

success and follow up with the client to get feedback after the event itself as well. The catering

manager not only manages client relations but also maintains employee and vendor relations to run a

successful catering operation.

EVENT PLANNING

The catering manager is responsible for assisting in the planning of events for clients. Some aspects of

planning can include helping the client find other service providers such as rental companies, ice

sculpting companies or any outside vendor that can help with the needs Eurest does not provide.

CUSTOMER SERVICE

The catering manager should be available to clients at all times during their events. He/she should be

out on the floor where they are easily visible. The back of the house, which is the kitchen area, should

be managed by a kitchen manager or the chef of the catering facility during the actual event. The

catering manager should ask the client for a central contact during the event. They should check in

with that person periodically during the event. If the staff falls behind serving food for the client, the

catering manager should help the service staff on the floor.

DECORATING

The catering manager is responsible for the appearance of the catered event before and during and

after the event. The catering manager will work and explain the Eurest standard of catering décor. If

the client has special requests for decorations, the catering manager may need to contact outside

vendors to help supply equipment. One example of this would be if the client is hosting a casino night

and needs to have casino table games set up at the catering facility.

MENU PLANNING

The catering manager should work with both, chef, and client to choose a proper menu. The manager

will use the menus and items available in Zipthru that best suit the needs of the client. The catering

manager should have the chef attend a menu planning meeting with the client in case the client has

any special requests that may not be on the standard menu, or in case the client wants to have input

from the chef on food suggestions. The catering manager should prepare examples of commonmenus for a client before the meeting and arrange to offer samples of the food at menu planning meetings.

SCHEDULING

The catering manager is responsible for the daily operations of the catering facility. This means that

the position must train and schedule staff for daily deliveries and to work special events. The catering

manager must make sure he or she has enough staff to work an event and match the personality of

the staff to the personality of the client. Some associates can interact with the client more effectively

for specific types of events and this should be a consideration when scheduling. Some staff members

work better maintaining a buffet table and others that excel at table service. The catering manager

should know the skills of his or her staff and use that to help with selecting the event staff for each

event.

SPECIFIC JOB FUNCTIONS

1) Implement strategies to improve the Catering Key Drivers (Revenue & Productivity Growth, Cost Control, Customer & Associate Satisfaction)

2) Meet with customers daily

3) Oversee the Daily Production, Service & Sanitation for the Catering Department

A. Processing Orders Daily from Zip Thru Daily

B. Meet with Catering Chef Daily

C. Ensure all Food, Beverage & Supplies are prepared & displayed to Company Standards

D. Ensure Sanitation Codes & Policies for the Local Health Dept. & Serve Safe Standards) & overall Quality Service Standards

E. Ensure all orders are delivered on time and to the proper location

F. Ensure all Equipment is retrieved and properly stored.

4) Reconciliation Daily

5) Send Marketing Communication Weekly

6) Conduct Monthly Catering Fairs

7) Conduct daily communications meeting

8) Attend Daily Communication Meeting

9) Managing the food and beverage provision for functions and events

10) Supervising catering delivery staff at functions

11) Planning menus in consultation with chefs

12) Recruiting and training staff

13) Organizing, leading, and motivating the catering team

14) Planning staff shifts, breaks and meal periods

15) Ensuring health and safety regulations are strictly observed

16) Budgeting and establishing financial targets and forecasts

17) Monitoring the quality of the product and service provided

18) Keeping financial and administrative records

19) Maintaining stock levels and ordering new supplies as required

20) Ensuring compliance with all employment regulations and Compass standard

Job Type: Full-time

Pay: $50,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 1 year

Shift:

• 10 hour shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• New Orleans, LA 70121: Reliably commute or planning to relocate before starting work (Required)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Required)

Work Location: In person

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