Catering Manager
Jordan Aviation
Total years of experience :17 years, 5 Months
Catering Manager:
The Operations Manager is responsible for managing the Catering business, Catering Specialists, Expeditors, and Drivers. The Operations Manager will develop ground and service catering sales opportunities as well as long-term business relationships with our clients by providing the highest level of service.
Responsibilities and Associated Duties:
The Operations-Catering Manager position is responsible for managing and developing catering sales clients and new business, as well as front of house employees inside and outside of the kitchen production and service environment. This position recruits clients, plans and assigns sales and service work, implements service policies and procedures and recommends improvements in production methods, equipment, operating procedures, and working conditions.
• Lead ground catering, social catering services and delivery partner revenue as new sources of revenue; to include sales calls, client relations visits, setting up tastings, chef demo’s, kitchen visits and site visits as well as identifying and developing relationship with full-service catering partner to add full-service event catering as an additional stream of revenue.
• Manage local client relationships, brand awareness, client-facing meetings, promotions, menu tasting, communication and act as the Meet-On-Arrival liason between VIP client arrivals and culinary centers.
• Direct, train, oversee and develop (career and succession planning) of Catering Specialist(s), Driver(s), and Expeditor(s), including hiring, discipline and performance reviews.
• Ensure effective employee relations. Provide employee coaching and development. Makes employment decisions. Resolve employee issues through problem resolution.
• Balance quality, productivity, cost, safety and morale to achieve positive results in all areas. Work to continuously improve in all areas.
• Manage departmental performance measures, including visual controls and provides regular progress reports to manager.
• Track and manage attendance and timekeeping of direct reports
• Evaluating each client and order in the catering business to ensure orders can be properly serviced.
• Instill and maintain a service-oriented attitude in all employees and maintaining a calm and organized approach in all situations.
• Take orders over the phone in a friendly, courteous manner and accurately enter them into the computer per Standard Operating Procedures.
• Participate in Customer Events as required, performing menu presentations, tastings and client visits, documenting all efforts and visits in Sales Force for future reference.
• Selling, servicing and communicating with Customers and accurate, timely follow-through with attention to details. Attends monthly Sales department meetings (per sales team) to connect, update and review plans.
• Participate in and implement Sales, Marketing programs, and promotional efforts as required.
• Safely operate company vehicles and drive in compliance with all local and federal laws and regulations.
• Perform computer related services such as order entry, pricing validation and adjustments, open mail, email documents as needed or directed, and prepare and apply labels.
• Dress professionally and within the guidelines of Company procedures including the company approved uniform.
• Manage last minute changes to orders by the clients with a smile and pleasant demeanor. Obtain various supplies as directed if making deliveries or upon return to base.
• Approach and handle all customer issues with a mentality of maintaining long-term relationships with each client.
• Meets weekly with the General Manager (s) to ensure our standards and procedures are accurately reflected in their day-to-day operations. *Reports monthly to Regional Director to review progress and plans.
• Carry company provided telephones at all times when on duty out of the office and communicate with your local operation and the company call center as required or needed.
Job Responsibilities:
• lead teams of chefs and catering assistants.
• They are responsible for running the day-to-day catering operations and services in company.
• Responsible for monitoring the quality of the food and service and for making sure that their outlets perform well.
• Achieving good quality within a budget and maintaining high standards of hygiene and customer satisfaction.
Typical activities include:
• planning menus in consultation with chefs
• ordering supplies
• hiring, training, supervising and motivating permanent and temporary staff
• organising staff rotas
• ensuring that health and safety regulations are strictly observed, recorded and archived
• monitoring the quality of the product and service provided
• keeping to budgets and maintaining financial and administrative records.
Key skills:
• Excellent communication and interpersonal skills
• Strong organisational and time management skills
• Decision making skills
• Ability to manage in a diverse environment with a focus on client and customer services
• Good business and commercial acumen
• Strong leadership and motivating skills including the ability to build strong relationships with customers and staff
• The ability to think quickly, work in stressful circumstances and stay calm in a crisis Financial, budgeting and stock-taking skills
• Knowledge of food, food hygiene (including hazard analysis and critical control points) and food preparation
caring the shift and organize the staff on the lounge during the duty time.
‐maintaining the company objective and goals.
‐maintaining with the supervisors and manage the issue matters in the Lounge.
‐maintaining the sales records.
‐supervising the lounge and enquire the clients complaints.
‐follow up with the quality processes.
‐manage with the staff to organize the lounge during the rush time.
• Excellent interpersonal skills and a collaborative management style.
• Food Cost and Budget development and oversight experience high professional ethical standards in a diverse workplace.
• Open to direction and Collaborative work style and commitment to get the job done.
• Challenge and debate issues of importance to the organization.
• I look at situations from several points of view Persuasive with details and facts Delegate responsibilities effectively High comfort level working in a diverse environment strong negotiation, organization, communication, problem solving, and leadership skills.