Catering - Manager

Job Title: Catering ManagerDepartment: CateringReports To: Food Service Manager/Store Director

FLSA Status: Non-Exempt

SummaryThis is a sales-oriented job. The Catering Manager must have excellent communication skills and high stamina. This person must be people oriented and be able to successfully communicate with all personality types in a warm friendly manner. The Catering Manager must enjoy customer contact, soliciting new clients, and building long term client relationships. Good communication with other catering personnel is vital to the success of the Bristol Farms Catering Department.

Essential Duties and ResponsibilitiesThe Catering Manager coordinates the activities of all catering workers, both Bristol Farms employees and contract laborers engaged in order taking, producing, delivering, and execution of catered events by carrying out the duties listed below (other duties may be assigned).

Leads by example; models correct behavior and adherence to company policies and proceduresCompiles lists of prospective customers for use as sales leads, based on information from newspapers, business directories, Chamber of Commerce meetings, referrals, company database and other sources to sell and promote all services of the Catering DepartmentTravels throughout assigned territory to call on regular and prospective customers to solicit orders. This must be coordinated and approved by the Store Director. A Business Solicitation form must be completed upon returnResponsible for maintaining customer database including keeping accurate files and ensuring that all orders have proper names, addresses, telephone numbers and account information. (All orders must be kept filed for one (1) year.)Works with Corporate Business Services Representative to send out Thank You cards and flyers to Bristol Farms Catering customersWorks closely with Catering Coordinators, Production Supervisors, and Drivers to ensure all delivery and pick-up times are metRequired to drive Catering van to assist with deliveries as neededMust have a valid California Driver LicenseMust have the approval of the Human Resources Department to drive a company vanLoads and unloads equipment and food on and off catering vans as neededAssists with kitchen production and driving deliveries as needed. (May be daily occurrence)Maintains a clean and sanitary work area at all timesKnows all cleaning chemicals authorized in the Food Service area and understands proper usageFollows the FIFO rotation system (First-in, First-out). Covers, labels, and dates all leftover foods. Utilizes leftover foods before opening new productInspects food and food preparation; including measuring temperatures throughout the preparation process, to maintain quality and sanitation in accordance with the FDA and local health departmental codes and Bristol Farms stringent standardsFollows safety work standards and reports any safety hazards to Store DirectorReports on and investigates all accidents which occur in the Catering DepartmentAssures that all reports and investigations comply with the Cal-Osha SB198 rules and regulationsWorks in conjunction with the Catering Coordinator, Food Service Manager, Catering Production Supervisor to ensure proper amounts of foods are ordered through outside vendors and in-house Central KitchenEnsures all catering orders are accurately priced at the proper food cost of 30%Assures that all custom recipes are approved and accurately priced through the corporate officeMust have constant communication between all the food service groups (Deli, Restaurant, Catering and Cheese) to work towards the same goal of customer satisfactionResponsible for the day-to-day training of catering staff in all aspects of job, including proper equipment use, sales techniques, food preparation, food presentation, food delivery, record keeping/billing, reporting, personnel issues, and schedulingFollows and enforces liquor laws implicitly, in every regard including, but not limited to the verification and authenticity of valid, acceptable identification. Is responsible for ensuring that all alcohol served is to persons aged 21 and overAs mandated by California state law; Servers of alcoholic beverages must be 18 years old or olderCoordinates menus, table and equipment schematics, rentals, outside staffing, service and chef itinerary, order list, floral, and any other service a customer may requirePrepares weekly schedule and directs all Catering employees and contract laborersWhen scheduling employees considers busy and slow times and places talent accordingly. (This work is coordinated with the Store Director and the Food Service Manager.)Plans events in conjunction with customer needsResponsible for maintaining food service gross marginResponsible for food service labor and costProvides samples to clients to aid in salesPromotes all services of the Catering DepartmentWhen needed, implements outside events including company donations through participation and/or supervision of the event; or any other duties that may ariseInvestigates and resolves food quality and service complaints in such a manner as to assure the customer is happy and will return, despite the complaintServes customers with a smile and willing attitude. Assures high sales through establishing relationships with customers to ensure repeat businessFollows the employee handbook at all times, especially on service standards and appearanceAt all times, meets and exceeds Bristol Farms standards in food, service, quality, and cleanliness

Supervisory ResponsibilitiesManages subordinate supervisors, including the Catering Coordinator. Is responsible for the overall direction, coordination, and evaluation of the Catering Department. Directly supervises 2-6 non-supervisory staff members. Carries out supervisory responsibilities including but not limited to interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance and proposing salary increases supported by performance evaluations; rewarding and disciplining staff members; addressing complaints and resolving problems.

Customer Service SkillsCatering Managers are expected to provide customer service that is extra ordinary and exceeds the expectations of our customers. They are required to follow established policies and guidelines that go beyond simply smiling and greeting customers. Going above and beyond encompasses attitudes, respect, and flexibility. Catering Managers are expected to have a positive "can-do" attitude; to treat others with respect; and easily adjust to changes in the workplace.

Education and/or ExperienceMust have experience and background as a lead caterer or a manager in other food service industries, which includes but not limited to hotels, country clubs, gourmet markets, or restaurants. One year certificate from college or technical school and minimum two years work related experience; or equivalent combination of education and experience.

Certificates, Licenses, RegistrationsA valid California Driver License and an excellent driving record.

Language SkillsAbility to read, and interpret documents in English, such as procedure manuals, safety rules, operating and maintenance instructions. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Knowledge of EnglishThis is a customer service driven position. The candidate must have the ability to speak, read and understand English.

Mathematical SkillsAbility to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and volume.

Reasoning AbilityAbility to apply common sense and understanding to carry out instructions furnished in written, oral, or diagram form. Ability to resolve conflicts in such a manner to create a win-win situation. Ability to analyze a variety of situations, think through to a solution and implement the solution.

Physical DemandsWhile performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger; handle, or feel objects, tools, or controls; talk or hear; and taste or smell. The Catering Manager frequently is required to reach with hands and arms. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The individual must frequently lift and /or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work EnvironmentThe noise level in the work environment is usually moderate and occasionally loud.