Well established catering facility is seeking a dynamic, outgoing, creative Senior Catering Operations Manager to oversee multiple catering properties.

A strong background in culinary arts and hospitality management is required for this position.

The Director of Catering Operations is responsible for all catered functions from origination to execution. We are looking for someone who has the ability to use high levels of creativity in event planning and execution. The position works consistently with sales personnel to generate new business. You will manage an entire catering team from the back of the house to the front of the house, as well as be responsible for managing client relations, along with ensuring the catering offered to our guests is of superior quality.

Well-suited candidates will be experienced in monitoring business volume forecasts; maximizing revenue and sales achievements; and developing new ideas for theme events in conjunction with the Event Planning staff, Executive Chef and kitchen staff.

Job functions include but are not limited to the following:

Safety, Security, Sanitation, Maintenance

Ability to supervise food preparation, service and cleanup is also essential and adhere to all Board of Health Standards.

Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and cleanup of all events.

Recruiting/Training

Hires, trains, and schedules catering staff, and will be actively involved in the development of existing catering staff in service techniques, menu presentation, policies, and procedures.

Sales

Develop catering sales budgets forecasts, review actual sales to budgeted sales variance and takes corrective actions as appropriate to assure financial goals are met.

Develop, implement and monitor the annual sales [marketing] plan for catering business growth.

Qualifications include

Minimum of 5 years of experience in hospitality industry including 2 years in management (preferably Catering Management) is required

College Degree

Willing to work flexible hours (i.e. weekends, evening).

Must be extremely organized.

Strong communication skills.

Possess excellent supervisory skills

Computer proficient

Exceptional interpersonal skills and decision making ability

Culinary experience preferred

Operational knowledge of commercial kitchen equipment

ServSafe Certification preferred