Catering Ops Manager

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Description

Essential job functions include, but are not limited to the following:

• Management and Support to Hourly Catering Specialists
• Organizes, leads, and motivates the catering team.
• Provides daily oversight and manages logistics of Catering Operations
• Time line development & appropriate planning for both people and product
• Ensures hourly Catering Specialists are completing expected tasks such as comfort calls, event recaps (when necessary), pack out lists, etc.

• Attends large and/or VIP events to manage logistics and product levels and assist in executing the event.
• Determine which events require site visits, and manage overall planning of off-premise events.
• Monitors service provided to guests at all events, and coaches Jim ‘N Nick’s staff on company standards.
• Manages any staffing issues or conflicts in a professional and productive manner.
• Assists with ringing in large orders in the restaurants.

Inventory Management

• Ensures the market has an adequate amount of catering supplies. Responsible for ordering (with permission from LO) and safely storing equipment.
• Responsible for organization and monthly inventories of any storage facilities for catering supplies.
• Manages proper labeling of equipment for each location
• Orders and maintains catering uniforms for staff to present professional appearance at events

Product

• Partners with the General Manager and Kitchen staff to ensure product is up to Jim ‘N Nick’s standards on all off-premise events.
• Communicates company-wide recipe and/or procedural changes to catering staff to ensure food prep is consistent with food served inside the restaurant.
• Ensures health and safety regulations are strictly observed at all events.

Vehicle and Equipment Maintenance

• Responsible for van maintenance and county tag registration and renewals
• Completes regular van inspections for cleanliness and organization
• Responsible for making sure all equipment is cleaned, restocked, and stored appropriately after each event.
• Communicates any equipment needs to LO (ex – fixing broken grills, repainting rigs, etc)

Training and Development

• Remains up to date on driver certification of all catering staff (trucks and vans)
• Trains and certifies additional DOT drivers within the market (with direction and supervision of Director of Off Premises Sales)
• Continuously identifies future catering team members and develops accordingly.
• Trains and certifies hourly Catering Specialists in the restaurants
• Instills a “sales mentality’ in the hourly Catering Specialists
• Encourages them to utilize ‘sales tools’ to effectively sell Jim ‘N Nick’s catering services (ex – distributing seasonal promotions to catering clients)

Client Management

• Communicates clearly and effectively with catering clients before/during/after the event if necessary.
• Often partners with CSM to meet with future client to discuss event details (ex – wedding or VIP event)
• Communicates with vendors, suppliers, and clients in a prompt and professional manner.

Staffing and Scheduling

• Communicates staffing needs in a timely fashion to the restaurant managers; manages labor and overtime at events.
• Creates work plans for large events when needed, and communicates plans to restaurant managers and all off-premise teams.
• Maintains catering staffing pipeline for all restaurants within the market;

Communication and Planning

• Ensures clear communication to the Director of Off Premises Sales, the Catering Sales Center and LOs regarding upcoming product and scheduling.
• Relays all guest feedback (positive and negative) from catering clients to the appropriate parties.
• Effectively communicates all company initiatives and seasonal marketing campaigns to hourly catering reps to ensure clarity and understanding.

Education / Training / Work Experience

• Serve-Safe Certification
• A Bachelor’s Degree and/or equivalent experience in a similar role.
• One (1) to three (3) years of restaurant operations experience is preferred.
• Experience in Catering Operations preferred.
• Familiar with standard concepts, practices and procedures within the restaurant industry.
• Overall cost and profit understanding on a big picture…