Assistant Manager - Center One Catering

ASSISTANT MANAGER - EXPERIENCE CENTER ONE CATERING

4 days ago Be among the first 25 applicants

Other Forms of Compensation

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most‑prestigious companies – in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs and in‑unit associates excel as they deliver world‑class meals in corporate cafes and executive dining rooms with on‑site catering through vending innovations and more.

Eurest

Salary: $78,000 - $80,000 /year

Pay Grade: 11

Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest.

Job Summary

Supports the Culinary Manager with the overall food service operation in a corporate dining account and for the overall direction, coordination and evaluation of production in the unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Manages and conducts safety, sanitation, and maintenance programs. Maintains excellent relationships with employees, guests and clients as well as other departments within the operation.

In addition, the assistant manager will foster strong inter‑departmental relations and integrate the dining service department with the facility plan of operations.

KEY RESPONSIBILITIES

• Ensure compliance with Compass Group and Eurest standards for food safety, sanitation, and workplace safety.
• Maintain high standards of food quality, presentation, and customer service.
• Serve as the primary liaison with internal teams (primarily event planning), ensuring all events meet or exceed expectations.
• Collaborate with Culinary Manager and leadership team to customize catering solutions that reflect client expectations.
• Lead pre‑event planning and post‑event evaluations to drive continuous improvement with hourly staff and leadership.
• Recruit, train, and develop a diverse team of front‑of‑house union team members.
• Foster a culture of hospitality, accountability, and professionalism.
• Conduct and provide feedback in daily and weekly team meetings, performance reviews, and coaching sessions.
• Champion Eurest’s sustainability initiatives, including waste reduction and responsible sourcing.
• Identify and implement strategies to control expenses, inventory equipment, and support employee safety.
• Identify critical issues and/or handle escalations from senior management or client and ensure that issues are resolved to client and management satisfaction.
• Complete operational administrative requirements on time, maintaining compliance with company expectations.
• Support the team, at base and in the field, positioning them to be successful through education, training and additional resources.
• Develop weekly schedules with the Culinary Manager and leadership team. Address daily staffing coverage and concerns.
• Ensure training and safety standards are adhered to across the FOH team.
• Display culinary knowledge of the current menu; be the expert on the FOH management team.
• Perform other duties as assigned.

Qualifications

• Bachelor's degree in food service, nutrition or related field is preferred.
• 2‑4 year degree in Hospitality Management or Culinary is preferred.
• 3‑5 years progressive hospitality experience is desired.
• Must possess a valid Food Handler's Permit.
• Requires operations management experience.
• Excellent communication and computer skills are needed, including knowledge of MS Office.

Essential Food Safety Practices

• Must possess a valid Food Handler's Permit.
• Current Serv Safe Certification.
• Adhere to all HACCP policies and procedures.
• Manage daily and monthly food safety trainings.
• Adhere to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines).
• Meet all regulatory regulations for Food Safety.
• Pass local jurisdiction and…