Director Of Catering Jobs (NOW HIRING)

Director of Events & Catering oversees the overall financial success of the Events and Catering departments. Maintains the highest level of service, sanitation and food quality standards at all times. Assures that all employees are well trained, conforming to Bon Appétit and client standards of conduct. Trains, supports and supervises all Events and Catering managers and supervisors, improving productivity and minimizing turnover. Makes strategic, executive decisions affecting the operation, following the Client’s culture and guidelines, the Health Department’s regulations and Bon Appétit standards and expectations of hospitality, food quality, freshness and presentation.

POSITION OBJECTIVES:

In the performance of their respective tasks and duties all employees are expected to conform to the following:

● Role encompasses a stronger strategic and leadership role in addition to operational oversight and development responsibility.

● Ability to successfully manage Marketing Initiatives, Monthly Action Plans, Department Financials, Recruitment, Client Meetings, Project presentations and/or any other assignments as needed.

Events & Catering Programs

● Success of all events managed by Bon Appetit.

● Success of all catered events managed by Bon Appetit.

● Creates and implements programmatic projects and SOPs

● Report as needed all Events and Catering program-related items to the RDM.

● Meets Client and customers expectations of perceived value.

Supervision and Development of Staff

● Hires, trains and supervises Events and Catering managers.

● Develops Events and Catering managers for the purpose of promoting from within.

● Monitors Events and Catering uniforms, ensuring adherence to account policies.

● Promotes the Open Door Policy, ensuring the highest level of communication and understanding between all staff.

● Handles staff conflicts or performance issues immediately, documenting coaching, counseling and/or disciplinary actions.

● Discusses with RDM any areas of concern and/or performance issues. Provides RDM with action plans and timelines for resolutions.

Financial Management and Analysis

● Follows Bon Appetit requirements as outlined in the Accounting Manual.

● Generates a weekly and monthly financial analysis of the Events and Catering departments for review by the RDM, explaining variances to the budget.

● Reviews weekly paperwork, signing off on the Events and Catering financial package.

● Works with the Events and Catering managers on inventory control.

● Creates and keeps an up-to-date Operation Manual.

● Monitors and analyzes Events and Catering payroll.

● Performs PCard audits at least once a quarter.

● Supports Controller, addressing problematic areas.

Safety and Sanitation

● Adheres to Health Department codes and OSHA and ADA regulations.

● Monitors all Front of House sanitation standards, inspections and check lists.

● Develops the Safety Team and conducts monthly safety meetings and inspections.

● Reports any injury and/or accident accurately and in a timely manner.

● Manages outstanding injury claims.

● Performs weekly sanitation inspections in all Events and Catering storage rooms, copying the Director of Operations.

Customer Service and Client Relations

● Treats all guests and staff with care and respect.

● Handles guest complaints immediately and professionally, putting the guest at ease and resolving the issues to their full satisfaction.

● Co-chair weekly staff meeting with general manager and issue minutes of the meeting to all managers by Friday 2:00 PM.

● Reviews and responds to all comment cards within 24 hours, documenting responses and copying the RDM and Client.

Overall Management

● Teaches Bon Appétit philosophy and culture, emphasizing food made from scratch, friendly and attentive service and a safe and clean environment

● Supports management decisions while promoting a team spirit.

● Performs any duties as assigned by the RDM and/or Corporate Management.

Note: Job duties are subject to change as needed.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

● Education: Minimum of four (4) years college education, bachelor's degree in Hotel/Restaurant Management preferred.

● Experience: Previous hotel-related experience, progressive management experience in food and beverage operations, minimum of 3 years supervisory experience.

● Able to speak clearly and listen attentively to staff, peers, supervisors, guests and client.

● Has a computer skill with a working knowledge of Microsoft Word, Excel and Power Point.

● Strong passion for great food.

● General culinary knowledge of basic kitchen practices, protocols and procedures.

● Ability to follow all Bon Appétit Health & safety standards.