Restaurant Operations Manager Jobs in Matawan, NJ

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Background to role:

The Client Food program’s vision is to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities. The client Food program’s mission is to inspire and enable the client community members to make food choices and enjoy food experiences that support them in being their best. Based on the program’s vision and mission, the Client Food Team has developed a clearly defined strategy that puts a strong emphasis on collaboration, innovation, the responsible business framework, and behavioral economics. The Catering team exists to support the global Client Food program and its values both to associates, and to the vendor partners.

Role Summary:

The Catering Manager drives excellence in the service and experience of the operation. Identifies, motivates, trains, develops and directs team members to deliver exceptional service and accomplish daily goals and projects. This position oversees the administrative and operational tasks, including financial management and analysis, human resources, sanitation, and safety. The Catering Manager will focus on innovative hospitality and creating the catering experiences for the food program in order to support operational excellence. This position reports into the Director of Catering and will leverage their strong communication, hospitality and operational skills to partner with key stakeholders (culinary, nutrition, marketing, behavioral science, concept development, procurement, risk management, operations and people approach) to promote standards and enhance the guest experience.

● Designs, manages and owns the overall experience, not just the offerings 

● Sets an expectation of hospitality that is friendly and engaging

● Has a passion for quality food preparation and taste.

● Trains and develops the team

● Conducts associate reviews, coaching sessions, and disciplinary actions in a professional and timely manner

● Ensures all sector and Compass employee guidelines are implemented and adhered to

● Creates a culture of Food and Workplace Safety 

● Treats all customers with professionalism, care and respect.

The great things you will be expected to do:

 Human Resources

○ Responsible for developing daily, and weekly plans for the team. Communicating these plans so that all team members are informed at all times and understand the importance of their important roles

○ Employee Engagement 

○ Employee Development

○ Coaching and Counseling

○ Communicating team members roles, and areas of responsibility to all management

 Operations

○ Responsible for the overall daily operation and success of the catering service team

○ Drive communication among all stakeholders: FOH, BOH, cafe teams, etc 

○ Equipment and Smallwares Maintenance

○ FOH ordering

○ Safety 

Financial Accountability

○ Oversees department resources with precision and efficiency, ensuring a strategic equilibrium between exceptional guest experiences, fiscal accountability, and workforce engagement.

○ Administers labor resources effectively by aligning staffing levels with fluctuating demand requirements

Minimum Qualifications

● Bachelor's degree is preferred, or equivalent professional experience

● Has a minimum of 3 years food service, catering and/or multi unit management experience

● Excellent communication skills both written and verbal

● A proven track record of leadership

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

● Proven coaching and teaching skills with peers, individuals, and teams

● Passion for food trends, hospitality, innovation and creative experiences

● Manages time effectively and prioritizes tasks to meet deadlines

● Creates a culture of food and workplace safety

● Proven coaching and teaching skills with peers, individuals, and teams

● Ability to effectively communicate, motivate and interact with all levels within the organization