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OFF-PREMISE/CATERING SALES MANAGER

Norms Restaurants Bellflower ,CA
  • Posted: over a month ago
  • $65,000 to $75,000 Yearly (plus commission)
  • Full-Time
  • Benefits: life_insurance, medical, vision, 401k, dental
Job Description

Reports to:

Vice President of Marketing

 

Summary of Position:

The Off-premise Sales Manager creates, promotes, plans and executes Norms-catered activities, social and business meetings, bulk to-go orders, sale of gift cards and for-profit fundraising events. He/she must develop an ongoing sales pipeline. Must be well versed in professional communication with the aptitude to exercise discretion throughout the ordering process. Proficient organizational skills are a necessity; the manager must be conscientious of the quantity of orders each month. He/she provides excellent customer service with the utmost professional integrity. Is courteous, shows initiative and enthusiasm with guests and employees; and ensures all events are successful through positive experiences. The manager stays within budgetary constraints, directs the operational aspects leading to the events and oversees staff. This is a full time, salaried exempt position with commission. Work schedule will include holidays, nights and weekends based on business events or necessity.

 

Essential Job Functions:

  • Professional verbal and written communication skills
  • Must be organized and detail oriented
  • Generate leads of catering events
  • Responsible for the flow of all food production for events.
  • Requires the ability to be flexible and adapt to change
  • Coordinate with guests regarding inquires for various events/orders
  • Creates calendar or events for each restaurant.
  • Meets weekly with the Food and Beverage department to review upcoming events and parties, catering orders; informs all necessary departments of any updates or changes
  • Cultivate strong client relationships/partnerships, ensuring client satisfaction
  • Coordinate with the Executive Chef for revisions and updates of the catering menu regularly, reflecting culinary trends
  • Create and review annual budget; communicates directly with the Finance on budget issues and/or inconsistencies
  • Knowledge, skills, and abilities to perform proper service, event set-­‐up, delivery sizes and capacities

 

Job Requirements:

  • Ensure that all events are correctly set each day
  • Create plans for weekly events and prepare staff accordingly
  • Contact guests, update, and confirm details to finalize orders
  • Attends meetings; works with Operations and F&B on meeting agenda
  • Collaborates with Accounts Payable to process invoices
  • Basic knowledge of Point of Sale systems
  • Other duties as assigned

 

Preferred Education and/or Experience:

This position generally requires a two or four-­‐year degree in Hotel and Restaurant Management, and/or equivalent experience in catering or banquet/event management, hospitality services, sales coordination and knowledge of foods.

Previous knowledge, skills and abilities serving, supervising and training in a food service environment.

 

Work Environment:

This position routinely requires standing, walking, holding/carrying, reaching, twisting, bending/stooping, pushing/pulling, kneeling/squatting, sitting, climbing stairs/ladders. Employee will have the ability to lift and/or move at least forty pounds on a consistent basis.

 

Benefits:

  • Company-paid holidays, generous vacation policy
  • Excellent health, dental and vision plan offering.
  • 401k program
  • Meal reimbursement (when travelling to work sites)

 

The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the workload, gain additional experience to further the individual’s professional development.

 

 

Equal Opportunity Employer

It is Norms Restaurants, LLC, policy to recruit, hire, train, and promote in all job titles without regard to race, color, religion, sex, gender, national origin, ancestry, physical or mental disability, age, medical condition, marital status, military service, sexual orientation, or any other basis protected by law.

Company Description
THE STORY OF NORMS.
NORMS made its debut in 1949 when Norm Roybark, a Los Angeles native, opened his first diner near the famed Hollywood corner of Sunset and Vine. As one of the few spots open 24/7, it didn’t take long before NORMS became the place to be.

Whether it’s our service or food, we keep our guests top-of-mind in everything we do. We prepare our dishes with the freshest ingredients available, and we make many of our staple items from scratch. But, it’s who delivers those mouth-watering dishes that makes all the difference in the world. On average, our staff has been with NORMS for 12 years. That means they’ve been dedicated to keeping our guests’ bellies full and happy for years and years. And, it takes more than a friendly face to do that — it takes compassion, openness and thoughtfulness, which every one of our employees exemplifies. Without this high standard of service, our dishes would simply be delightful dishes. They wouldn’t be memorable moments shared with friends and family.

As we’ve grown our restaurants over the years, we’ve also evolved our brand. Today’s NORMS might look a little different than the 1949 NORMS, but we still stay true to our historical roots. So, when you want a great meal for the right price served by the best team around, come into NORMS for an experience unlike any other. Open 24/7/365, NORMS is where life happens.

Norms Restaurants

Why Work Here?

Awesome pay, great work environment, growth opportunities!

THE STORY OF NORMS. NORMS made its debut in 1949 when Norm Roybark, a Los Angeles native, opened his first diner near the famed Hollywood corner of Sunset and Vine. As one of the few spots open 24/7, it didn’t take long before NORMS became the place to be. Whether it’s our service or food, we keep our guests top-of-mind in everything we do. We prepare our dishes with the freshest ingredients available, and we make many of our staple items from scratch. But, it’s who delivers those mouth-watering dishes that makes all the difference in the world. On average, our staff has been with NORMS for 12 years. That means they’ve been dedicated to keeping our guests’ bellies full and happy for years and years. And, it takes more than a friendly face to do that — it takes compassion, openness and thoughtfulness, which every one of our employees exemplifies. Without this high standard of service, our dishes would simply be delightful dishes. They wouldn’t be memorable moments shared with friends and family. As we’ve grown our restaurants over the years, we’ve also evolved our brand. Today’s NORMS might look a little different than the 1949 NORMS, but we still stay true to our historical roots. So, when you want a great meal for the right price served by the best team around, come into NORMS for an experience unlike any other. Open 24/7/365, NORMS is where life happens.

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