Catering and Marketing Manager (FT)

• Manage the food and beverage provision for functions and events.
• Supervise catering and waiting for staff at functions.
• Plan menus in consultation with chefs.
• Recruit and train permanent and casual staff.
• Organize, lead and motivate the catering team.
• Plan staff shifts in conjunction with the scheduling manager from each store.
• Ensure health and safety regulations are strictly observed.
• Budget and establish financial targets and forecasts.
• Monitor the quality of the product and service provided.
• Keep financial and administrative records.
• Monitor spending levels.
• Maintain stock levels and order new supplies as required.
• Interact with customers if involved with front-of-house work.
• Liaise with suppliers and clients.
• Negotiate contracts with customers, assess their requirements and ensure they're satisfied with the service delivered (in contract catering).
• Ensure compliance with all fire, licensing and employment regulations.
• Maximize sales and meet profit and financial expectations.
• Oversee the management of facilities, e.g. Checking event bookings and allocation of resources and staff.
• Plan new promotions and initiatives, and contribute to business development.
• Spends a minimum of 15 hours a week marketing.
• Deal with staffing and client issues.
• Keep abreast of trends and developments in the industry, such as menus or trends in consumer tastes.
• Training & development of staff.
• Leads all individuals assigned to Catering.
• Ensures that anyone that will be working off-site, makes a delivery, or takes private events at the restaurants is shown proper procedure on set up, follow through, and end of said event(s).
• Trains management team on properly working with the catering department for any and all events. This includes but is not limited to:
• Training management on how to answer FAQ’s on the catering menu.
• The differences between the catering menu and our regular menu.
• The basics of Quickbooks.
• Putting catering orders into toast and how to close them out.
• How to run private events.
• Provides a positive work environment and learning experience for new hires and volunteers.
• Serves as a role model to new hires, volunteers and staff by actions, appearance, manners, language and general conduct

• A high school diploma or GED and a minimum of three years of food service experience are desired.
• ServSafe/Food Handler’s certification
• Valid Driver’s License
• Work and communicate effectively with others.
• Work with all levels of the organization in a cooperative manner.
• Frequently lift, carry, push, or pull boxes weighing up to 50 pounds.
• Stand for up to 8 hours at a time; frequent lifting, bending, and stooping in the course of a standard workday.
• Work special events and some holidays, as needed.
• Manage tasks and meet time schedules.
• Work independently with little supervision.
• Track data and reporting in computer applications, such as word processing, spreadsheets and email.
• Maintain proper sanitation regulations and food handling guidelines.

“We wanted to create a restaurant that became a part of your life, somewhere you would be happy to eat daily”Chef Yianni Koufodontis prepares his dishes with a careful eye on healthy, low fat, low cholesterol and always-natural ingredients.For Chef Yianni, cooking is more than an art form; it is a way of life. Eating is the focal point of all Greek family gatherings, and Yianni grew up cooking daily with his mother and grandmother. His talents in the kitchen were unmistakable, even as a young man.Yianni obtained his formal culinary training at the prestigious California Culinary Academy in San Francisco. After graduation he worked under his first culinary mentor, Chef Daniel Boulod, a James Beard Award-winning chef, cookbook author and restaurateur at Restaurant Daniel Manhattan.Just two years later, Yianni was asked to join Chef Wolfgang Puck’s team at Spago in Beverly Hills, where he worked closely with world cuisine chef Lee Hefter, and WolfgangIn 2005, Yianni was brought in to open Petro’s Greek Cuisine, where he served as Executive Chef. With much press and praise for Petro’s Greek, and his knowledge and passion for Mediterranean foods rekindled, Yianni decided it was time to open a restaurant of his own.In 2008, together with his partner George Makridis, Yianni opened the first Olive Pit Grill in Brea, California. The restaurant’s success was immediate, and in order to keep up with demand, they opened their second location in Huntington Beach, California two years later.