Catering Manager

Catering Manager

NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic.

Position: Catering Manager

Location: Greater Burlington Area, MA

Schedule: Monday - Friday, Some Nights & Weekends Required

Hours: Full Time

Salary: $100,000/yr

Pay Frequency: Weekly – Direct Deposit

Generous Compensation and Benefits Package

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off: Vacation, Holiday, Sick Time

Employee Assistance Program (EAP)

Career Growth Opportunities

Various Employee Perks and Rewards

Job Summary: The Catering Manager reports to the Chef or General Manager and is responsible for the oversight, delivery and execution of client catering events. The Catering Manager is responsible for managing catering staff or other staff as assigned, providing exemplary customer service, overseeing the final presentation of food and service ensuring

Essential Functions Operations

• Plan, execute and coordinate various catering events according to specific client standards in conjunction with the Chef or General Manager.
• Provide direct oversight of catering services to ensure client and customer satisfaction.
• Meet with prospective clients to review all aspects of event requirements and execution inclusive of but not limited to menu creation, set-up/breakdown requirements and scheduling.
• Manage and assist in the set-up and breakdown of catering events to include seating arrangements, decorations and food displays. Direct & supervise staff in execution of events.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs.
• May purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. May be responsible for maintaining vendor relationships.
• May determine staff requirements and scheduling necessary to ensure timely delivery of services.
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.

Culinary

• May assist with event menu writing and cycle of cost control utilizing appropriate recipes and costing measures in conjunction with Chef or General Manager.
• Responsible for the food quality and standards of all catering events.
• May assist with the production of food for all events.
• Oversight of all aspects of catering operations.

Financial

• Manage all department expenses including but not limited to food costs, labor, supplies, uniforms and equipment while adhering to budgetary guidelines.
• Record production or operational data on specified forms. Compile and maintain records of food use and expenditures.
• In conjunction with the Chef or General Manager, determine event pricing to include food, labor and other direct/indirect costs.
• May be responsible for all aspects of payroll processing and recording.
• Maintain accurate financial recordkeeping for all aspects of catering operations.
• May assist with inventory management.

People

• May recruit, hire, review and manage staff.
• May instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.
• May perform other duties and responsibilities as assigned.

Skills/Aptitude

• Leadership
• Team oriented
• Project management
• Communication proficiency
• Customer/client focus
• Ability to coach & develop others
• Ability to work under pressure
• Problem solving/analysis

Supervisory Responsibility: This position may manage employees of the unit and may be responsible for the performance management and hiring of the employees within the unit.

Work Environment: This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Required Education and Experience:

• Associates Degree
• 3 - 5 years' experience in similar position
• Culinary school certificate or degree
• Microsoft Office Suite

Required Eligibility Qualifications:

• ServSafe Certification
• Choke Safety Certification
• Allergen Awareness Certification (MA)
• TIPS Alcohol Certification