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.

Location: Bridgewater, NJ

Hours: Monday - Friday (Days and Nights). Need to be Flexible

Pay Rate: $80,000/yr

Pay Frequency: Weekly – Direct Deposit

Generous Compensation & Benefits Package

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off: Vacation, Holiday, Sick Time

Career Growth Opportunities

Various Employee Perks and Rewards

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

Essential Functions

Operations

• Assist with planning, execution and coordination of various catering events according to specific client standards in conjunction with the General Manager or Chef.
• Provide oversight of catering services to ensure client and customer satisfaction.
• May 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.
• Assist in the set-up and breakdown of catering events to include seating arrangements, decorations and food displays. 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.
• Assist with determining 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 General Manager or Chef.
• Responsible for the food quality and standards of all catering events.
• May assist with the production of food for all events.
• Supervise all aspects of catering operations.

Financial

• Adhere to budgetary guidelines determined by General Manager.
• Record production or operational data on specified forms. Compile and maintain records of food use and expenditures.
• Assist with financial recordkeeping for all aspects of catering operations.
• May assist with inventory management.

People

• May instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, presentation and service 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
• Communication proficiency
• Customer/client focus
• Ability to work under pressure

Supervisory Responsibility

This position may supervise employees of 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

• High school diploma or equivalent
• 1 - 3 years' experience in similar position
• Specialized training in catering

Preferred Education and Experience

• Culinary school certificate or degree
• Microsoft Office Suite

Required Eligibility Qualifications

• ServSafe Certification
• Choke Safety Certification
• Allergen Awareness Certification
• TIPS Alcohol Certification