Catering Manager

Management position, responsible for developing and executing catering solutions to meet customer needs. Facilitate the delivery of prepared food created from an event-specific work order or in a room service environment.

Leadership:

• Ensure catering operations connect to the Executional Framework.
• Deliver consistent quality in planning and execution of events.
• Demonstrate established company solutions to ensure consistency, quality and efficiency within consumer driven offerings.
• Lead catering team to ensure quality in final presentation of food.
• Train and lead employees to ensure knowledge of food menus and promotional calendars.
• Model and reinforce Aramarks mentor process.
• Reward and recognize employees.
• Monitor team performance and provide regular feedback. Plan and execute team meetings and daily huddles.
• Complete and maintain all staff records including training records, schedules and performance data.

Client Relationship:

• Develop and maintain effective client and customer rapport for mutually effective business relationships.
• Demonstrate excellent customer service using Aramarks standard model.
• Implement communication strategy as provided by marketing team in order to build catering revenue.

Financial Performance:

• Responsible for delivering food and labor targets. Develop and execute strategies to achieve catering revenue forecasts.

Efficiency:

• Responsible for executing catering events of wide-ranging size and scope, including staffing and management.
• Ensure accurate reporting of all catering related revenue, expenses, and receivables. Coordinate activities with other departments as appropriate.

Compliance:

• Ensure compliance with Aramark food, occupational and environmental safety policies in all culinary and kitchen operations.
• Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.

• An approved catering qualification at diploma/degree level and /or 2-5 years industry experience, 2 of which were at management or department head level with a strong background in a high-volume hospitality, conference and banqueting operation.
• Bachelors degree or equivalent experience.
• Strong hotel or restaurant background would be very important for this role as well as a background in industrial catering.
• Demonstrates excellent people management skills with experience of managing large teams of staff.
• A passion for food and service and the ability to innovate in this area.
• A high degree of knowledge of Food Hygiene including HACCP.
• The ability to manage in a diverse and pressurized environment with a focus on client and customer services.
• Commercially focused, experience with budgets and a proven ability to achieve stretching commercial targets.
• Actively seeks change, a self-motivator and is ready to challenge in the interest of continuous improvement