Catering Director

Supervisory Responsibilities: Manages associates in the Catering Production, Catering Sales, and Catering Lead Functions. Is responsible for the overall direction, coordination, and evaluation of these functions. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Supervises Through Subordinates: The catering staff. Dotted line supervision of the catering production staff.

Summary: Responsible for ensuring that catering operations meet required operating standards and financial goals. Responsible for all catered functions from origination of the order through the delivery and pick-up of the function. Identifies client/guest needs and interacts in a positive, proactive manner. Works on a consistent basis with catering personnel to generate new business and maintains contact with present accounts. Responsible for ensuring that customer complaints are appropriately handled and rectified.

Oversees daily-catered functions. Oversees the maintenance of adequate equipment, product, and decoration inventories. Plans menus, layout, decor, and booking entertainment (when appropriate) for catered events. Responsible for operating the Catering department within the budget.

Essential Duties and Responsibilities include the following: Other duties may be assigned.

• Interacts with Food Service Director.
• Develops and implements catering service standards and standards of operation for the department.
• Positive, proactive interaction with guests and clients.
• Acts as liaison between Thompson Hospitality and client representatives. Monitors daily operations of the catering department.
• Responsible for the coaching, counseling and progressive discipline of associates in the department.
• Conducts timely and appropriate performance appraisals and salary reviews for catering associates.
• Ensures that department employees are trained in and follow standard procedures for food safety and sanitation and maintaining a safe work environment.
• Prepare and submit annual budget for the department, making logical and prudent business decisions for the department.
• Recruit and stabilize a strong team.
• Interact with the Food Service Director and Executive Chef in planning menus for catered functions.
• Establishes and maintains accurate tracking systems for catered events.
• Disseminates information to all concerned department heads and staff members through preparation and distribution of detailed function sheets at regularly scheduled intervals.

Food Safety/Sanitation:
Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures — follows HACCP standards.

• Maintains sanitation and orderliness of all equipment, supplies and utensils within work area.
• Handles food items appropriately during preparation.
• Keeps display equipment clean and free of debris during meal service as assigned.
• Cleans equipment, as assigned and in a timely fashion.
• Cleans workstation thoroughly before leaving the area for other assignments.

Customer Service:

• Represents company in a courteous, efficient, and friendly manner in all customer and employee interactions.
• Interacts with customers in a manner to ensure customer satisfaction.
• Greets customers courteously.
• Serves customers quickly;
  Does not allow back-ups in serving lines.
• Serves customer food and beverage orders quickly, in proper portions, in a courteous demeanor.
• Demonstrates a complete understanding of daily menu items and explains same to customers accurately.
• Relays relevant comments from customers directly to supervisors.
• Interacts with customers and resolves customer complaints in a friendly and service oriented manner.
• Consistently exhibits the ability to keep up with peak cafeteria hours and does so calmly, accurately and efficiently.
• Checks to ensure that all display foods are merchandised attractively per standards.
• Serve food neatly and attractively per standard.

Physical Safety:

• Ensures corporate and OSHA…