Sr. Catering Manager

Job Summary:

The Sr. Catering Manager is responsible for the successful execution of all catering events for a premier client account in NYC. This position supervises the sales and event order communications, scheduling and training of service staff, planning, delivery, setup, cleanup, and proper invoicing for all daily events.

The successful candidate will effectively plan trainings & meetings from start to finish while keeping the customers and operation in mind by maximizing space and generating monthly metrics.   Confer with customers and team members in all phases of their meeting/conference to ensure complete customer satisfaction.  Maintain excellent relationships with the client and their guests, as well as other departments within the operations. 

Responsibilities:

•           Work directly with the Food Service Director and Executive Chef to ensure all catering menu proposals are presented to the client accurately & effectively

•           Ensure that all appropriate communication for upcoming business is complete and distributed in a timely manner to the management team

•           Work with the service staff to see that message handling with administrative support is efficiently handled and placed in the computer-based system immediately

•           Work closely with the conference services to ensure room set-ups and special requests

•           Hires, trains, and schedules catering associates and is actively involved in the development of existing associates in service techniques, menu presentation, policies, and procedures

•           Menu development and marketing functions as they relate to the catering department

•           Performs related duties and special projects as assigned

What We're Looking For: 

•           Bachelor's degree is preferred or equivalent professional experience

•           Strong knowledge of current food industry trends and fine dining points of service

•           A minimum of 4 -6 years of experience in the hospitality industry, including 2 years of management experience

•           Supervisory, scheduling, training, and coaching skills

•           Ability to assess client requirements and deliver ensuring client satisfaction

•           Prepare and monitor budgets; financial targets and forecasts

•           Must be able to write menu proposals in consultation with chefs

•           Maintain local clients database and build and maintain relationship with vendors

•           The ability to supervise food preparation, service and clean up is also essential

•           Superior quantitative, oral and written communications and problem-solving/strategizing skills

•           Excellent leadership and organizational skills, flexible and adaptable to constant changes and must possess attention to detail

•           Excellent overall computer skills with advanced knowledge of Excel and PowerPoint

•           Proactive mindset and able to remain calm under pressure to anticipate and support changes in our business.

•           Conformity to the highest standards of personal integrity and ethical behavior

•           Exceptional client relations and customer service abilities

•           Ensure all safety and sanitation procedures are followed in compliance with HACCP