ASSISTANT MANAGER - EXPERIENCE CENTER 1 CATERING

Job Summary

Supports the Culinary Manager with the overall foodservice operation in a corporate dining account and for the overall direction, coordination and evaluation of production in the unit. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Manages and conducts safety, sanitation, and maintenance programs. Maintains excellent relationships with employees, guests and Client as well as other departments within the operation. In addition, the assistant manager will foster strong inter-departmental relations and integrate the dining service department with the facility plan of operations.

KEY RESPONSIBILITIES:

• Ensure compliance with Compass Group and Eurest standards for food safety, sanitation, and workplace safety.
• Maintain high standards of food quality, presentation, and customer service.
• Serve as the primary liaison with internal teams (primarily event planning), ensuring all events meet or exceed expectations.
• Collaborate with Culinary Manager and leadership team to customize catering solutions that reflect client expectations.
• Lead pre-event planning and post-event evaluations to drive continuous improvement with hourly staff and leadership.
• Recruit, train, and develop a diverse team of front of house union team members.
• Foster a culture of hospitality, accountability, and professionalism.
• Conduct and provide feedback in daily and weekly team meetings, performance reviews, and coaching sessions.

• Champion Eurest’s sustainability initiatives, including waste reduction and responsible sourcing.
• Identify and implement strategies to control expenses, inventory equipment, and support employee safety.
• Identifies critical issues and/or handles escalations from senior management or client and ensures that issues are resolved to client and management satisfaction.
• Operational administrative requirements are completed on time, staying in compliance with the Company expectations
• Through education, training and additional resources you will support the team, at base and in the field, positioning them to be successful.
• Develop weekly schedules with Culinary Manager and Leadership team. Address daily staffing coverage and concerns
• Training and safety standards adhered to across the FOH team
• Culinary knowledge of current menu; be the expert on the FOH management team
• Other duties as assigned

Qualifications:

• Bachelor's degree in food service, nutrition or related field is preferred
• 2-4 year degree Hospitality Management or Culinary is preferred
• 3-5 years progressive hospitality experience is desired
• Must possess a valid Food Handler's Permit.
• Requires operations management experience
• Excellent communication and computer skills are needed, including knowledge of MS Office

Essential Food Safety Practices:

• Must possess a valid Food Handler's Permit
• Current Serv Safe Certification
• Adhere to all HACCP policies and procedures
• Manage daily and monthly food safety trainings
• Adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines)
• Meeting all regulatory regulations for Food Safety
• Passing local jurisdiction and third party inspection’s