Description
The operations manager at ACT Catering is someone who has a deep passion for customer service and food. They shall maintain established costs and quality standards to ensure superior service and to maximize profits. They are a problem-solver with a strong work ethic and leadership skills. The operations manager understands that customer satisfaction is key, especially with catering services. They are an experienced leader who enjoys organizing, leading a team, and catering special events.
Responsibilities
Manage operations with passion, integrity, and knowledge, while promoting the culture and values of ACT Catering.
Monitors inventory and works closely with vendors to maintain appropriate in-house quantities of supplies.
Develops and implements weekly catering schedules.
Conducts daily and/or weekly briefings with the production team and key catering staff.
Identify and delegate responsibilities to catering staff to ensure objectives are met, and excellent service is consistently achieved.
Consistently review catering operations and staff to identify any problems, concerns, and opportunities for improvement.
Provide coaching and feedback to staff and assess performance on an ongoing basis.
Create a positive guest experience by delivering a high level of service and ensuring that all staff engage with guests to understand their needs and exceed service expectation.
Manage catering services to meet or exceed standards in food quality, safety, cleanliness, and timeliness.
Consistently monitor product and labor costs to remain within ACT goals.
Solicit guest feedback to understand the needs and wants of customers.
Train and coach staff on guest service principles and practices.
Deliver drop-off and on-site catering services as needed.
Organize and monitor catering drop-off and on-site services.
Follow ACT Catering’s policies and procedures, including those for cash handing and safety/security.
Offer new menu solutions to management as needed.
Develop and implement creative solutions to areas of improvement.
Conduct pre-event meetings.
Ensure proper and safe delivery/distribution of catered products.
Minimum Qualifications
Minimum Age: 21 years
Previous Experience: Restaurant and/or catering experience required
Must have Valid Driver’s License
Able to use touch-sensitive POS System
Able to lift up to 50lbs.
Able to work in a high-temperature kitchen for an extended period of time, as needed
Must be able to take direction and delegate responsibilities
Able to work in a fast paced environment
Able to work nights, weekends, and holidays, as needed
