Catering Manager

The HSFC team provides food program operations consulting and management expertise to single and multi-site charter and private school child nutrition programs and community organization food programs. 

• Provides supervision for catering services to ensure client satisfaction and retention for the Company
• Implements business practices in order to uphold the Company mission and values
• Liaison between the sales department and kitchen

Work Experience

Summary of essential job functions and duties

• Maintains and develops client relationships and client satisfaction for catering services to ensure account retention.
• Fulfills contractual obligations to the client.
• Accountable for the execution of service quality by maintaining highest level of delivery
• Directs daily operations of catering services to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines
• Directs catering operations including waited table service, bars, continuous break stations and buffet lines.
• Ensures the quality of catering operations, including dishware, linens, food and beverage items, preparing alcoholic beverages to standards, complying with all sanitation guidelines and maintaining area in accordance with state health standards
• Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards
• Manages by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate
• Establishes operating standards, implements quality improvements and communicates them to employees
• Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Pigeon Caterers safety and loss prevention programs and with standards
• Manages the budget by controlling costs (e.g. labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary.
• Reviews information and manages records on vendors, inventory, food costs, cash management, productivity and personnel.