Jimnnicks
Catering Ops Manager
Jimnnicks, Nashville, Tennessee, United States,
Essential job functions include, but are not limited to the following:Management and Support to Hourly Catering Specialists
Organizes, leads, and motivates the catering team.Provides daily oversight and manages logistics of Catering Operations, including timeline development and appropriate planning for both people and product.Ensures hourly Catering Specialists are completing expected tasks such as comfort calls and event recaps (when necessary).Attends large and/or VIP events to manage logistics and product levels and assist in executing the event.Determines which events require site visits and manages overall planning of off-premise events.Monitors service provided to guests at all events, and coaches staff on company standards.Manages any staffing issues or conflicts in a professional and productive manner.Assists with ringing in large orders.Inventory Management
Ensures the market has an adequate amount of catering supplies. Responsible for ordering (with permission from LO) and safely storing equipment.Responsible for organization and monthly inventories of any storage facilities for catering, including proper labeling of equipment for each location.Orders and maintains catering uniforms for staff to present a professional appearance at events.Product
Partners with the General Manager and Kitchen staff to ensure product is up to standards on all off-premise events.Communicates company-wide recipe and/or procedural changes to catering staff to ensure food prep is consistent with food served inside the restaurant.Ensures health and safety regulations are strictly observed at all events.Vehicle and Equipment Maintenance
Responsible for van maintenance and county tag registration and renewals.Completes regular van inspections for cleanliness and organization.Responsible for making sure all equipment is cleaned, restocked, and stored appropriately after each event.Communicates any equipment needs to LO (e.g., fixing broken grills, repainting rigs, etc.).Training and Development
Remains up to date on driver certification of all catering staff (trucks and vans).Trains and certifies additional DOT drivers within the market (with direction and supervision of Director of Off Premises Sales).Continuously identifies future catering team members and develops them.Trains and certifies hourly Catering Specialists in the restaurants.Instills a “sales mentality” in the hourly Catering Specialists, encouraging them to utilize sales tools to effectively sell catering services.Identifies new catering opportunities and leads; contributes ideas and suggestions to the sales team.Helps preserve the company culture by exemplifying core values of being honest, respectful, committed, and supportive to all team members.Client Management
Communicates clearly and effectively with catering clients before, during, and after the event.Partners with CSM to meet with future clients to discuss event details (e.g., weddings or VIP events).Communicates with vendors, suppliers, and clients in a prompt and professional manner.Staffing and Scheduling
Communicates staffing needs in a timely fashion to the restaurant managers; manages labor and overtime at events.Creates work plans for large events when needed, and communicates plans to restaurant managers and all off-premise staff.Maintains catering staffing pipeline for all restaurants within the market.Communication and Planning
Ensures clear communication to the Director of Off Premises Sales, the Catering Sales Center, and LOs regarding upcoming product and scheduling needs.Relays all guest feedback (positive and negative) from catering clients to the appropriate parties.Effectively communicates all company initiatives and seasonal marketing campaigns to hourly catering reps to ensure clarity.Provides timely, accurate, and complete reports on sales and other information.Acts as the liaison between hourly Catering Specialists, the Director of Off Premises Sales, and LOs regarding direction or approval for comped orders, house accounts, or anything else requiring LO approval.Education / Training / Work Experience
Serve-Safe Certification.A Bachelor’s Degree and/or equivalent experience in a similar role.One (1) to three (3) years of restaurant operations experience.Experience in Catering Operations preferred.Familiar with standard concepts, practices, and procedures within the restaurant industry.Overall cost and profit understanding on a big picture scale to make financially sound decisions.Extremely proficient with a variety of computer software applications (Outlook, Excel, PowerPoint, and Word).Knowledge / Skills / Abilities
Superior organizational skills, with acute attention to detail.Strategic planning and organizational skills; sees the “big picture” goals while still managing current week’s logistics.Excellent written and verbal communication skills; must have the ability to delegate.Ability to problem solve, prioritize, manage multiple and changing timelines, and multi-task with limited supervision while meeting established deadlines.High level of interpersonal skills.Delivers results for which he/she is accountable.Dependability, flexibility, and professional demeanor.Maintains high standards of personal ethics; is consistently honest and truthful in all situations.Communicates with enthusiasm and maintains a positive attitude.Must be able to work a variety of scheduled hours, based on the needs of the business (e.g., late hours, holidays, weekends); regular and predictable attendance is required.
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Organizes, leads, and motivates the catering team.Provides daily oversight and manages logistics of Catering Operations, including timeline development and appropriate planning for both people and product.Ensures hourly Catering Specialists are completing expected tasks such as comfort calls and event recaps (when necessary).Attends large and/or VIP events to manage logistics and product levels and assist in executing the event.Determines which events require site visits and manages overall planning of off-premise events.Monitors service provided to guests at all events, and coaches staff on company standards.Manages any staffing issues or conflicts in a professional and productive manner.Assists with ringing in large orders.Inventory Management
Ensures the market has an adequate amount of catering supplies. Responsible for ordering (with permission from LO) and safely storing equipment.Responsible for organization and monthly inventories of any storage facilities for catering, including proper labeling of equipment for each location.Orders and maintains catering uniforms for staff to present a professional appearance at events.Product
Partners with the General Manager and Kitchen staff to ensure product is up to standards on all off-premise events.Communicates company-wide recipe and/or procedural changes to catering staff to ensure food prep is consistent with food served inside the restaurant.Ensures health and safety regulations are strictly observed at all events.Vehicle and Equipment Maintenance
Responsible for van maintenance and county tag registration and renewals.Completes regular van inspections for cleanliness and organization.Responsible for making sure all equipment is cleaned, restocked, and stored appropriately after each event.Communicates any equipment needs to LO (e.g., fixing broken grills, repainting rigs, etc.).Training and Development
Remains up to date on driver certification of all catering staff (trucks and vans).Trains and certifies additional DOT drivers within the market (with direction and supervision of Director of Off Premises Sales).Continuously identifies future catering team members and develops them.Trains and certifies hourly Catering Specialists in the restaurants.Instills a “sales mentality” in the hourly Catering Specialists, encouraging them to utilize sales tools to effectively sell catering services.Identifies new catering opportunities and leads; contributes ideas and suggestions to the sales team.Helps preserve the company culture by exemplifying core values of being honest, respectful, committed, and supportive to all team members.Client Management
Communicates clearly and effectively with catering clients before, during, and after the event.Partners with CSM to meet with future clients to discuss event details (e.g., weddings or VIP events).Communicates with vendors, suppliers, and clients in a prompt and professional manner.Staffing and Scheduling
Communicates staffing needs in a timely fashion to the restaurant managers; manages labor and overtime at events.Creates work plans for large events when needed, and communicates plans to restaurant managers and all off-premise staff.Maintains catering staffing pipeline for all restaurants within the market.Communication and Planning
Ensures clear communication to the Director of Off Premises Sales, the Catering Sales Center, and LOs regarding upcoming product and scheduling needs.Relays all guest feedback (positive and negative) from catering clients to the appropriate parties.Effectively communicates all company initiatives and seasonal marketing campaigns to hourly catering reps to ensure clarity.Provides timely, accurate, and complete reports on sales and other information.Acts as the liaison between hourly Catering Specialists, the Director of Off Premises Sales, and LOs regarding direction or approval for comped orders, house accounts, or anything else requiring LO approval.Education / Training / Work Experience
Serve-Safe Certification.A Bachelor’s Degree and/or equivalent experience in a similar role.One (1) to three (3) years of restaurant operations experience.Experience in Catering Operations preferred.Familiar with standard concepts, practices, and procedures within the restaurant industry.Overall cost and profit understanding on a big picture scale to make financially sound decisions.Extremely proficient with a variety of computer software applications (Outlook, Excel, PowerPoint, and Word).Knowledge / Skills / Abilities
Superior organizational skills, with acute attention to detail.Strategic planning and organizational skills; sees the “big picture” goals while still managing current week’s logistics.Excellent written and verbal communication skills; must have the ability to delegate.Ability to problem solve, prioritize, manage multiple and changing timelines, and multi-task with limited supervision while meeting established deadlines.High level of interpersonal skills.Delivers results for which he/she is accountable.Dependability, flexibility, and professional demeanor.Maintains high standards of personal ethics; is consistently honest and truthful in all situations.Communicates with enthusiasm and maintains a positive attitude.Must be able to work a variety of scheduled hours, based on the needs of the business (e.g., late hours, holidays, weekends); regular and predictable attendance is required.
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