Catering Operations Manager 559981 83k-$85k

Cafe & Catering Manager Overview: Are you passionate about food service and creating memorable dining experiences? As the Cafe & Catering Manager, you'll oversee the daily operations of the cafe, meeting rooms, and common areas while ensuring seamless execution of catering events. This role blends operational excellence with client-focused hospitality, requiring a proactive leader to deliver exceptional service and inspire a high-performing team. Key Responsibilities Cafe Operations Maintain compliance with health, safety, and sanitation standards, preparing for successful city inspections. Partner with the operations team to ensure all cafe equipment is maintained and operational. Oversee food service certifications, keeping all employee certifications up to date. Implement efficient just-in-time ordering processes to reduce waste and manage inventory effectively. Receive, inspect, and organize food deliveries, maintaining proper rotation (FIFO) to minimize waste and expired products. Catering Management Build relationships with local caterers and vendors, curating menus tailored to client needs and event themes. Coordinate and oversee all catering aspects, from menu planning to execution, ensuring events run smoothly. Conduct client consultations to design customized catering solutions, including menu and service preferences. Collaborate with the Hospitality Supervisor and Events Specialist to manage on-site and off-site event catering needs. Confirm all catering details, including delivery logistics, tent cards, and menu readiness, ensuring flawless presentation. Adapt offerings based on client feedback and emerging food trends. Team Leadership Recruit, train, and supervise catering staff, fostering a culture of excellence and teamwork. Create schedules, manage timecards, and oversee payroll, ensuring alignment with business needs and budgets. Develop and deliver ongoing training programs to enhance service quality and team performance. Additional Responsibilities Analyze performance metrics and client feedback to continuously improve service delivery. Monitor and report on costs, ensuring adherence to budgetary guidelines. Collaborate with local and regional leadership to strategize and implement improvements. Serve as the primary point of contact for clients, addressing any concerns promptly and professionally. Qualifications Proven experience in catering or food service management, including team leadership and event planning. Strong financial acumen, with experience managing budgets and cost control (P&L experience preferred). Exceptional organizational skills and ability to manage multiple priorities with precision. In-depth knowledge of food safety, sanitation regulations, and industry best practices. Certifications such as SERV Safe are highly preferred. Proficiency in technology tools, including POS systems, inventory software, and Microsoft Office Suite. Ability to lift up to 50 lbs. and stand for extended periods. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran