Catering Ops Manager

Essential job functions include, but are not limited to the following:

Management and Support to Hourly Catering Specialists

Organizes, leads, and motivates the cateringProvides daily oversight and manages logistics of Catering OperationsTime line development & appropriate planning for both people and product

Ensures hourly Catering Specialists are completing expected tasks such as comfort calls, event recaps (when necessary), pack out lists,Attends large and/or VIP events to manage logistics and product levels and assist in executing the event.Determine which events require site visits, and manage overall planning of off-premiseMonitors service provided to guests at all events, and coaches Jim ‘N Nick’s staff on companyManages any staffing issues or conflicts in a professional and productiveAssists with ringing in large orders in theInventory 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 cateringManages proper labeling of equipment for each location

Orders and maintains catering uniforms for staff to present professional appearance at eventsProduct

Partners with the General Manager and Kitchen staff to ensure product is up to Jim ‘N Nick’s standards on all off- premiseCommunicates company-wide recipe and/or procedural changes to catering staff to ensure food prep is consistent with food served inside theEnsures health and safety regulations are strictly observed at all events.Vehicle and Equipment Maintenance

Responsible for van maintenance and county tag registration and renewalsCompletes regular van inspections for cleanliness and organizationResponsible for making sure all equipment is cleaned, restocked, and stored appropriately after eachCommunicates any equipment needs to LO (ex – 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 developsTrains and certifies hourly Catering Specialists in the restaurantsInstills a “sales mentality’ in the hourly Catering SpecialistsEncourages them to utilize ‘sales tools’ to effectively sell Jim ‘N Nick’s catering services (ex – distributing seasonal promotions to catering clients)Identifies new catering opportunities and leads; contributes ideas and suggestions to sales team and

Helps preserve the Jim ‘N Nick’s culture by exemplifying the our core values of being “Honest, Respectful, Committed and Supportive” attitude to all teamClient Management

Communicates clearly and effectively with catering clients before/during/after the event ifOften partners with CSM to meet with future client to discuss event details (ex – wedding or VIP event)Communicates with vendors, suppliers, and clients in a prompt and professionalStaffing and Scheduling

Communicates staffing needs in a timely fashion to the restaurant managers; manages labor and overtime atCreates work plans for large events when needed, and communicates plans to restaurant managers and all off- premiseMaintains 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 needsRelays all guest feedback (positive and negative) from catering clients to the appropriateEffectively communicates all company initiatives and seasonal marketing campaigns to hourly catering reps to ensure clarity and (Example – catering tailgating ‘specials’ or Holiday catering menus)Provides timely, accurate and complete reports on sales and other informationActs as the liason between hourly Catering Specialists, the Director of Off Premises Sales, and LOs regarding direction or approval comped orders, house accounts, or anything else requiring LOEducation / Training / Work Experience

Serve-Safe CertificationA Bachelor’s Degree and/or equivalent experience in a similarOne (1) to three (3) years of restaurant operations experience isExperience in Catering Operations preferred.Familiar with standard concepts, practices and procedures within the restaurantOverall 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 detailStrategic planning and organizational skillsSees the “big picture” goals, while still managing current week’s logistics

Excellent written and verbal communication skills; must have the ability to delegateAbility to problem solve, prioritize, manage multiple and changing timelines, and multi-task with limited supervision while meeting establishedHigh level of interpersonal skillsDelivers results for which he/she is accountableDependability, flexibility and professional demeanorMaintains high standards of personal ethics; is consistently honest and truthful in all situationsCommunicates with enthusiasm and maintains a positive attitudeMust be able to work a variety of scheduled hours, based on the needs of the business (ex – late hours, holidays, weekends); regular and predictable attendanceStamina and the ability to work under