Catering Services Manager – $80K +

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Salary
Rate:
Range $65,000.00 - $80,000.00
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Work Schedule

Flexible
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Benefits

Medical insurance
Dental Insurance
Vision Insurance
Annual bonus
Paid Time Off
Sick Time
Employee parking allowance
Employee cell phone allowance

Job Description

Our company is a prestigious catering service provider based in Seattle, WA, specializing in delivering exceptional culinary experiences for corporate events, private functions, banquets, and special occasions. With a reputation for excellence, we blend innovative menus with flawless execution to create memorable occasions for our diverse clientele. As a dynamic hospitality firm, we emphasize high standards of food quality, service, and operational efficiency to consistently exceed customer expectations. We pride ourselves on a strong team-oriented culture that supports growth, training, and a commitment to culinary and service expertise. Our commitment to excellence is matched by our dedication to ensuring the... Show More

Job Requirements

  • 2+ years experience as a Catering Manager, Banquet and Events Manager, Restaurant Manager, Hospitality Manager, or similar role
  • 4+ years experience as an Executive Chef or Sous Chef
  • Previous BOH staff experience in banquet service environment
  • Experience in food and beverage purchasing and supply chain management
  • Experience with Rational Combi Oven operations
  • Strong BOH employee recruiting, training, motivation, leadership, and management skills
  • Strong analytical and fiscal management skills
  • Knowledge of food and beverage government-required licenses or certificates
  • Availability for flexible schedule including weekdays, weekends, and evenings
  • Located in or willing to work in Seattle, WA 98109

Job Qualifications

  • 2+ years experience as a Catering Manager, Banquet and Events Manager, Restaurant Manager, Hospitality Manager, or similar role
  • 4+ years experience as an Executive Chef or Sous Chef
  • Previous experience as a member of BOH staff in banquet service environment
  • Demonstrated experience in food and beverage purchasing and supply chain management
  • Extensive experience with Rational Combi Oven operations
  • Strong BOH employee recruiting, training, motivation, leadership, and management skills
  • Strong analytical and fiscal management skills
  • Knowledge of obtaining all food and beverage government-required licenses or certificates
  • Formal education in hospitality, business management, or culinary arts preferred
  • Ability to work a flexible schedule including weekdays, weekends, and evenings

Job Duties

  • Ensure efficient food service operation while maintaining high production, quality, and customer-service standards
  • Oversee food preparation, delivery, and service
  • Manage compliance with health and safety restaurant regulations
  • Maintain revenue, profitability, and food/service quality standards
  • Recruit, select, train, schedule, direct, counsel, discipline, evaluate, review, and manage a BOH staff to ensure efficient operation of catering
  • Manage catering supplies inventory, forecast future needs and usage, monitor supply to ensure venues are adequately stocked
  • Manage set-up and cleanup of food preparation, service, and dining areas for 500-600 events annually
  • Ensure compliance with local, state, and federal sanitation and safety standards and laws
  • Inspect and take corrective action to maintain equipment and facilities
  • Prepare and oversee work and purchase orders for timely repairs and maintenance
  • Provide senior management with guidance for replacement/improvement of equipment and facilities
  • Monitor catering product and service quality and assure guest satisfaction
  • Visually monitor BOH and FOH to ensure food quality and service standards
  • Interact with guests for objective feedback
  • Investigate and resolve guest complaints timely
  • Coordinate with sales staff to assure delivery satisfaction
  • Participate in sales and marketing efforts, create menu ideas, survey competition, and report food trends

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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