Director of Catering (Jan2016)
The Catering Director is responsible for all catering activities as it pertains to booking, planning & directing functions.
Specific responsibilities include:
•Coordinating and overseeing internal and external catering events.
•Developing and maintaining the catering marketing plan including a comprehensive event planning service to clients and detailed menu development.
•Hires, trains, and schedules catering staff
•Develop existing catering staff in service techniques, menu presentation, policies, and procedures.
•Ensures successful operations of catering functions including labor cost control, food cost control and preparation, transportation, setup, operation, and clean up of all events.
•Reporting of operating statements, reports, and operational budgets, and review of the collection of receivables.
•High school degree is required.
•BA/BS in Foodservice or Culinary Management preferred.
•A minimum of three to five (3-5) years of experience in hospitality industry including two (2) years in management (preferably Catering Management) is required
•Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key
•The ability to supervise food preparation, service and clean up is also essential
•ServSafe Certification a plus
•Must be able to pass criminal background check
Please send your resume to email@example.com
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