Jobs

    Catering Director - Saint Petersburg, United States - ESFM

    ESFM
    ESFM Saint Petersburg, United States

    2 days ago

    Default job background
    Full time
    Description
    ESFM

    Position Title: [[Catering Director]]

    Pay Grade: [[13]]

    Reports To:

    Salary: [[Experienced]]

    Other Forms of Compensation:

    Growth. Opportunity. Excellence.

    Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen's solutions include markets, office coffee and snacks, unattended retail, and culinary.

    Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we'll supply the opportunity and innovation. Together, we'll continue to transform our industry.

    Come grow with us. We are Canteen.

    Job Summary

    Working as a Catering Director , you have the responsibility for Catering and Events. You will manage a team of staff, build client relations, along with ensuring the catering offered to our guests is of outstanding quality.

    Key Responsibilities:

  • Coordinates and oversees internal and external catering events
  • Develops and maintains the catering marketing plan including a comprehensive event planning service to clients and detailed menu development
  • Hires, trains, and schedules catering staff, and will be actively involved in the development of existing catering staff in-service techniques, menu presentation, policies, and procedures
  • Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and cleanup of all events

    • Preferred Qualifications:

  • Bachelor's Degree is required in Hospitality or Culinary Arts
  • Minimum of 5 years of experience in the hospitality industry including 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 cleanup is also essential
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