- Minimum of 5 years of restaurant experience required; 1-3 years in a catering execution
•Demonstrates strong verbal and written communication skills
•High school diploma or equivalent required; some college preferred
•Serv Safe Certification
•Hepatitis A vaccination record -
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Catering Manager - St Louis, United States - Hi-Pointe Drive-In
Description
JOB TITLE: Catering Manager
REPORTS TO: Brand Operations Manager
SUPERVISES: Catering Leads, Event Staff
JOB SUMMARY:
The Catering Manager coordinates catering execution and all offsite events for one of St. Louis's best fast-casual restaurants. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.
The Catering Manager is responsible for Catering and off-site event profitability; success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. Hi-Pointe wouldn't be the best burger in St. Louis without flawless execution of the food and service. The Catering Manager is expected to execute company recipes and standards and be able to think outside the box.
Other important duties include coordinating all special events and obtaining permits while assuring the highest level of customer service. Generating revenue, establishing new accounts, monitoring booking space, booking repeat business while keeping quality consistently high, and conducting catering sales presentations and catering sales calls also fall under the purview of a catering sales manager job.
JOB RESPONSIBILITIES:
•Building a best-in-class team which includes hiring, training, and developing your catering leads and event team
•Coordination with Chefs to plan Catering menus
•Serving as an ambassador of Hi-Pointe & Chicken Out and being committed to building the Hi-Pointe & Chicken Out brand
•Working with ownership to set Sales & Profitability goals
•Operational excellence, maintaining flawless catering and event execution
•Managing labor costs which include weekly scheduling for the team
•Maintaining food cost standards by managing inventory, ordering, portion control, etc.
•Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
•Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
•Taking care of your equipment by ensuring all equipment used is in safe working condition, checked, and regularly serviced
•Full accountability for catering execution, community-related events, festivals, etc.
•Being self-motivating to hit sales targets and increase incremental sales at each event
•Adhering to company standards, including personal hygiene and appearance
•Regularly testing products to ensure the quality and execution of recipes meet the standards we set.
•Any other tasks as assigned by your manager.
Requirements
WORK ENVIRONMENT:
Here are a few sayings that define what we care most about...
Hi-Pointe was founded to create a better, more authentic take on a stagnant food so far, it's working. We believe success is inevitable by focusing on the things that matter most
Honored Hospitality - We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like.
People First - If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
Chef-Driven - Great good doesn't just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting.
The General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.
