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Bridgewater Township, New Jersey, United States
Onsite
Who We Are:
NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.
Job Details
Position: Catering Manager
Location: Bridgewater, NJ
Hours: Monday - Friday (Days and Nights). Need to be Flexible
Pay Rate: $80,000/yr
Pay Frequency: Weekly – Direct Deposit
What We Offer You:
Generous Compensation & Benefits Package
Health, Dental & Vision Insurance
Company-Paid Life Insurance
401(k) Savings Plan
Paid Time Off: Vacation, Holiday, Sick Time
Career Growth Opportunities
Various Employee Perks and Rewards
Job Summary
The Catering Manager reports to the General Manager or Chef and is responsible for the oversight, delivery and execution of client catering events. The Catering Manager is responsible for assisting in managing catering staff or other staff as assigned, providing exemplary customer service, overseeing the final presentation of food and service ensuring client satisfaction.
Essential Functions
Operations
Assist with planning, execution and coordination of various catering events according to specific client standards in conjunction with the General Manager or Chef.
Provide oversight of catering services to ensure client and customer satisfaction.
May meet with prospective clients to review all aspects of event requirements and execution inclusive of but not limited to menu creation, set-up/breakdown requirements and scheduling.
Assist in the set-up and breakdown of catering events to include seating arrangements, decorations and food displays. Supervise staff in execution of events.
Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs.
May purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. May be responsible for maintaining vendor relationships.
Assist with determining staff requirements and scheduling necessary to ensure timely delivery of services.
Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
Culinary
May assist with event menu writing and cycle of cost control utilizing appropriate recipes and costing measures in conjunction with General Manager or Chef.
Responsible for the food quality and standards of all catering events.
May assist with the production of food for all events.
Supervise all aspects of catering operations.
Financial
Adhere to budgetary guidelines determined by General Manager.
Record production or operational data on specified forms. Compile and maintain records of food use and expenditures.
Assist with financial recordkeeping for all aspects of catering operations.
May assist with inventory management.
People
May instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, presentation and service of food.
Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.
May perform other duties and responsibilities as assigned.
Skills/Aptitude
Leadership
Team oriented
Communication proficiency
Customer/client focus
Ability to work under pressure
Supervisory Responsibility
This position may supervise employees of the unit.
Work Environment
This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
Required Education and Experience
High school diploma or equivalent
1 - 3 years’ experience in similar position
Specialized training in catering
Preferred Education and Experience
Culinary school certificate or degree
Microsoft Office Suite
Required Eligibility Qualifications
ServSafe Certification
Choke Safety Certification
Allergen Awareness Certification
TIPS Alcohol Certification
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