The Catering Manager is responsible for planning, organizing, and developing the food and beverages services for our customers and employees, organizations and businesses while meeting their expectations, food and hygiene standards and financial targets. They will establish rapport and product confidence with customers and troubleshoot potential issues and resolve existing catering problems. They develop and maintain good customer and employee relationships.

The Catering Manager is responsible for planning, organizing, and developing the food and beverages services for our customers and employees, organizations and businesses while meeting their expectations, food and hygiene standards and financial targets. They will establish rapport and product confidence with customers and troubleshoot potential issues and resolve existing catering problems. They develop and maintain good customer and employee relationships. 

KEY RESPONSIBILITIES: 

Create a culture of food exploration, innovation and education for customers and employees.  Oversee the management of facilities, e.g., checking event bookings and allocation of resources/staff.  Plan new promotions and initiatives and contribute to business development.  Assist in handling staffing and customer issues.  Keep abreast of trends and developments in industry, such as menus or trends in consumer tastes.  Manage the food and beverage provision for functions and events.  Supervise catering and waiting staff at functions.  Recruit and train permanent and casual staff.  Organize, lead, and motivate the catering team.  Plan staff scheduling and rotations.  Ensure health and safety regulations are strictly observed.  Set standards and enforce safe food preparations/presentation and handling ensuring compliance with company food safety policy.  Budget and establish financial targets and forecasts.  Monitor the quality of the product and service provided.  Keep financial and administrative records.  Interact with customers. suppliers and employees.  Negotiate contracts with customers, assess their requirements and ensure they are satisfied with the service delivered.  Maximize sales and meet profit and financial expectations.  Other duties as assigned. 

Education Level:   

High School Diploma or equivalent.  2-3 yrs. catering experience preferred.  Must maintain state Food Handler’s Permit. Food Safety Certification Required. 

Skills and Experiences:  

Management experience: scheduling, ordering, selling, merchandising, supervising, and prioritizing.   Effective communication and interpersonal skills.  Ability to think on your feet and take initiative.  Ability to use track and diplomacy.  Team working skills; ability to lead and motivate staff.  Numeracy and financial skills to manage a budget.  Appreciation of customer expectations and commercial demands.  Ability to work under pressure.  Organizes and ability to multi-task.  Flexibility and the ability to solve problems in a pressurized environment.  Ability to function as a team member and get along with others. 

TRAVEL REQUIREMENTS: As needed. 

PHYSICAL ENVIRONMENT:   

Required to stand for extended periods as well as walking, bend, and stoop.  Must be able to lift 55 lbs.   Be able to perform all physical aspects of the position, such as bending, squatting, climbing, and walking.  Work a flexible schedule including evenings, early mornings, weekends, and holidays. 

Albertsons Companies EOE