Director

• Coordinate total catering operations to include duties such as booking events, supervising teams, developing, selecting, and costing menus, pricing, hiring, and departmental administration.
• Be responsible for all aspects of preparation, service, and cleanup for multiple catering operations.
• Develop and implement catering solutions to meet customers’ needs.
• Develop and maintain effective client and customer rapport.
• Develop and implement annual comprehensive marketing plan for catering, including collateral, sales strategies, and marketing budgets.
• Establish and implement service and presentation standards for all catering operations, implement processes to ensure compliance and consistency.
• Implement new services to support base business growth and client retentions.
• Stay ahead of and advise clients, customers and staff on current catering trends and products.
• Facilitate the delivery of prepared food built from banquet event orders.
• Participate in sales process and negotiations of contracts and assist clients in planning special events.
• Train and lead catering employees to ensure catering standards are followed.
• Responsible for setting and delivering sales, food, and labor targets.
• Responsible for execution of catering events of varied size and scope including staffing and management.
• Responsible for components accounting functions including accurate reporting of all catering related revenue, expenses, and receivables.
• Ensure compliance with all food, occupational and environmental safety policies.

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