Catering Operations Manager

Location: New York, NY

Pay Range: $72,000 - $85,000 / year

About the role

The Catering Manager drives excellence in the service and experience of the operation. Identifies, motivates, trains, develops and directs team members to deliver exceptional service and accomplish daily goals and projects. This position oversees the administrative and operational tasks, including financial management and analysis, human resources, sanitation, and safety. The Catering Manager will focus on innovative hospitality and creating the catering experiences for the food program in order to support operational excellence.

This position reports into the Director of Catering and will leverage strong communication, hospitality and operational skills to partner with key stakeholders (culinary, nutrition, marketing, behavioral science, concept development, procurement, risk management, operations and people approach) to promote standards and enhance the guest experience.

• Designs, manages and owns the overall experience, not just the offerings
• Sets an expectation of hospitality that is friendly and engaging
• Has a passion for quality food preparation and taste
• Trains and develops the team
• Conducts associate reviews, coaching sessions, and disciplinary actions in a professional and timely manner
• Ensures all sector and Compass employee guidelines are implemented and adhered to
• Creates a culture of Food and Workplace Safety
• Treats all customers with professionalism, care and respect

Responsibilities

Human Resources

• Responsible for developing daily and weekly plans for the team. Communicating these plans so that all team members are informed at all times and understand the importance of their roles
• Employee Engagement
• Employee Development
• Coaching and Counseling
• Communicating team members roles and areas of responsibility to all management

Operations

• Responsible for the overall daily operation and success of the catering service team
• Drive communication among all stakeholders: FOH, BOH, cafe teams, etc.
• Equipment and Smallwares Maintenance
• FOH ordering
• Safety

Financial Accountability

• Oversees department resources with precision and efficiency, ensuring a strategic equilibrium between exceptional guest experiences, fiscal accountability, and workforce engagement
• Administers labor resources effectively by aligning staffing levels with fluctuating demand requirements

Requirements

• Bachelor's degree is preferred, or equivalent professional experience
• Minimum of 3 years food service, catering and/or multi-unit management experience
• Excellent communication skills both written and verbal
• A proven track record of leadership
• General culinary knowledge of basic kitchen practices, protocols and procedures
• Proven coaching and teaching skills with peers, individuals, and teams
• Passion for food trends, hospitality, innovation and creative experiences
• Manages time effectively and prioritizes tasks to meet deadlines
• Creates a culture of food and workplace safety
• Ability to effectively communicate, motivate and interact with all levels within the organization