Director of Catering Operations - Anaheim Convention Center

About the role

The Director of Catering Operations is responsible for overall planning, logistics, execution and financial control of all hosted catering events held at the Anaheim Convention Center. Ensure catering operations connect to the Aramark Executional Framework. Deliver consistent quality in planning and execution of events. Demonstrate established company solutions to ensure consistency, quality and efficiency within consumer driven offerings.

Pay

The salary range for this position is $90,000 to $95,000. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.

Benefits

• Comprehensive benefit programs for eligible employees including medical, dental, vision, and work/life resources
• Retirement savings plans like 401(k)
• Paid days off such as parental leave and disability coverage
• Benefits vary by location and are subject to legal requirements, employee eligibility status, and where the employee lives and/or works

Responsibilities

• Overseeing the planning, coordination and execution of all catered events; working collaboratively with the sales team and the operational team, with financial accountability to ensure event success
• Leading the catering team's execution of detail-oriented functions by event
• Creating an operational event plan and outline by function for team to organize and follow efficiently
• Conducting daily and weekly walk-throughs of spaces to ensure organization, execution, safety and security of the department
• Conducting daily and weekly meetings with departmental management team to ensure tasks are assigned and follow-up on assignments
• Partnering and coordinating the operations, procedures, and processes of the front and back of the house with kitchen and stewarding operations
• Completing and creating staffing plans by event with positive financial results, while monitoring actualized labor and managing labor projections accurately with execution of daily, weekly and monthly budgets, with clear and consistent explanation of variances
• Directing the purchase, storage, and use of food service items, equipment and related products
• Ensuring appropriate inventory levels, equipment maintenance, and sanitation standards are met
• Establishing and maintaining effective client relations and customer satisfaction measures during events, including identifying and rectifying operating challenges
• Assisting with service recovery procedures with DOS and AGM, including service recommendations for future events
• Hiring, training, and developing managers and hourly supervisors and employees to meet staffing and planning needs
• Communicating with internal departments and attending or leading meetings as appropriate or directed by AGM/GM
• Interpreting and ensuring compliance with Aramark policies, procedures and guidelines, as well as applicable government, regulatory and/or accrediting agency standards and codes
• Responding to changing demands from component management, clients, and guests

Qualifications

• Bachelor's Degree or equivalent experience required
• 5-7 years of catering operations management with progressive growth in a convention center, hotel or high production hospitality account
• Prior experience managing in a union environment preferred
• Prior experience generating, interpreting and creating action plans regarding financial reports, budgets and P&L statements

Schedule

Ability to work an event-based schedule which will include evenings, weekends and holidays.