Catering Manager

SUPERVISORY RESPONSIBILITIES 

Supervises assigned staff, intern, volunteers and event staff.

SUMMARY 

Under general direction of the Chef, the Catering Manager oversees and manages catering operations at the food production center. The Catering Manager is responsible for ensuring the efficient and effective delivery of high-quality catering services, managing staff, and maintaining exceptional customer service standards. 

Assist in the fulfillment of the Agency’s vision, “A strong Fresno County where people have resources to shape their future free from poverty.”

DUTIES AND RESPONSIBILITIES/ESSENTIAL FUNCTIONS

Responsible for supervising assigned staff, interns and volunteers; recruitment, performance management and other personnel processes.

Oversees the planning, preparation, and delivery of catering services for various events and clients.

Meets with clients to understand their needs and ensure their requirements are met; reviews menus and catering options.

Seeks and pursues opportunities to maximize revenues and strategizes sales efforts.

Develops and maintains catering menus in collaboration with the culinary team.

Ensures all catering activities comply with health and safety regulations.

Schedule and manage staff shifts to ensure adequate coverage for all catering events.

Maintain strong relationships with clients and ensure high levels of customer satisfaction.

Address any client concerns or issues promptly and effectively.

Gather and analyze client feedback to improve service quality.

Develop and manage the catering budget, ensuring cost-effective operations.

Monitor inventory levels and order supplies as needed.

Track expenses and revenues and prepare financial reports.

Plan and coordinate logistics for catering events, including transportation, setup, and teardown.

Ensure timely delivery and setup of catering services at event locations.

Collaborate with other departments to ensure seamless event execution.

Ensure all food items meet quality standards and are presented attractively.

Implement and maintain standard operating procedures for food production and service.

Conduct regular inspections of the catering area and equipment to ensure cleanliness and functionality.

Travels for agency business using reliable transportation.

Works evenings and weekends as required.

Performs other duties as assigned.

QUALIFICATIONS

To execute this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION:

• High school diploma or GED.
• Associate’s Degree in Hospitality Management, Culinary Arts, or a related field required. Additional work experience may substitute required education on a year-by-year basis.

EXPERIENCE:

• Minimum of three (3) years of related experience in catering management, event management, lead catering or related experience required.

OTHER QUALIFICATIONS:

Must possess and maintain an ANSI approved Food Safety Manager Certification or obtain one within six (6) months of hire.

Strong background in baking and pastry, including pastry decorating skills.

Demonstrated ability to effectively negotiate contracts, terms and conditions, and pricing with vendors.

Knowledge of sanitation and safety procedures common to large-quantity food service operations.

Proficient in use of standardized recipes, expansion/contraction of recipes, yields and temperature control.

Knowledge of weights and scales used in food production.

Experience in cooking large quantities or equivalent education.

Knowledge of required food temperatures and use of thermometers. Knowledge of danger zone.

Ability to perform basic arithmetic calculations.

Proficient in Microsoft Office Suite and related business software.  

Effective presentation, written and verbal communication skills. 

Willing to work non-traditional hours and days to meet the needs of this position.

Maintain a valid California driver’s license, reliable transportation, adequate auto insurance as required by State law, and insurability by agency carrier for those driving agency vehicles.

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit; use hands and fingers to handle or feel; and talk or hear.  The employee frequently is required to stand, walk, and reach with hands and arms.  The employee is occasionally required to stoop, kneel, crouch, or crawl.  The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to moving mechanical parts, extreme cold, and extreme heat (from hot oven area and freezer); hot surfaces and spattering grease. The employee is frequently exposed to wet and/or humid conditions, toxic or caustic cleaning chemicals, and risk of electrical shock and sharp objects. The employee is occasionally exposed to vibration. The employee is occasionally exposed to outside weather conditions.  The noise level in the work environment is usually moderate.

Note:  The statements herein are intended to describe the general nature and level of work being performed, but are not to be seen as a complete list of responsibilities, duties, and skills required.  Also, they do not establish a contract for employment and are subject to change at the discretion of Fresno EOC.

New: 7/23/2024