Kingwood Salaried Catering Manager Trainee - Full Time

General Salaried Manager Trainee Responsibilities: As a salaried member of our management team training to be placed in a store leadership team is responsible for the following requirements: Able to work flexible schedules including, days, evenings and some weekends.  Able to complete the designated areas of training.  Flexible as to duration of training and when training is completed.  Able to work with different managers.  Free of any formal write up, action plan or other issues such as attendance or tardiness.  Able to demonstrate the 6 characteristics throughout training.  Able to demonstrate and follow Buehler’s policies. Able to practice safety and workplace behavior policies. Available to travel to different stores for training purposes. We think you’d be great for this role if you embody the 6 Characteristics of a great Buehler’s teammate: People Minded Enjoy working in a teamwork environment Enjoy managing and making sure everything runs smoothly Value positivity and friendliness; is dependable and reliable Enjoy training and coaching employees Enjoy being a Leader Able to provide recognition to team Customer Minded Commit to serving our customers and making each meal special Product Minded Commit to preparing product to meet our customers’ expectations Stable Minded Manage stress and keep your composure when it gets busy, during special holidays (Thanksgiving, Christmas and many others) as well as preparing for large or multiple catered events Detailed Minded  Work with minimal supervision while being highly productive  Manage projects efficiently  Able to delegate tasks effectively Open Minded Provide flexibility with your schedule to accommodate customer demand Accommodate staffing needs by having the ability to work some weekends Understand that this is not designed to cover all the duties that are required, and there may be changes to your duties or responsibilities without notice Our legal team wants you to know what’s required for this role: Attain at least 21 years of age. Able to occasionally be required to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50# - and occasionally 80# . This role requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Able to work within our kitchen environment that includes equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives …so frequently you will be exposed to heat, steam, fire and noise. Reasonable accommodations may be made to enable individual with disability to perform the essential functions. Extra Awesome: Previous Management Experience or familiarity with Catering Operations Additional position details: Exempt Salaried position 45 Hours a week - Store hours and some weekends   Once successfully completing the training period, the trainee will be assume the normal Salaried Catering Manager’s job responsibilities and accountabilities as outlined below:  The Salaried Kitchen/Catering Manager reports to the Food Service Manager and has direct responsibility for the day-to-day operation of the Restaurant/Catering Department at their location.  Key Accountabilities: Top Line Catering Sales and the bottom-line Profitability of the Catering Department. Catering Team Leadership and a champion for “Putting People First” Employee Relations, by establishing, developing, training and maintaining exceptional customer service by all Catering employees. Profit and Loss Accountability Maximizes sales generation. Monitor and enforce customer service standards for deli, kitchen, restaurant and catering employees. Schedules and executes effective and efficient labor.  Job Functions:  Catering Manager Works cooperatively with the Catering Director, Food Service Manager and the larger Food Service Team to develop and deliver a variety of Offerings that “wow” our customers. Aligns staffing with an emphasis on recruitment and retention to meet Catering’s operational needs while making the best use of Catering labor as a forecasted or budget. Works proactively with the Catering Director to promote our catering offerings to potential customers using a variety of direct and indirect marketing methods and sales techniques.   Is seen as the Catering Customer’s advocate – someone who can make their event “special” – by meeting and exceeding customer expectations every time. Conducts face-to-face sales calls and follow-up client meetings, tastings and demonstrations; and prepares and presents detailed quotations. Organizes custom orders and full-service events, through effective communications, record keeping, checklists, and follow-through.   Works with local rental companies, entertainment services, photographers, and event venues.   Assists with preparation of food for catered events and during high volume periods as needed. Up-sells with Buehler’s Floral, Bakery and Beer and Wine Departments to improve total store sales and providing a one-stop “event” shop. Follow-up after the sale through phone calls, emails, and handwritten thank you cards to make sure all expectations were met. Stays knowledgeable of our catering competitors; identify ways to build a competitive edge. Is knowledgeable about Buehler’s personnel policies and procedures, and federal and state labor laws, and sees that they are administered properly. Plans ahead for seasonal changes, holidays, special events and promotions, with particular emphasis on organization and making the most of each opportunity. Proactive in defining and resolving both employee and customer issues; communicates well with Store associates, customers, subordinates, and others. Kitchen Manager Maximize profitability through expense control, ordering, shrink control and efficient production. Maximizing sales through customer satisfaction, department cleanliness, suggestive selling and food presentation. Establish and maintain effective and efficient staffing guidelines needed for customer service and satisfaction. Assist in identifying and recommending career opportunities for employees’ development, allowing the company to meet the needs of the business level for now and in the future. Enforce standards of quality through personal observation, communication and follow through. Keep abreast of competition’s activities and makes recommendations for menu items and other restaurant promotions. Controls shrink, inventory levels, supply costs, repair and maintenance and restaurant cash. Implementation of safety and sanitary procedures to comply with governmental regulations. Directs the execution of all programs and projects as it relates to your areas of responsibilities. Implements and communicates policy and procedure. Covers for the Food Service Manager in his or her absence. Other duties as directed or assigned.