Catering Manager

• Must be 21 years of age.
• Complete training in catering operations.
• Demonstrate capability to interact with customers, vendors and associates.
• Must have pleasant phone manners, and be sales motivated.
• Must be able to read, write, speak, and understand English, with the ability to follow instructions.
• Ability to work a scheduled based on the business needs of the store location.
• Authorized to work within the U.S.
• Valid Massachusetts License.

• Greet, assist and thank all customers in a prompt, courteous, friendly and business-like manner.
• Commit to the “Golden Rule” and work with other associated to build a strong catering team.
• Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO).
• Go out of your way to satisfy any request for assistance; phone sales and in store sales, sales follow up, thank you cards, and phone calls.
• Order coordination at store level for customer pick up.
• Communicate to customers about delivery schedule changes in a timely fashion and email all customer invoices daily.
• Handle various sales and service functions at the catering desk.
• Computer order entry and processing.
• Making Department Schedule/ meeting payroll budgets
• Delivery scheduling and delivery driver coordination.
• Coordination of outsourced vendors (service/equipment rentals).
• Maintaining daily equipment log with scheduled recovery.
• Reviewing Catering Vehicle Inspection Log weekly.
• In charge of checking daily orders for proper pricing.
• Review unpaid orders/Q Buster reports to ensure all orders are paid.
• Generate Next Day Order Report daily with department managers.
• Work order coordination for department managers.
• Ensure company standards of safety, proper food handling practices, sanitation, temperature logs and productivity are achieved.
• Ordering all supplies for catering.
• Communicate to Store Manager any customer issues or concerns.
• Required to assist other stores when needed.
• Be safety conscious and correct any unsafe conditions you observe.
• Practice the “Cleaner’s Creed” and proper sanitation procedures.
• Maintain a neat personal appearance including proper uniform.
• Keep sales and work area swept clean, orderly, and free from safety hazards; report hazards to management.
• Exercise proper safety practices when lifting or moving product or using equipment.

• Present favorable impression in dress, personal hygiene, and a business attitude and professional image at all times.
• Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement.
• May be required to attend Food Shows and large Catering Functions.
• May be required to deliver catering orders if driver is unavailable.
• Other duties as assigned by management.

The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency.

Machines, tools, and equipment utilized:

Working Conditions: Working environment is inside and outside and may include exposure to cold and hot temperatures.