What are the responsibilities and job description for the Catering Manager position at Super Smokers BBQ + Cajun?
General Job Description:
The primary role of a Catering Manager is to coordinate the Sales, ordering, payment, and delivery of food and beverage with clients.
Duties and Responsibilities:
The Catering Manager is expected to be familiar with the catering menu and ordering policies. Upsell menu selections and maximize revenue whenever possible by increasing food spending per person and applying structured fees where appropriate.
Direct point of contact with all customers through all stages from initial contact, proposal negotiations, finalized booking of catering and event sales. Event coordination and management of staff, vendors, and clients.
Cold calls and networking to develop market awareness and customer list.
Respond to requests for quotes via email, phone, website requests, social media, or other means within a timely manner.
Prepare catering orders and invoices to the specifications of the customer according to guidelines.
Ensure process is followed for jobs to be in the catering book, on the calendar, and scheduled with appropriate staff prior to the food order day.
Maintain tracking of all job details from ordering to completion.
Ensure all catering jobs leave the store complete and to Super Smokers standards.
Deliver, set-up, and serve catering depending on the requirements of the event.
Attend large jobs and preferred vendors to ensure quality and top-notch service.
Coordinate with caterers, pit cook, and catering staff to ensure quality service and proper execution.
Follow up with catering customers after the job has been completed and recommend//implement improvements when necessary.
Participate in community marketing to enhance brand awareness.
Communicate with vendors regarding job logistics.
Coordinate and facilitate food truck events.
Arrange and facilitate food tastings with potential customers.
Develop positive working relationships for repeat business.
Review and finalize sales contracts and pricing.
Coordinate and attend approved trade shows for business promotions.
Train applicable staff on catering processes and policies.
Ensure compliance with health and safety regulations.
Perform other duties as assigned.
Qualifications:
Must be able to lift 80-120 lbs at a time.
Must be able to act independently to interact with a customer and set up the equipment for serving guests.
Essential skills for this role are leadership, organization, food storage and preparation expertise, attention to details, time management, and teamwork.
Individual who is organized, detail oriented and great service focused.
Must possess a valid license and have reliable transportation to make deliveries, if necessary. Must be able to be insured on the company policy at an acceptable rate to drive company vehicles.
Display an ability to interact positively with all team members, managers and customers.
Update job knowledge by participating in educational and training opportunities.
Schedule:
Expected to be available on holidays and weekends, if necessary.
It may be expected or possible for an employee to respond to Customers away from the restaurant. For example, answering emails offsite.
Mileage (if applicable, per the mile
