Catering Services Manager

Position Overview

We are seeking an experienced Catering Services Manager to oversee our catering operations in Seattle, WA. This role requires a strong background in both back-of-house (BOH) and front-of-house (FOH) management, with a focus on delivering exceptional food service, maintaining high standards, and ensuring operational efficiency.

Qualifications

• 2+ years’ experience as a Catering Manager, Banquet and Events Manager, Restaurant Manager, Hospitality Manager, or similar role
• 4+ years’ experience as an Executive Chef or Sous Chef
• Previous experience as a member of the BOH staff in a banquet service environment (Private Club, Event Management, Hospitality, Catering, etc.)
• Demonstrated experience in food and beverage purchasing and supply chain management
• Extensive experience with Rational Combi Oven operations
• Strong BOH employee recruiting, training, motivation, leadership, and management skills
• Strong analytical and fiscal management skills
• Knowledge of how to obtain all food and beverage government-required licenses or certificates
• Other qualifications:
• Available for flexible schedule including weekday, weekend, and evenings
• Location: Seattle, WA 98109
• Preference for candidates with formal education in hospitality, business management, and/or culinary arts

Responsibilities

• Ensure efficient food service operation while maintaining high production, quality, and customer-service standards
• Oversee food preparation, delivery, and service
• Manage compliance with health and safety restaurant regulations
• Maintain revenue, profitability, and food/service quality standards
• To be successful in this role:
• You will need proven management skills and experience in both FOH and BOH
• BOH knowledge is essential; BOH management experience is preferred
• You must have a strong personal work ethic
• Lead by example and uplift your staff during busy moments in a fast-paced and complex service environment
• Recruit, select, train, schedule, direct, counsel, discipline, evaluate, review, and manage a BOH staff to ensure the efficient operation of the catering operations
• Manage catering supplies inventory, forecast future needs and usage, and monitor supply so that venues are always adequately stocked with linen, glassware, silverware, china, condiments, supplies, and other items necessary to provide an elevated level of customer service at all times
• Manage set-up and cleanup of food preparation, service, and dining areas for 500-600 events per year
• Ensure compliance with local, state, and federal sanitation and safety standards and laws at all times
• Ensure that all equipment and facilities are in working order and fully operational at all times:
• Visually inspect and take corrective action to ensure that equipment and facilities are in good working order and look appealing and attractive to guests at all times
• Prepare and oversee work and purchase orders to ensure repairs and maintenance of equipment and facilities are completed on a timely basis
• Provide senior management with guidance for replacement/improvement of equipment and facilities to assure continued quality of food and beverage service to customers
• Manage and monitor catering product and service quality and assure that guest satisfaction standards are adhered to at all times
• Move continually throughout BOH and FOH areas to visually monitor that food quality and service standards are consistently met
• Interact with guests to obtain objective feedback regarding quality of food and beverage
• Investigate and resolve guest complaints in a timely manner
• Coordinate with sales staff to assure that all food, beverage, and services are delivered to the satisfaction of each customer and guest
• Participate in sales and marketing efforts, create menu ideas, survey competition, and report food trends, etc.

Compensation & Benefits

• Salary: $65,000 - $80,000.00 per year DOE
• Annual bonus: Up to 10% of annual compensation
• 75% of medical/dental/vision insurance premiums for employee (begins 60 days after date of hire)
• Participation in tip pools when serving as Galley Manager or as a member of an event crew
• Participation in Flexible Savings Account
• Paid Time Off: 15 days of paid PTO per year accrued at 0.385 days per pay period
• Sick Time: PSST accrues at the rate of 2 hours for each pay period of employment as required by Seattle’s Paid Sick and Safe Time Ordinance
• Employee parking allowance
• Employee cell phone allowance

To apply, please submit your resume and cover letter highlighting your relevant experience. We look forward to hearing from you!