Summary
The Catering Manager is a 'hands on' role and will be involved in the day-to-day running of the Retail Dining & Catering operation. The incumbent will spend time negotiating with the client organization, assessing its requirements and ensuring that all of the Clients are satisfied with the service delivered. Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and clean up for all events.
Duties
- Reporting on operating statements, reports, and operational budgets, and review of the collection of receivables.
- Responsible for all catering activities, books, plans and directed functions.
- Menu development and costing, marketing functions as they relate to the catering department.
- Promote the club's dining facilities for private banquets, business and social meetings and other member-related activities. Promotes, advertises and markets the club's social events, facilities, and capabilities to all members.
- Develop contracts for, and oversees all administrative and operational aspects of preparing and serving events. Work with banquet and other departments to assure that the guests' expectations are exceeded.
- Helps member clients arrange banquets, luncheons, meetings, weddings, dances, and other social events; obtains pertinent information needed for guest planning.
- Provides guest tours and offers suggestions in efforts to sell the club's facilities for the occasion being planned.
- Works with the executive chef to determine selling prices, menus, and other details for catered events; oversees the development of contracts; assures that pre-planned banquet menu offerings are current and reflect general member interests.
- Suggests and help guests plan menus in conjunction with the executive chef or other culinary personnel.
- Transmits necessary information to and coordinates event planning with production, serving and housekeeping. staffs, arranges for printing of menus, procuring of decorations and entertainment and other special requests, etc.
- Inspects finished arrangements; may be present to oversee the actual greeting and serving of guests.
- Check function sheets against the actual room setup; oversees personnel scheduling for special functions and may
help supervise service personnel.
- Oversees scheduling of food and beverage service employee meetings.
- Handles client complains.
- Maintains past and potential client files; schedules calls or visits to assess ongoing needs of prospective clients for
catering services.
- Helps develop catering budget; reviews financial reports and takes corrective actions as appropriate to help ensure
that budget goals are met.
- Helps guests with parking, entertainment, decorations, audio-visual, floral and any other requirements integral to
events being planned.
- Represents member's needs and interests on applicable club committees.
- Obtains necessary permits for special events and functions.
- Arranges prompt payment for all events.
- Critiques functions to determine future needs and to implement necessary changes for increased quality
- Attends management meetings to review policies and procedures, future business and to continually develop
quality and image of banquet and catering functions.
- Tracks new products and trends in food service and catering applicable to the club.
- Ensures the security of valuables (Club's, guest's and member's property) during catered events.
- Assumes responsibility of manager on duty when necessary.
- Ensures that proper housekeeping and energy conservation procedures are always followed.
- Plans professional development and training activities for subordinate staff.
- Directs the work of catering department staff.
- Achieve profit and customer satisfaction goals by developing and implementing strategies to increase product
awareness and club event sales.
- Responsible for coordinating all event details to include food and beverage functions, wedding ceremonies, audit
visual needs, billing and any other special needs clients/customers may have.
- Participate in the development of business through existing account contact solicitation, outside sales calls, trade
association activities and general written communications.
- Must have strong selling skills, ability to generate creative meeting, banquet and wedding packages.
- Manage and deliver a quality, cost effective catering service to a consistent high standard in consultation with the
Naval Academy Club's Special Events Team.
- Assist in the formulation of the business and marketing plan and delivery effective marketing campaigns for the
Naval Academy Club.
- Undertake quality assurance checks and maintain appropriate records.
- Outstanding organization and communication skills
- Commitment to highest levels of hospitality.
- Attends staff meetings.
- Diagrams room layout, banquet item placement and related function details.
- Meets with athletic departments to plan food and beverage aspects of special events organized by the staff
members.
- Manages banquet billing and client correspondence.
- Updates weekly function information for all affected staff.
- Performs competitive "shopping' of alternative function sources.
- Serves as liaison between kitchen, service and management staff.
- Maintains clubs master calendar and function book.
- Performs special projects as assigned by the COO NABSD Retail Dining.
Requirements
Conditions of Employment
- Males born after December 31, 1959 must be registered for Selective Service
- Must obtain and maintain a secret security clearance – requires 18 years of age
- Verification of employment eligibility in the United States is required
- Probationary period: Full Time and Part Time employees serve a one-year probationary period.
- U.S. Citizenship is required for Tier 3 Positions
- Must be able to understand and communicate in English
Qualifications
KNOWLEDGE, SKILLS and ABILITIES (KSAs) for this position are as follows:
**Responses must be included on the KSA portion of the online application**
1. Incumbent must have completed two years of education beyond high school; or have one year of equivalent administrative or catering experience. Education in Business Administration, Hotel and Restaurant Management, or related focus preferred.
2. Incumbent must have a minimum of 1 year of Customer Service experience, with strong written and oral communication skills. Experience working in Catering or Hospitality field is preferred.
3. Incumbent must have computer skills, and be proficient with Google Suite, MS Office Suite, Adobe. Experience using Caterease or Placez software is preferred.
4. Incumbent must be self-motivated, with strong organizational skills and attention to detail. Experience with billing, financial reports, and setting budget goals is preferred.
5. Skilled in managing administrative logistics including scheduling, communication across departments, and ensuring alignment between set expectations and internal teams (ie: kitchen, serving, and housekeeping staff).
Benefits
A career with the U.S. government provides employees with a comprehensive benefits package. As a federal employee, you and your family will have access to a range of benefits that are designed to make your federal career very rewarding. Opens in a new windowLearn more about federal benefits.
Benefits Eligible: Medical Insurance, Dental Insurance, Life Insurance, Long Term Disability, Health Savings Account, Flexible Spending Account, Retirement, 401K, 401K Roth, 401K Loan, Vacation and Sick Leave Accrual
Eligibility for benefits depends on the type of position you hold and whether your position is full-time, part-time or intermittent. Contact the hiring agency for more information on the specific benefits offered.
How You Will Be Evaluated
You will be evaluated for this job based on how well you meet the qualifications above.
You will be evaluated for this job based on how well you meet the qualifications above.
Applicants who meet the qualification requirements will be further evaluated to determine the extent to which their education, related experience, training, awards, and supervisory appraisal demonstrate they possess the desired knowledge, skills, and abilities (KSAs).