Catering Manager

JOB SUMMARY: Q39 Catering Manager
Salary: $65,000.00 + Commissions

The Catering Manager plays a critical role in executing Q39’s Full Service Catering vision by overseeing logistics, team leadership, and client satisfaction for full-service catering events.

This position is accountable for off-premise catering sales processes, event contracting, event staffing and logistics, and support of administrative tasks including small order entry and vehicle oversight. This position will also support, as needed, on-site event execution, up to and including oversight of Full-Service catering events. Strong communication, time management, and attention to detail are essential, as this role operates at the center of multiple streams of communication and high client expectations.

Job Responsibilities:

1. Develop Full Service Business Strategy:

• Work closely with the Dir. of Sales to develop a comprehensive strategy for building and expanding the catering segment.

• Analyze market trends and customer preferences to identify opportunities for growth in the full-service sector.

1. Execute Full Service Sales Initiatives:

• Implement sales initiatives aimed at increasing full service catering.

• Collaborate with the Dir. of Sales to create focused marketing materials and campaigns that increase full-service catering sales.

1. Manage Full-Service Operations:

• Oversee catering operations with Catering Operations Coordinator and Restaurant Management Staff.

1. Customer Relationship Management:

• Build and maintain strong relationships with catering customers and venues, addressing any inquiries, concerns, or feedback in a timely and professional manner.

• Collect and analyze customer feedback to identify areas for improvement and enhance the overall catering experience.

1. Collaboration with Other Departments:

• Work collaboratively with other departments, such as BOH staff, FOH staff, to ensure seamless coordination and execution of catering events.

• Communicate effectively with the Dir. Of Sales and Executive Team to align catering business objectives with overall company goals.

1. Reporting and Analysis:

• Work with Dir of Sales, using internal and external resources, to fully under business performance, including sales trends, customer demographics, and competitor activity.

• Use data-driven insights to inform strategic decision-making and identify areas for improvement in all catering operations.

1. Facility, Equipment & Vehicle Oversight

• Work with Operations Coordinator to oversee organization and maintenance of all catering storage areas at all Q39 locations:

• Ensure catering equipment is properly cleaned, stored, and inventoried (Operations Coordinator to own). Coordinate rentals and returns for all Full-Service events as part of the sales process.

Commissions Structure:

• 3% of all Full Service Catering sales, up to budgeted plan, will be paid out on a monthly basis. If/When budgeted plan is reached, commission will increase to 4.5% on all sales over and above plan.