Restaurant Catering Director
Restaurant Catering Director
Background:
This is a part time or full-time position budgeted between 15 - 35 hours per week. Weekly time usage is approximately divided as:
- 55% generating incremental inside/outside sales focused on caterings
- 45% leveraging in unit sales building and North Hills pad sales, promos and emotional connections
- Seasonally, 10% distributed to support administrative/analysis, and community
The responsibility of the Restaurant Catering Director (RCD) is to protect the interest of Chick-fil-A and the operator in the practicing and maximizing of unit-level catering sales.
The RCD is the restaurant champion for catering sales and brand building, while executing food safety practices all day, everyday.
This talented individual must be a cheerleader, independent and well-organized. The RCD is a savvy a teacher that is energized by people and thrives in a quick-paced environment. With sales and brand growth as their primary discipline, the RCD must also be engaged in these 4 areas:
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Vision
- Support the vision of the operator and weigh-in heavy on the vision for sales and brand building.
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- Commit yourself to personal growth and development as an RCD.
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- Work closely with the operator to develop an Individual Development Plan (IDP) for yourself and for other members in the marketing department.
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- Support High Performance Leadership Team (HPLT) growth
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- Identify and share short-term and long-term catering goals at all levels in the organization
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- Create a marketing plan (Annual, Quarterly and Monthly) to achieve sales building goals throughout the organization.
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People
- Assist in recruiting, selecting, and coaching catering team members and develop to potential.
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- Observe and provide feedback on operational results to catering operations
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- Work closely with leadership team and operator to develop and implement continuous improvement plan for the development of people involved in catering.
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Quality & Customer Experience
- When involved in outside sales activities observe and communicate poor OE practices to operations.
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- Work closely with operator to develop continuous improvement plans enhancing the catering guest experience away from the restaurant.
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Sales & Brand Growth
- Work closely with operator and operations to develop and implement customer count, check average and outside sales to grow sales to include 3PD (3rd Party Delivery):
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- Track and analyze past catering sales building activities (promotions and D&G) and build on success. Use various and creative marketing tools to create maximum sales impact.
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- Create and use our known marketing and operational strengths and opportunities to grow sales (mobile app & 3PD) and brand recognition.
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- Cultivate an atmosphere of heightened brand awareness and CFA Catering within our trade area.