Responsible for coordinating and improving assigned catering business operations across Foodservice, Online Ordering, Special Events, corporate accounts, and everyday Guest orders.
- Analyze catering sales, product mix, labor requirements, food costs, client demand, and event performance; identify trends and recommend changes to support profitability and service goals.
- Evaluate and recommend catering pricing, menu offerings, packages, minimums, and seasonal programs using cost, capacity, Guest demand, and margin information; implement approved changes within delegated authority.
- Develop and improve catering operating procedures, order workflows, BEO accuracy controls, client communication standards, and event planning processes in partnership with Catering leadership.
- Exercise independent judgment within defined financial and operational limits when resolving unusual catering requests, prioritizing competing event needs, selecting service approaches, and addressing significant client-service issues.
- Plan and coordinate assigned catering programs and large or complex events by assessing staffing, production capacity, scheduling, delivery, equipment, and execution risks; recommend adjustments and allocate resources within authorized parameters.
- Associate’s degree in Catering, Food Service, Business, or a related field
- Nice to have: Driving record
- Nice to have: Physical stamina
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