Catering Assistant Manager

Parkhurst Dining; Meadville (Crawford County); On-site; USD 40,000 - 55,000; Full time

Job summary

A leading dining company seeks a Catering Assistant Manager to oversee catering events, ensuring quality service and customer satisfaction. The role requires strong leadership and management skills, alongside a background in hospitality. Enjoy benefits like free meals, discounts, and paid time off in a family-oriented work environment.

Benefits

FREE meal during your shift

20% discount on food purchases

Paid time off

Access to development programs

Eligibility for 401k, vision, dental, and medical plans

Qualifications

• Five or more years of professional experience, with three or more in catering management.
• Strong planning, organizational abilities, and leadership skills required.

Responsibilities

• Leads and assists chefs and catering assistants before and after events.
• Maintains budgets and prepares financial reports.
• Supervises catering processes to ensure customer satisfaction.

Skills

Planning

Organizational abilities

Leadership

Communication

Team management

Education

Bachelor’s or Associate’s degree in Hospitality Management, Culinary, or related field

Tools

Microsoft software programs

Job description

Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you’ve been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat’n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store.

Job Summary

The catering assistant manager is responsible for leading and assisting chefs and a team of catering assistants before and after a catered event. This individual meets with customers and creates plans with the culinary team for their events, including menu, number of guests, timeline, and pricing. This role also ensures that the quality of the products and services provided to the customer meet or exceed standards.

Essential Functions

Guest & Client Relations

• Visits all catered events throughout the day to assess service and customer satisfaction levels. Evaluates customer suggestions and implements changes as needed.
• Builds and maintains excellent customer relations by greeting customers by name when possible, listening and acting on requests, developing and offering special theme meals or holidays special.
• Continuously measures customer satisfaction and quality outcomes and works to improve those outcomes.
• Develops and maintains good working relationships with all staff members.
  
  

Financial Results

• Maintains all costs for services provided within budget, which includes recording meal counts and sales of catered events.
• Prepares daily and weekly sales and cost reports, reviewing financial performance at least monthly with the General Manager or Director.
• Properly bills for catered events per policy.
• Designates and assigns all pricing considerations to balance revenue opportunities with customer satisfaction.
  
  

Operational Execution

• Supervises and monitors the catering processes. Makes any necessary changes as needed to meet customer needs, improve efficiency, capitalize on revenue opportunities, and increase satisfaction.
• Develops menus for catering services. Evaluates and recommends menu formats and pricing presentations.
• Ensures that all menus and catering materials are professionally prepared and presented.
• Enforces safety standards with team members. Ensures safety problems are corrected to present staff injuries.
• Ensures sanitation standards are enforces. Develops and implements routine cleaning procedures for al areas of responsibility.
  
  

Human Resource Practices

• Directs and trains staff for excellence in the service aspects of catering services.
• Institutes programs for orientation and training of staff to ensure job competence and adherence to service standards.
• Adheres to the human resource policies and procedures of the facility. Treats team members with fairness and respect.
• Participates in hiring, orientation, performance appraisals, and discipline of staff.
• Communicates to staff regularly, both formally and informally, holds team meetings frequently to ensure staff awareness.
• Serves as a role model for team members by maintaining standards for appearance, dress, attendance, and professional behavior.
• Works necessary days and shifts to oversee the catering events.
• Maintains a plan for self-development and professional growth.
  
  

Qualifications

• Five or more years of professional experience with three or more years in a catering management role.
• Strong planning and organizational abilities; ability to meet deadlines.
• Strong leadership, communication, and team management skills.
• Proficiency in Microsoft software programs.
• Bachelor’s or Associate’s degree in Hospitality Management, Culinary, or related field.
  
  

Benefits

• FREE meal during your shift.
• 20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining.
• Paid time off.
• Access to continuous development with Smile Universe.
• Eligibility for 401k, vision, dental, and medical plans.
  
  

Physical Demands And Working Conditions

• Lifting objects up to 30 lbs.
• Bending, reaching, and grasping.
• Walking long distances.
• Exposure to high noise levels.
• Exposure to high heat and humidity levels.
  
  

Job Hazards

Burns, cuts, slips, falls, and back sprains.

I have read and understand the job description for this position. I understand that this job description may not contain all the duties, physical requirements, and skills that I may be required to perform in fulfilling the responsibilities of this job.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Eat’n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.