Catering Manager

La Farm Bakery; Cary (NC); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Dental insurance

Employee discounts

Free uniforms

Health insurance

Opportunity for advancement

Paid time off

Vision insurance

Job summary

La Farm Bakery in Cary, NC seeks a Catering Manager to oversee catering orders, coordinate with commissary staff and kitchen manager, supervise team, ensure safety and compliance, and drive hospitality excellence.

You will research trends, consult with clients, prepare forms, manage pricing, and maintain records, with weekend/holiday flexibility and a valid driver’s license.

Strong communication and budget control are essential; experience with R365 and Toast is a plus.

Qualifications

• 3-5 years of experience as a Catering Manager/Supervisor or relevant field.
• Commissary experience preferred; not required.
• Proficiency, ability to meet deadlines, and complete the job within budget is required.
• Substantial or expert knowledge of electronic catering management systems such as R365 and Toast.

Responsibilities

• Consults with clients/customers and determines catering options based on the clients’ needs.
• Prepares required catering forms, completing meticulous tasks and negotiating pricing.
• Supervision of team members of the catering and/or commissary staff.
• Communicating effectively with clients, staff, and third-party vendors.
• Catering expenses, and accurate records will be kept and organized by the catering manager.
• Adhere and facilities the needs of the food and health industry safety regulation and standards.
• Research catering trends and make recommendations to culinary/commissary/COO.

Skills

Catering management experience

Team supervision

Communication skills

Budget management

Flexible schedule

Driver's license

Tools

R365

Toast

Job description

Benefits:

• Dental insurance
• Employee discounts
• Free uniforms
• Health insurance
• Opportunity for advancement
• Paid time off
• Vision insurance

Catering Manager

As the catering manager, you will report to the Commissary Manager. This position requires a working manager collaborating with commissary staff and kitchen manager. Responsible for overall communication, preparation and final execution of all catering orders. Community connection and passion for hospitality are critical to be successful as the catering manager. As well, adhering to safety and food regulations will always be top of mind. As a manager, you will be responsible for supervising team members.

Catering manager will research (when possible) latest catering trends and make recommendations to promote competitive catering services.

Responsibilities:

• Consults with clients/customers and determines catering options based on the clients’ needs.
• Prepares required catering forms, completing meticulous tasks and negotiating pricing.
• Supervision of team members of the catering and/or commissary staff.
• Communicating effectively with clients, staff, and third-party vendors.
• Catering expenses, and accurate records will be kept and organized by the catering manager.
• Adhere and facilities the needs of the food and health industry safety regulation and standards.
• Research catering trends and make recommendations to culinary/commissary/COO.

Other Duties as Assigned:

• The statements contained herein reflect general details of the job’s principal functions, knowledge and skills requirements, and scope of responsibility, but should not be considered an all-inclusive listing of job requirements. Individuals may perform other duties as assigned or needed.
• Requirements:
  • 3-5 years of experience as a Catering Manager/Supervisor or relevant field.
  • Commissary experience preferred; not required.
  • Working kitchen manager mindset.
  • Proficiency, ability to meet deadlines, and complete the job within budget is required.
  • Substantial or expert knowledge of electronic catering management systems such as R365 and Toast.
  • Excellent communication, personable demeanor.
  • Experience and knowledge of the processes for overseeing catering and commissary staff as needed.
  • Advanced or expert knowledge of the best catering management practices.
  • Ability to upsell and/or maintain customers.
  • Flexible schedule including weekend and holidays.
  • Be able to lift at least 40 lbs and be able to stand for long periods of time.
  • Must have valid drivers’ license/clean driving record and dependable vehicle is a must.