Corporate Catering Account Manager

Radish; San Francisco (CA); On-site; USD 80,000 - 90,000; Full time

Job summary

An innovative catering company is seeking a passionate Account Manager to oversee service operations and ensure exceptional guest experiences. This role involves managing a team, planning events, and maintaining high standards of hospitality in a fast-paced environment. Ideal candidates will have a strong background in food service management and a commitment to excellence. Join a thriving company that values creativity and offers opportunities for growth and advancement in the culinary field.

Benefits

Daily Staff Meal

401(k) Retirement Savings Plan with employer match

Flexible Spending and Health Savings Accounts

Qualifications

• 2-3 years of FOH management or catering/event management experience required.
• Excellent organization and communication skills are a must.

Responsibilities

• Manage account and run service for up to 250 guests per meal.
• Lead guest engagement and ensure exceptional hospitality.

Skills

FOH Management

Account Management

Catering/Event Management

Communication Skills

Organizational Skills

Education

High School Diploma

Servsafe Certification

Tools

Canva

Job description

This range is provided by Radish. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$80,000.00/yr - $90,000.00/yr

Position Overview

Radish is a groundbreaking corporate catering program, whose recipes are designed by some of the best chefs in the country, including Michelin-starred Bay Area chefs, Top Chef winners, and beloved local restaurants. Radish focuses specifically on employee meals, primarily individually packaged or plated meals served in offices, but also including grab-and-go, remote employee dining and other use cases.

The Account Manager is responsible for managing the account and running service at a location serving up to 250 guests per meal service, for breakfast, lunch and dinner. At this client location, all food is produced offsite, so the onsite team will not be responsible for meal prep - but will receive meal components daily and – once the kitchen is up and running – oversee their reheating, finishing and assembly in an onsite finishing kitchen, and at

client-facing stations. Most meals are served as fully-composed dishes from multiple stations each serving a

The Account Manager’s duties fall into three main categories: 1) service leadership, 2) event and special feature

planning, and 3) program administration. This position requires an exceptional level of passion, maturity, and commitment to hospitality. Management style is equally important as client and guest engagement style. Radish management is expected to lead by example and uses an instructive teaching style to empower and motivate their team to give their all on a daily basis; to provide an environment of respectful communication, and to help cultivate opportunities for advancement & growth, while providing exceptional hospitality to our guests and detail-oriented, proactive account management for our clients.

Responsibilities

Including but not limited to...

❖ Ensures that the hospitality experience associated with the Radish name, and with the celebrity and local

chefs who partner with Radish, exceeds expectations across the board, and lives up to the standards of

excellence associated with these chefs and restaurants.

❖ Supervises the setup and execution of service, while leading guest-facing, front-of-house service roles.

❖ Participates in setup of cafe space for daily service

❖ Prepares and prints daily signage and labels, including digital signage

❖ Prepares menus on Canva. Handles all general updates, seeks out assistance for larger updates or questions as needed.

❖ Thoroughly reviews menus details each day, and participates in the daily lineup and tasting with staff

before service. Reviews service plan with all staff.

❖ Leads guest engagement on the floor during service, ensuring that guests are aware of and excited about

offerings, informed about dietary parameters, and overall treated to an experience of exceptional

hospitality.

❖ Gathers guest feedback and relays it to other team members as needed to continually improve service

offerings and experience.

Program Administration

daily POs encompassing all services, and tracks all changes and updates to these POs.

❖ Tracks all updates to equipment and compostable POs and submits these invoices on a regular basis.

❖ Sends invoices on required schedule and in required format.

❖ Serves as primary point of contact, handling all client requests for guest count, programmatic,

dietary, logistical and other adjustments

❖ Serves as direct liaison and conduit of information between client, guests, onsite staff, and TFS/Radish

leadership – including the Senior Account Manager, Operations Team, Crew Supervisor, Warehouse

❖ Proactively gathers and acts upon guest and client feedback

❖ Manages guest messaging systems, including but not limited to signage, ordering platforms,

announcements, newsletters, and in-person verbal communications.

❖ Directly manages all Radish vendors, including outside food vendors serving client location

❖ Serves as Radish’s Representative at meetings with client, dispelling important information to the Senior

Account Manager and all other applicable parties

❖ Ensures that core administrative and operational tasks delegated to other onsite team members are

executed completely, consistently and with exceptional attention to detail. Helps improve systems as

needed over time. These tasks include:

➢ Time and temperature logs and other QA documentation.

➢ Cleaning and sanitation procedures and logs

➢ Daily equipment inventory lists and communicates them back to the kitchen.

➢ Daily overages regarding all meal services, as well as cold-case and other items.

➢ Oversees all employee breaks and time clock adherence.

❖ In collaboration with the Crew Manager and Director of People Operations, participates in employee

performance management, including annual evaluations, as well as ongoing and as-needed feedback.

Event Planning

❖ Plans, executes and supervises all non-standard services and services requiring outside vendors, including

but not limited to

➢ Pop-ups and special treats

➢ Ad Hoc meeting services and events

➢ VIP events and other requests by client as needed.

Requirements

❖ 2-3 years of FOH management, Account Management, and/or Catering/Event management experience

required.

❖ 1-3 years experience in fine dining restaurant settings, including Michelin starred, SF Chronicle 3-Starred

or higher or the equivalent.

❖ 1-3 years of corporate catering or onsite corporate dining experience preferred

❖ Infectious passion for food and hospitality

❖ Excellent organization and communication skills; Must be proactive, detail-oriented, accountable, and

professional

❖ Strong work ethic, leads by example, teaching-focused management style

❖ Servsafe Certified with Manager Certification, or willingness to obtain certification.

❖ Computer and administrative skills

❖ Able to work on your feet for up to 10 hours, participate in lifting and carrying 25+ pounds

❖ Ability to make two-year commitment preferred

Required Certifications

• ❖ A valid California Food Handler Managers’

What We Offer

The position offers a competitive salary and benefits, sustainable hours, the opportunity for creative input, and definite potential for long-term growth and advancement within a thriving and rapidly growing company.

At the time of this posting, this role is eligible to participate in the following benefits:

● Daily Staff Meal

● Flexible Spending and Health Savings Accounts (SF City Option)

● 401(k) Retirement Savings Plan with an employer match

If you are interested and qualified, please apply!

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Sales and Business Development

• Industries

  Food & Beverages

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