AT &T Park Director of Catering and Suites Sales
Bon Appetit Management Company at AT&T Park (home of the San Francisco Giants)
Director of Catering and Suites Sales
Reports To: General Manager
Responsibilities: Supervises the overall financial and operational success of daily catering and special events. Trains and manages Suites sales staff. Trains all catering staff in customer service and standards of service. Supports, supervises and trains all Catering Managers, Supervisors and Coordinators. Maintains and monitors sanitation and safety schedules. Performs sanitation inspections weekly to assure total compliance at all events and by all catering staff.
Duties:
Special Events Coordination
(1) Makes Client contacts, providing special assistance with menu planning.
(2) Works with the accounting department, ensuring that all billing is processed.
(3) Oversees the safety requirements of all foods, keeping Time and Temperature logs.
(4) Communicates customer expectations to all staff members for each event.
(5) Reviews schedules with theOperations Manager, Catering Managers, catering staff and kitchen production personnel to assure the smooth and timely execution of all events.
(6) Supports, guides and manages all Catering Managers during special events.
(7) Evaluates the completed event with the Catering Managers, discussing customer satisfaction, feedback, issues and corrective action.
Marketing and Sales
(1) Manages and updates catering Client files.
(2) Updates catering web sites and email templates as they relate to catering services.
(3) Creates a promotional catering package to be inserted into all new hire packets.
(4) Networks with Admins to develop a user-friendly relationship.
(5) Develops and organizes a catering Open House.
(6) Coaches and teaches the technique of up selling.
(7) Keeps an up-to-date Catering Manual.
(8) Maintains a call long to record all customer contact
Food Programs
(1) Oversees that high quality food items are creatively well prepared and presented.
(2) Maintains all Bon Appétit food standards.
(3) Works with Catering Managers, Supervisors and Coordinators developing creative food displays and decoration.
(4) Works with Suites Operations Manager and Chef to develop new menu items and special packages for Suites
(5) Monitors the freshness of product.
(6) Meets the Client's expectations of perceived value.
(7) Develops and implements catering theme menus and parties.
Supervision and Development of Staff
(1) Supervises Catering Managers, Coordinators, Supervisors and catering staff and Suites Sales staff.
(2) Develops, trains and promotes staff.
(3) Monitors and maintains proper catering uniform, adhering to the appearance guidelines as stated in the employee handbook and the account's policies.
(4) Develops and revises catering job descriptions and sanitation schedules.
(5) Conducts catering performance evaluations, coaching and disciplinary actions.
(6) Guides, coaches, supports and helps the catering staff.
(7) Promotes the Open Door Policy, ensuring the highest level of communication and understanding with all personnel.
Financial Management and Analysis
(1) Generates and manages the catering financial budget.
(2) Reviews the weekly, monthly, quarterly and yearly analysis of all catering.
(3) Reviews the weekly catering financial package, making all necessary adjustments.
(4) Works with Executive Chef, costing all catering menus for proposals.
(5) Manages catering equipment status and inventory.
(6) Monitors catering payroll.
(7) Audits catering billing, ensuring that all invoices are accurate and paid in a timely manner.
(8) Contacts Accounts Payable Department, resolving any past due invoices.
Safety and Sanitation
(1) Attends all monthly safety meetings.
(2) Conducts monthly safety inspections of all catering areas.
(3) Adheres to all Health Department codes, OSHA and ADA regulations.
(4) Conducts sanitation inspections, monitoring checklists and Time and Temperature logs.
(5) Performs monthly safety meetings as requested by the Director of Operations.
(6) Manages all storerooms to ensure proper organization, labeling, dating and rotations of product.
(7) Teaches and certifies all catering employees to be F.A.C.T. trained.
(8) Reports all injuries, accidents and foodborne illness complaints properly and in a timely manner.
(9) Manages all outstanding injury claims in the catering department.
Customer Service, Staff and Client Relations
(1) Treats all guests and staff with care and respect.
(2) Handles all guest complaints immediately and professionally, resolving the issues to the guests' complete satisfaction.
(3) Manages staff conflicts and performance issues immediately, documenting all occurrences.
(4) Manages catering employees' performance reviews. Provides General Manager with action plans.
(5) Conducts weekly Catering Manager meetings.
(6) Supports the Controller and bookkeeper, regarding catering package.
(7) Tours and oversees each catering operation weekly.
(8) Participates in on all catering staff meetings.
(9) Reviews and responds to all comment cards within 24 hours, documenting the response and copying the General Manager and Client.
(10) Attends monthly catering staff meetings, encouraging a team spirit.
Overall Management
(1) Teaches and follows Bon Appétit philosophy and culture, emphasizing quality foods made from scratch, friendly and attentive service and a safe and clean environment.
(2) Supports management decisions, promoting a team spirit.
(3) Performs any duties assigned by the General Manager and management.
If interested, please email your resume & cover letter to jkoenen@cafebonappetit.com. No calls please.
Catering Manager
Hyatt - San Francisco Area, California
Monday, February 22, 2010
The Catering Manager is responsible for selling and servicing events. This position works closely with Hotel Sales Managers in contract negotiations and servicing groups as it relates to catering services.
Primary sales efforts are in Banquet Food and Beverage and includes menu planning, agenda setting and hotel meeting services. Duties also include contract review and facilitating communication before, during and post event with pertinent hotel staff to ensure a high level of service.
The Catering Manager also host site inspections, maintain strong customer relationships, participate and may lead event meetings and other staff meetings, and work as a team member with the sales and catering staff. The manager also works closely with an assigned Administrative Assistant and other support staff.
Qualifications
A minimum of 1-3 years of hotel catering services or comparable experience preferred. Must be proficient in general computer knowledge. Candidates should be extremely detail oriented, organized and be able to handle a fast paced environment.
Primary Location
: US-CA-San Francisco Area
Organization
: Hyatt Regency San Francisco
Pay Basis
: Yearly US Dollar (USD)
Job Level
: Department Head/Manager | Full-time
Office Rental in Burlingame-$575 per Month plus Utilities
Creative person needed to share photo studio with two photographers.
- large private office
- reception area
- Large shoot room or work space.
- Immediate move in
- Open to Florist, Videographer, Wedding planner, etc. and photographers
- 1017 California Dr near Broadway, Burlingame , CA
- Close to Bart, Train. Lots of parking.
Call Richard Mayer 650-465-3673 or Rmayerphoto@aol.com
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