A Fresh Approach to Great Results.
Charlotte-based Compass Group North America is the leader in foodservice management and support services. By combining fresh ideas with the industry's greatest talent, we continue to set the standards for food and service excellence. Our vision for success is a powerful one - to continue to rise above the competition in every aspect of our business - from leading-edge technology, to purchasing, to foodservice, to catering and vending, to facilities management and support services. That kind of commitment commands only the best, and it.s our great people providing great service that generates our great results . In turn, it's important to us that our talented employees be given the proper resources to achieve their fullest potential. Play a key role in our future success:
Wolfgang Puck Catering is the nation's most celebrated and prominent catering entity. We offer a unique combination of restaurant, catering and special event experience to our guests. Our team of chefs, planners and servers are supreme producers, dedicated to the celebration of life through good food and welcoming hospitality.
Working for Wolfgang Puck Catering will allow you the opportunity to work with GREAT people like yourself! You will be surrounded by people who are passionate about what they do. Location: DALLAS, TX
The incumbent in this position is responsible for planning, directing, controlling and executing a wide variety of unique catering events, each of which must be managed to the aesthetic and economic satisfaction of separate and independent clients, in a fluid and dynamic working environment. This individual is responsible for profit and loss with respect to managing each event he/she is assigned as to staffing, menu, setting, collateral entertainment, vendor selection, department interaction, and all other necessary or appropriate aspects. Catering events include special corporate hospitality events like concerts, award ceremonies, film premieres, launch/release parties, fashion shows, commercial events, andprivate(personal) events such as weddings, anniversaries and bar mitzvahs. Critical to this position is management of brand integrity to maintain and deliver Wolfgang Puck's quality vision of the Brand, "Live, Love Eat." This individual must keep abreast of trends and developments in the industry, Locale
: , and type of function including such matters as menus, trends in business expectations, consumer tastes, event variety and management.
The Catering Operations Manager has overall responsibility for each event and interacts with clients and vendors on a regular basis. The Catering Operations Manager is ultimately responsible for the profit and loss of each event and must have excellent people skills to negotiate and, as necessary, re-negotiate various aspects of the event with both clients and with vendors. The Catering Operations Manager has the authority to resolve client, staff and vendor complaints. The Catering Operations Manager supervises and manages the Event Manager, staffing coordinators as well as other staff needed for particular events. The Catering Operations Manager conducts regular meetings to coordinate the work and function of each department and vendor involved in the event. The Catering Operations Manager must have excellent business, aesthetic and inter-personal judgment. Other responsibilities include but are not limited to, site surveying, client service, , budget analysis and preparation, procurement, scheduling, health and safety, office administration to meet operating and financial goals, menu selection, overseeing staff responsible for food preparation for the event, event design, overseeing staff responsible for set up and break down of event, audio visual production, logistics, negotiation and re-negotiation, and technical and logistical planning for the event. This multi-dimensional position requires the Catering Operations Manager to train, coach, assign, direct, discipline and review staff and ensure development and growth of the team.
Consulting with clients as to scope, expectations, setting, menu, collateral entertainment and the like to have a successful and appropriate event within the client's budget;
Negotiating individual vendor contracts as to scope, content, terms, and execution with respect to staff, entertainment, audio-visual, and the like;
Delegating to and ensuring that the Event Manager coordinates and executes the event within the parameters established by the Catering Operations Manager:
Recruiting, interviewing, selecting, and training permanent and casual staff;
Organizing, leading and motivating the catering team;
Planning staff and event schedules;
Ensuring that health and safety regulations are strictly observed;
Budgeting and establishing ongoing financial targets and forecasts;
Maintaining and developing accurate financial and administrative records;
Managing ongoing payroll and controlling spending levels;
Maintaining ongoing stock levels and ordering new supplies as needed
Interacting with clients and event staff at all levels;
Liaising and coordinating with Sales Catering Managers, Supervising Chefs, Staffing, Captains, Suppliers, Vendors, Rental Companies and Clients as needed to plan events;
Assessing contract requirements and ensuring satisfaction with the services delivered;
Final review and assessment of catering events to determine if they met performance and quality standards for evaluation of staff and determining training and counseling needs;
Resolving customer concerns.
The Catering Operations Manager takes the lead in planning events and delegating the running of the entire catering event. This individual directs all aspects of the event, including dealing with managers, vendors, supervisors, security, management of the facilities, health and safety, monitors quality standards, and deals independently with client and staffing issues during the event.
Operationally savvy industry professional with demonstrated leadership in managing people, events and the overall guest experience.
Strong organization, time management and team motivation skills are essential for success in this role.
Good business judgment.
Ability to work independently with little direct supervision.
Ability to communicate effectively (verbal and written) with clients, senior management, and WPC support staff.
Ability to respond effectively to continuously changing demands.
Demonstrated experience in budgeting, P&L, labor and sales forecasting and reporting.
Effective use of discretion to problem solve in a fast-paced environment.
Excellent negotiating skills.
Familiar with contract law.
Full working knowledge of BOH operations that include the ability to establish credibility with senior culinary professionals.
Human Resources and Employee Relations experience including hiring, training, mentoring and development.
Familiarity with legal context in which Human Resources and Employee Relations duties must be carried out.
Highly intelligent, driven, a quick learner, and with strong attention to detail.
Ideal candidates will possess a Bachelor's degree (and/or equivalent experience) plus 3-5 years' experience in a hospitality management environment (preferably in an off-premise catering environment).
The ability to manage in a fluid and dynamic environment with widely varying circumstances with focus on client service, entrepreneurship and building and growing a strong business is essential to success in this job.
Great People. Real Opportunities. Achieving leadership in the foodservice industry
Compass Group North America is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V
Job ID: JDR11191220725
Compass Group - 2 years ago
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