Catering Manager

GENERAL SUMMARY:

The Catering Manager reports to the Director of Catering for Tower Catering. The position is primarily Monday through Friday with some early mornings and some evenings required. An occasional weekend may be required.

Responsible for supporting the Director of Catering in the overall management and coordination of the Tower Catering Food Service. This position should have the capability to supervise, perform many aspects of practice, establish systems, controls, and practice equitable personnel management. Key to the success of this position is a comprehensive knowledge of menu planning, Food Service operations, customer service & administration in the hospitality industry.

PERSONNEL:

• Interprets and monitors adherence to hospital policies and government regulations in close cooperation with human resources.

• Assists/Supports the Director in the supervision of the catering staff.

OPERATIONS:

• Supervises and directs the operations of the Tower Catering operation campus wide.

• Supports the Director in all aspects of the catering operation including all logistics of daily operations. It should be noted that it is common for Tower Catering to have events exceeding 10,000 catered meals in a single day.

• Evaluates the job of chefs, cooks, servers, temp agency workers and all catering support personnel for operational efficiency and productivity.

• Continually evaluates staffing patterns of the Tower Catering kitchen and all events throughout the Brigham & Women's organization pertaining to catering operations. Implements changes that reflect size and complexity of all catered events, operational efficiency, and cost reduction opportunities.

• Supports the Director & coordinates maintenance and repair of kitchen equipment; monitors progress and provides feedback to Design and Construction, Engineering, Administrative Services, and outside contractors.

• Monitors, evaluates and adjusts accordingly the HACCP (Hazard Analysis Critical Control Points) program.

• Keeps well informed on changes and standards of the health code and all government agencies; implements changes and monitors compliance.

• Monitors, evaluates and coordinates food service systems with all departments throughout the Brigham and Women's organization.

• Coordinates customer service efforts for the department and represents the department in all customer service-related concerns or complaints.

• Coordinates plans for serving customers with special needs, i.e., allergens, complex service requirements and the impact on purchasing, production, and assembly and service.

• Monitors and directs collection of information for budgetary purposes, such as meals served and accounting for supplies.

• Initiates the collection of data and prepares written and/or verbal reports for the Director as required.

• Collaborates with the purchasing manager, culinary / production manager, and Catering Director in the evaluation of food products and equipment; recommends purchasing.

• Works directly with all departments requiring catered events.

• Works with computerized catering system, computerized food purchasing, scalable Food Service production software, Web based labor Management Software & Web based graphic design software.

• Collaborates with department management to establish overall standards for menu.

• Participates in the planning of menus ensuring that they are commensurate with hospital and departmental needs and within budgetary constraints.

• Supports the Director in maintaining a work environment consistent with departmental and hospital goals.

• All other duties as assigned.

QUALIFICATIONS:

• Associates Degree in Food Service Management or equivalent experience desired.

• Prior supervisory/management/catering/food production/hospitality experience needed.

• Position requires a thorough knowledge of applied food service safety, sanitation and procedures. ServSafe Manager certification required.

• Position requires some computer skills including Microsoft Office & hospitality related software ideally including food production, Online ordering, & labor management.

• This position requires experience in menu design and execution of specialty menus including Vegan, Vegetarian, Ethnic and theme related food service production and service.

SKILLS / COMPETENCIES REQUIRED:

• Proven ability to direct and coordinate diverse workforce.

• Must be capable of creating/analyzing employee schedules.

• Must possess necessary skills to relate and communicate with varied groups and individuals.

• Requires ability to work completely and effectively under stressful conditions

• Proven ability to predict own workload and that of supportive personnel, to meet the budgetary and personnel constraints in relation to daily fluctuations.

• Must possess ability to interpret departmental and hospital policy to subordinates.

• Requires ability to set own work priorities and schedule.

• Requires ability to design and analyze details pertaining to menus, food production and service.

• Must possess ability to communicate policies and procedures verbally and in writing.

• Requires ability to troubleshoot and solve problems in a manner consistent with hospital and departmental policies.

• Must have the ability to plan, organize and monitor future events regarding labor & materials required for successful execution.

BWH is an Affirmative Action Employer. By embracing diverse skills, perspectives, and ideas, we choose to lead. All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, sex, age, gender identity, disability, sexual orientation, military service, genetic information, and/or other status protected under law. We will ensure that all individuals with a disability are provided a reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment.