Director of Hospitality - Signature Catering
- serp_jobs.job_card.full_time
Job Description
Job Description
Direct all off and on-premise catering, events, and takeout kitchen operations.
Take Out Kitchen Operations
o Direct all service and counter staff in daily operations.
o Manage marketing, labeling and POS entry of items for sale.
o Ensure compliance with health and fire regulations regarding food storage and serving, and retail facility maintenance.
o Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
o Manage any guest complaints and resolve complaints regarding food quality and service.
o Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
o Monitor budgets for sales, payroll and supplies to ensure expenses are in line with expectations.
o Ensure f&b inventories are completed and accurate and in line with company expectations of total dollars on hand.
o Review FOH work procedures and operational problems to determine ways to improve service, performance, or safety.
o Oversee cash handling procedures and daily reconciliation of sales and deposits.
o Manage POS system for operations and reporting.
o Assist Executive Chef in reviewing menus and analyzing recipes and reports to determine labor and overhead costs, and assign prices to menu items.
Catering & Events Operations
o Direct all operations managers in daily operations.
o Ensure all Banquet Event Orders are appropriately staffed and supplied in line with BEO guidelines.
o Direct all service standards of operations managers and staff.
o Ensure compliance with health and fire regulations regarding event preparation and serving.
o Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the employees and guests.
o Manage any guest complaints and resolve complaints regarding food quality and service, involve sales team as needed.
o Manage all expenses related to operations in beverage, labor and supply costs.
o Monitor budgets for beverage cost, FOH payroll and FOH supplies and equipment to ensure expenses are in line with expectations.
o Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
o Ensure beverage inventories are completed and accurate.
o Review FOH work procedures and operational problems to determine ways to improve service, performance, or safety.
o Direct storage of equipment, smallwares and supplies and ensure cleanliness of equipment and smallwares.
o Manage fleet vehicle maintenance programs.
Human Resources
o Organize and direct FOH worker training programs, make FOH management hiring and termination decisions, and evaluate FOH manager performance and complete annual reviews.
o Direct staffing levels to ensure appropriate amount of trained staff is available for events and take out kitchen service.
o Ensure FOH payroll is completed bi-weekly and monitor daily clock ins for accuracy.
o Conduct service training as needed.
o Continually strive to develop FOH managers in all areas of managerial and professional development.
o Fill-in for managers as needed to ensure food service and production occurs as expected.
Communications
o Attend all weekly staff meetings and partner meetings.
o Maintain timely communications via company email.
o Work with Catering Director and Executive Chef to ensure alignment of operations staff with sales and culinary departments.
Minimum Qualifications
- Be 21 years of age or older
- Ten or more years of operations and / or experience as a manager in the food and beverage industry
- Excellent basic mathematical skills and fundamental accounting principles
- Competency in Microsoft Office platform
- Able to work in a standing position for long periods of time (up to 10 hours)
- Able to reach, bend, stoop and frequently lift up to 50 pounds
- Stamina and availability to work 55 hours per week
- Ability to work a flexible schedule to include days, evenings, weekends and holidays
- ServSafe certified or contingent within three months from date of hire
- Must be eligible to work in the United States
- Must have a valid driver's license
Salary : $75000-$85000 / year
serp_jobs.job_alerts.create_a_job
Director Of Catering • Hilton Head Island, SC, US