Who Are We?
Emma's Torch is a nonprofit social enterprise focused on refugee empowerment through culinary education. We offer our students fully paid culinary training in our classrooms and operations to prepare them to excel in the hospitality industry.
We have cafes in Brooklyn and DC, and a vibrant catering operation which is expanding into a beautiful new space in upper Manhattan.
Position Summary
The Catering Director is responsible for all catering sales and operations in NYC and Washington, D.C., implementing and developing sales strategies, expanding our client base, and managing the overall profitability of catering operations at Emma’s Torch.
The Catering Director directly oversees the execution of catering orders and events with the culinary team, ensuring appropriate staffing, inventory, and the overall success of the catering program.
Key Areas of Responsibility
- Sales and business development (30%)
- Manages client outreach and relationship-building to develop and maintain existing partnerships while expanding our client base to drive revenue growth for catering as well as CPG
- Constantly seeks to improve culinary offerings and operating procedures based on client feedback strategy in alignment with operational and budgetary goals as outlined by leadership
- Manages catering booking software and client databases
- Maintains a strong working knowledge of NYC and DC catering and event markets by attending industry events, pursuing networking opportunities, enhancing brand visibility
- Catering operations (50%)
- Collaborates with Culinary Director on culinary program and menu development
- Partners with culinary teams to confirm appropriate staffing, inventory, and other resources for event success
- Is the lead staff member for all events, executes them to industry and organizational standards
- Ensures accuracy and timely preparation of all catering orders
- Effectively integrates student-staff into the catering process and contributes to their learning outcomes
- Advances development of catering SOPs
- Financial management (20%)
- Tracks and reports to Operations Director all key financial data and sales projections for catering operations
- Maintains budget projections and goal setting to reflect both nonprofit and social venture elements of the organization
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