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Director of Catering

Company: Guckenheimer
Location: Los Angeles
Posted on: July 13, 2018

Job Description:

Guckenheimer is a fast growing high quality foodservice management company that is orientated to Health and Wellness for our employees and clients, is recognized by Training Magazine as a Training 125 Company, 2015 & 2016, in 37 states nationwide, and embraces many more attributes for innovative practices for our industry.

Guckenheimer greatly values the daily contributions from our Employees to satisfy our clients and uphold our operational excellence and reputation. We offer fantastic health and wellness benefit options that include but not limited to medical, HSA, a rewarding wellness program, dental, vision, FSA, commuter benefits, EAP, free meal each day, free pair of safety shoes at time of hire, and much more. Guckenheimer's own Learning Management System at your fingertips and a yearly tuition reimbursement program will enable you to enhance your career development in your new and exciting position with Guckenheimer!

We encourage you to apply to our DIRECTOR OF CATERING opportunity and bring your knowledge and passion of high quality food and customer service to our culinary program.

OVERVIEW/BASIC FUNCTION:

Responsible for the management of all aspects of the Catering department in accordance with Club standards. Coordinates all aspects of clients' program including room set up and F&B and maintains budgeted revenues through solicitation of business while controlling expenditures. Directs, implements and maintains a management philosophy which serves as a guide to Catering staff.

RESPONSIBILITIES:

-- Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

-- Ensure that standards are maintained at a superior level on a daily basis.

-- Maintain complete knowledge of and comply with all Club/departmental policies and procedures, ensuring that Catering staff are informed as well.

-- Liaise daily with Catering staff to review status of business, schedules, priority assignments, bookings and all information pertinent to the department operation.

-- Direct and monitor the performance of Catering & Banquet staff, ensuring that all procedures are followed; correct any deficiencies with respective personnel.

-- Organize and delegate traces for follow-up; be familiar with status of each.

-- Ensure that Catering & Banquet offices are kept organized and clean.

-- Review the Captain's reports for previous day functions; follow up any problems noted and file.

-- Establish a departmental manual identifying all policies relevant to booking functions with respective charges.

-- Ensure that Catering staff is knowledgeable of:

Function room capacities and various set ups

Blocking space (definite/tentative)

Menus and pricing

Guarantee policy

Cancellation policy

Payment policy

Room rental charges

Corkage fees

Food handling policy

Service charges

Shipping/receiving policies

Lost and found policy

-- Ensure that Catering staff are familiar with Banquet service standards to better sell the facilities.

-- Review Catering staff's request to block space to ensure that appropriate space is blocked to accommodate the group's requirements and to maximize labor costs; resolve any discrepancies.

-- Establish and monitor the file and trace system.

-- Assign specific files and sales objectives to Catering personnel.

-- Ensure client files are kept organized and current with all required information.

-- Monitor and handle inquiry calls on a timely basis.

-- Ensure that all incoming calls are answered within 3 rings with proper greetings and telephone etiquette.

-- Monitor departmental call reports and assist Catering staff in determining follow-up actions.

-- Monitor response time to messages, ensuring that all messages are returned promptly.

-- Establish standardized form letters for use by all Catering staff as contracts.

-- Ensure appropriate letters are sent and filed.

-- Actively solicit and book business following Club standards.

-- Meet with clients to work out the details of their functions.

-- Escort clients through the property and highlight features of facility as well as available services.

-- Suggestively sell menus, which meet the client's needs and maximize revenues.

-- Where appropriate, entertain clients in the Club's restaurant and pub to sell the facilities.

-- Liaise with the Executive Chef to plan special requests for clients and special event menus.

-- Where appropriate, coordinate arrangements for a Chef's table to persuade profitable potential clients.

-- Ensure that all definite functions are detailed accurately on Banquet Event Orders, signed by clients and distributed to designated departments on a timely basis; resolve any discrepancies with respective Catering & Banquet staff.

-- Review estimated guarantees and ensure that firm guarantees are obtained 3 business days prior to scheduled function; ensure that the overset figure complies with established standards.

-- Monitor the preparation and distribution of the General Event List; ensure that all information is complete and accurate and distributed on a timely basis.

-- Monitor changes to Banquet Event Orders; ensure that accurate information is communicated to respective departments on a timely basis in order to best service the client; resolve discrepancies with catering staff.

-- Prepare and distribute the weekly Catering sales forecast and Catering Marketing Report for Executive Director.

-- Check function room set ups prior to guest's arrival, ensuring all details are in agreement with client's requirements and hotel standards; ensure respective personnel correct deficiencies.

-- Welcome group contact upon arrival at function and ensure guest satisfaction.

-- Check that functions are properly staffed to provide the required standard of service; ensure that staff are well groomed; resolve any deficiencies with the Banquet Manager and/or Supervisor on duty.

-- Assist in supervising the service of functions, ensuring guest satisfaction.

-- Monitor guest reactions and confer with service staff to ensure guest satisfaction.

-- Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

-- Promote positive guest relations at all times.

-- Be familiar with all Club services/features and local attractions/activities to respond accurately to any guest inquiry.

-- Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.

-- Contact clients after scheduled functions to ensure guest satisfaction and to solicit rebooking.

-- Conduct weekly B.E.O. review meetings; resolve any discrepancies.

-- Attend designated meetings, menu and wine tastings.

-- Conduct ongoing training with existing staff.

-- Provide feedback to Catering & Banquet staff on their performance; handle disciplinary problems and counsel employees according to club standards.

-- Foster and promote a cooperative working climate, maximizing productivity and employee morale.

-- Ensure that Catering & Banquet staff report to work as scheduled; document any late or absent employees.

-- Prepare and distribute an annual catering-marketing plan in accordance with club specifications; assign monthly action steps to Catering & Conferences Services staff and follow up on each; adjust and update the marketing plan as needed.

-- All other duties as required.

JOB REQUIREMENTS/QUALIFICATIONS:

-- Experience: Minimum two years' experience as a Catering Director for a luxury hotel or private club.

-- Education: College Degree or 5 plus years in Catering Director position.

-- General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

--

Technical Skills: Knowledge of various food services styles (i.e., French service, butler style service); knowledge of menu development; ability to satisfactorily communicate in English with guests, management and co-workers to their understanding; ability to provide legible communication; ability to compute basic mathematical calculations; familiarity with food and beverage cost controls; familiarity with Sales and Marketing tools; ability to enforce Club's standards, policies and procedures with catering & banquet staff; ability to prioritize and organize work assignments; delegate work; ability to direct performance of Catering & Banquet staff and follow up with corrections where needed; ability to motivate Catering & Banquet staff and maintain a cohesive team; ability to ascertain departmental training needs and provide such training.; ability to be a clear thinker, analyze and resolve problems exercising good judgment; ability to focus attention of details; ability to suggestively sell menu items, beverages, wines and facilities; ability to input and access information into computer; ability to ensure security and confidentiality of client information and hotel data; ability to work without directs supervision. Working knowledge of all Microsoft Office products.

-- Licenses & Certifications ' ServSafe Manger Certificate.

FLSA status: Exempt

Guckenheimer Embraces Equal Opportunity Employment

Guckenheimer participates with E-Verify program as required by Law

Keywords: Guckenheimer, Los Angeles, Director of Catering, Hospitality & Tourism, Los Angeles, California

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