CATERING DIRECTOR Job (San Jose, CA, US)

Our associates' experience and knowledge are our greatest asset. Continued positive growth is a necessity and we remain committed to providing our associates access to the best opportunities for career development and advancement.

Location: San Jose, CA

Job Description:

Our Passion is Food!

At Bon Appétit Management Company we are committed to two things, great food and outstanding service! At Bon Appétit, you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!

Working for Bon Appétit Management Company 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.

Position Summary:

The Global Catering Director position for Bon Appétit Management Company, assigned to the Adobe account, is responsible for managing and overseeing all catering activities. Specifically, this position will focus on managing the overall financial success of daily catering, special events, and Executive Briefing Center (EBC) catering across all Bon Appétit operated accounts. This position will be responsible for training all catering-related managers, supervisors, and employees in the area of catering and special events, customer service, and maintaining standards of excellence and fostering strong relationships with clients and customers. This position will manage other areas such as sales and marketing focused on driving catering business, event order processes and client communication. The Director will create ‘best practices’ for, as well as monitor scheduling and training of catering employees, planning, delivery, event set-up’s, clean-up efforts, and proper invoicing for all catering events. [SA1] Make leadership decisions that positively impact the catering operation, always moving towards successful delivery of business objectives that align with the company and the client’s expectations. The Director will develop knowledge of food programs with Executive Chefs (ECs), and develop strategic planning for catering and execution of events. Follow local and company health department regulations, human resources’ policies, and Bon Appétit standards and expectations of catering events, while focusing on high food quality, freshness, and presentation. Work with teams of GM’s, café managers, the culinary staff and employees to develop a productive catering environment that exercises dignity and respect within the account. Ensure that all employees are well-trained in all catering-related facets of the business. Solves problems professionally, rapidly and fairly. Maintains a positive working relationship with client, customers, and employees.

Position Objectives:

In the performance of their respective tasks and duties all employees are expected to conform to the following:

• Perform quality work within deadlines with or without direct supervision.


• Interact professionally with other employees, customers and suppliers.


• Work effectively as a team contributor on all assignments.


• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Major duties/functions/tasks

Overall Catering Management Expectations

• Manage, teach and follow the Bon Appétit philosophy and culture, with an emphasis on catering events that provide quality foods made from scratch.


• Provide customer service and develop skill sets with the catering staff to produce a friendly and attentive level of service within a safe and clean environment.


• Support an excellent and strong catering team and promote team spirit.


• Perform all supplemental tasks as directed by the DM, GM and other managers on special events and/or catering requests.

Daily Operations

• Ensure all daily catering orders are processed and meet client and company expectations.


• Work with catering managers to schedule catering employees appropriately and based on business needs.


• Be flexible and accommodate last minute requests and execute with accuracy, efficiency and with strong customer service.


• Manage and maintain small wares program, the delivery of equipment for events, vehicle inventory and supply and demand requirements for events.


• Ensure all catering paperwork is managed in an efficient manner. This includes catering schedules, changes, post-even follow up, catering audits, and plans to anticipate business fluctuations that should be handled in a professional and calm manner.


• Manage staff to also have flexible and accommodating customer service, especially during fluctuating catering events.

People Processes – Attracting, Retaining, Development & Training

• Work with the DM/GM and HR partners to put people plans together to recruit, attract, hire, train, develop, and retain the catering staff at each account.


• Be part of the new hire orientation program for on-site hiring managers: assist in the processes for incoming new hires within catering, as per Bon Appétit standards. Work on a system to welcome new catering employees. Partner with the café GM’s to complete new hire orientation so new employees signs off on key policies (i.e., Offer Letter, Open Communication & Zero Tolerance Policies, Safety Rules, Wage & Hour – QRC & Summary of Meal Periods & Rest Breaks, appropriate food safety certification, Worker’s Compensation, Attendance Policies, etc.)


• Manage the uniform standards policy for the account and train the catering leadership team to follow the uniform standards within the account. Hold employees accountable with the proper catering attire if issues arise around uniform standards policy.


• Be aware of the employee files system for catering staff, and on a quarterly basis, ensure files are up to date and contain all the latest acknowledgement forms in accordance with company policies. Provide input to the catering managers to ensure that each catering employee has a current job description and performance appraisal job objectives as part of a productive work environment.


• Work with the catering managers to provide accurate and applicable job descriptions that reflect current job duties for each catering employee.


• Work with the catering managers to provide input on the performance appraisal process for salaried and hourly catering staff. Train the catering leadership team to conduct performance appraisals and 90-day new hire reviews with staff as part of the retention and performance feedback policy. Work towards and maintain an audit performance appraisal system on a monthly basis to ensure all hourly employees receive feedback in a timely manner that reflect performance and merit reviews.


• Partner with catering managers to help identify catering employees that are ready for advancement and development. Measure talent using the performance appraisal system to identify skills for advancement and assist with employee development, and career aspirations.


• Promote the company’s Open Door Policy to encourage employee suggestions and feedback to improve the operation.


• Work with catering managers and the HRSC (HR Service Center) to identify employee relation questions and issues in areas of performance issues, coaching and counseling and other aspects of employee questions related to performance.


• Meet 100% compliance with required training for all managers, supervisors and leads (Preventing Workplace Harassment, Wage & hour, LOA, appropriate food safety certification, etc.).


• 100% participation with employee recognition programs such as Be-A-Star to promote teamwork and identify high performing catering employees.

Culinary & Food Programs

• Leads the EC and culinary staff with implementing catering menus for all client non-café functions that include meetings, parties, and special events.


• Ensure availability of standard local seasonal menus and custom menus. Customizes menus that align with each site, and respective seasons.


• Events are to have high quality foods that are creative, well-prepared and presented. Monitors and maintains the freshness of the product, meeting the client’s and company’s expectations that align with value and service.


• Works with the EC and culinary team for all catering menu items that reflect the company’s core sustainability commitments.


• Manage to ensure food, beverages, and garnishes are consistent with the company’s culinary standards. Work with catering teams (managers, supervisors, coordinators) on innovative and creative food displays and décor for events.


• Catering orders and event sheets are well communicated and distributed, containing updated and clear instructions for catering and culinary staff.


• Works with culinary teams on standardized portion sizes that are well maintained for each catering event – regularly audit, or ensure auditing is taking place during event clean-ups to reduce food waste.


• Active and regular participation in event planning and catering functions and manages set up, food displays, taste, temperature and determine best and efficient practices for implementation and best results.


• Works with staff on catering set up and food displays to ensure that all events meet pre-planned and Great Expectations catering standards.

Customer Service and Client Relations

• Aware and trained on the Adobe contractual agreement to follow guidelines pertaining to the management of all catering events and programs.


• Minimally, quarterly visits to out-of-state Adobe locations to oversee all catering events and programs are being followed based on client and company expectations. More frequent visits to higher volume, or local sites, as needed.


• Exercise a high level of customer service. Communicates in a courteous, efficient, and friendly manner in all customer, client and employee interactions


• Respond to all comments and complaints within 24 hours and follows up with a written response to the DM and the client to ensure issues are resolved.


• Exhibit strong customer service and resolves customer complaints in a verbal or written manner to resolution. Reports issues to DM and catering managers to respond to issues with solutions.


• Responds and works with different levels of the company (DM, GM, Culinary, and Catering teams) in the event of customer comments and/or complaints.


• Communicate with the client openly, accurately and in a timely manner.


• Highly visible to clients, customers and necessary staff in leading a successful catering department.


• Communicate business practices and innovation, vision, knowledge, passion and engagement on all catering topics to any and all necessary levels of the company.

Special Events Coordination

• Acts as the special event contact and sales person by providing special assistance with menu and event planning objectives.


• Work with the culinary and catering teams to develop menus and events based on client expectations and needs, while utilizing budget and account guidelines.


• Work with external vendors to arrange for outside and specialty food and beverage requests for events.


• Plan and executes all special event operational elements.


• Visible and in attendance for special events to meet client expectations.


• Consistently reviews and measures that events are following the Great Expectation Program.


• Manages special event marketing collateral and materials (i.e., photographs).


• Develop and maintain positive relationships with clients and customers through event planning.


• Develop consistent best practices that produce high standards of event execution.


• Reviews schedules with catering managers and staff along with culinary teams for the timely execution of all catering events.


• Support, guide and manage all catering managers and staff during special events.


• Evaluate special event results with catering manager focusing on customer satisfaction, feedback, comments, concerns and issues. Create corrective action plan to improve and produce innovation for future events.

Marketing & Sales

• As needed, utilize Bon Appétit regional marketing directors and managers to generate ideas with marketing programs to drive sales.


• Maintain current client base and generate new business with client contacts while implementing a client referral program.


• Develop and organize a company catering Open House program.


• Provide a seasonal tasting program with the culinary staff.


• Track catering revenues and forecasts to budget. Produce monthly financial reports and provide explanations for variances.


• Develop and implement sales programs to drive new business. Track participation generated from new marketing programs.


• Manage and update catering client files.


• Update catering websites and utilize marketing templates relative to catering sales.


• Create promotional catering templates and tools with marketing experts for all new catering employees.


• Network with Adobe administrative employees to foster positive relationships.


• Develop catering staff and teach programs such as “up-selling” to drive business.


• On a quarterly basis, review and update catering manuals and share with the catering staff and other managers and employees.


• Develop a client specific “Look Book” and understand presentation expectations for catering events.


• Participates and is involved in Catering Open House and seasonal tastings of new menu items


• Works with chefs to develop seasonal specials and offerings, reviews, tastes and approves all seasonal menu and Pastry items.


• Works with Catering Management team to develop and implement sales programs on campus to solicit new business

Special Events

• Oversee all creation of menus, production, and ordering for special events


• Assists catering teams and develop specialty menus and events per client’s needs, budget, and unit guidelines


• Plans and ensures execution of culinary elements of all specialty events


• Is on site for all special events and ensures that they meet all client expectations


• Make sure all events meet Bon Appetit Great Expectations standards.

Financial Management and Analysis

• Work with the company-assigned Controller and bookkeeper staff on catering financial information.


• Manage catering account procedures by maintaining AR’s and focuses on keeping invoices current; not to exceed 30 days for processing.


• Generate weekly financial variance report analysis.


• Provide monthly promotional and marketing recaps and revenue generation reports.


• Manages the catering financial budgets.


• Reviews weekly, monthly, quarterly and annual catering analysis.


• Reviews weekly catering financial packages and makes budgetary adjustments.


• Work with the EC and culinary team for costing of all catering menus on proposals.


• Manage catering equipment status and inventory levels.


• Manages catering labor and payroll to make the best use of employee hours.


• Audit catering billing to ensure all invoices are accurate and paid in a timely manner.


• Contact Compass accounts payable to resolve all past due invoices.

Note: Job duties are subject to change as needed.

Safety and Sanitation Responsibilities:

Safety and Sanitation

• Work with the catering teams to assign a safety champion and help train all catering employees within the account on proper hand washing, cut glove, uniform standards, knife skills, and reporting accidents. Immediately use proper coaching for any employee that fails to report accidents or incidents to the company.


• Train catering employees in safe operating procedures of all equipment, utensils and machinery. Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR. Ensures all employees utilize PPE (personal protective equipment) when in kitchens and service areas.


• Adheres to all company policy regarding Risk Management and Safety, following the local Health Department, HAACP, OSHA and ADA regulations.


• Reports all injuries within 24-48 hours.


• Manage outstanding and complicated injury claims involving catering employees with Risk Management, Sector Safety Director and potentially HR.


• Develop a safety program that will promote safety practices. Ensure catering managers and supervisors utilize 10@10 meetings on safety practices; conduct monthly safety meetings and inspections. Attends monthly safety meetings and participates in safety inspections


• Perform weekly sanitation inspections in all catering areas, and train leadership team on these objectives. Monitor all sanitation standards and organization of all equipment, supplies and utensils within work area. Handles food appropriately during preparation.


• Train catering managers and employees to report all food borne illness and incident for customers and/or staff accurately and in a timely manner. For serious issues, contact the Compass Crisis Line immediately for outbreak of food borne illness or injury.

• Supervise, train and maintain daily reporting of Time and Temperature and accurate labeling, dating and rotation of all food products. Conducts weekly F.A.C.T. meetings, and ensures that regular trainings are occurring in units.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Education: A 4-year degree in Food & Hospitality, Restaurant Management, Culinary, or other Business Degree, Culinary; or a 2-year degree from a post-secondary culinary arts training program with 10 years of experience as an Catering Director handling large volume catering events.


• In lieu of a degree, 10-15 years of additional work experience as a Director of Catering for a corporation, or other food service environment.


• Work Experience: A minimum of 10-15 years as a Director of Catering in food service establishment.


• Demonstrated ability to plan and execute diverse and creative catering events; ability to demonstrate experience in working with General Managers and Culinary teams using cultural cuisines.


• Professional knowledge, experience and interest in sustainability and sustainable food practices. Ability to understand programs such as Farm to Fork and Great Expectations.


• Ability to engage in quarterly business meetings, present current business status with catering, open to innovative discussions, and report on financials and other business-related topics.


• Strong communication skills with catering and special event, building positive client relations, marketing and sales discussions and the ability to utilize resources within the company for best business results.


• Ability to lead large and diverse catering teams and groups of employees; attract, retain, hire, coach, develop and when necessary, separate from the company.


• Ability to manage large catering teams toward efficiency.


• Ability to operate web-based ordering system, process customer requests, changes to orders, menu updates and client profiles.


• Computer and technical experience with computers; spreadsheets, online systems, email, and other applications.

Certificates, Licenses, Registrations:

• Must have a valid driver's license - minimum of Class C (non Commercial Driver License) license and clean motor vehicle record.


• Hazard Analysis and Critical Control Points (HACCP) training


• Serve Safe Certification for Managers


• Ability to pass company mandated courses: Preventing Workplace Harassment, Wage & Hour and Leave of Absence Compliance Training, Appreciating Differences Diversity Training

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to:

• Stand, talk or hear, and taste or smell.


• Walk; use hands or fingers, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms.


• Regularly lift and/or move up to 40 pounds and may occasionally lift up to 50 pounds.


• Push carts weighing up to 100 pounds


• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.


• Must consistently utilize all Personal Protective Equipment per Bon Appétit guidelines.


• Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.

Language Skills:

• Ability to read and comprehend elaborate instructions, event requests, correspondence, and memos written in English


• Able to speak clearly and listen attentively to staff, peers, supervisors, guests and client.


• Able to read and write to facilitate the communication process. Ability to write professional and efficient emails to clients and customers.


• Ability to effectively present information in one-on-one and small group situations to customers, and clients.


• Ability to lead meeting and trainings with employees and other members of the company and cover basic health, safety, culinary and service topics.


• Working knowledge and use of other languages (specifically, Spanish), is not required, but is beneficial

Authority:

This position will manage multiple levels within the catering departments for each café, and location at Adobe, and will encompass both salaried and hourly employees. This position will also manage a budget.

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. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.