SUMMARY

The role of the Catering Services Manager is to manage the daily operation of the Sulzbacher’s catering company, Inside the Box (ITB). This position will ensure the superior quality of food products ordered by external customers through Sulzbacher’s catering division. This skill set must include business management and operations skills. Including budgeting, hiring staff, and customer service. The position works in tandem with Sulzbacher’s Culinary Arts Program; therefore, the Catering Manager must work with our Chef Teachers to incorporate students’ learning while working in daily operations. The position is full-time and exempt. The hours are scheduled for 40 hours, 5 days a week and will change according to staffing needs and will include some holidays.

QUALIFICATIONS

• Culinary Arts diploma or degree and minimum of 3 years management experience in a high-volume, institutional, or commercial food service environment.
• Florida Food Manager’s certification or equivalent.
• Ability to work cooperatively with staff and volunteers in a firm and courteous manner.
• Strong organizational skills, attention to detail, and accuracy with the ability to track and maintain food service numbers on a daily and monthly basis.
• Experience working with vulnerable populations such as homeless, emotionally vulnerable, or medically supervised individuals preferred.
• Concept of USDA requirements and basic warehousing.
• Proficient in Outlook, Word, Excel, and other basic computer skills.
• Ability to pass a Level II Background Screening

SUPERVISORY RESPONSIBILITIES

Manage part-time workers for Inside the Box
Work with Chef Teachers to manage Culinary Arts Students in the Village Kitchen

ESSENTIAL DUTIES FOR CATERING COORDINATOR

• Work with President of Hope Division on all areas of business
• Work with licensing partner, Metropolitan Ministries to ensure the standard of quality is maintained.
• Work with President of Hope Division to hire and train part-time assistant for ITB.
• Managing ordering and delivery for customers
• Ordering supplies and food for catering orders.
• Prepare daily schedules for incoming orders at the start of each week.
• Maintain and manage work schedules to ensure a proper number of staff, volunteers and/or culinary students are available to manage execution of daily orders.
• Monitor the security and safety of all catering equipment, supplies and food related to catering.
• Schedule and monitor delivery of catering orders as outlined by SOP.
• Review daily catering reports and give them to The President of Hope and the finance department.
• Work with finance and leadership to monitor supply costs and profit margins.
• All other duties as assigned.