WHAT WE’RE LOOKING FOR:

• 3+ years’ progressive experience in a sales or catering management role.
• Strong planning and organizational abilities; ability to meet deadlines.
• Strong leadership, communication, and team management skills.
• Proficiency in Microsoft software programs.
• Associate’s degree in hospitality or related field preferred.
• Ability to lift objects up to 30 lbs.
• Bending, reaching and grasping. Ability to walk long distances, stand while on the floor (80%), sitting (20%).
• Okay with exposure to high noise levels.
• Okay with exposure to high heat and humidity levels.

THE ROLE AT A GLANCE:

The hands-on Pantry Manager is responsible for managing the pantry services and pantry team at our high-volume, luxury corporate dining account. You will be overseeing food, beverage, and coffee programs in over 60 pantries, with responsiblility for stocking and maintaining offerings.

WHAT YOU’LL BE DOING:

Client, Patient, and Guest Relations:

• Visits all pantries throughout the day to assess service and customer satisfaction levels. Evaluates customer suggestions and implements changes as needed.
• Builds and maintains excellent customer relations by greeting customers by name when possible, listening and acting on requests, developing and offering specialty themed meals or holiday specials.
• Continuously measures customer satisfaction and quality outcomes and works to improve those outcomes.
• Develops and maintains good working relationships with all staff members.

Financial Results:

• Maintains all costs for services provided within budget. Performs inventory and places orders for paper goods, beverages, coffee etc.
• Prepares daily and weekly sales and cost reports, reviewing financial performance at least monthly with the General Manager or Director.
• Properly bills for pantries per policy.
• Designates and assigns all pricing considerations to balance revenue opportunities with customer satisfaction.

Operational Execution:

• Supervises and monitors the pantry processes. Makes any necessary changes as needed to meet customer needs, improve efficiency, capitalize on revenue opportunities and increase satisfaction.
• Ensures that all menus and catering materials are professionally prepared and presented as well as fresh fruit and snack program in the pantries.
• Enforces safety standards with team members. Ensures safety problems are corrected to present staff injuries.
• Ensures sanitation standards are enforces. Develops and implements routine cleaning procedures for all areas of responsibility.
• Ensures pantries are stocked according to client specifications.
• Completes daily and weekly walk throughs to insure pantries are operational.

Human Resource Practices:

• Directs and trains staff for excellence in the service aspects of catering and pantry services.
• Institutes programs for orientation and training of staff to ensure job competence and adherence to service standards.
• Adheres to the human resource policies and procedures of the facility. Treats team members with fairness and respect.
• Participates in hiring, orientation, performance appraisals, and discipline of staff.
• Communicates to staff regularly, both formally and informally, holds team meetings frequently to ensure staff awareness.
• Serves as a role model for team members by maintaining standards for appearance, dress, attendance, and professional behavior.
• Maintains a plan for self-development and professional growth.