Operations Manager

Role and Responsibilities

The Operations Manager is responsible for managing all aspects of the catering departments day to day operations as it permits to maintaining our clients expectations in quality, productivity and efficiency.

Activities & Responsibilities

• Supervise food arrangement, transportation, setup and cleanup activities to ensure successful and profitable catering events.
• Implement company policies regarding quality of products and services offered.
• Achieve revenue targets through successful operation, organization, storage and inventory of catering goods.
• Manage inventory, storage and preservation of FOH products, equipment, display ware and service ware.
• Design & standardize what all displays and buffets look like based on menu items and guest count.
• Review all events to determine staffing levels, distribution of staff, and execution of the weeks events.
• Finalize logistics regarding staffing, setup, and breakdown for each event with sales team.
• Responsible for approving daily/weekly schedules for hourly staff.
• Maintain hourly employee labor budget.
• Assist in maintaining relationships with staff and management team to create a positive work environment.
• Assess and communicate extra equipment and special order needs for upcoming events with team.
• Communicate with Exec Chef on timelines for all events to ensure proper food delivery and pick up times are met
• while maintaining our standards of food, beverage, and event specifications.
• Manage staff, supervise the setup, service and closing of events at contracted UNC locations as well as off premise
• locations throughout the Triangle.
• Oversee training of catering staff on catering processes and policies with Staffing Coordinator. Set training goals and ensure implementation with follow up. On-site staff training and mentoring at events.
• Coaches, counsels, retrains personnel as needed to ensure superior levels of performance.

Qualifications and Experience

• Team Player
• Positive Attitude
• Great Communication Skills

Qualifications and Experience

• 2-5 years in an Event/Catering/ Service Industry Environment Strong attention to detail and organization
• Time management
• Ability to problem solve and adjust quickly to surroundings Excellent interpersonal skills regarding client and staff management Professionalism towards staff and clients
• Basic knowledge of Microsoft Office
• Flexibility to work nights and weekends as event schedule requires

Physical Requirements

• Work load will encompass a 45-55 hour work week.
• This job will require working weekends and some holidays including New Years Eve.
• To perform this job successfully, an individual must be able to perform each essential duty exceptionally well. The requirements listed above 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 of this position.

Management reserves the right to change, modify, and/or alter any of the duties listed above to meet business requirements.