CATERING MANAGER FOR THE MADISON CENTER FOR THE ARTS
1. High school diploma required, AA preferred. 2. Required minimum of three years’ experience in catering or food service management. 3. Maricopa County ServSafe Certification required. 4. Ability to lift 40 pounds. 5. Knowledge of HACCP and workplace safety requirements. 6. Ability to work flexible hours within short notice. 7. Available to work evenings and weekends. 8. Computer proficiency to include use of basic software applications (Word, Excel, Email, etc.) and familiarity with web-based programs (Google Docs, etc.), and have had experience in a point of sale platform. 9. Ability to be an effective team member to co-workers and leader to catering staff. 10. Ability to handle and count money and perform cashier duties as needed. 11. Ability to effectively organize, prioritize and plan workload and to direct catering employees. 12. Ability to communicate effectively, possessing excellent verbal and written skills. 13. Possess an Arizona driver’s license and have own vehicle. 14. Ability to be organized, creative and self-motivated.
Manage concession stand and execute menus provided by the Executive Chef /Wellness Coordinator for catering events at The Madison Center for the Arts. Train and manage catering employees for catering events and concession sales, depending on event. Coordinate all food and supply purchases for the site. Due to the professional duties of this position, the shifts and workdays may vary based upon scheduled events. Hours will include evening, weekend and possibly holiday shifts.
DUTIES AND RESPONSIBILITIES:
RESPONSIBILITIES: Responsibilities shall include, but not be limited to:
1. Perform catering and concession duties for large groups as assigned. 2. Place and receive weekly food and supply orders for the Center for the Arts catering events and concession stand through Shamrock Foods. 3. Maintain and update a current calendar of all catered and concession events. 4. Assign duties to appropriate workers; supervise and participate in food preparation, service and cleanup. 5. Operate and supervise the operation of equipment in a safe manner. 6. Inspect incoming food and supervise food storage using the principles of FIFO. 7. Monitor the safety and sanitation procedures to ensure proper food safety. 8. Supervise food service employees for preparation, serving and clean-up of all catering events. 9. Keep accurate records of all catering events including original request, actual food prepared, and labor used. 10. Issue invoices or request for journal entries, ensure payment, and file all forms related to catering and concessions. 11. Review and compile all monthly site inventory records for food, supplies, and equipment. 12. Oversee and review event financial reports and prepare deposits for armored transport pickup. 13. Provide excellent customer service to all customers and staff. 14. Provide and maintain excellent food and setup presentation at all concessions and catering events. 15. Contribute to the team by accomplishing additional duties as assigned.
Ability to read and interpret documents in English as well as the ability to write routine correspondence in English. Ability to speak effectively in English before groups of customers and employees.
Ability to solve practical problems and deal with a variety of situations/issues. Ability to interpret a variety of instructions furnished in written and verbal form
Performance will be evaluated by Executive Chef/Wellness Coordinator