Area Manager

The Catering Area Manager must display strong knowledge of Back of House operations as well as participate in the execution of all Front of House operations. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekend Maintains effective supervision of all operational functions. Ensures all Kitchen and Service standards are in effect at all times.

• Trains and Supervises all food preparation and serving personnel.
• Initiates corrective/improvement actions as needed or upon the direction of the Manager. Assists in planning and development within area.
• Instructs Kitchen and Service personnel in basic food terminology, food handling and storage procedures.
• Ensure all state and local health regulations are meeting standards regularly.
• Ensure cost controls for food and labor are being achieved to enable a positive budget result.
• Place orders for designated areas of operations.
• Maintain the highest standards of service, food quality, and presentation for all catered events.
• Ensure the highest level of guest service is present in all areas of operation.
• Partners with other divisions to execute events, including collaboration on the vision for events, sharing resources, and creating a holistic guest experience.

• High school diploma/GED required.
• Bachelor's Degree in related field preferred.
• 2-4 years of related work experience required.
• ServeSafe/ServeSafe Alcohol required.
• 1-3 years of supervisory/leadership experience required.
• Ability to work nights, weekends and holiday periods to meet business needs.
• Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
• Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.