Who are we:
We are F10 Creative, and we offer kick-ass hospitality. Everything we do is founded in our Mission, Vision, and Culture (MVC).
MISSION: Creating kick-ass hospitality.
VISION: Our team is everything. When talent is supported, trained, and inspired, then everything else falls into place. By continually learning, having a sense of belonging, and being confident, our guests will feel it. Happy staff make happy guests.
CULTURE: We are: Motivated, Adventurous, Creative, and Kind.
Owned by local chef, restauranter and Hotelier Tara Lazar, Foundation 10 (f10) is an adventurous group. We are inspired by people, food, drink, art, music, design, and travel. We have struck the perfect balance: foodies and non-foodies, young creatives and old school traditionalists, jet setters and homebodies. Our diversity inspires us to curate an electric and unforgettable experience you'll enjoy from start to finish. F10 Creative is dedicated to Small Farm Food. We use responsibly sourced meats and local produce whenever possible. F10 is your home away from home, offering something unpretentious, thoughtful, and a bit out of the box - a place where we can share all our favorite things with you: simple, fresh and delicious food, handcrafted cocktails, and lots of choices. This is the experience we would want if we were in your shoes. We're glad you're here.
Who are you?
Role of Director of Catering for F10 Catering & Events.
Our people are the core of who we are, what we do, and how we do it. As such the Director of Catering's primary responsibility is to help create a work environment that clarifies what is expected of everyone working within F10, providing the support for the achievements of those expectations and hold all of us accountable to living our MVC.
The Director of Catering responsibilities include supporting, training, and inspiriting the F10 team while setting clear expectations and holding the team accountable.
What we need from you:
Maintain our kick-ass hospitality.
Be kind.
Align our Vision, Mission, and Culture with your team.
Provides a learning atmosphere with a focus on continuous improvement.
Communication is key: it is our bridge between confusion and clarity.
Create a wave of our culture, so all team members can keep the wave going. Every team member of F10 plays an equal role.
Take the time to always refine skills and knowledge as a team and as an individual.
Help create future leaders, not followers.
Establish a professional, respectful, and engaged environment by empowering the team.
What you will do:
Sales Operations Management
- Maintains the highest quality standards by sustaining client and planner relationships, managing resources within F10, overseeing the planning process, and providing onsite event supervision and guidance.
- Oversees event planning and coordination with uniforms and equipment.
- Develops contingency plans for potential operational disruptions and effectively manage unexpected challenges during events.
- Logistics - deliveries, vehicles and vehicle maintenance, birdhouse, birdhouse café: organization and cleanliness.
- Pack out lists. Create generic lists for FOH.
- Implements and maintains rigorous quality control measures to ensure consistent service excellence and adherence to food safety standards.
- Ensures compliance with all relevant health, safety, and food handling regulations, as well as company policies and industry best practices.
Financial Planning
- Develops and manages the catering department's budget, including forecasting revenue, controlling expenses, and maximizing profitability.
- Works with the culinary and sales teams to develop pricing strategies that are in line with market standards and reflects the value of the services provided.
- Negotiates vendor contracts, tracks inventory, analyzes expenses, and implements cost control strategies to drive profits.
- Analyze financial performance regularly to assess the catering department's profitability and identify areas for improvement.
- Monthly P&P meeting. Projected profit goals 30% to 40% per event.
- What is the labor 28% goal to monitor
- Payroll
Marketing
Actively networks to build relationships, attends industry events, and follows up with contacts to establish connections and explore opportunities.
Proactively communicates with and encourages constructive feedback between Sales and Marketing to retain existing clients by providing kick-ass hospitality.
Collaborates with Sales and Marketing to develop marketing strategies, identify target markets, and unique selling opportunities.
Menu Planning, Industry Knowledge & Trends
Conducts cost analysis considering ingredient costs and labor requirements of menu items and works with Sales to determine appropriate pricing strategies.
Collaborates with industry experts, conducts regular market research, and engages in continuous learning to stay informed about best practices and emerging concepts.
Continuously monitors industry trends, customer feedback, and market demands to stay updates with industry advancements.
Inventories - Food, beverages, and equipment
Other Requirements:
ServSafe Manger Certification.
Responsible Beverage Training Certification.
Able to speak clearly and listen attentively to supervisors, employees, and customers; able to give direction as necessary.
Impeccable service standards, clean work habits, and great attention to detail.
Ability to navigate and utilize programs that may include Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook),Toast, XtraChef, R365, UKG, TPP, Open Table, Ctuit, and any other required operating machines/systems (i.e., online, or digital reservations systems).
Able to work extended hours, weekends, and holidays as business dictates.
Adheres to grooming and appearance standards consistently.
Able to be flexible to changing policies and procedures, as well as varying deadlines.
Excellent communication and interpersonal skills.
Ability to stand for extended periods, lift and carry trays, and perform physical tasks as required.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative to the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Education/Experience:
High school diploma or general education degree (GED); and two to three years related experience and/or training; or equitant combination of education and experience.
Language Ability:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employee organization.
Math Ability:
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
Reasoning Ability:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral diagram or schedule form.
Work Environment:
The work environment is fast-paced and can be located at a variety of event spaces such as banquet halls, conference centers, hotels, outdoor venues, and private residences. These venues can vary in size, style, and layout, and may host a wide range of events including weddings, corporate functions, galas, or private parties. Noise level in the work environment is usually loud.
Physical Demands:
The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include the ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach with hands and arms, and talk or hear. The employee is occasionally required to site, climb, balance, stoop, kneel, crouch, or crawl, and taste or smell.
COVID-19:
Follow and stay up-to-date with our COVID prevention plan and any new policies to keep our employees and customers safe.