Catering And Community Engagement Manager - Fisd - Fort Lauderdale, Fl

FLIK is looking for a trend setting, highly motivated, people person who is ready to be an active participant in cultivating partnerships within the Pine Crest School community. 
The ideal candidate is an effective communicator who can successfully multitask and prioritize responsibilities. Our Catering & Community Engagement Manager 
 must be comfortable with assessing areas of concern, all the while being able to provide solutions that promote guidance and education.  One of the primary roles of the Catering & Community Engagement Manager is to optimize the service experience for students, faculty, and staff, while also maximizing and advertising our excellent FLIK programing.  This hybrid role consists of supporting both front of house and back of house needs, as well as upholding the Platinum service standards within the Pine Crest Community.  The Catering & Community Engagement Manager will assist and oversee the day-to-day CATERING AND all special events held on and off Pine Crest's School campus. The Community Engagement Manager role will report to the onsite Director of Dining Services.  

KEY RESPONSIBILITIES
Assist with overseeing and maintaining all Catertrax functionalities 
Form relationships and schedule meetings with clients regarding all catering needs and essentials, which include but not limited to menu research and development, pricing agreements and invoicing. Coordinating with other departments regarding event diagrams, walkthroughs, room set-ups and reservations. Providing post event notes and feedback to clients. Maintaining vendor/client relations, updating current vendor pricing guides, and exploring new vendors opportunities.
Host and coordinate the weekly Pick-up program and reception. Assist clients with any questions or concerns regarding their orders and points. 
Schedule and organize monthly promotions and programming (I.e., Tried it! /Action stations) with the Wellness Manager. 
Coordinating with FLIK marketing to provide a monthly update and newsletter. 
Developing, conducting, and presenting feedback based on FLIKs quarterly Dining COMMUNITY ENGAGEMENT surveys (supported by synK Director of Experience).
Coordinating routine visits to The Student Union (retail location) to assess and reevaluate business goals and needs.  
Assist the Executive chef and Directors with daily pre-service meetings.
Ensure Platinum Service is being conducted through best practices, techniques, and standards always. 
Conduct weekly and monthly hands-on and in-person training with new and existing staff on service standards 
Support Onboarding (the hiring process) of new associates, as well as, assisting all associates with HR and benefits concerns. 
Address all front-line associate's general questions/concerns and escalating to the Executive chef or Director when needed. 
Establish regular cadence of feedback, touch points, and measurables 
Assist the Director with daily administrative needs and scheduling/conducting focus group meetings. 
 

Summary: As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures.  

Essential Duties and Responsibilities:

• Supervises all catering events.
• Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities. 
• Works with the Chef in creating menus.
• Trains catering associates in service techniques, menu presentation, and customer service.
• Tracks and monitors the labor and food cost for each event.
• Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships.
• Assists in the responsibility for all foodservice-related activities.
• Performs other duties as assigned.

Qualifications:

• 2 years of food service experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Catering experience is required.
• Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Financial, budgetary, accounting and computational skills.
• Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.
• ServSafe Certification.