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Form of workSummary
NMS has an exciting opportunity for an experienced Concessions and Catering Manager. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience, who is constantly striving for excellence in food, beverage & service standards.
The Concessions and Catering Manager will provide leadership for the culinary teams in Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management, concessions and employee/team training & development. Daily client and customer contact is required.
Qualifications - External
Essential Duties and Responsibilities
- Makes sure all assigned dining activities and services are provided in a high quality, consistent, and cost-effective manner.
- Establishes and implements and organized system of supervision and general operating procedures.
- Provide efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices.
- Plans, develops, implements, and revises policies, operations, and procedures for assigned areas.
- Measures the performance of assigned activities.
- Responsible for hiring, training, and supervising assigned Catering and Concessions Employees.
- Accountable for scheduling employees for events.
- Supervises day-of-event concessions and event setup staff.
- Plans or participates in planning menus, preparing, and apportioning foods, and utilizing food surpluses and leftovers.
- May arrange tables and decorations, as well as prepare and serve food and refreshments at social affairs, special events, concerts and sporting events.
- Assist the Catering Chef in ordering all food and beverage products as well managing any special event or customized menus.
- Purchases kitchen supplies, catering wares and equipment, or requisitions them, as well as manage spreadsheets to effectively track food and beverage inventory.
- Directs and coordinates the promotion of new services.
- Tracks financial data, reports, forecasts, and expenditures to achieve optimum efficiency, economy of operations, and maximize profits.
- Supports and maintains an active safety program.
- Continuously seeks to improve the quality of assigned activities.
- Assist with serving food to guests, washing, packing dishes, and utensils for removal to catering establishments.
- Ensure all cash handling procedures are monitored, reported and accurately accounted for in the Point-of-Sale system.
- Ensure compliance with federal, state, and local regulations and NMS's policies regarding food safety and alcohol service.
- Ensures that an effective safety program is put in place.
- Strong understanding of event management software i.e. Catertrax.
- Other duties that are pertinent to the department or unit's success also may be assigned.
Minimum Requirements
- High School Diploma or GED equivalent.
- Two (2) years front of house catering experience.
- Full beverage and bar experience.
- Municipality of Alaska Food Handlers Card or ServSafe Certification contingent upon 30 days of hire.
- Must have Training for Alcohol Professionals (TAP) certification; or have been formally trained in alcohol management/serving.
- Must have experience with sales reports POS (Point of Sale) transactions.
- Strong understanding of event management software, experience working with Catertrax desired.
- A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy.
- Contract requires employees to speak, understand, read and write English.
- Must have basic proficiency in Microsoft Office Suite applications, Word, Excel, Power Point and Outlook.
Working Conditions and Physical Requirements
Weather: Indoors, environmentally controlled.
Noise level: The noise level in the work environment is usually mild
Description of environment: This is an industrial kitchen located in a restaurant setting.
Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50 lbs.
Competencies
Dedication to understanding & exceeding customer expectations
The ability to effectively accomplish service objectives with a send of urgency.
Able to effectively organize people and service activities.
Able to balance multiple activities with an attention to detail.
Daily client contact is required as is an outgoing personality and calm demeanor.
NMS Core Values
Safety guides our behavior.
Honesty and integrity govern our activities.
Commitments made will be fulfilled.
All individuals are treated with dignity and respect.
The environment will be protected and sustained.
