• Sodexo
  • $39,570.00 -62,650.00/year*
  • New York , NY
  • Non-Executive Management
  • Full-Time
  • 212 E 55th St


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Unit Description

Sodexo is seeking a Catering Manager 4 for a unique midtown Manhattan landmarked building with indoor seating of 175 and outdoor seating of 250 in New York, NY. At this location, sales are in excess of $4 million, including catering sales of $1.5 million and all catering is done on premise. We have an upscale casual menu with a high energy level bar. Just added is a brand new wine bar inside our main dining room. Excellent position for a hands-on professional who is customer-service driven in a fast-paced, hospitality service environment. Ideal candidate will have high-end catering experience, a culinary background and excellent client communication skills. Best qualified candidates will have the ability to plan, execute and coordinate multiple events according to specific standards and to re-evaluate and improve on practices. The successful candidate will have very professional communication skills and the ability to build great client relationships. Position oversees 20 frontline Sodexo employees and reports directly into an Area General Manager.

Position Summary

Provides supervision for catering services at an account/unit to ensure client satisfaction and retention for the Company. Oversees a highly complex and high volume of catering sales and functions in excess of $1.5M in managed catering volume.
Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. Plans projects, including defining objectives, methods, timetables and budget to support client and Sodexo's strategic plan.
Key Duties
- Oversight of Sodexo resources, recipes, systems and use of catering programs to direct daily catering events including; food production, inventory, product deliveries, invoices, and procurement operations.
- Oversight of the sales process for catering and/or conference services. Works with client and customers to design events.
- Ensures employees have appropriate equipment, supplies and resources to perform their job, and meet goals, cost controls and deadlines as assigned.
- Establishes and maintains a safe work environment including both food and physical safety in order to comply with all regulatory and Sodexo standards in various environments. Drives the Zero Harm mindset.
- Complies with budget requirements by controlling costs (i.e. labor, inventory, equipment, materials) and making adjustments when necessary
- Supervises employees by delegating, assigning and prioritizing activities, and monitoring operating standards

Associated topics: assistant general manager, deli manager, director, food service supervisor, general operations manager, partner, restaurant leader, restaurant operations, shift manager, supervisor

* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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