Catering Manager 2

Sodexo is seeking a Catering Manager 2 at The Federal Reserve located in New York, NY.

This catering manager will be responsible for the execution of catered events and cafe operations on campus. This manager will collaborate with another catering manager on site, while working closely with clients, and the culinary team to develop multiple catering events simultaneously. This unique position will also have full oversight of the cafe operations on site. Additional skills include experience in high volume environments, employee/staff training, labor management and control systems. A strong emphasis will be placed on client and customer engagement, strengthening the catering operations and growing catering and conference business. 

The successful candidate will:

• identify and exceed client needs and expectations;

• have demonstrated knowledge of catering and catering logistics, casual and fine dining, and banquet management;

• ensure that Sodexo and customer goals are aligned and met;

• coordinate unit catering and cafe initiatives to drive sales growth and track results.

• maintain and improve service levels resulting in increased customer satisfaction; 

• ensure all HAACP standards are followed; 

• demonstrate resourcefulness and quick responsiveness to client and customer requests. 

Is this opportunity right for you? We are looking for candidates who have:

• solid organizational and multitasking abilities;

• excellent leadership and team building skills;

• the ability to handle catering at all levels from coffee breaks to executive level events; 

• professional demeanor is required.

Please Note:

There is a Covid-19 Vaccination required to work at this site. 

Position Summary

Oversight of catering activities for a small to mid-size location/unit with $500k-$1M in managed catering volume. Medium complexity with a high degree of hands-on involvement in catering events. Strong client interaction.

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 service events. Works with clients 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

Qualifications & Requirements

Basic Education Requirement – High School Diploma or GED

Basic Management Experience – 1 year