Now Hiring - Food And Beverage Assistant Director of Catering - Templeton Landing in Buffalo, NY

The Assistant Director of Catering (ADOC) is to work as a liaison between all in house groups, conventions, meetings, and all departments. Their main purpose is to provide efficient operation of the Catering Department. In addition, the ADOC will take on primary responsibility for medium sized groups/meetings.

Duties and Responsibilities, Administration

• Provide support to the Director of Catering.
• Ensure efficient communication between all departments.
• Distribute to the necessary departments, detailed information relative to group activity.
• Prepare and send out all correspondence concerning: Proposal, Function Contracts and Terms & Conditions within 48 hours of confirmation.
• Maintaining an accurate Function Book and filing system for the Catering department.
• Maintain an accurate tracking of signed Function Contracts, Terms & Conditions, Rooming Lists, Deposits, etc.
• Distribution of all Function Contracts by Wednesday at noon for the following week’s functions to the following parties: Director of Catering, Executive Chef, GM and Banquet Manager.
• Distribution of these is of the highest priority.
• Completion of change of status or revised contracts to the above mentioned parties in a timely fashion.
• Assist in gathering guaranteed attendance numbers.
• They are required 3 business days in advance of functions.
• Invoices with Evaluation Forms should be promptly mailed out after verification from the Director of Catering.
• Handle all Catering inquiries and ensure timely follow up on the same business day.
• Take small/medium bookings, repeat or new, as required. Large requests for bookings, proposals or negotiations are to be passed on to the Director of Catering.
• Co-ordinate with all small and medium group meeting/banquet planners their specific group requirements with the services & facilities offered.
• The Chef is to be included in food related discussions.
• Directly responsible for medium/small function billings with particular regard to accuracy and timeliness (48 hours)
• Maintenance and accuracy of Ctuit Catering and to co-ordinate the booking of all meeting space with the sales department.
• Ensure that policies and procedures are followed.
• All other duties as required by the Director of Catering.
• Attendance and participation at weekly BEO meeting.
• Assisting in achieving the department’s maximum profitability and overall success by controlling cost and quality of service.
• Participation in Manager Meetings is required

Duties and Responsibilities, Operations

• Assure the maintenance of bar control policies.
• Assure completion of requisitions where deemed necessary.
• Assisting in achieving the department’s maximum profitability and overall success by controlling cost and quality of service

Service

• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
• Handles property sites with clients.
• Assists in the preparation of Sales Promotions & mailings.
• Assist servicing banquets if required.
• Telemarketing to previous clients to inquire about possible future bookings.
• Work with the Chef and Catering Supervisor to ensure all arrangements and details are dealt with.
• Establish a rapport with groups to ensure guest satisfaction and repeat business.
• Minimize the number of customer complaints.
• Handle client complaints immediately. If unable to, contact the Director of Catering for resolution.
• Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
• Ensure that staff have professional attitude and maintain proper Company appearance and uniform standards.
• Teamwork-Relations with co-workers and management.
• Quality of catering services.
• Quality of department phone handling.
• Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty.
• Participation in ensuring a high level of banquet service.
• Participation at medium size functions.
• Maintaining “I Can Do It” Service Standards

Product Quality

Directly responsible for medium groups…overseeing for smaller groups:

• Consistent check of Banquet Food and Beverage quality.
• Consistent check of Banquet services.
• Consistent check of Banquet Plate presentation.
• Ensuring that services meet customer specifications.
• Quality of meeting room set-up.
• Report any deficiencies to management.

Personnel Management

• Effective communication skills.
• Participate in staff training and development.
• Proper hiring procedures followed.
• Department meeting being held monthly.
• High employee retention.
• Personal development and growth.
• Discipline of personnel when required.

Sanitation & Housekeeping

• Participation towards overall maintenance and cleanliness.
• Achieving service that exceeds expectations.
• Overall maintenance of the operation at a level in keeping with the standards prescribed.
• Minimize the number of Workmen's Compensation claims.
• Report any deficiencies in equipment and facilities.

Education/Experience:

• College Degree
• 5 year related experience preferred.
• Strong background in hospitality and event planning.

Required Skills/Abilities:

• Observe all SRC Polices and Procedures.
• Must be able to create and maintain a team atmosphere with in the department and ensure that employees are appropriately trained and have an adequate work load.
• Excellent interpersonal, verbal, and written communication skills.
• Detailed oriented with a strong emphasis on accuracy.
• Strong PC skills with a working knowledge of including but not limited to MS Excel, MS Word, MS Office, and Outlook.
• Must be able to clearly and effectively communicate in English.

Schedule Requirements:

• Full-time
• Schedule may fluctuate based on departmental requirements.

Travel Requirements:

• Local travel required when considered necessary

Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law.

Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

Skills

• Team Player
• Leadership
• Communication Skills
• Conflict Resolution

Behaviors

• Enthusiastic: Shows intense and eager enjoyment and interest
• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well
• Dedicated: Devoted to a task or purpose with loyalty or integrity