Deliciae Hospitality Management – Catering & Events Assistant Manager

Reporting to the Director of Culinary, you will be part of the Sales Team and support their daily activities.

Job Description
**Overseeing all outside caterings/ private event operations, in charge of all service crews working towards the same goal to set performance standards for guest service, quality products and development of the DHM- Deliciae catering. And, to assist the restaurant manager in overseeing daily operations.
Outside Catering & Event Planning:
1.Responsible for the overall operation of a catering facility. This involves not only running the catering facility during an event, but also handling all the preparation before the event and after as well.
2.Responsible for the daily operations of her catering facility. This means that the position must train and schedule staff to work for outside catering/private events held at all our restaurants.
3.Responsible not only manage client relations but also maintain employee and vendor relations to run a successful catering operation.
4.You should know the skills of your staff and use that to help with selecting the event staff for each event.
5.Responsible to check and know for ordering the food for the restaurant. This position should keep in constant contact with vendors; such as linens and equipment suppliers
6.Responsible for the appearance of the catering hall before and during the event. Must work closely with our Director of Culinary/Director of Sales and Director of Operations to ensure their event is a success, follow up with client or our Director of Culinary to get feedback after the event.
7.Work closely to determine how many people are attending each event and what type of seating the client would like.

8.Taking into consideration for special requests for decorations, may need to contact outside vendors to help supply equipment.

9.To ensure all risk management plan are strictly in placed and brief all members: service/kitchen for safety procedures for each event.

Requirements

Restaurant Operations:
10.Assisting the Restaurant Manager (RM) working towards restaurant’s annual operating budget.
11.Coordinate daily front of the house operations and overseeing kitchen staff members in the absence of the manager.
12.Respond efficiently and accurately to customers complaints and updating RM of such matter
13.Always ensure and maintain consistency of product quality presentation as set by RM/DHM
14.Training and supervising service staff members to lead & motivate team to achieve sales target by upselling of beverage/food items and maintaining customer satisfaction.
15.Ensuring compliances with licensing for hygiene; health, food safety and working in a safe environment for all service and kitchen staff members
16.To constantly brief all service staff members on promotions, updating/displaying of marketing collaterals on time and be accountable for the profit and loss of the restaurant.
17.Assisting RM for accountability for planning strategies to ensure that DHM business plan is delivered
18.Ensure cash handlers adhere to cash handling & banking procedures
19.Optimize labour productivity by translating forecast sales, transaction counts and average check into day-to-day scheduling
20.Manage inventory which includes ordering, receiving and stocktaking (Forlino: FSMS-monitoring forms are duly filled daily)
21.Ensure and comply with food safety, cleanliness and quality standard for kitchen which includes labelling of food products, shelf lives, usage and wastage
22.Daily briefing and hold periodic meeting to review DHM procedures
23.Evaluates all personnel
24.To be familiar with all the Food & Beverage menus/recipes and always deliver the company brand promise and provide exceptional customer service.
25.To be aware of what competitors are doing and reports to the RM.
26.Performs other duties as assigned by the CEO/Director of Operations
27.Implement cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
28.To ensure all staff members read and signed the Risk Management Plan and all other DHM protocols