Director of Catering & Food Truck Operations

Job Description

SUMMARY

• Directly responsible for managing the daily operations of all catered & food truck events (i.e. weddings, rehearsal dinners, small & large corporate events, catered events, deliveries & all food truck events).
• Goal to grow catering & food truck sales to $1,200,000.00 dollars in 2024 (must be willing to cold call, email and network within different groups to attain this achievable goal).
• Develop strategies & goals for each catering & food truck manger to assist in achieving sales goals. 
• Utilize each food truck to the fullest potential (7 food trucks (4 -BBQ & 2-trucks with fryers & 1–icecream/lemonade)
• Keep food cost at 30% and labor at 25%.
• Implement inventory control of product on all food truck events
• Meet with the owner on a weekly basis to touch base about prior/upcoming events, discuss catering & food truck sales and strategize to meet goals.
• Have daily meeting with catering support individual, food truck supervisors & production manager.  
• Plan and implement sales programs.
• Keep staff motivated to provide the highest standard of service.
• Discuss contract requirements with customers.
• Manage financial planning and budgets
• Build rapport and lasting relationships with prospective and current clients.
• Menu Planning for catered events
• Must also have the ability to write action plans and work through steps with each manager when needed.
•  Must have the goal to ensure each side of the business is cash flowing (Catering & Food Trucks)
• The Director of Catering & Food Truck Operations will report directly to the owner of Q Holdings LLC.

General

• Oversee and manage all areas of the catering & food truck operations & production for each of these departments.

Financial

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, on time and in accordance with company policies and procedures. All sales reports from prior week are due on Mondays by noon (Sunday-Saturday sales with all food invoices)
• Keeping track of all food truck funds in the safe and keep record of all casual labor payments (submit weekly count sheets)
• Making sure cash sales are all accounted for (sales vs cash on all food truck events)

Food safety and planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and catering areas. Ensure compliance with safety/sanitation standards, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional catering image, including cleanliness, proper uniforms, and appearance standards.
• Estimate food and beverage costs.
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• ServSafe certification is required by Aug. 2024 if you don’t currently have it.
• Will uphold all ServSafe guidelines.

Guest service

• Ensure positive guest service in all processes of the catering order, from start to finish. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return catering clients.
• Develop a feedback survey for catering clients and send out after each event.

Operational responsibilities

• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.

Personnel

• Provide direction to Catering & food truck managers regarding operational and procedural issues.
• Interview hourly employees, direct hiring, supervision, development and, when necessary, termination of employees.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Maintain an accurate and up-to-date plan of catering & food truck staffing needs.
• Help prepare schedules and ensure that all catered & food truck events are staffed.

QUALIFICATIONS

• A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel).
• Proficient in the following dimensions of Catered& Food Truck functions: Cold calling, email food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Excellent customer service, verbal, and written communication skills.
• Must possess a passion for food and hospitality.
• Enthusiastic, energetic, personable, and friendly disposition.
• Enjoys working within a team.
• Must possess a valid driver’s license.

PERSONAL REQUIREMENTS

• Self-discipline, initiative, leadership ability and outgoing.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Must possess good communication skills for dealing with diverse staff.

ACCOUNTABILITIES.

• Performs other duties and responsibilities as required or requested.
• Meet Yearly Sales Goal of $1,200,000.00 (anything above and beyond this goal will result in a 10% bonus of your salaried pay)
• Responsible for catering & food truck vehicles (scheduling oil changes, routine maintenance and ensuring vehicles have adequate gasoline).

WORKING CONDITIONS

• Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours).
• You will be required to keep a log of your hours (submitted weekly) to ensure a 50 hour/week average. After the first summer, we can discuss Flex Time (working less hours during off season and more during prime season).
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 45 pounds, and repetitive hand and wrist motion.

Vacation/Holiday Pay

• Vacation accrues at .75 days per month (9 days per year)
• All Vacation days must be approved 2 week prior to using them.
• Paid Holiday’s (Easter Day, Labor Day, Fourth of July, Memorial Day, Thanksgiving day, Christmas Day & New Year’s Day (7 days per year)). If there are events scheduled on a holiday, you are required to work and can use this paid holiday for the next working day.

Benefits

•  BYG does not offer health or dental insurance at this time. We give a monthly stipend towards your health insurance.

Salary or Hourly

• If offer is extended, applicant will be salaried employee (exempt). The salary is $60-68k per year plus commission see below with a minimum of 50 hours per week and you’re required to work 90-95 percent of your hours onsite (warehouse or at catering & food truck events). If approved to work from home, you will need to show proof of work being accomplished.
• Commission 1% of net sales from all catered & food truck events paid out weekly)
• Yearend Bonus (10% of your salary if you do over $1,200,000.00 in sales from both catering & food truck events)
• Annual Reviews