Temporary Catering Manager

Overview

Requires facilitating effective communication between all departments in order to provide the best catering experience for the customer. Must have pleasant phone manners, and be sales motivated. Must effectively lead the Catering Department by training all Catering Clerks/Drivers about job operations, product knowledge, sales skills, and providing the best customer service in the industry. Able to create efficient department schedules on the company’s workforce management software that aligns with payroll budgets. Is an effective communicator and can develop organized plans alongside Store Management during peak times such as the holidays. Understands the importance of maintaining a clean environment, including the catering desk, storage areas, and vehicles. Must be able to perform all aspects of the department such as sales calls, sales meetings, catering management software, troubleshooting, driving/delivery, and working the sales desk.

Minimum Qualifications

• Must be 21 years of age.
• Complete training in catering operations.
• Demonstrate capability to interact with customers, vendors and associates.
• Must have pleasant phone manners, and be sales motivated.
• Must be able to read, write, speak, and understand English, with the ability to follow instructions.
• Ability to work a scheduled based on the business needs of the store location.
• Authorized to work within the U.S.
• Valid Massachusetts License.

Responsibilities

The list of essential functions is not exhaustive and may be supplemented as necessary by the company.

• Greet, assist and thank all customers in a prompt, courteous, friendly and business-like manner.
• Commit to the “Golden Rule” and work with other associated to build a strong catering team.
• Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO).
• Go out of your way to satisfy any request for assistance; phone sales and in store sales, sales follow up, thank you cards, and phone calls.
• Order coordination at store level for customer pick up.
• Communicate to customers about delivery schedule changes in a timely fashion and email all customer invoices daily.
• Handle various sales and service functions at the catering desk.
• Computer order entry and processing.
• Making Department Schedule/ meeting payroll budgets
• Delivery scheduling and delivery driver coordination.
• Coordination of outsourced vendors (service/equipment rentals).
• Maintaining daily equipment log with scheduled recovery.
• Reviewing Catering Vehicle Inspection Log weekly.
• In charge of checking daily orders for proper pricing.
• Review unpaid orders/Q Buster reports to ensure all orders are paid.
• Generate Next Day Order Report daily with department managers.
• Work order coordination for department managers.
• Ensure company standards of safety, proper food handling practices, sanitation, temperature logs and productivity are achieved.
• Ordering all supplies for catering.
• Communicate to Store Manager any customer issues or concerns.
• Required to assist other stores when needed.
• Be safety conscious and correct any unsafe conditions you observe.
• Practice the “Cleaner’s Creed” and proper sanitation procedures.
• Maintain a neat personal appearance including proper uniform.
• Keep sales and work area swept clean, orderly, and free from safety hazards; report hazards to management.
• Exercise proper safety practices when lifting or moving product or using equipment.

Secondary Job Functions:

• Present favorable impression in dress, personal hygiene, and a business attitude and professional image at all times.
• Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement.
• May be required to attend Food Shows and large Catering Functions.
• May be required to deliver catering orders if driver is unavailable.
• Other duties as assigned by management.

Physical Demands: (per work day)

The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency.

Physical Demands

Frequency

Crawling.

0% (N) Never

Carrying and lifting up to 40 lbs, climbing up to 8 feet, balancing, stooping, kneeling, and crouching,

1-33% (O) Occasionally

Standing and walking on tile or concrete, sitting, pushing and pulling up to 200 lbs, bending, and smelling.  

34-66% (F) Frequently

Handling, fingering, feeling, reaching at waist or overhead, talking, seeing, and hearing.

67-100% (C) Continuously

Safety Risk Factors

Frequency

Toxic exposure (see material safety data sheet) and hazardous equipment (mechanical moving parts).

0% (N) Never

Loud noise, slipper or cluttered floor, contact with sharp objects and skin irritants, nuisance dust, fumes, and sprays, and hazardous cleaning solutions.

1-33% (O) Occasionally

Twisting of back and neck.

67-100% (C) Continuously

Machines, tools, and equipment utilized:

Computer and telephone. 

Repetitive Action:

Continuous movement of entire body.

Working Conditions: Working environment is inside and outside and may include exposure to cold and hot temperatures.

Hiring Range: In accordance with MA Pay Transparency requirements, the following represents a good faith estimate of the hiring range for this position. At Roche Bros., we carefully consider a wide range of non-discriminatory factors when determining salary. Actual salaries will vary depending on factors including but not limited to education, experience, qualifications, and internal equity. The hiring range for this position is $21.70 - $28.20 per hour.