Job Title: Food Service Manager- Catering Focus
Department: Watford City Park District
Status: Exempt
Benefits: Standard District Benefits are Provided
Starting Wage: DOE
Annual adjustments determined by Managing Director
Supervisor: RRC Director

Job Overview:
The Food Service Manager with a focus on catering is responsible for managing the day-to-day operations of a food service team; coffee shop, concession, and catering. While taking a lead role in coordinating catering services for events, meetings, and special occasions. This role combines operational leadership with hands-on involvement in food service planning, menu design, logistics, and customer interactions to ensure that catering services are executed. The manager will ensure high-quality food and service standards are maintained.

Key Responsibilities:

• Team Management:
• Oversee, hire, train, and manage food service staff to ensure smooth operations and excellent customer service.
• Schedule staff for coffee shop, concessions, and catering events, while ensuring adequate staffing across all three locations.
• Perform performance evaluations, provide coaching, and ensure compliance with safety and sanitation regulations.

• Catering Operations:
• Coordinate and manage all aspects of catering services, from event planning to execution.
• Work with clients to understand their catering needs, create customized menus, and ensure all dietary restrictions or special requests are met.
• Supervise the preparation, presentation, and delivery of food for catering events, ensuring the highest standards of quality, taste, and presentation.
• Monitor food service budgets, ensuring cost control measures are followed without compromising quality.

• Customer Service & Relationship Management:
• Build and maintain strong relationships with clients, ensuring they have a positive experience from the initial consultation through to the event.
• Handle any client concerns or issues promptly and professionally, ensuring client satisfaction.
• Conduct follow-up with clients after events to gather feedback and ensure ongoing business relationships.

• Inventory & Budget Management:
• Manage inventory for both the food service operation and catering services, ensuring efficient use of ingredients and supplies.
• Ensure that catering events are executed within budget, tracking expenses and maintaining profitability.
• Liaise with suppliers for the sourcing of quality food, beverages, and event-specific items.
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• Health & Safety Compliance:
• Ensure compliance with all food safety and health regulations for all three areas of food service.
• Maintain cleanliness and organization in both the kitchen and catering equipment storage areas.

The following statements are intended to describe the general nature and level of work to be performed by the individual within this classification.  They are not to be considered an exhaustive or all-inclusive listing of the position’s duties and tasks, as they may change or be adjusted, as situations require.

Key Competencies

Qualifications:

• At least 3-5 years of management experience.
• At least 2-3 years of food service experience.
• Proven leadership skills and experience managing a diverse food service team.
• Strong knowledge of catering logistics.
• Experience with menu development and budget management.
• Excellent organizational, time management, and communication skills.
• Ability to work under pressure and manage multiple tasks simultaneously.
• In-depth understanding of food safety regulations and standards.
• Exceptional customer service and interpersonal skills.

Preferred Skills:

• Experience with food service planning and coordination.
• Experience in managing catering for large-scale events.

Additional Requirements:

• Must be flexible and available to work varied hours, including mornings, evenings, and weekends.

Working Conditions

• Work is typically performed indoors, standing, stooping, bending or crouching, sometimes lifting up 30 pounds.