Catering SALES Manager NF3*

Catering & Events Program Supervisor

Summary Marine Corps Community Services (MCCS) is looking for the best and brightest to join our team! MCCS is a comprehensive program that supports and enhances the quality of life for Marines, their families, and others in the Marine Corps Community. We offer a team-oriented environment comprised of military personnel, civilian employees, contractors and volunteers who keep the organization functioning smoothly and effectively.

Responsibilities include planning, directing, and supervising the catering & events program at the Officers' Club, Semper Fi Catering, and Events Center. Responsible for acquiring new sales leads while maintaining current sales and client relationships. Assists in setting goals and budgets for the catering and events program. Reviews the financial status of the assigned department and recommends changes considered necessary to increase profitability. Responsible for meeting financial goals while maintaining quality, cleanliness, and guest service standards. Ensures compliance with all local, state, and federal laws regarding food quality, safety, as well as internal policies and procedures. Constantly drive process improvement strategies to enhance customer service while maintaining operational profitability and efficiencies. Monitor and optimize controllable costs to increase revenue. Plan and coordinate special catering events such as membership affairs, command functions, cultural events, balls, etc. Meets with clients to discuss requirements such as date, number of guests, occasion, and explains services offered, such as size of rooms, decorations, menu, entertainment, etc. Makes recommendations, if needed. Costs out function, prepares contract, signs and obtains clients signature, and collects deposits, and processes all financial paperwork through proper channels. Supervises events as required. Coordinates food and beverage needs with appropriate club personnel. Arranges required supplies, decorations, equipment, and personnel. Maintains private party book and contract file. Follows-up with client evaluation of services rendered. Promotes catering program marketing plan. May establish catering prices. Plans, organizes work, and manages internal procedures and resources to ensure maximum productivity. Develops long-range plans in conjunction with internal operating directives and exercises internal personnel management authorities as delegated by the higher-level supervisor. Supervises Event Coordinators directly. Counsels and trains employees, schedules and directs work, appraises work performance. Approves or disapproves leave, and personnel actions. Involved with recruiting effort and oversee hiring selection criteria and new employee onboarding and job training. Provides exceptional customer service, and upholds high service standards using respect, courtesy, professionalism, and teamwork. Takes initiative to solve problems quickly but recognizes when to seek assistance to resolve issues. Collaborates in a professional, supportive, and proactive manner. Checks for satisfaction on the quality of services provided. Adheres to safety regulations and standards. Uses required safety equipment and observes safe work procedures. Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor. Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment. This is a mixed position where the incumbent must be able to lift and carry objects up to 45lbs independently and objects over 45lbs with assistance. Performs other related duties as assigned.

Requirements include five years' experience that demonstrates knowledge of standardized mess/club or comparable catering & events practices, procedures, and pricing. Bachelor’s degree in Hotel/Restaurant Management is preferred. Must possess knowledge of food and beverage operations to include catering sales techniques and banquet operations. Ability to coordinate with various workstations to satisfy customer catering and party requirements, with the ability to demonstrate tact and diplomacy in dealing with clients, subordinates, and managerial personnel. Knowledge of methods and procedures for purchasing required food products, including proper storage to prevent spoilage and pilferage. Ability to prepare reports and complete simple contractual arrangements. Must have basic knowledge in Microsoft office and be able to communicate effectively both orally and in writing. Education is additional information.