Job 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.

Major duties

NONAPPROPRIATED FUND POSITION DESCRIPTION JOB TITLE: Catering Manager BUSINESS TITLE: Catering Manager (Palms) FLSA: Exempt (Supervisory) JOB SERIES: 1101 PAY LEVEL: NF-03 DUTIES AND RESPONSIBILITIES: Plans special events such as command functions, cultural events, balls, etc. in coordination with the Club manager and Executive Chef and manages operations of all banquets that take place within the club and offsite. Maintains a private party scheduling book, event calendar, and client contract file. Evaluates customer surveys upon the conclusion of special events. Prepares cost estimate and analysis for catering services and menu development. Ensures all contracts meet appropriate cost of goods and cost of labor for each event. Responsible for booking banquet business, coordinating and supervising banquets and ensuring customer satisfaction. Works with a variety of patrons, both civilian and military, to meet the needs of each patron. Meets with clients to ascertain event requirements such as proposed event dates, projected number of guests in attendance, and type of occasion being celebrated. Provides information regarding the type of services offered (e.g., room layout, seat chart, decorations, specialized menus, entertainment options, etc.). Makes all reservations, generates contracts for customers, designs and costs menus, draws up room layouts, creates seating charts and processes appropriate form of payments. Manages operations of all banquets that take place within the club or to be catered offsite by club personnel. Manages wait, bar, and janitorial staff assigned to the banquets. Assures customer satisfaction by communicating with customers on all details pertaining to the event, resolves complaints and other customer concerns professionally and effectively. Conducts continuous training for all support staff on Standard Operating Procedures for club cervices, banquet/catered events, all club events. Supervises Waitstaff and Cashiers, to include assigning and distributing work, coaching, counseling, tutoring, and mentoring employees; approving and disapproving leave, recommending and completing personnel actions, completing performance reviews and signing timecards, training employees, keeping abreast of and actively supporting the principles of the EEO program, and prevention of sexual harassment. Ensures that special event logistical requirements such as the acquisition of supplies, decorations, specialized equipment and personnel have been considered. Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Takes action to solve problems quickly. Alerts the higher-level supervisor or proper point of contact for help when problems arise. Assists in the planning and execution of all club operations. Assists Club Manager with Management shift coverage and F&B report taskers when necessary. Provides support for special events, such as but not limited to festivals, concerts, new concept or facility operations, VIP visits, and club management meetings. Ensures that club rules and regulations are observed by all club employees. Submits routine reports outlining catering expenditures and revenues expenditures as required. Ensures that all tenets of EEO and applicable organizational guidelines are observed. Performs other related duties as required.

Requirements

EVALUATIONS:

Qualification

BASIC REQUIREMENTS: A catering certification from an accredited institution. OR A minimum of 3 years of related experience with one year of experience in planning, organizing, coordinating and successfully executing catered events /banquets in a high volume, fast-paced, on/off premises catering and banquet facility. Basic knowledge of different types of banquet services and set-up: plated American service, family style, pre-set, hand service, wave service, buffet, plated buffet service, reception, action stations, cafeteria service, butler hors d'oeuvres. OR A combination of education and experience to demonstrate progressively more administrative and professional work involved in food, beverage, and bar operation. Must be able to accommodate flexible work schedule to include weekends, holidays, and nighttime. Must be able to perform prolonged standing, walking, reaching, lifting, and carrying objects up to 45lbs independently and objects over 45lbs with assistance. QUALIFICATION REQUIREMENTS: Proficient knowledge of business practices, industry trends, policies, and procedures in food and beverage or related industry. Proficient knowledge of cash handling procedures and sales operation in club or related environment. Knowledge of Microsoft Office software and applications including Microsoft Word, Excel, Access, and PowerPoint. Ability to prepare contractual agreements. Ability to supervise and provide work direction to subordinate employees and resolve problems or dispute within the activity. Ability to communicate effectively both verbally and in writing with customers, using proper tact, diplomacy and professional customer service. This activity is a Drug-free workplace. The use of illegal drugs by NAF employees, whether on or off duty, cannot and will not be tolerated. Federal employees have a right to a safe and secure workplace, and Marines, sailors, and their family members have a right to a reliable and productive Federal workforce.

Evaluations

Your application/resume and supporting documentation will be used to determine whether you meet the job qualifications listed on this announcement. This vacancy will be filled by the best qualified applicant as determined by the selecting official.