- Salary
- $85k – $95k/yr
- Location
- Boston, Massachusetts, US
- Type
- Full-time
- Department
- Retail
- Seniority
- Director
- Experience
- 5+ years
- Education
- Bachelor
- Source
- BetterTeam
Description
What makes FLIK click?
What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions.
We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish.
Job Summary:
Working as a Catering Director, you have the responsibility for Catering and Events. You will manage a team of staff, build client relations, along with ensuring the catering offered to our guests is of outstanding quality.
Key Responsibilities:
- Coordinates and oversees internal and external catering events.
- Develops and maintains the catering marketing plan including a comprehensive event planning service to clients and detailed menu development.
- Hires, trains, and schedules catering staff, and will be actively involved in the development of existing catering staff in-service techniques, menu presentation, policies, and procedures.
- Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and cleanup of all events.
Preferred Qualifications:
- Bachelor's Degree is required in Hospitality or Culinary Arts.
- Minimum of 5 years of experience in the hospitality industry including 2 years in management (preferably Catering Management) is required.
- Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key.
- The ability to supervise food preparation, service, and cleanup is also essential.
