Job Description

Position Summary:

The primary role of the service manager is to manage the front of house staff and the front of house side of event execution at Food Gallery Catering, in service of the successful execution of all catered events. The service manager is an integral part of creating the culture of our company, and especially the culture within the front of house team, creating a welcome, professional, excellence driven, fun, creative, and passion forward work environment. The service manager takes responsibility for ensuring their team provides excellent customer service, maintaining strong relationships with planners, new and repeat clients, and their guests as well as third- party vendors. Service manager works alongside the operations manager to execute events, inventories, cleaning projects, ordering and schedules. 

The Service Manager position is an hourly position, with full time (30+ hours per week) available during our busy season. In our slower season, the Service Manager will have the opportunity to incorporate other functions besides what’s listed below into their schedule to maintain full time status.

Reports to: Operations Manager

Responsibilities Include:

๏ Administration

• Works with Ops manager and chefs to create pull sheets for events.
• Builds Captains folders ensuring team has all necessary paperwork and printed assets for events.
• Event follow-up - reads captain’s reports and delivery reports and engages in timely follow up in the event that there is partial or missing information. Additionally ensures that the FOH reports are distributed in a timely manner to the larger operations management team.

๏ Event Execution

• Supervisor of the front of house catering staff as they execute their daily duties.
• Is onsite at the kitchen day of events to coordinate, facilitate, and assist with:
• Pre-shift communication between BOH & FOH teams
• Equipment pulls and safety in loading trucks.
• Ensure staff leaves on time for all events and deliveries.
• Attend full -service events, acting as the manager on duty.
• On workdays service manager is on-call throughout the entirety of every full service and delivery style event so that they can be reached by the service team in the event of an issue arising.
• Manager is a problem solver and supports teams in that capacity.

๏ Personnel Management, Team Building & Development

• Assists Operations Manager in hands on training front of house staff.
• Be an open channel for consistent staff communication and feedback .
• Represent the FOH staff, advocating for them and ensuring that their needs are known and considered by Food Gallery leadership.
• Oversee lead bartenders when they are required to batch beverages, ensuring that they have all supplies and recipes required.

๏ Equipment Management

• Monitoring the supply level and ordering disposable equipment in tandem with the Operations Manager and chef team.
• Maintain a clean and organized equipment rooms.
• Participate in quarterly equipment inventory
• Equipment rental
• Working with various equipment rental partners to acquire and return in clean and working condition.
• Arrange timely delivery of any rental glassware and any service equipment needed for event execution.
• Maintaining catering vehicles, ensuring that they are clean, in working condition, and always fueled and ready for use.

๏ Cross-Functional Team Collaboration

• Collaborate with the culinary team to ensure seamless event execution across the operations department.

๏ Culture Building

• Be a culture carrier - living into the values of a deliberately developmental organization, using leadership, coaching, skill building, and mentorship to help solidify Food Gallery as a great place to work for our employees and a great company to do business with for our clients.
• Inspire others with your optimum and enthusiasm and show them you really care.

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