Events & Catering Manager, Omakase World Market Omakase Restaurant Group - 1.6 South San Francisco, CA Job Details Full-time $80,000 - $85,000 a year 3 hours ago Benefits Paid holidays Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Employee discount Qualifications Customer communication Staff supervision Team supervision ServSafe Food Safety Manager Certification Copy machines In-person customer service Wine pairing Hospitality industry experience Beverage pairing Beverage service ServSafe Food Manager Certification Managing food service teams General management Food Handler Certification Full Job Description Omakase Restaurant Group Catering Manager —

Job Description Job Title:

Catering Manager Department:

Front Of House Reports to:

Director of Catering Salary:

$80-85K annually +

Commissions Benefits:

Medical, Dental, Vision, Vacation, Sick, Holiday Pay, Meal Discounts Employment Type:

Full-time, Exempt Location (Job Location): San Francisco Bay Area Job Summary The Catering Manager is responsible for upholding the highest level of hospitality and Michelin level standards across multiple concepts in Omakase Restaurant Group featuring established brands, and the development of new ones. This role will oversee the daily operations of Omakase Restaurant Group catering and events and will be responsible for the supervision of all front-of-house colleagues. The ideal candidate would be enthusiastic about actively procuring new clients while fostering established client relationships. In addition, they would assist clients in bringing their culinary vision to life, planning and overseeing the physical and service requirements of various catered events and functions. To make this happen the Catering Manager would be a resourceful leader and a teamwork champion as they would need to coordinate with chefs, managers, and the team to ensure the delivery of quality service to our valued clients from start to finish. Primary Duties and Responsibilities Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and budgeted labor costs. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality of food preparation and service. Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Ensure proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured.

Assist managing shifts which include:

daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Provide direction to employees regarding operational and procedural issues. Assist clients with menu selections and collaborate with the Executive Chef on pricing, food presentation and execution. Assist with administrative duties, including ordering supplies, scheduling, invoice tracking, sales and labor input into the manager playbook. Review all catering related details, including BEOs, event set up, service and breakdown to ensure all details are fully executed; check for set up requirements daily. Help set-up and review catering logistics per client's specifications to ensure customer satisfaction. Check storage area daily to maintain organization and perform monthly inventory on all catering equipment to ensure equipment is in good and safe working order. Serves as the first point of contact and is responsible for responding to all catering inquiries in a timely and professional manner. Coordinate with team for all catering related requests and needs. Ensure payment is received and invoicing is accurate for all orders. Ensure all orders are entered into the POS correctly and tracked. Enforce sanitary and safety practices for food handling and service. Manage and supervise all front-of-house colleagues. Submit department payroll bi-weekly. Maintaining catering calendar and front-of-house schedules. The duties of this position may change from time to time. The company reserves the right to add or delete duties and responsibilities at the discretion of the company or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive. Minimum Requirements Minimum 2 years of leadership experience in hospitality/food industry preferably in a front-of-house role. 2 years of catering management experience required. Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up. Be well-groomed at all times. Excellent interpersonal skills, and communication proficiency, both written and verbal. Must maintain ongoing communication with the General Managers and Omakase Restaurant Group colleagues. Displays technology capacity (phones, computers, apps, software, photocopiers, etc). Must be flexible and able to handle last minute changes. Ability to lead colleagues and foster a positive work culture. Strong understanding of food ingredients, cooking techniques, and flavor pairings. Strong working knowledge of wine, spirits, and beverages. Strong understanding of dining room dynamics. Must be able to provide courteous and friendly service to all guests and staff. Excellent time management and organizational skills. Ability to work independently. Prerequisites for Employment Valid Manager Level Food Handler Certification (ServSafe). Valid Responsible Beverage Service Certification. Physical Requirements While performing the duties of this job, the Catering Manager will regularly be required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. Will occasionally be required to stoop, kneel, crouch, or crawl. Must be able to lift and/or move up to 25 pounds and be able to work in a sitting position for long periods of time. The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Equal Employment Opportunity Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.

Notice of E-Verify Participation:

Omakase Restaurant Group participates in E-Verify. We will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new employee's Form I-9 to confirm work authorization.

Job Type:

Full Time Work Location:

In-person Benefits:

401(k) 401(k) matching Dental insurance Employee discount Health insurance Paid time off Vision insurance

Work Location:

In person