About Us:
Since its 1989 inception, Preferred Hospitality, Inc. (Management Company for Provider Contract Food Service and Market Broiler Restaurants) has had the advantage of living, learning, and leading in the competitive food service arena. Specializing in providing exciting concepts, systems, food offerings and efficient, well-trained staff Preferred Hospitality addresses any challenges facing an organization with on-site food service capabilities.
We recruit, train, and develop candidates who enjoy people, will provide excellent service, and take genuine pride in their work. We aim to be the employer of choice where employees know they are always treated fairly with genuine concern.
We are currently seeking an experienced and energetic Catering Manager who can successfully help to lead a dynamic staff in the University Food Service environment.
This is a Full time position that collaborates with the Food and Beverage Director in planning and executing of events, communicating with managers, chefs and catering staff, prior, during and after events. A successful Catering Manager will maintain a strong faculty, staff and client relationship in order to provide a positive event experience.
Essential Duties and Responsibilities:
-Event Ordering Process: Creates requisitions for each event with all event details. Meets with Chef’s weekly to verify event details and menu items.
-Event Set-up: Understands basic buffet and served meal standards. Assists catering team, when needed, for event execution.
-Catering Team Management: Supervises hourly catering staff to ensure readiness and ability to perform to company standards. Trains on service, hospitality standards, and different event styles. Available to answer all questions or concerns that may arise with catering crew and client. Communicates any issues with behavior or job performance to Catering Director.
-Disposable & Beverage ordering: Inventories and orders disposables, beverages, and products accordingly for upcoming event needs. Tracks in-coming orders and verifies correct placement of inventory. Maintains inventory pars and expiration dates.
-Pull Lists and Equipment: Creates a detailed equipment pull list for each event. Works with staff on pulling and loading all equipment into vehicles. Supervises cleanup and breakdown of a function, accounting for safe return of all equipment and supplies. Meets sanitation standards for all equipment post event.
-Scheduling: Creates weekly schedule, verifies with Catering Director, and posts. Responsible for day-to-day shift coverage.
-Linen: Inventories, orders and receives linen weekly from linen company for upcoming events. Organizes and labels linen for staff usage.
Required Qualifications:
-College degree preferred
-Minimum of 2-4 years experience in catering or the food industry
-Proven successful leadership and people skills.
-Ability to read and speak English proficiently to effectively communicate with co-workers and guests. Ability to read and speak Spanish is a plus.
-Ability to calculate food/beverage quantities for each event. Keep adequate records of disposable and linen inventory for all events.
-Proficient in Excel, Word, Outlook, and Google Suite. Experience with CaterEase is a plus.
-Ability to apply common sense understanding and make independent decisions, based on the needs of an event and the department.
-Must maintain a valid driver’s license and have a clean driving record.
What We Can Offer you:
We are an E-Verify Employer
Successful candidates are subject to criminal background check
Since our inception in 1989, Rodney Couch, CEO & Founder of Preferred Hospitality, Inc. (PHI), the parent company of Provider Contract Food Service, Market Broiler and MB Grille Restaurants, has made it our goal to provide guests and clients alike with the highest level of hospitality and value possible.
Provider got its start in the Inland Empire assisting churches, schools, and local organizations in building reputable food service venues.
As we have grown, we have developed programs, designed dining halls, and taught others to self-operate. While most of our clients have asked us to recreate their dining programs, at the point of transition, we always step back and listen, then assess through collaboration. Our goal is to not disrupt the culture while working towards continuous improvement.
We have had the privilege of helping clients keep their core competence focused on their strategic goals while we develop food service plans that drive participation and satisfaction through enhanced dining experiences, high-quality ingredients, fresh food concepts, and great value offerings.
Provider has not only experienced loyalty from our clients but also unheard-of longevity of employment with our associates. Many of our team members started as student-workers attending the campuses we serve, and have moved on to the highest level of management.
Our team’s talents, integrity, and passion for upholding our mission of being the best food program are represented by the accolades from the students, and the high level of client satisfaction, which has allowed us to grow with clear intent.
