Overview:
The Catering Area Manager must display strong knowledge of Back of House operations as well as participate in the execution of all Front of House operations. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekend Maintains effective supervision of all operational functions. Ensures all Kitchen and Service standards are in effect at all times.

Responsibilities:

+ Trains and Supervises all food preparation and serving personnel.
+ Initiates corrective/improvement actions as needed or upon the direction of the Manager. Assists in planning and development within area.
+ Instructs Kitchen and Service personnel in basic food terminology, food handling and storage procedures.
+ Ensure all state and local health regulations are meeting standards regularly.
+ Ensure cost controls for food and labor are being achieved to enable a positive budget result.
+ Pla...