Looking for an energetic, professional individual who is flexible, creative and customer service oriented. The successful candidate will be an organized manager that can deliver on time, make decisions and supervise a multi-faced staff. You will experience a variety of opportunities including catering, managing two locations, ordering, inventory control, and pricing.

With Consolidated Management Company, you can reach the CEO with a phone call. Not many organizations can make that statement.

The following duties are normal for this position.  These are not to be construed as exclusive or all inclusive.  Other duties may be required and assigned.

• Plan and forecast labor needs for unit within budget guidelines
• Hire appropriate personnel for the successful (to meet both financial and service requirements) operation of the unit.  Follow all procedures for interviewing, hiring and orientating the team member according to the CMCo way as outlined in the Policy and Procedures Manual
• Follow company menus where provided or participate in planning menus to meet contractual obligations, budget and assure customer and client satisfaction.
• Forecast food, beverage, supply cost and purchase through company authorized suppliers
• Schedule labor, food and supplies to ensure economical and timely food production and service
• Observe methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner.  Test cooked foods by looking at, tasting and smelling them.  Supervise and coordinate activities of workers engaged in the operation of the unit
• Review financial transactions and monitor budget to ensure efficient operation, and to ensure expenditures stay within budget limitations
• Direct, coordinate and participate in preparation and service of all foods and beverages.  Assure standards of safety and sanitation as prescribed by local ordinance and CMCo specifications.  Collect and account for all money from customers, catering and other sources per policies and procedures in CMCo manual.
• Review menus, analyze recipes, determine food, labor, overhead cost and assign prices to menu items
• Investigate and resolve food quality and service complaints
• Contact prospective catering customers and institution personnel to promote sale of catered food and beverages and catered events

• High School Diploma and 5 years experience in a management setting.
• 2 - 5 years cooking experience
• 2 + years college food service experience
• 1 year experience in supervising staff and managing a unit
• 1 year experience in staff training and team building