Catering Director/Assistant Restaurant Manager (ARM)
Nestled on a hilltop overlooking The Stables, pastures, and forests, SpringHouse treats guests to local cuisine served in rustic, casual elegance. The interior is composed of rough-hewn beams, hand-forged ironwork, and a magnificent open kitchen complete with a wood-fired oven and grill. In the heart of the main dining room is a grand functioning fireplace.
The covered patio dining area is surrounded by stone and large shutters that open to the pastoral view. The upstairs loft dining area overlooks the main dining room and opens to a large balcony with ivy-covered chimneys.
At SpringHouse, it’s about creating a complete dining experience. A beautiful setting and comfortable atmosphere—a warm greeting and attentive service—a curated menu and exquisite wines—each element works in concert to create the most memorable occasions. Our team looks forward to sharing those moments with you.
The Catering Director/ARM will be responsible for executing all of the day-to-day functions of the company’s various food & beverage needs.
Develop, manage, and execute against an agreed upon ordering plan to ensure that inventory on hand for events is always kept at acceptable levels.
Act as the on-site contact for the customer at the company as it relates to food and beverage needs. This individual will be a resource to our customers from the time the event is being planned through execution of the event. The Catering Director should be available to answer questions from the customer as needed, troubleshoot and solve issues that arise on event day, etc.
Interact and coordinate with all current and potential external vendors and service providers to ensure that the product offerings are fresh, desirable, and relevant.
Assist ad-hoc with the restaurant’s administrative duties.
Assist with conducting monthly physical inventory counts on all food & beverage product on-hand to ensure appropriate inventory levels are being maintained and proper ordering guidelines are followed.
Manage and operate the food & beverage point of sale system, including receiving deliveries into the system, managing POS terminals, and producing reports to help track key metrics.
Responding efficiently and accurately to restaurant customer complaints
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Train new and current employees on proper customer service practices
Associate’s or Bachelor’s degree, or equivalent working experience, in hospitality or a relevant field
Minimum two years of full-time experience in catering operations
Must complete a background check, drug test and be legally eligible to work in the United States