Catering Director
Workstream, Novi, MI, United States
At Chick-fil-A Twelve Oaks, our values challenge us to put our guests first, to communicate with clarity, to be responsible for our decisions as we work together and strive for continuous improvement and stewardship. That’s why we are committed to the Catering Director Role. This role pays up to $23/hr.
Vision: “Winning Hearts, beyond the restaurant, with Accuracy, Care and Stewardship.”
Description: Top leader & owner, “Guests feeding guests”
BIG 5
Build trust in the community through reliability, thoughtfulness and excellence
Grow catering sales through solicitation and execution
Care for equipment (TMS bags, utensils, catering bags etc.) & collect TBCs on time
Lead efforts for waste tracking in BOH
Prep calibrations and quality assessments
Organizational Imperatives The factors that define and truly differentiate this position from all other positions; what absolute, unique things should this position fulfill that no other does
The Catering Director is responsible for
Tracking and preparing all catering orders. Clearly communicating needs and nature of orders to the team so that we can be on time 100% of the time. Would love to set up a system (To-doist) where orders can appear in a checklist format.
Entering the orders into system if needed and collected all monies and TBCs
Coaching behaviors of all team members associated with catering. Those behaviors include:
Proper packing of TMS bags, sauces and condiments
Ensuring there is a quality tracking card with all items
Follow time and temperature requirements for all products
Educating guests and team members about holding times
Serving Safe and great food
Set, track and post goals for outside sales on effectiveness of time management
Ensuring that our Catering Area is clean, organized and attended to daily
All equipment accounted for and clean.
TMS have apple tags and are steam cleaned monthly.
Inventory is up to date and organized
Ensure team members are following checklists to address all cleanliness
Completing Catering eRQA weekly
Creating and upholding the vision and standards for catering
Setting catering goals
Stays up to date with any changes that corporate makes to standards
Creating relationships with surrounding business and customers
Create and communicate training system
Create plans for pick up
Delivery
ADP’s, Pop up Drive Thrus, Biscuit Sales, and Beyond The Restaurant Initiative
Needs to be well rounded and continues personal growth in the catering category
Takes deliveries
Creates systems to track customer trends
Partner with the RMD for promotions and fundraisers
Ensure team is tracking waste on shift, daily, weekly and monthly
Ensure all prep production meets quality, safety and recipe standards
Key Ownership
Confirmation & follow-up calls
Thank you Cards for Catering guests
Order preparation & Coordination
Day-before/Day-of Communication
Equipment & Amenities
Catering training of Team Leaders
Loyalty program (future)
Catering area Cleaning & Maintenance (Lead)
Waste tracking
Prep calibration
Duties
ON TIME (5 mins early), ALL THE TIME!
Actively solicit & run promotion in partnership with RMD
Ensure we are greeting and meeting with all catering guests
Catering Finish Line
Starting Point: Greet Guests with Hospitality
Race: Meal Delivery, carry large orders to car
Finish line: Thank guests for choosing us and give a fond farewell.
Every Order, Every time
Complete weekly reports
Collect TBCs on time
Collect & keep pictures of deliveries
Ensure confirmation/follow up calls
Make sure each delivery or pick up contains all utensils, sauce, time card
Complete Catering eRQA once weekly
Select and Train at least one am TL and one pm TL to assist in operations, planning and execution
Communicate food needs and inventory to kitchen director(s) proactively
Serve with Excellence
Always be on time (5 mins early)
Ensure that team members are following daily cleaning tasks and checklists
In the event that there are no orders, Catering Director will work in a positional (60/40 split of Catering/Operations)
Waste Tracking
QTally
Signal
Prep Calibrations
Weekly Duties
Audit TMS bags, hot packs, ice packs, all equipment
Make sure catering section of kitchen is neat and well-kempt
Send out weekly reports to KDs for catering that is known for upcoming week
Follow up with guests on our execution and seek feedback
Recover any guests in situations where we “drop the ball”
Maintain customer account information in InForm
Prep Calibrations (Monday and Friday)
Ensure we are tracking waste and reaching our goals
Produce Order
Monthly Duties
Discuss Marketing plan with RMD and Kitchen Leadership
Catering blitzes
Monthly Catering promotions
Biscuit Blessings
Review current sales and CEM scores for catering.
Calibrate against goals and plan for upcoming month
Follow up with any repeat guests
Conducts SWOT analysis after any event
Strengths
Weaknesses
Opportunities
Threats
Prepare catering perspective huddles with Shift Coaches to share with the team and communicate with Cash Management Advocate five days before EOM to ensure TBC’s are collected or ready to.
Quarterly Duties
Participate in the training of new team members and coaches on:
Catering order taking
Execution
Work with RMD on best way to utilize any new product introductions
Sets vacation expectations, especially for holidays
Yearly Duties
At the end of Q4, plan and establish the sales goal and catering strategy with RMD and Sr. Executive Advocate of Sales and BTR
Success Factors & Matching Measurements How will you know if this position has been successful?
We will know the Catering Director is successful if:
CEM Scores ( to be measured in 30-day and 90-day intervals)
Attentive and Courteous >88%
Cleanliness > 88%
Outside sales > 5% of total sales
Sales goals
Positive Food Cost Gap Behavioral Characteristics What specific behaviors should a person in this position have in order to achieve both Success and Organizational imperatives?
The Catering Director should:
Work a minimum of forty hours per week and up to 45 hours (cap)
Allocate at least two hours to:
Planning
Follow up calls or emails
Coaching, calibrations and evaluating team members
Lead with Love
Serve with Excellence
We are here to W.I.N. : Work Hard, Intentionally Serve Others, and Never Complain. Working at a Chick-fil-A® restaurant is more than a job – it’s an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.
#J-18808-Ljbffr
Vision: “Winning Hearts, beyond the restaurant, with Accuracy, Care and Stewardship.”
Description: Top leader & owner, “Guests feeding guests”
BIG 5
Build trust in the community through reliability, thoughtfulness and excellence
Grow catering sales through solicitation and execution
Care for equipment (TMS bags, utensils, catering bags etc.) & collect TBCs on time
Lead efforts for waste tracking in BOH
Prep calibrations and quality assessments
Organizational Imperatives The factors that define and truly differentiate this position from all other positions; what absolute, unique things should this position fulfill that no other does
The Catering Director is responsible for
Tracking and preparing all catering orders. Clearly communicating needs and nature of orders to the team so that we can be on time 100% of the time. Would love to set up a system (To-doist) where orders can appear in a checklist format.
Entering the orders into system if needed and collected all monies and TBCs
Coaching behaviors of all team members associated with catering. Those behaviors include:
Proper packing of TMS bags, sauces and condiments
Ensuring there is a quality tracking card with all items
Follow time and temperature requirements for all products
Educating guests and team members about holding times
Serving Safe and great food
Set, track and post goals for outside sales on effectiveness of time management
Ensuring that our Catering Area is clean, organized and attended to daily
All equipment accounted for and clean.
TMS have apple tags and are steam cleaned monthly.
Inventory is up to date and organized
Ensure team members are following checklists to address all cleanliness
Completing Catering eRQA weekly
Creating and upholding the vision and standards for catering
Setting catering goals
Stays up to date with any changes that corporate makes to standards
Creating relationships with surrounding business and customers
Create and communicate training system
Create plans for pick up
Delivery
ADP’s, Pop up Drive Thrus, Biscuit Sales, and Beyond The Restaurant Initiative
Needs to be well rounded and continues personal growth in the catering category
Takes deliveries
Creates systems to track customer trends
Partner with the RMD for promotions and fundraisers
Ensure team is tracking waste on shift, daily, weekly and monthly
Ensure all prep production meets quality, safety and recipe standards
Key Ownership
Confirmation & follow-up calls
Thank you Cards for Catering guests
Order preparation & Coordination
Day-before/Day-of Communication
Equipment & Amenities
Catering training of Team Leaders
Loyalty program (future)
Catering area Cleaning & Maintenance (Lead)
Waste tracking
Prep calibration
Duties
ON TIME (5 mins early), ALL THE TIME!
Actively solicit & run promotion in partnership with RMD
Ensure we are greeting and meeting with all catering guests
Catering Finish Line
Starting Point: Greet Guests with Hospitality
Race: Meal Delivery, carry large orders to car
Finish line: Thank guests for choosing us and give a fond farewell.
Every Order, Every time
Complete weekly reports
Collect TBCs on time
Collect & keep pictures of deliveries
Ensure confirmation/follow up calls
Make sure each delivery or pick up contains all utensils, sauce, time card
Complete Catering eRQA once weekly
Select and Train at least one am TL and one pm TL to assist in operations, planning and execution
Communicate food needs and inventory to kitchen director(s) proactively
Serve with Excellence
Always be on time (5 mins early)
Ensure that team members are following daily cleaning tasks and checklists
In the event that there are no orders, Catering Director will work in a positional (60/40 split of Catering/Operations)
Waste Tracking
QTally
Signal
Prep Calibrations
Weekly Duties
Audit TMS bags, hot packs, ice packs, all equipment
Make sure catering section of kitchen is neat and well-kempt
Send out weekly reports to KDs for catering that is known for upcoming week
Follow up with guests on our execution and seek feedback
Recover any guests in situations where we “drop the ball”
Maintain customer account information in InForm
Prep Calibrations (Monday and Friday)
Ensure we are tracking waste and reaching our goals
Produce Order
Monthly Duties
Discuss Marketing plan with RMD and Kitchen Leadership
Catering blitzes
Monthly Catering promotions
Biscuit Blessings
Review current sales and CEM scores for catering.
Calibrate against goals and plan for upcoming month
Follow up with any repeat guests
Conducts SWOT analysis after any event
Strengths
Weaknesses
Opportunities
Threats
Prepare catering perspective huddles with Shift Coaches to share with the team and communicate with Cash Management Advocate five days before EOM to ensure TBC’s are collected or ready to.
Quarterly Duties
Participate in the training of new team members and coaches on:
Catering order taking
Execution
Work with RMD on best way to utilize any new product introductions
Sets vacation expectations, especially for holidays
Yearly Duties
At the end of Q4, plan and establish the sales goal and catering strategy with RMD and Sr. Executive Advocate of Sales and BTR
Success Factors & Matching Measurements How will you know if this position has been successful?
We will know the Catering Director is successful if:
CEM Scores ( to be measured in 30-day and 90-day intervals)
Attentive and Courteous >88%
Cleanliness > 88%
Outside sales > 5% of total sales
Sales goals
Positive Food Cost Gap Behavioral Characteristics What specific behaviors should a person in this position have in order to achieve both Success and Organizational imperatives?
The Catering Director should:
Work a minimum of forty hours per week and up to 45 hours (cap)
Allocate at least two hours to:
Planning
Follow up calls or emails
Coaching, calibrations and evaluating team members
Lead with Love
Serve with Excellence
We are here to W.I.N. : Work Hard, Intentionally Serve Others, and Never Complain. Working at a Chick-fil-A® restaurant is more than a job – it’s an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.
#J-18808-Ljbffr