Open Positions

Culinary Manager

POSITION:Culinary Manager

DEPARTMENT: Corporate

REPORTING TO: COO       

OVERALL OBJECTIVES:

The Culinary Manager is responsible for assisting with the overall success of Mr Bing. This means adhering to the culture and guidelines, the Health Department's regulations, and Mr Bing standards and expectations of food quality, freshness and presentation. This position oversees the kitchen's daily administrative, operational, and culinary tasks, including sanitation and safety. This position also motivates trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and Mr Bing. This position will be responsible for overseeing Commissary production and with special events when needed. The Culinary Manager will be responsible for all aspects of food production, food safety, and all other activities which support food quality and Operational Excellence.    

MAJOR RESPONSIBILITIES:

ESSENTIAL FUNCTIONS:

  • Ensure all deadlines and deliveries are made on time and of the highest quality.
  • Develop and be accountable for a safety culture that creates a work environment where no one gets hurt by ensuring component compliance with sanitation and safety requirements.
  • Ensure quality, consistency, and adherence to standards based on Mr Bings Operation Excellence.
  • Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
  • Ensure culinary equipment is properly operated and maintained.
  • Supervises commissary personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases in accordance with company policies and procedures.
  • Coordinate activities with other internal departments and participates in management team meetings. · Interface with vendors and key service users when needed.
  • Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation.
  • Manage, inventory, ordering/purchasing, food cost controls and training.
  • Help develop and improve the existing menu as well as new menu items. 

EXPERIENCE:

  • Previous management experience in a commissary kitchen or similiar back of house setting. 
  • Previous knowledge or experience with Chinese and/or Asian recipes preferred.

EDUCATION:

  • Degree in Culinary Arts or culinary certificate and three to five years of culinary experience preferred.
  • Must be available to work weekends and holidays. 
  • Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
  • Experience with food production for large operations preferred. 

PHYSICAL REQUIREMENTS: 

  • Ability to safely and successfully perform the essential job functions consistent with the ADA, FMLA and other federal, state and local standards, including meeting qualitative and/or quantitative productivity standards. 
  • Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state and local standards
  • Must be able to lift and carry up to 50 lbs
  • Must be able to talk, listen and speak clearly on telephone
  • Be able to work in a standing position for long periods of time (up to 6 hours). 

This job description is intended to illustrate the main duties and areas of responsibility of the job of Culinary Manager. It is not intended to be exhaustive and you are advised that the duties and responsibilities may change from time to time.

Mr Bing promotes an environment free of discrimination and open to communication. Mr Bing has an Open-Door Policy. If you have any questions direct them to your immediate supervisor. If you have a concern, which cannot be satisfied by your immediate supervisor, you may contact Human Resources.  

I have read the above job description and can perform the essential functions of the job with or without reasonable accommodation.

Open Positions

Catering Sales & Events Director

POSITION: Catering Sales and Events Director

DEPARTMENT: Corporate

REPORTING TO: CEO/COO       

OVERALL OBJECTIVES:

This is an opportunity for a seasoned professional with solid business acumen to lead the off premise catering sales and operations activities within a fast pace and growing environment for Mr Bing. Responsibilities will include growing sales through development of relationships with existing corporate and social catering clientele, as well as bringing in new leads by initiating contact with businesses and organizations in Manhattan.

MAJOR RESPONSIBILITIES:

The ability to build the catering business from the ground up. To include:

BUSINESS STRUCTURE

Contracts

Licensing

Health and building codes

Liability

FINANCIAL CONSIDERATIONS:

Proposed startup costs

Financing

Taxes

Operational Considerations:

Equipment

Staffing

MARKETING:

  • Set up a social media presence,
  • promotional brochures,
  • Catering menus

The ability to generate new and on-going business through:

  • Creation/maintenance of database
  • Prospecting-at least 5 calls/visits per week (cold calls, referrals, old business)
  • Networking-attending at least one civic/professional activity per month

The ability to direct and maintain the sales process:

  • Return all inquiry phone calls/walk-ins
  • Conduct tours/entertain potential clients
  • Create menu presentations for potential clients
  • Negotiate/achieve maximum revenue/profit while satisfying clients needs
  • Conduct and maintain appropriate trace/follow-up systems for all sales activity
  • Close deal and generate appropriate paperwork
  • Communicate to Chef, the needs of the clients
  • Build and maintain potential/existing client database

The ability to manage department effectively:

  • Conduct regular sales meeting for catering sales managers-focus on sales building
  • Implement and review weekly/monthly sales activity reports from Sales Managers 
  • Review and update menus/packages/upgrades regularly to insure we are satisfying guests’ needs and maximizing revenue.
  • Create appropriate sales collateral and tools for department.
  • Review all banquet event orders and daily/weekly banquet sheets to ensure accuracy.
  • Handle all Catering inquiries and ensure timely follow up on the same business day.
  • Maintain budget in all financial areas; food, labor, operating costs.  Maintaining accurate financial records.  Forecast, plan, purchase, and receive for operating needs and supplies.  Complete an accurate inventory each financial cycle.
  • Menu planning in a creative manner working closely with the culinary team. Skill and experience in developing menus maintaining accurate food production records.
  • Negotiate all aspects of the catering sales contract, to include food & beverage pricing and other specific services.
  • Prospecting, cold calls/warm calls on a continuous basis, setting appointments with prospects, making sales presentations, following up, closing sales, and maintaining good relationship with clients.
  • Build in-house relations with various hospitality industry professionals, local businesses, hotels, and concierges.
  • Research and follow up on new business development opportunities in a timely fashion.
  • Attend industry events as they relate to potential business.
  • Responsible for punctual and accurate sales reports on a weekly, monthly, quarterly and annual basis.
  • Develop annual sales budget with restaurant team.
  • Develop and directly yearly/quarterly marketing plan to meet and exceed budgeted sales goal

Skill & Knowledge Requirements Include:

  • 3-5 years related sales experience in hospitality industry. Knowledge of food is essential
  • Thorough knowledge of catering in a restaurant setting.
  • Knowledge of sales/negotiation/closing process
  • Knowledge of competition in the 
  • High level of creativity, enthusiasm and flexibility
  • Proven management and motivational skills
  • Working knowledge of catering operational standards.
  • Ability to complete the above job duties with little assistance and training.
  • BS degree or equivalent experience
  • Drive and initiative, be in tune with the BING’s ways, and have excellent communication and administrative skills
  • Flexible, proactive, quick to learn and possessing a can-do attitude
  • A blend of curiosity, creativity, persistence, commitment, passion, optimism and an entrepreneurial spirit.
  • Strong organization and time-management skills
  • Ability to work independently and as part of a team
  • Experience with Microsoft Office products.

Physical Requirements: 

  • Ability to safely and successfully perform the essential job functions consistent with the ADA, FMLA and other federal, state and local standards, including meeting qualitative and/or quantitative productivity standards. 
  • Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state and local standards
  • Must be able to lift and carry up to 50 lbs
  • Must be able to talk, listen and speak clearly on telephone
  • Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the office or at the stores.  Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
  •  Climbing steps on occasion.
  • Ability to travel between different units within a geographic area.  

This job description is intended to illustrate the main duties and areas of responsibility of the job of a Catering Sales and Events Director. It is not intended to be exhaustive and you are advised that the duties and responsibilities may change from time to time.

I have read the above job description and can perform the essential functions of the job with or without reasonable accommodation. 

Apply

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