<p>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.</p> <p>Vision: "Winning Hearts, beyond the restaurant, with Accuracy, Care and Stewardship."</p> <p>Description: Top leader & owner, "Guests feeding guests"</p> <p>BIG 5</p> <ul> <li>Build trust in the community through reliability, thoughtfulness and excellence </li><li>Grow catering sales through solicitation and execution </li><li>Care for equipment (TMS bags, utensils, catering bags etc.) & collect TBCs on time </li><li>Lead efforts for waste tracking in BOH </li><li>Prep calibrations and quality assessments </li></ul> <p>Organizational Imperatives</p> <p>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</p> <p>The Catering Director is responsible for:</p> <ul> <li>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. </li><li>Entering the orders into system if needed and collected all monies and TBCs </li><li>Coaching behaviors of all team members associated with catering. Those behaviors include: </li><li>Proper packing of TMS bags, sauces and condiments </li><li>Ensuring there is a quality tracking card with all items </li><li>Follow time and temperature requirements for all products </li><li>Educating guests and team members about holding times </li><li>Serving Safe and great food </li><li>Set, track and post goals for outside sales on effectiveness of time management </li><li>Ensuring that our Catering Area is clean, organized and attended to daily </li><li>All equipment accounted for and clean. </li><li>TMS have apple tags and are steam cleaned monthly. </li><li>Inventory is up to date and organized </li><li>Ensure team members are following checklists to address all cleanliness </li><li>Completing Catering eRQA weekly </li><li>Creating and upholding the vision and standards for catering </li><li>Setting catering goals </li><li>Stays up to date with any changes that corporate makes to standards </li><li>Creating relationships with surrounding business and customers </li><li>Create and communicate training system </li><li>Create plans for pick up </li><li>Delivery </li><li>ADP's, Pop up Drive Thrus, Biscuit Sales, and Beyond The Restaurant Initiative </li><li>Needs to be well rounded and continues personal growth in the catering category </li><li>Takes deliveries </li><li>Creates systems to track customer trends </li><li>Partner with the RMD for promotions and fundraisers </li><li>Ensure team is tracking waste on shift, daily, weekly and monthly </li><li>Ensure all prep production meets quality, safety and recipe standards </li></ul> <p>Key Ownership</p> <ul> <li>Confirmation & follow-up calls </li><li>Thank you Cards for Catering guests </li><li>Order preparation & Coordination </li><li>Day-before/Day-of Communication </li><li>Equipment & Amenities </li><li>Catering training of Team Leaders </li><li>Loyalty program (future) </li><li>Catering area Cleaning & Maintenance (Lead) </li><li>Waste tracking </li><li>Prep calibration </li></ul> <p>Duties</p> <ul> <li>ON TIME (5 mins early), ALL THE TIME! </li><li>Actively solicit & run promotion in partnership with RMD </li><li>Ensure we are greeting and meeting with all catering guests </li><li>Catering Finish Line </li><li>Starting Point: Greet Guests with Hospitality </li><li>Race: Meal Delivery, carry large orders to car </li><li>Finish line: Thank guests for choosing us and give a fond farewell. </li><li>Every Order, Every time </li><li>Complete weekly reports </li><li>Collect TBCs on time </li><li>Collect & keep pictures of deliveries </li><li>Ensure confirmation/follow up calls </li><li>Make sure each delivery or pick up contains all utensils, sauce, time card </li><li>Complete Catering eRQA once weekly </li><li>Select and Train at least one am TL and one pm TL to assist in operations, planning and execution </li><li>Communicate food needs and inventory to kitchen director(s) proactively </li><li>Serve with Excellence </li><li>Always be on time (5 mins early) </li><li>Ensure that team members are following daily cleaning tasks and checklists </li><li>In the event that there are no orders, Catering Director will work in a positional (60/40 split of Catering/Operations) </li><li>Waste Tracking </li><li>QTally </li><li>Signal </li><li>Prep Calibrations </li></ul> <p>Weekly Duties</p> <ul> <li>Audit TMS bags, hot packs, ice packs, all equipment </li><li>Make sure catering section of kitchen is neat and well-kempt </li><li>Send out weekly reports to KDs for catering that is known for upcoming week </li><li>Follow up with guests on our execution and seek feedback </li><li>Recover any guests in situations where we "drop the ball" </li><li>Maintain customer account information in InForm </li><li>Prep Calibrations (Monday and Friday) </li><li>Ensure we are tracking waste and reaching our goals </li><li>Produce Order </li></ul> <p>Monthly Duties</p> <ul> <li>Discuss Marketing plan with RMD and Kitchen Leadership </li><li>Catering blitzes </li><li>Monthly Catering promotions </li><li>Biscuit Blessings </li><li>Review current sales and CEM scores for catering. </li><li>Calibrate against goals and plan for upcoming month </li><li>Follow up with any repeat guests </li><li>Conducts SWOT analysis after any event </li><li>Strengths </li><li>Weaknesses </li><li>Opportunities </li><li>Threats </li><li>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. </li></ul> <p>Quarterly Duties</p> <ul> <li>Participate in the training of new team members and coaches on: </li><li>Catering order taking </li><li>Execution </li><li>Work with RMD on best way to utilize any new product introductions </li><li>Sets vacation expectations, especially for holidays </li></ul> <p>Yearly Duties</p> <ul> <li>At the end of Q4, plan and establish the sales goal and catering strategy with RMD and Sr. Executive Advocate of Sales and BTR </li></ul> <p>Success Factors & Matching Measurements</p> <p>How will you know if this position has been successful?</p> <p>We will know the Catering Director is successful if:</p> <ul> <li>CEM Scores ( to be measured in 30-day and 90-day intervals) </li><li>Attentive and Courteous >88% </li><li>Cleanliness > 88% </li><li>Outside sales > 5% of total sales </li><li>Sales goals </li><li>Positive Food Cost Gap < .5% </li></ul> <p>Behavioral Characteristics</p> <p>What specific behaviors should a person in this position have in order to achieve both Success and Organizational imperatives?</p> <p>The Catering Director should:</p> <ul> <li>Work a minimum of forty hours per week and up to 45 hours (cap) </li><li>Allocate at least two hours to: </li><li>Planning </li><li>Follow up calls or emails </li><li>Coaching, calibrations and evaluating team members </li><li>Lead with Love </li><li>Serve with Excellence </li></ul> <p>We are here to W.I.N. : Work Hard, Intentionally Serve Others, and Never Complain.</p> <p>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.</p>