Lea Makanani - Boyce

Overall Job Description: Operations & Catering Manager Key Responsibilities: Catering & Event Coordination Inventory & Product Transfers Employee Onboarding & Management Customer Service & Quality Control Inventory, Cash Handling & Closing Duties

As an Operations & Catering Manager, I oversee the daily functions of both front-of-house operations and off-site catering services, ensuring smooth workflows, exceptional customer service, and high standards across all aspects of the business. My role combines staff management, event coordination, inventory control, scheduling, and quality assurance to support both internal operations and external client satisfaction.

• Serve as primary point of contact for all catering inquiries and orders, managing events ranging from 8 to 700 guests.
• Work directly with clients to design customized menus and food selections tailored to the event type, guest count, and budget.
• Coordinate with chefs and owners to ensure proper preparation, scheduling, and delivery for each catering event.
• Assist with buffet and drop-off service setup as needed; create clear food labels and packing lists for large events.
• Ensure catering schedules align with restaurant operations to prevent disruptions to daily business.
• Utilize Zho App to document and manage product transfers between restaurant locations.
• Update item pricing regularly in accordance with market changes to maintain accurate cost tracking.
• Generate and email detailed invoices to ownership following each transfer.
• Manage all new hire onboarding, including paperwork, uniform distribution, and system entry into Heartland and When I Work.
• Ensure all staff have valid food handler cards and liquor certifications; coordinate renewals and training when needed.
• Maintain workplace standards by ensuring staff arrive on time, in uniform, and prepared to work.
• Issue and document employee warnings and write-ups with follow-up discussions aimed at constructive resolution.
• Distribute and log cash tip payouts with staff signatures.
• Assign side duties to staff during slow periods to optimize downtime.
• Conduct training for all front-of-house new hires, outlining expectations, procedures, and service standards.
• Act as the primary point of contact for customer complaints across all channels (in-person, email, phone), resolving concerns promptly and professionally.
• Monitor food quality for both dine-in and to-go orders to maintain consistent standards and guest satisfaction.
• Perform weekly inventory of liquor and general supplies (paper goods, beverages, condiments, etc.).
• Support front-of-house team during busy service periods as needed.
• Oversee all closing duties for the front-of-house, including final money counts, task checklists, and verifying end-of-shift paperwork.