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About the Role

The Catering Manager is responsible for upholding the highest level of hospitality and Michelin level standards across multiple concepts in Omakase Restaurant Group. This role will oversee the daily operations of Omakase Restaurant Group catering and events and will supervise all front-of-house colleagues. The ideal candidate will actively procure new clients, foster established client relationships, and assist clients in bringing their culinary vision to life by planning and overseeing catered events. This role requires coordination with chefs, managers, and the team to ensure quality service delivery from start to finish.

Responsibilities

Adhere to company standards and service levels to increase sales and minimize costs.
Enforce sanitary practices for food handling, cleanliness, and maintenance of kitchen and dining areas.
Ensure consistent high quality of food preparation and service.
Provide positive guest service and address complaints to ensure guest satisfaction.
Ensure proper security procedures are in place to protect employees, guests, and company assets.
Maintain a safe working and guest environment to reduce the risk of injury and accidents.
Manage shifts, including daily decision-making, scheduling, and planning.
Provide direction to employees regarding operational and procedural issues.
Assist clients with menu selections and collaborate with the Executive Chef on pricing, presentation, and execution.
Assist with administrative duties, including ordering supplies, scheduling, and invoice tracking.
Review all catering details, including BEOs, event set-up, service, and breakdown.
Help set-up and review catering logistics per client's specifications.
Check storage areas daily for organization and perform monthly inventory of catering equipment.
Serve as the first point of contact for catering inquiries and respond professionally.
Coordinate with the team for all catering-related requests and needs.
Ensure payment is received and invoicing is accurate for all orders.
Ensure all orders are entered into the POS correctly and tracked.
Enforce sanitary and safety practices for food handling and service.
Manage and supervise all front-of-house colleagues.
Submit department payroll bi-weekly.
Maintain the catering calendar and front-of-house schedules.

Requirements

Minimum 2 years of leadership experience in hospitality/food industry, preferably in a front-of-house role.
2 years of catering management experience required.
Ability to perform job functions with attention to detail, speed, and accuracy.
Ability to prioritize, organize, and follow-up.
Maintain a well-groomed appearance at all times.
Excellent interpersonal skills and communication proficiency, both written and verbal.
Maintain ongoing communication with General Managers and Omakase Restaurant Group colleagues.
Proficient with technology, including phones, computers, apps, software, and photocopiers.
Must be flexible and able to handle last-minute changes.
Ability to lead colleagues and foster a positive work culture.
Strong understanding of food ingredients, cooking techniques, and flavor pairings.
Strong working knowledge of wine, spirits, and beverages.
Strong understanding of dining room dynamics.
Ability to provide courteous and friendly service to all guests and staff.
Excellent time management and organizational skills.
Ability to work independently.
Must be able to stand, walk, sit, talk, or hear regularly.
Must be able to use hands and arms to reach, handle, or feel objects, tools, or controls frequently.
Must be able to stoop, kneel, crouch, or crawl occasionally.
Must be able to lift and/or move up to 25 pounds.
Must be able to work in a sitting position for long periods of time.

Skills

Hospitality
Food industry
Front-of-house operations
Catering management
Attention to detail
Speed and accuracy
Prioritization
Organization
Follow-up
Interpersonal skills
Written communication
Verbal communication
Technology proficiency
Flexibility
Leadership
Teamwork
Food knowledge
Beverage knowledge
Dining room dynamics
Customer service
Time management
Independent work

Location

San Francisco Bay Area

Work Type

Full-time
Exempt
In-person

Experience Level

Minimum 2 years of leadership experience
2 years of catering management experience

Education Level

Valid Manager Level Food Handler Certification (ServSafe)
Valid Responsible Beverage Service Certification

Salary/Compensations

$80-85K annually + Commissions

Benefits

Medical
Dental
Vision
Vacation
Sick
Holiday Pay
Meal Discounts
401(k)
401(k) matching
Employee discount
Health insurance
Paid time off
Vision insurance

About the Company

Omakase Restaurant Group features established brands and is developing new ones.

Equal Opportunity

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category.
Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.
Omakase Restaurant Group participates in E-Verify. We will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new employee’s Form I-9 to confirm work authorization.