Catering & events manager
APPLICATION CLOSES NOVEMBER 1, 2019.
About No More Empty Pots
No More Empty Pots (NMEP) is a grassroots non-profit corporation that connects individuals and groups to improve self-sufficiency, regional food security and economic resilience of urban and rural communities through advocacy and action. No More Empty Pots’ vision is to support communities in becoming self-sufficient and food secure through collaboration and adhering to core values of education, stewardship, and sustainability.
position description
No More Empty Pots seeks a people-oriented manager with strong administrative skills and food service experience to join the team. This position is the team lead for Food Distribution team including oversight of systems, operations, management of ordering and inventory, responsibility for tracking and maintaining the budget for Food Distribution Team programs, taking the lead on people management for the team, working with other team leads to coordinate programming, and setting and meeting data-driven program goals as established and updated throughout the year. Food Distribution Team activities currently include catering, events, the Community Harvest CSA and healthy prepared meals program, and organization-wide food production, distribution, and procurement. All NMEP staff are expected to prioritize people and a focus on relationships while maintaining high standards of program delivery and using sustainable budgeting and time management practices. The position reports directly to the CEO.
30% CATERING & EVENTS PROJECT LEADERSHIP
Serve as primary lead on organization-wide catering and events activities including filling both internal and external catering orders and coordinating organizational events such as graduations, open houses, and fundraisers
Manage bookings of food hub spaces including meeting rooms, kitchens, the rooftop, and other spaces
Develop space usage policies, communicate policies to guests, communicate with internal staff and programs about space availability, and ensure that spaces are usable including equipment and supply management
Ensure that catering and other events are staffed or serving as the on-site staff
Developing policies and implementing tools to improve booking process and experience
30% FOOD DISTRIBUTION TEAM PEOPLE MANAGEMENT
Staffing, supervising, and training all Food Distribution Team personnel
Scheduling staff, volunteers, and interns for catering, events, production, and distribution
Performance management including providing feedback to Food Distribution staff about performance, providing professional development training, and ensuring that staff are supported in meeting performance goals
Lead weekly team meeting, trainings, and one-on-ones with team members
20% FOOD DISTRIBUTION TEAM PROGRAM MANAGEMENT
Supervise operations of Community Harvest CSA and prepared meals program, procurement, processing of food donations,
Ensure that monitoring and outcome program data for internal and external purposes is properly collected, reported, and used to improve program operations, including submitting monthly program data
Setting and meeting data-driven program goals as established and updated throughout the year, including expectations articulated in grants that fund Food Distribution programs
Working with other team leads to coordinate cross-team programming
Support Food Distribution Team staff with programming and activities that reinforce mission-driven initiatives such as local food sourcing, nutrition education and food security, zero-waste, and food rescue
Ensure that Food Distribution programs are properly integrating volunteers and training program students to meet organizational and program goals
10% FOOD DISTRIBUTION TEAM financial MANAGEMENT
Budget management for Food Distribution team
Ensure that the team’s financial documents are submitted in compliance with company policy including receipts, requisitions, invoices, and other sensitive documents
Following and setting team or company policy to support the organizational KPI to close books by the third of the following month and drive the Food Distribution team to reach program financial self-sufficiency
10% ADMINISTRATIVE
Attending or leading supervision and team meetings, responding to email and communications, professional development
other duties as assigned
All NMEP staff are expected to prioritize people and a focus on relationships while maintaining high standards of program delivery and using sustainable budgeting and time management practices.
qualifications
required qualifications
3+ years management experience including training staff, leading team meetings, planning programming, managing a budget, and making data-driven, mission-focused decisions
3+ years catering/culinary management experience, preferably in the Omaha Metro market
Demonstrated track record of driving product sales through quality product and customer service
Strong interpersonal skills and customer service experience including communicating with a wide variety of people and problem solving customer service and product quality issues
Proficiency in Google Suite and Microsoft Office including Excel
Experience and skill to effectively manage sensitive financial and HR documents
Event planning experience including successful fundraising events, events for clients, and meaningful ceremonial events like graduations
A valid driver’s license, access to transportation, and local travel are required
Flexibility to work evenings and weekends
Preferred Skills, Qualities, and Experience
FYI Competencies
Communicates Effectively
You’re comfortable using a broad range of communication styles, and you choose appropriate, effective ways to communicate to different audiences in diverse situations. You show this competency when you:
✛ communicate in a respectful tone and manner
✛ listen actively and communicate effectively with others
✛ use effective cross-cultural communication skills
cultivates innovation
You use information from a variety of sources—including personal experience and your own observations—to identify and solve problems. You take pride in your work and strive for excellence to achieve the best possible results. You show this competency when you:
✛ try innovative ways to get things done
✛ persist when difficulties arise
✛ recognize the human, interpersonal and technical sides of a problem
builds networks
You work cooperatively and collaboratively with others to achieve collective goals. You plan, implement, manage and measure projects and tasks in a timely and directed manner. You put this competency into practice when you:
✛ establish priorities to meet deadlines and communicate in a timely manner regarding deadlines
✛ accept and provide feedback in a constructive and considerate way
✛ show accountability to the team and follow through on your commitments
demonstrates self-awareness
You use sound judgment to meet or exceed workplace guidelines, standards and expectations. You acquire and apply new knowledge and skills in all of your experiences. You show this competency when you:
✛ show a willingness to continuously learn and grow
✛ adapt to changing work priorities and workplace practices
✛ practice self-compassion and avoid self-abuse and negative self-talk
situational adaptability
You recognize how your beliefs, ethics and actions fit within the context of a greater community. You show this competency when you:
✛ know your personal convictions and strive to put them into practice within the context of the situation or task
✛ shows respect for others’ rights and diverse ideas when determining how best to respond to a situation
✛ consider the broader implications of your decisions rather than reacting reactively in the moment – think long-term, not short-term
Working Conditions and Physical Demands
This person frequently serves as the staff at catering and other events and must be able to move about an events or kitchen space for up to 8 hours at a time
Constantly moves about event spaces at various locations
Frequently moves product weighing up to 50 pounds between rooms in the Food Hub or from one location to another
Frequently positions self to reach products stored on high or low storage shelves
Frequently works in indoor conditions
This person frequently communicates with staff, students, volunteers, vendors, guests to the Food Hub, and others about program and organizational operations, policies, and products. Must be able to communicate and exchange accurate and relevant information in these situations
Must be able to discern between acceptable and unacceptable product and cleanliness standards in a food service setting
status
Full-time
salary
Commensurate with experience, starting at $40,000 annually
reports to
CEO
