Hebrew SeniorLife

Catering & Staff Development Manager

Job ID


NewBridge on the Charles, an upscale, state-of-the-art retirement and continuing care community in Dedham, Massachusetts, is looking for an energetic Catering & Staff Development Manager who is responsible for the planning and execution of catering services and create a staff development program.


The person filling this role should be flexible with scheduling, as the schedule will include weekends, and some evenings.






  • Responsible to plan and execute all catering events.
  • Responsible for assisting with budget planning and preparation.
  • Goal driven to meet budget catering sales expectations and working with catering sales to develop menus and tools for promotion.
  • Conduct Catering BEO Meetings to communicate equipment needs and overall event operations.
  • Coordinates planning with shared services to ensure proper event set up and breakdown
  • Plan staff and equipment needs
  • Assist in the development and implementation of effective marketing plans for generating catering revenues.
  • Participate in the research the competition's products, services and pricing and use it to develop strategic business plans.
  • Actively participate in community activities to maintain awareness within community and to create booking opportunities.


Staff Development


  • Develop and deliver the infrastructure to support all operational learning and development needs and programs by establishing standardized methods and procedures for delivery, evaluation, measurement and reporting
  • Facilitate all associate classroom training workshops if required (i.e. New Hire Orientation, 90-day On boarding Recap and Institute Workshops etc.)
  • Responsible for all outlet tier system training and maintaining staff records.
  • Coordinate all shared service training- choke safe, ServSafe, TIPS Training and maintain record keeping.
  • Requires thorough knowledge of premium restaurant practices and procedures in order to deliver 9 level dining.
  • Supervise all front house restaurant staff and provide feedback to outlet managers so that they can hold responsible the maintenance of service standards.
  • Ensure that all staff and operations are following established guidelines in the areas of personal hygiene, safety, uniforms, sanitation, cash handling, equipment upkeep, customer service and food presentation
  • Conduct monthly meetings and trainings for all front of the house staff to coordinate Department’s efforts so that customer satisfaction goals are met.
  • Communicate regularly and effectively to the staff to ensure that they know, understand and follow all Department and Center policies and procedures.
  • Implement secrete shopper program and report back results.
  • Prepare and present all member satisfaction survey results and report this feedback to department heads, Executive committee and appropriate committees/boards.



  • Assist with Shift coverage within  the culinary department  
  • As part of the food service management team, this role requires dementia training & EOEA compliance.
  • Perform clerical tasks on a daily basis according to weekly schedule or as directed, including job assignments, weekly scheduling, evaluations and activity reports.
  • Complete effective performance appraisals in a timely fashion. Provide performance improvement plans as needed.
    • Responsible for the creation and maintenance of assigned staff’s schedule and assignments.
    • Promote effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identify and resolve interpersonal conflicts constructively.  Demonstrate a positive, supportive attitude towards all.  Display patience and tact when dealing with all Center personnel.  Present department in a positive manner when dealing with visitors, residents and staff.  Consistently maintain a courteous and pleasant attitude toward visitors, residents and staff.  Communicate effectively in both written and verbal form.
    • Contribute to the efficient and productive operation of the department. Complete assignments with minimal assistance and total follow up.  Exercise initiative, seeking additional tasks and projects from supervisor. Accept assignments readily.  Recognize problems independently and work toward improving systems and procedures.  Communicate with supervisor as to any problems relating to missing or defective equipment.



Ability to communicate, both verbal and written, effectively with customers.  Ability to write letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style. Requires management and leadership skills and the ability to work with confidential employee, client information. 


  • Minimum two years of training experience required
  • Previous operational leadership experience in a luxury food service establishment strongly preferred
  • College Degree or equivalency with knowledge of second language an asset
  • Advanced knowledge of computers including Word, Excel and PowerPoint, ability to learn software applications
  • Pre-opening hotel experience an asset


Stoops, reaches, and lifts equipment and food.  Requires bending, climbing, reaching, standing, walking, sitting, typing, grasping, repetitive motions.  May be required to lift objects up to 40 pounds on occasion.


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