Forte Belanger Time After Time
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International Caterers 2 0 2 0 Association CATERER CATIE Awards 2020 OF THE YEAR Detroit, Michigan | ForteBelanger.com 2 IC A C ATERER OF THE Y EAR 2 0 2 0 3 Pg 4 Financial Viability TABLE orte Belanger is a leading special event design and catering firm. 8 Organizational Chart Over the course of nearly 25 years, we have designed and produced 10 Job Descriptions countless noteworthy events. For each and every one, we have OF Fkept our core promise of delivering the creative thinking, remarkable 26 Employee Handbook Table of Contents food, and passionate service that creates memorable brand impact. 28 Employee Recognition & Appreciation From start to finish, we take care of every detail, so our clients can CONTENTS focus on enjoying every moment with their guests. That’s why discerning 32 Marketing Plan Execution & Examples clients select Forte Belanger time after time. 48 Awards & Press Setting the standard for industry leadership, innovation, and excellence 50 Client Testimonials – in the Midwest and beyond – is no small task. We have forged our reputation from a rich heritage, forward-thinking culture, and an 54 Customer Service Approach & Philosophy entrepreneurial spirit that fuels our ground-breaking approach to each 56 Industry & Charitable Support and every remarkable gathering we are invited to design. 58 Sustainability & Green Efforts 60 Culinary Philosophy 62 Creativity & Originality in Menu Development 66 Culinary Diversity at Events 76 Product Quality & Safety Control 6 FINANCIAL VIABILIT Y 7 We are known for our passion, talent, hard WE ARE work and dedication. We are genuine, FORTE inspiring, and courteous. We share a relentless BELANGER commitment for collaborating, communicating, and doing good work. We believe that when you foster an environment of excellence, people take pride in their work which helps the organization grow and makes every occasion simply remarkable. 10 JOB DESCRIPTIONS 11 President, Events Group Senior Vice President Vice President, Service The Events Group President handles The Senior Vice President is accountable The Vice President of Service oversees, the premier portfolio of event services, for all areas of event planning, culinary manages, coordinates and executes JOB managing its leadership team, and operations, financial leadership, the Forte Belanger Standard of developing a shared vision and management and team leadership. Excellent Service. demonstrated trust. DESCRIPTIONS Responsible for: Responsible for: Responsible for: Ensuring fulfillment of support Leading the team; setting goals, Ensuring financial metrics needs by setting priorities monitoring work, driving progress, are consistently met and fostering collaboration Setting company strategies and objectives; Ensuring events are executed creating metrics to measure success Reviewing financial metrics to ensure with consistent service experience success indicators are met; using insight Preparing and analyzing financial reports; to coach and develop team members Ensuring the event brand is the strongest developing short- and long-term financial and streamline operations and sales entry point for clients into the broader strategies, budgets and action plans business of Continental and Forte Belanger consistent with corporate philosophy Improving standards of operations by monitoring quality standards, handling Coaching, developing, motivating and Directing development and expansion issues, and ensuring timely and complete directing talent to maximize profitability of marketplace offerings communication with interested parties and performance results Coaching high performing sales team Overseeing business development by networking in the community and engaging with clients, vendors and community leaders 12 JOB DESCRIPTIONS 13 Director, Vice President, General Manager & Director, Innovative Dining Solutions Culinary Operations Event Operations The Director of Innovative Dining The Vice President of Culinary Operations The General Manager & Director of Solutions focuses energy on the strategically positions the company’s Event Operations brings vision and company’s culinary direction and culinary team to be trend-forward, leadership to organizational and brand ultimate guest satisfaction with innovative, responsive to production, standards, guest expectations, and service and culinary selections. and equipped to execute events strategically growing the company. with outstanding quality. FOSTERING Responsible for: Responsible for: Responsible for: Developing and testing new recipes Setting and maintaining performance A CULTURE based on the latest industry trends Proactively working to scale culinary standards to maximize sales, meet O F E X C E L L E N C E operations to accommodate any immediate controllable expenses, and keep Working closely with event managers growth whether organic, or by acquisition product and labor costs in line to ensure guests are consistently satisfied with service and selections Overseeing a team of innovation-focused Regular auditing and reviewing chefs working on catering-focused ideation, operations performance, productivity, Collaborating with event teams new menus and creative recipes and guest satisfaction to design and execute catering services for large corporate events Supervising the team that collaborates with Directing outside partners to ensure procurement on product optimization service expectations are communicated and quality assurance and met, and pricing and contracts are effectively negotiated and maintained Managing executive chefs and regional director that handle catering operations Collaborating with culinary team on and managed venues design, development, implementation and evaluation of event menus to ensure Reviewing opportunities to build new teams highest quality standards and facilities to expand production space and hours of operation Leading department managers on day-to- day operations; working with sales team on forecasting, controlling schedule capacity, and events calendar opportunities 14 JOB DESCRIPTIONS 15 Senior Executive Chef Executive Chef Event Sous Chef Line/Prep Cook Event Cook On-Call Cook The Senior Executive Chef manages The Executive Chef manages the The Event Sous Chef guides the The Line/Prep Cook creates a consistent These talented culinary professionals The On-Call Culinary Team creates a the culinary team, works offsite events, culinary team and daily production culinary team on daily preparation, quality product and culinary experience create a consistent quality product consistent quality product, exceptional writes large event plans, conducts with the goal of exceeding quality execution and presentation while that includes exceptional presentations, and culinary experience that includes presentation, and impressive client quality control and safety inspections and safety standards. ensuring high standards of safety impressive client experiences, and a exceptional presentations, impressive culinary experience in a clean at each event location. and excellence at event locations. clean and safe working environment. client experiences, and a clean and and safe environment. Responsible for: safe working environment. Responsible for: Responsible for: Responsible for: Responsible for: Communicating and training kitchen Responsible for: Development: Maintains awareness of new staff on proper procedures and Ensuring each shift is properly staffed Creating a consistent high-quality Creating a consistent high-quality food trends, catering delivery methods, new culinary production and responsibilities are completed product and culinary experience Creating a consistent high-quality product and culinary experience ingredients, and on-trend plate presentations product and culinary experience Facilitating and managing daily food Planning, organizing and delegating Representing the company brand in Representing the company brand in preparation, packaging and shipment Leadership: Actively trains, develops, and leads responsibility to ensure goals and dress code, uniform, and demeanor Representing the company brand in dress code, uniform, and demeanor the culinary team; contributions to creation objectives are met dress code, uniform, and demeanor Monitoring complete, quality food Providing exceptional guest service, and execution of company vision Providing exceptional guest service, production according to standards Maintaining culinary quality control presentation, and a clean and safe Providing exceptional guest service, presentation, and a clean and safe Food preparation: Manages daily kitchen prep and event timelines and ServSafe guidelines at all times environment presentation, and a clean and safe environment and closing; oversees packaging and shipping environment Managing daily upkeep and organization Assisting the team when necessary for proper portioning during service Ensuring food is properly prepared, Assisting the team when necessary of kitchen prep areas, coolers and freezers; and served in an appealing manner to ensure completion of tasks and duties Assisting the team when necessary to ensure completion of tasks and duties Quality: Ensures food is produced completely, rotating products efficiently through while upholding integrity of recipes to ensure completion of tasks and duties to high quality standards with timely and the planning process complete communication on quality standards Planning for proper break-down and utilization of leftover items Maintenance: Manages daily upkeep and organization of kitchen prep areas, cooler and freezers;