CATERING MANAGER

Reports To:

Director Position Summary The Catering Manager is responsible for the successful planning, preparation, execution, and follow-through of event and catering events. This position ensures exceptional guest service, effective communication between departments, proper event execution, and consistent adherence to company standards. The Catering Manager also provides leadership, direction, training, and accountability to the banquet team. Essential Responsibilities Maintain consistent communication with guests and event representatives to ensure expectations are met or exceeded. Ensure the timely and appropriate setup of all functions and meetings in accordance with event specifications, including food, beverage, décor, and meeting requirements. Maintain effective communication with the kitchen and other departments to ensure seamless coordination between food production and service. Review Event Orders daily and identify and communicate any changes or special requirements. Communicate event changes to the Events Department and ensure appropriate adjustments are made. Ensure all functions are properly set and staff are prepared, organized, and in position before the required time listed on the Event Orders. Conduct daily pre-event briefings with events staff regarding upcoming and current functions. Inspect table settings, including linens, china, glassware, silverware, condiments, and other service items, ensuring proper placement, cleanliness, condition, and presentation. Monitor event team members to ensure established operating procedures and service standards are followed. Supervise event breakdown, clearing, and post-event cleanup. Maintain clean, organized, and safe event back-of-house and storage areas. Ensure china, glassware, silverware, linens, equipment, and other supplies are returned to their proper locations following each event. Supervise the proper handling, storage, and security of event and catering equipment. Respond promptly and professionally to guest complaints or concerns and take appropriate action to resolve issues and ensure guest satisfaction. Participate in the hiring, training, scheduling, coaching, performance management, and disciplinary process for event staff, in accordance with company policies and procedures. Ensure required staff training is completed and reinforce service standards on an ongoing basis. Conduct regular staff meetings to maintain communication, teamwork, and awareness of upcoming events and operational expectations. Evaluate employee performance and provide timely coaching, feedback, and counseling as appropriate. Work closely with Event Captains to meticulously plan and execute events at the highest level of service and quality. Meet regularly with the Catering Director, Sales Manager, and Sales Director to ensure client and event needs are being met. Collaborate with the Catering Director, Sales Manager, Sales Director, and Food & Beverage Director to evaluate operations, identify opportunities for improvement, and enhance the guest experience. Review staffing schedules and labor needs to ensure appropriate coverage while maximizing operational efficiency. Prepare event summaries, reports, and other documentation as required. Perform other duties and responsibilities as assigned. Position Expectations Foster a positive environment of teamwork and willingly assist fellow employees and guests when needed. Treat all employees, guests, vendors, and business partners with professionalism and respect. Arrive prepared for each shift and maintain a professional appearance consistent with company standards. Maintain reliable attendance and punctuality. Demonstrate a welcoming, hospitable, and positive attitude. Maintain a willingness to assist others and contribute to the overall success of the team. Demonstrate strong attention to detail and follow-through. Maintain a high level of professionalism and composure in a fast-paced environment. Communicate effectively with guests, employees, management, and other departments. Required Qualifications Food Handler Certification required. Previous event, catering, hospitality, or event-management experience preferred. Previous supervisory or leadership experience preferred. Ability to work effectively in a fast-paced, high-volume environment. Ability to work weekends, holidays, evenings, and varying schedules based on business and event needs. Strong communication, organization, problem-solving, and interpersonal skills. Ability to stand, walk, bend, lift, carry, and perform other physical activities associated with event operations. Physical Requirements This position requires the ability to perform the physical functions necessary to successfully carry out banquet and event responsibilities, which may include prolonged standing and walking, bending, reaching, pushing and pulling carts or equipment, and lifting and carrying supplies, equipment, tables, chairs, and other items associated with events. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position. Work Environment The position operates in a fast-paced hospitality environment and may involve exposure to varying temperatures, kitchen and food-service areas, noise, crowded event spaces, and extended periods of standing or walking. Work schedules may vary based on business needs and event requirements, including evenings, weekends, and holidays.

Pay:

$70,400.00 - $73,000.00 per year

Benefits:

Dental insurance Health insurance Vision insurance

Work Location:

In person