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G
Grove
Catering & Event Operations Manager
Career Insights for Restaurant / Food Service Manager
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Based on Florida data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$59,840 / year median in Florida
+14% projected growth
Job Description
Position Summary The Catering & Event Operations Manager oversees the planning, coordination, and execution of all catered and private events. This position ensures events are executed efficiently, meet company standards, and provide an exceptional guest experience through strong leadership, organization, and communication with clients, vendors, culinary teams, and banquet staff. Essential Duties & Responsibilities Event Operations Oversee event setup, execution, service, and breakdown. Ensure events are executed according to Banquet Event Orders (BEOs), floorplans, and timelines. Lead day-of operations and resolve operational issues as they arise. Conduct event walkthroughs to ensure readiness and quality standards. Staff Leadership Recruit, schedule, train, and supervise banquet staff. Conduct pre-event meetings and coach staff on service standards. Monitor labor needs and staff performance. Client & Event Coordination Participate in planning meetings and client tastings. Review BEOs for operational accuracy. Coordinate timelines, special requests, and event logistics. Communicate event details with culinary, beverage, and operations teams. Vendor & Setup Coordination Coordinate outside vendors, rentals, décor, entertainment, and deliveries. Oversee room layouts, floorplans, equipment, and event setup. Ensure event spaces are properly prepared and meet safety standards. Inventory & Operations Manage banquet equipment, linen, rental, and beverage inventories. Maintain operational supplies and vendor relationships. Monitor food service, event timing, and communication between departments. Guest Experience & Quality Control Ensure exceptional guest service throughout every event. Address guest concerns promptly and professionally. Maintain presentation standards for food, beverage, décor, and service. Administrative Responsibilities Assist with labor tracking, payroll review, operational reports, and process improvements. Support departmental budgeting and operational planning. Post-Event Responsibilities Supervise event breakdown and cleanup. Ensure equipment and inventory are returned and stored properly. Conduct post-event reviews to identify opportunities for improvement. Marketing & Venue Presentation Support promotional events, open houses, and venue showcases. Maintain clean, organized, and visually appealing event spaces. Assist in creating memorable guest experiences that encourage repeat business. Qualifications 3+ years of catering, banquet, or hospitality management experience preferred. Strong leadership, organizational, and communication skills. Ability to manage multiple events in a fast-paced environment. Experience with Tripleseat or similar event management software preferred. Working knowledge of food service, banquet operations, and hospitality standards. Availability to work evenings, weekends, and holidays as required. Join us as a Catering & Event Operations Manager where your leadership will shape extraordinary events that delight guests while driving our success forward!