POSITION PROFILE

This is a full time position that provides a unique opportunity to use your hospitality experience at an important 12 acre historic venue complete with organic gardens for a superior farm to table emphasis. You will be joining a brand with 30 years a proven history and community recognition.

ROLE & RESPONSIBILITY

The Catering Manager is an integral part of the Management Team working closely with the Events Director, Kitchen, Pastry and Facilities Teams to oversee the planning and execution of food and beverage service for weddings and catered events. Manage liquor and beverage for events (inventory, ordering, stocking, set-up) Manage equipment necessary for the execution of events (tables, chairs, linen, glassware, china, flatware, serving equipment) Trains, supervises and evaluates banquet service staff keeping a high level of positive professionalism. Assures the cleanliness, aesthetic quality and safety of all banquet areas. Oversees and helps with the set up of catered events including the execution of floor plans. Is in charge of the organization of breakdown and storage areas associated with our catering equipment. Participates in weekly management, F&B and staff meetings. Must be willing to work nights, weekends and holidays. (we are closed Christmas Eve, Christmas Day and Easter) Maintain exceptional levels of customer service. Serve as Closing Manager and Manager on Duty when scheduled. Hold pre-shift meetings with staff to ensure quality service and be ready with detailed plan for staff assignment for events. Complete written banquet report/evaluation after events to improve banquet functions and for quality control/accountability. Hold regular office hours and has a willingness to learn necessary funtions of our catering planning and scheduling programs. Maintains good communication & work relationship team members, managers and owners. Show a commitment to the owners by communicating problems or concerns in a direct fashion. They are there to help you succeed. Perform other tasks as requested by the owners and upper management necessary to the success of the business.

POSITION REQUIREMENTS

Diverse catering management and banquet experience is necessary. Has working knowledge of various F&B service techniques and programs. Displays leadership skills demonstrates a vision and specific plans for joining our brand. Thorough knowledge of liquor and beverage management. ServSafe Certified Ability to learn and work with various computer and POS programs. Strong level of integrity and character and positive representative of our brand both internally and externally High level of attention to detail and reinforcing that to staff.

OTHER BENEFITS

Over the course of the first year, if we find the catering manager to be and integral part of our team with proven skills and support of our brand, we will be happy to discuss salary and benefit options.

PLEASE SEND RESUMES TO

Donna Wecker/Owner Work Remotely No Job Type:

Full-time Pay:

$65,000.00 - $70,000.00 per year

Physical Setting:

Fine dining restaurant

Education:

Associate (Required)

Experience:

Catering:

5 years (Required) Hospitality management: 2 years (Required) Inventory control: 1 year (Required)

Work Location:

In person