Job Overview: The Catering Manager is responsible for the overall operation of the catering facility and promotes and executes social events, meetings and private banquets. This position mainly focusses on weddings. This may involve running the catering facility(venue) during an event, but also handling all the preparation before the event and after. The Catering Manager works closely with clients to ensure their event is a success, and follows up with the client to get feedback after the event. The Catering Manager will place equal emphasis on planning and executing events as needed. Work schedule will include nights and weekends.

Essential Functions:

Catering Operations: 

• Answers catering department incoming calls, document all event inquiries and maintain master event calendar. Oversees that detailed up to date event files are maintained and documents all conversations, orders, special requests and contracts
• Ensures that all service staff is informed of all events in order to properly execute.
• Works with culinary team to plan all menus
• Holds weekly staff meetings to communicate any on-going concerns or up coming events, delegate proper responsibilities as needed
• Performs scheduling of all staff members to ensure proper levels of service while maintaining fiscal responsibility
• Provide two way communication and nurture an ownership environment with emphasis on motivation and teamwork
• Understands employee positions well enough to perform duties in employees’ absence
• Monitors and maintains the productivity level of the employees

Management:

• Meet weekly with Senior Management to review operations efficiencies and concerns
• Assist with the preparation and implementation of the annual F&B budget to achieve the objectives set forth within
• Lead F&B team by attracting, recruiting and possibly help with training of personnel
• Promote and supervise the cleanliness of each event and report all concerns/needs promptly

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Minimum Requirements:

• 4 year college degree preferable or industry training equivalent
• Experience in F&B, culinary or related professional area in a supervisory or management role
• CPR/ First Aid Certified
• Thorough knowledge of fine dining and banquet service
• Proven strong communication and leadership skills
• Excellent organizational skills, communication skills and multi-tasking capabilities
• Mastery in leadership skills and in delegating multiple tasks
• Working knowledge of various computer software programs
• Clean driving record

Language Skills:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to communicate effectively with guests, management, vendors/suppliers, the general public and other employees of this company.

Reasoning Ability:

Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Physical Demands and Work Environment:

• Position is in a busy catering company/ flexibility in schedule is a must
• Ability to lift up to 25lbs occasionally or regularly
• Must be able to walk, sit, stand, bend, use hands to finger, handle or feel; talk or hear, stoop, kneel or crouch
• Exposure to outside weather conditions including extreme hot or cold
• Ability to work long or extended hours as needed