Catering Manager

Catering Manager

Manages the day-to-day operation of the Catering department. Responsible for contracting new business, ensuring return business, and overseeing planning and execution of catering events. Creates memorable guest moments while maximizing facility revenue and profitability.

Essential Duties :

• Assists in seeking new business and ensures return business in order to meet or exceed revenue goals. Participates in pre-event presentations, property tours, and customer meetings.
• Develops a marketing plan designed to increase revenue growth in both the corporate and social markets.
• Ensures proper management of all catered events, including, but not limited to : basic set up, table placement, buffet design, bar location, sales, marketing, planning, merchandising, servicing, and corresponding administrative procedures.
• Prepares, implements, and compiles data for various reports such as Weekly Catering Revenue Forecasts, and other reports as directed.
• Assists in the development of catering and banquet menus, banquet wine lists and bar menus, pricing, catering contracts, and rental fees.
• Develops and maintains vendor profiles to include : audio visual, floral, equipment rental and photographers.
• Ensures accurate and timely invoicing for all services rendered, to include recording events in the POS system.
• Develops an annual calendar, listing all of the existing catering events. Communicates with various departments regarding event details to ensure successful completion of all events.
• Develops banquet event orders and conducts weekly meetings to review with staff. Develops and distributes a 10-day forecast with complete banquet event orders.
• May need to assist with interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates.
• Solicits appropriate event feedback to include addressing complaints and resolving problems.
• Manages department members that may include but is not limited to any Convention and Catering staff such as : Coordinator, Host, Set Up Staff, Supervisor, Server.
• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Produce and update competitive price set on a yearly basis.
• Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
• Communicates any changes or new policies and procedures to the department.
• Regular and reliable attendance.
• Conducts pre-shift meetings with team members.
• Leads weekly banquet event order meetings.
• Displays exceptional oral and written communication skills.

Physical Demands : Frequently stands, walks, sits, talks and hears; regularly uses hands, tastes and smells. Regularly reaches with hands and arms, stoops, kneels, crouches. Occasionally climbs or balances. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

Environment : Occasionally works in outdoor weather conditions. Noise level is moderate.

Certificates / Licenses : ServSafe Certified (Food & Alcohol) or TIPS equivalent.

Job Knowledge, Skill, and Ability Preferences :

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.