Catering Operations Manager / Event Manager

Catering Operations / Event Manager

Occasions Catering Operations / Event Manager reports to the General Manager. Salary is $60,000 to $65,000 with quarterly incentive pay. Since 1986, Occasions Caterers is a full service catering firm located in Washington DC, known for flawless execution of elegant events. Our team works closely with clients to design, customize and create remarkable events. We craft experiences through food, design, and hospitality to reflect our clients' unique style, taste, and vision. Come join our team of inspired professionals and be a part of the unmatched scope of knowledge, resources, and relationships to produce events that exceed our clients' expectations and delight in every way.

The Catering Operations / Event Manager holds duties related to successful execution and coordination for on and off premise company events. The position entails a need for excellent attention to detail and communication skills; ability to multi-task on a variety of projects simultaneously, accurate distribution of pertinent information both internally to all departments as well as to clients and related vendors. You will be expected to have excellent client skills in presentation and marketing ability.

Key responsibilities include : consulting clients as to scope, expectations, setting, menu, collateral entertainment to have a successful and appropriate event within the client's budget; planning menus in consultation with the clients and chefs; negotiating individual vendor contracts; delegating to, and ensuring that, the Event Manager coordinates and executes the event within the parameters established by the Catering Event Manager; recruiting, interviewing, selecting, and training permanent and casual staff; organizing, leading, and motivating the catering team; planning staff and event schedules; maintaining and developing accurate financial and administrative records; serving as liaison and coordinator between Sales Catering Managers, Supervising Chefs, Staffing, Captains, Suppliers, Vendors, Rental Companies, and clients as needed to plan events; assessing contract requirements and ensuring satisfaction with the services delivered; performing final review and assessment of catering events to determine if they meet performance and quality standards; resolving customer concerns and ensuring timely customer payment.

Preferred qualifications include : operationally savvy industry professional with demonstrated leadership in managing people, events, and the overall guest experience; luxury off-premise catering experience; strong organization, time management, and team motivation skills; ability to work independently with little direct supervision; ability to communicate effectively (verbal and written) with clients, senior management; ability to respond effectively to continuously changing demands; demonstrated experience in budgeting, P&L, labor, and sales forecasting and reporting; effective use of discretion to problem solve in a fast-paced environment; excellent negotiating skills; ability to establish credibility with senior culinary professionals; human resource experience including hiring, training, mentoring, and development; 3-5 years' experience in a hospitality management environment; the ability to manage in an environment with focus on client service, entrepreneurship, and building and growing a strong business.