Overview

As a Catering Manager for Golf Tournaments, you will be responsible for planning, coordinating, and executing exceptional catering services for golf events held at various locations. This role involves collaborating with tournament organizers, managing culinary staff, ensuring high-quality food and beverage offerings, and delivering a memorable dining experience for players and attendees.

This role will pay a daily wage of $225 to $300.

For PT roles: Benefits: 401(k) savings plan and 401(k) matching.

end 08/31/2024

Responsibilities

• Collaborate with tournament organizers to understand catering requirements, including the number of attendees, dietary preferences, and logistical details.
• Create diverse and appealing menus tailored to the preferences and dietary needs of golf tournament participants, ensuring a high standard of quality and presentation.
• Work with catering vendors and suppliers to secure necessary ingredients, equipment, and services for each tournament, negotiating contracts and pricing as needed.
•  Recruit, train, and manage a team of culinary staff for on-site food preparation and service during golf events, ensuring professionalism and adherence to safety and hygiene standards.
• Coordinate the logistics of catering setups at different tournament locations, considering factors such as transportation, on-site kitchen facilities, and overall event layout.
•  Develop and manage catering budgets for each tournament, tracking expenses, and ensuring cost-effectiveness while maintaining high-quality offerings.
•  Foster positive relationships with tournament organizers, sponsors, and participants, addressing any concerns or special requests related to catering services.
•  Oversee food preparation and service to ensure the highest standards of quality, taste, and presentation, addressing issues promptly to maintain a positive dining experience.
•  Ensure compliance with health and safety regulations, food handling guidelines, and any other relevant industry standards during all catering operations.
•  Conduct post-event evaluations to gather feedback, identify areas for improvement, and implement changes for future tournaments.

Qualifications

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field.
• Proven experience in catering management, preferably with a focus on sports events or tournaments.
• Strong organizational and project management skills.
• Excellent communication and interpersonal abilities.
• Ability to work flexible hours, including weekends and travel to different tournament locations.
• Knowledge of golf and the unique aspects of catering for golf tournaments is a plus.