Oak View Group

Oak View Group

Catering Manager| Iowa Events Center & Wells Fargo Arena - Oak View Group (Des Moines · IA)

Oak View Group Jobs
Jobs in Des Moines · IA
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The Catering Manager is a key position for the effective and profitable operation of the business. The primary duty of this position is the management of the Catering department, a recognized department of the Iowa Events Center. In coordination with other managers, this role is responsible for overseeing the direction of the catering department’s daily activities in accordance with Oakview Group Food Service and Hospitality policy and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Catering Manager, along with other Catering Managers, is responsible for the effective management and operation of the banquet team including event planning support, scheduling, room set-up, compliance with food handling policies, safety, employee training and supervision, adherence to budget and cost requirements and any other task assigned by the AGM/Director of Catering. The Catering Manager must provide a high level of oversight and operation/personnel support to ensure the smooth running of all assigned events. Applicant will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. This position requires applicant to maintain excellent attendance and be
available to work a variable event-driven schedule which includes evenings and weekends.


This role will pay a salary of $45,000 to $55,000. 


For FT roles:   Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).


 Oversee the catering department staff, providing leadership and
· Ensuring all events are executed according to the Banquet Event Order guidelines
· Work closely with the Catering Sales Managers and Chefs to ensure the
successful execution of events
· Ability to develop and maintain relationships with clients to meet any changes or
updates to Banquet Event Orders
· Monitor and control catering costs (i.e., labor costs, beverage costs, supplies and
equipment) and coordinate with event budgets to maximize revenue and minimize
expenses while providing quality guest service
· Meet with clients as needed to ensure understanding Banquet Event Order
· The ability to organize and orchestrate any last minute changes or details to
· The ability to post all contracted function sheets and give instructions to Event
Supervisors and to ensure the success of the function
· Supervise the daily operations of the Catering area (order and maintain supplies,
review set-up and food and beverage preparation and service) to ensure
compliance with policies and procedures, Banquet Event Orders and safety
regulations to ensure optimal level of service, quality and hospitality
· Monitor the staff’s appearance, attitude and degree of professionalism to ensure
their strict adherence to OVG Food Service and Hospitality standards
· Trains, evaluates and schedules catering servers and bartenders in accordance
with the standards of the company polices and guidelines
· Prepare the payroll reports as required
· Perform special projects and other responsibilities as assigned


· Prior experience in the field of hospitality with specific experience in catering
sales/conference services/culinary and/or banquets is essential
· Knowledge of sales skills, revenue management, training and motivation or peers
is encouraged
· Ability to work a varied schedule, which may include weekends and evenings
· Proven ability to make solid, appropriate and independent decisions
· Advanced proficiency in MS Windows-based programs and operating systems
· Command of the English language both written and verbal
· Solid working knowledge of Excel and Word programs
Education and Experience:
· 2 - 4 years catering / hospitality / food and beverage experience; or equivalent
combination of education and experience
· Associate of Arts/Sciences degree (A.A. or A.S.) with hospitality or culinary
concentration or equivalent from two-year college or technical school is preferred
· Prior experience supervising highly desired