Overview

The Catering Manager is directly responsible for creating unique dining experiences by actively supervising and participating in the execution of all aspects of event banquets/catering at Ford Idaho Center and Nampa Civic Center. This position will work closely with culinary and operations staff as well as clients, vendors, and guests. The Catering Manager will contribute to ensuring that events are executed smoothly and in accordance with client specifications while simultaneously ensuring OVG's overall standards for accuracy, efficiency, quality, and financial performance are met.

This role pays an annual salary of $55,000-$65,000

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until September 18, 2026.

Responsibilities

• Represent the facility to potential clients by responding to inquiries regarding the venue, food & beverage materials, proposals, and negotiations while providing in-person site tours of the venues.
• Independently source, identify, and pursue outside networking opportunities through professional industry resources and community events or special events attended by prospects.
• Help to maximize OVG's catering revenue and ensure operational excellence by following established catering systems, practices, guidelines, policies, and standards.
• Follow Banquet Event Orders (BEO) as outlined; confer with Catering Sales to ensure clear understanding of all event specifications.
• Ensure all financial reporting is completed accurately in a timely manner to ensure prompt filing and organizational corporate reporting.
• Collect and/or coordinate delivery of necessary supplies and equipment to the event site; double-check china, glassware, silver, linen, and other supplies to BEO specifications.
• Ensure the assigned work area is clean and properly maintained; conduct a pre-function walk-through of all event spaces.
• Ensure that all servers are present and in proper uniform and that all are well groomed.
• Train, delegate, and assign responsibilities to servers.
• Ensure understanding of set-up, flow of events, and service details based on instructions set forth in the BEO.
• Provide consistent floor management during events.
• Monitor flow of service and maintain continuous communication with the kitchen.
• Enforce sanitary practices for food handling throughout all dining areas.
• Ensure proper sale and service of alcoholic beverages at catered events; Monitor activities of bar staff to ensure that all served guests are of legal age; Control and monitor security of cash and liquor inventory.
• Assist in facilitating special guest requests; Intervene in instances of guest dissatisfaction; work diligently to resolve issues and address concerns so that no guest leaves unhappy.
• Coordinate the disposal or safe storage of leftover food as prescribed by the Manager or Chef.
• Perform other duties as assigned.

Qualifications

• Associate’s degree (A.A.) in Hospitality Management or a related field, or an equivalent combination of education and experience. Bachelor’s degree in hospitality management is highly preferred
• 3-5 years of management experience, preferably in hospitality 
• Familiar with inventory cost control and menu planning
• Strong leadership skills with the ability to train, mentor, and manage the performance of servers/captains.
• Ability to communicate clearly while adhering to high standards of business etiquette and professional verbal/written communication.
• Ability to consistently represent the company in a positive and knowledgeable manner while adhering to the highest standard of confidentiality and discretion.
• Proficient in performing complex calculations with precision and efficiency
• Proficient computer skills (Microsoft Word, Excel, Outlook, PowerPoint, SharePoint, etc.); Experience with ADP, Micros, Oracle, CaterEase, VenuePro, and/or EventBooking a plus
• Ability to traverse uneven terrain and wet/slippery floors and be exposed to indoor and outdoor hot and cold temperatures as well as high noise levels
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.