Overview

The Catering Manager will manage and oversee all aspects of events in the FMPAC from initial introductions, on-site walk-throughs, proposal creation and negotiation, final invoice management and collection of payment for receptions and event catering. This position will also handle sales and customer service issues including providing outstanding customer service; researching, resolving, and clarifying invoice and proposal questions; and providing knowledgeable and appropriate suggestions regarding catering and bar selections. The Catering Manager maintains a consistently positive and professional relationship with internal and external clients. The Manager will facilitate the flow of information internally, as well as communicate with all guests and vendors. Must be available to execute the event from set-up, food and beverage presentation, serving, and cleanup while focusing on detail, quality presentation and staff management.

The Catering Manager will also be responsible, as needed, for concessions management and the Hippodrome Theatre and the Joseph Meyerhoff Symphony Hall.

This role pays an annual salary of $50,000-$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 December 31, 2025.

Responsibilities

• Responsible for negotiating, authorizing, and submitting finalized contracts and BEOs to Client and Internal Staff.
• Address or coordinate all Catering requirements and requests in a timely and helpful manner.
• Maintain accurate records for all event activities.
• Communicate daily with Venue Director of Events, outside culinary and catering staff, and venue operations staff about the needs of our guests and their expecations.
• Follow-up of guests’ experience at the venue, ensuring that all issues have been addressed.
• Manager the planning and coordination of all events as directed.
• Assists with oversight of accounts receivable in conjunction with assigned events.
• Approaches all encounters with guests and colleagues in a friendly, service-oriented manner. 
• Maintains constant communication with guests and on-site vendor contacts to ensure all expectations are met or exceeded.
• Remains alert of complaints and or/unsatisfied guests and responds appropriately to ensure guest satisfaction.
• Coordinates with other departments to arrange for the delivery of requested services.
• Ensures all functions are set and staff is prepared and organized before required time on BEO.
• Inspects bars and bar backs, including table linen or spandex, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive.
• Ensures proper setting of bars, concessions, and other food service tables as requested by the guests.
• Arranges for and ensures proper sequence of service for each event.
• Supervises clearing and post function cleanup and garbage removal.
• Maintains clean and orderly back areas, pre-function areas and storage areas.
• Assures that all china, glassware, silverware, linen, bar equipment and utensils, etc are returned to their proper location after each event.
• Assists with staff training programs.
• Clearly projects the visions of the department and measures progress.
• Attends weekly events meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.
• Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency.
• Work with the Food and Beverage Director to ensure appropriate inventories are stocked including food and beverage and non-food and beverage items used for events.
• Work with the Food and Beverage Director to ensure quality and accuracy of set-ups within all events.
• Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to food and beverage, from both a hardware and software perspective.

Qualifications

• Valid Managers & Alcohol Service ServSafe Certifications
• 3-5 years of experience in Catering and Events management
• Familiar with inventory cost control and menu planning
• Basic computer proficiency: E-mail, Excel, Word,Outlook
• Working knowledge of Point of Sale and timekeeping systems
• Previous supervisory experience is required.
• Knowledge of food and beverage operation and preparation is required.
• Cash handling abilities; basic math skills including significant number manipulation.
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
• Good verbal and written communication skills.
• Must have a flexible schedule, be highly motivated and quality driven. 
• Detail oriented yet able to excel while multi-tasking.
• Able to accept responsibility and lead by example.
• Able to lift 40+ LBS.