Overview

The Catering Manager is directly responsible for creating unique dining experiences by actively supervising and participating in the execution of catered functions, to include breakfasts, coffee breaks, luncheons, dinners, receptions and other types of events, including off-site events.

The Catering Manager working closely with culinary and operations staff, they will contribute to ensuring that events are executed smoothly and in accordance with client specifications. They will ensure OVG's overall standards for accuracy, efficiency, quality and financial performance are met.

This role will pay an annual salary of $60,000-$70,000

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 26, 2025.

Responsibilities

• 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.
• Collect and/or coordinate delivery of necessary supplies and equipment to event site; double-check china, glassware, sliver, linen and other supplies to BEO specifications.
• Ensure assigned work area is clean and properly maintained; conduct pre-function walk-thru of all event spaces.
• Ensure that all servers are present, in proper uniform and that all are well groomed.
• Train, delegate and assign responsibilities to servers; Ensure understanding of set-up, flow of event and service details based on instructions set forth in the BEO.
• Provide consistent floor supervision during events; Monitor flow of service and maintain continuous communication with kitchen.
• Ensure that servers are assigned meal breaks and that proper time and attendance procedures are followed.
• 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 event food as prescribed by the Manager or Chef.

Qualifications

• Associate’s degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
• 3-5 years of experience in catering or concessions. 
• Nationally recognized, advanced food service sanitation training course certification.
• Familiar with inventory cost control and menu planning.
• Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+.
• Working knowledge of Point of Sale and timekeeping systems.
• 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.