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, 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 November 20, 2026.

Responsibilities

• Assists in the overall effective management of Catering and Concessions operations.
• Ensures total compliance with all alcohol service policies.
• Monitors alcohol service throughout the event to ensure 100% compliance with Alcohol Service policies. 
• Reports any alcohol service or compliance issues to management immediately. 
• Provides ongoing direction, supervision, and mentoring to hourly event staff.
• Monitor product quality and ensure a high level of guest service.
• Assists in troubleshooting technical problems with POS systems from both a hardware and software perspective.
• Assists in vault opening, closing, and balancing, as necessary.
• Generates event employee schedules and verifies employee time as required.
• Assist in the ongoing training, development, mentoring, and supervision of hourly employees, as directed by department managers.
• Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Assist in the management of catered events from set-up to tear-down, including handling all communication with hourly staff, culinary staff, and guests.

Qualifications

• Associate’s degree (A.A.) or equivalent from a two-year college or technical school, or an equivalent combination of education and experience.
• 3-5 years of experience in catering or concessions
• Concessions Manager Certificate from the National Association of Concessionaires.
• 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 POS and timekeeping systems.
• Cash handling abilities and 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.