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Overview
The Catering Manager provides support and assistance with Catering activities. The Catering Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.
The Catering Manager will provide oversight and resolution responsibility for employee performance issues. The Catering Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Catering Manager will be to actively mentor, train and help employees and volunteers meet company quality standards. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude required.
This role will pay an day rate of $300/day.
For PT roles: Benefits: 401(k) savings plan and 401(k) matching.
Responsibilities
- Assists in the overall effective management of Catering and Concessions operations.
- Provides on-going direction, supervision and mentoring to hourly event staff. Monitor product quality and ensure high level of guest service.
- Generates event employee schedules and verifies employee time as required.
- Assist in the on-going 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 two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.\
- three to five (3-5) years of experiefcne in catering or consessions
- 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 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.
