Overview

The Catering Manager provides support and assistance with catering activities as well as provides assistance to the concession managers in the profitable management of concession operations, as needed. 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 includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction, and strong technical (computer and POS) aptitude are required. 

This role pays an hourly rate of $15.75-$19.25

Benefits for part-time roles: 401(k) Savings Plan and 401(k) matching.

EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline.

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 Point of Sale 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

• Three to five (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 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.