Overview

The Premium Services & Catering Manager provides support and assistance with Catering activities as well as assisting the concession managers in the profitable management of concessions operations, as needed.  The Catering Manager will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Catering Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. 

This role will pay an annual salary of $55,000-$60,000. 

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 July 31, 2025. 

Responsibilities

• Assists in the overall effective management of Catering and Concessions operations. 
• Ensures total compliance with all alcohol service policies.  
• Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies.
• Reports any alcohol service or compliance issues to management immediately.   
• Provides on-going 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 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 greater in Culinary Management, Business Management, or related field
• Three to five years’ experience in Concessions Management, other Food & Beverage Management, or related experience. 
• Degree requirement may be substituted for four or more years’ experience in Catering Supervision, Food & Beverage Management or related positions. 
• Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system. 
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. 
• Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure. 
• Ability to work well in a team-oriented, fast-paced, event-driven environment.