Overview

The Suites and Catering Operations Manager provides oversight and leads the Suites and Catering operations activities. The Suites and Catering Operations Manager will independently initiate  employment actions such as hiring, termination, suspension, discipline, promotion and transfer in collaboration with corporate HR. The Suites and Catering Operations Manager will actively manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

The Suites and Catering Operations Manager will provide oversight and hands-on set-up activity leading up to each event and match. The Suites and Catering Operations 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 Suites and Catering Operations 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 pays an annual salary of $60,000 to $70,000.

Benefits for Full-Time roles: Benefits: 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 21, 2025.

Responsibilities

• Assists in the overall effective management of Catering and Suite 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 high level of guest service.
• Assists in troubleshooting technical problems with Point of Sale Systems, from both a hardware and software perspective.
• 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.
• Lead a team in the management of catered and/or suite 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
• 3-5 years of experience 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.
• Excellent verbal and written communication skills.