Job Title Event Services Catering Manager

Department Hospitality / Event Services

Reports to Hospitality & Event Services Director

FLSA Status Exempt

General Summary

Responsible for the tactical planning and execution of event service sales and rental operations in a smooth and efficient manner as assigned by Director of Hospitality & Events. This role will excel in customer service, organizing, ordering, and executing catered rental events throughout campus. These events can range from 10 - 400 people and include but is not limited to: private events, weddings, cocktail receptions, social gatherings, internal functions, luncheons, formal galas and much more. This role requires a high degree of collaboration and communication across departments, with clients and preferred catering companies and the Hospitality Food & Beverage team.

Duties also include achieving sales goals, coordinating with hospitality events, leading and assisting with colds calls, managing inbound leads and event execution. If Hospitality is your passion and you enjoy creating signature food and beverage experiences, we would love to hear from you!

Supervises

Event Services Staff

Catering Partners

Essential Duties & Responsibilities (other duties may be assigned)

• Reports to the Director of Hospitality & Event Services.
• Coordinate with supporting departments for various event requirements.
• Produce detailed Banquet Event Orders (BEO’s) for all rental events and distributes in a timely manner to all parties.
• Manage relationships and business needs with preferred caterers.
• Develop and execute contracts for planned events.
• Communicate upcoming rental events at weekly Events and F&B meetings.
• Establish and maintain visibility within the community / industry with key business partners, event planners and contacts.
• Ensure the BEO wall is up to date, accurate and be knowledgeable of its contents.
• Perform Pre-Shift Line Ups 15 minutes prior to each assigned shift, informing the team of operational expectations and details for the day/evening.
• Maintain high quality standards and cleanliness throughout all service areas.
• Maintain inventory sheets, counts and purchase items as needed from local suppliers.
• Assist the Food & Beverage Manager as needed in all aspects of the department.
• Ensure accurate accounting for billing, contracts, and client communications.
• Ability to effectively execute both services and events from food & beverage orders and shopping, set up, break down and maintain a high level of professionalism throughout
• Work effectively with all Artis—Naples team members.

Education/Experience

• Four years’ experience ensuring optimal level of customer service standards in a fast-paced Food & Beverage environment
• Proven experience working within various hospitality settings
• Efficient with Excel, Word, POS (Aloha), CRM (Tripleseat) and additional day-to-day programs in use.
• Excellent communication, organizational and customer service skills
• Strong knowledge of hospitality service management
• Knowledge in generating BEOs and contracts with proper distribution
• Four years of management/supervisor experience in a Food & Beverage environment.
• Have a clean, valid driver’s license and Serve Safe/Food Handlers card.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Other Skills and Abilities

• Must have ability to handle numerous details in a thorough and careful manner.
• Must have excellent communication and interactive skills.
• The applicant shall be willing and able to work a flexible schedule that will include long workdays, early mornings, late nights, weekends, and holidays.

Competencies

To perform this job successfully, an individual should possess and demonstrate the following competencies:

Analytical – Collects and researches data; uses intuition and experience to complement data; designs workflows and procedures. Can analyze data and prepares reports and projections.

Problem Solving – Identifies and resolves problems in a timely manner; gathers and analyzes information skillfully; develops alternative solutions; works well in-group problem solving situations; uses reason even when dealing with emotional topics.

Technical Skills – Knowledge of computerized information systems.

Oral Communication – Speaks clearly, confidently and persuasively in positive or negative situations; listens and gets clarification; responds well to questions in office and in public settings; demonstrates group presentation skills; participates constructively and thoughtfully in meetings.

Written Communication – Writes clearly and informatively; varies writing style to meet needs; presents numerical data effectively; presents information to all stakeholder groups in effective and appropriate language and formats.

Teamwork – Balances team and individual responsibilities; exhibits objectivity and openness to others' views; gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests; builds morale and group commitments to goals and objectives; supports other’s efforts to succeed; fosters a cooperative work environment.

Leadership – Displays passion and optimism; inspires respect and trust; provides vision and inspiration to peers and subordinates and mobilizes them to fulfill the vision; exhibits confidence in self and others.

Quality Management – Improves and promotes quality; demonstrates accuracy and thoroughness.

Business Acumen – Understands business implications of decisions.

Cost Consciousness – Works within approved budget.

Diversity – Demonstrates knowledge of EEO policy; shows respect and sensitivity for cultural differences; educates others on the value of diversity; promotes a harassment-free environment; builds a diverse workforce.

Ethics – Treats people with respect; keeps commitments; inspires the trust of others; works ethically and with integrity; upholds organizational values.

Strategic Thinking – Develops strategies to achieve organizational goals; understands organization's strengths and weaknesses; analyzes market and competition.

Organizational Core Values

Collaborative: Work internally and externally to accomplish something together that we may not be able to accomplish separately to realize shared goals.

Transparency: Behave and communicate in a manner that exudes openness and honesty.

Excellence: A standard of performance that surpasses ordinary standards.

Accountability: The acceptance and assumption of responsibility for actions, decisions and results.

Patron-first: Place the patron at the center of our efforts.

Integrity: A commitment to the highest standards, values and principles through every action and decision.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this position, the employee is regularly required to stand and walk throughout campus, often with F&B equipment to set up accordingly.
• The employee must frequently lift and/or move up from 10 to 30 pounds.
• Ability to squat and stand or walk for extended periods of time on marble floors.
• Specific vision abilities required by this job include close vision and color vision.

Work Environment

The work environment is in a kitchen/pantry, performance hall, outside garden area and private event rooms and spaces. With food preparation the noise and activity level is consistent with a busy kitchen environment. Light levels vary from minimal to high depending on work area.

Above all, we are here to offer a fun and positive experience to that of our team members, and our clientele.

If Hospitality is your passion and you enjoy creating signature food and beverage experiences, we would love to hear from you!

The above noted position description is not intended to describe, in detail, the multitude of tasks that may be assigned but rather to give the employee a general sense of the responsibilities and expectations of the position. As the nature of business demands change so, too, may the essential functions of this position.