Overview

The Catering Manager leads all Catering activities including crew/artist caterings, team meals, and private events. 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.

The catering manager plans and directs the activities of events that serve food and beverages in all backstage catering areas, guests catered events, and assists in all activities within events in all other areas of premium services. Have a wide variety of daily duties which include: estimating, ordering, arranging, supervising, recording, and overseeing all food, beverage and equipment. Coordinate with and provide excellent service to venue clients, while working with them on their event needs.

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. 

Responsibilities

• Assists in the overall effective management of Catering operations.
• Speaks with tour/team representatives to properly plan their needs while at the venue
• Actively sells to external clients for private events.
• 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.
• Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.
• Build relationships by networking and prospecting with key decision markers, establish and develop strong and effective relationships with influencers through the use of professional, courteous and ethical interpersonal interaction.
• Coordinate and deliver effective sales presentations.
• Independently sources, identifies, and pursues outside networking opportunities through professional industry resources and community events, or special events attended by prospects.
• Responsible for negotiating, authoring, and submitting finalized contracts and BEOs to Client and Internal Staff.
• Address or coordinate all Catering requirements and requests in a timely and helpful manner.
• Maintain accurate records for all Catering sales activities in conjunction.
• Communicate daily with General Manager, Director of Premium, culinary staff, catering staff, and Operations Staff about the needs of our guests and their expectations.
• Assist with follow-up of guests’ experience at the venue, ensuring that all issues have been addressed.
• Recruit, hire and oversee training of catering and special events staff
• Ensure proper staffing levels as needed for catered events
• Responsible for assisting our clients with their menu development.
• Monitor actions of staff and customers to ensure that health and safety standards and liquor laws are followed.

Qualifications

• 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 speak, read, and write in English.
• Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a thorough working knowledge of all existing bar locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
• Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Spectra and venue concession operations.
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
• Ability to handle cash accurately and responsibly.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
• 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.
• 3-5 years of experience in catering within large arenas, stadiums, or public venues 
• Familiar with inventory cost control and menu planning.
• Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule .
• 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.
• Must have strong communication skills.
• Must be self-confident and driven.
• Have a high level of social contact. Ability to work closely with staff and deal often with patrons.
• Must be able to supervise, coach, and train employees.
• Must be able to provide excellent service to all patrons.
• General knowledge for the health and safety of patrons and staff.
• Analyze ideas and use logic to determine strengths and weaknesses.