Kitchen Manager

POSITION TITLE:                          Catering Manager 

PROPERTY:                                    Stockmen’s Casino

DEPARTMENT:                              Catering

STATUS:                                           Salaried

REPORTS TO:                                 General Manager

Position Summary:   The Catering Manager responsible for driving catering sales, cultivating client relationships, and overseeing the successful planning and execution of events. This role is integral to the organization’s revenue growth and brand reputation, requiring a balance of strategic business development, client service excellence, and operational coordination. The Catering Manager will serve as the primary point of contact for clients, ensuring that each event aligns with company standards and exceeds expectations.

Key Responsibilities:

· Develop and implement comprehensive sales strategies to achieve and exceed established revenue targets.

· Proactively identify, solicit, and secure new catering business through networking, prospecting, sales calls, and site visits.

· Maintain and strengthen long-term relationships with existing clients to encourage repeat business and referrals.

· Prepare accurate proposals, contracts, and banquet event orders (BEOs), ensuring all event details are clearly documented and communicated.

· Partner with the Executive Chef, operations, and service teams to create customized menus and event experiences tailored to client needs.

· Conduct pre-event planning meetings and oversee on-site execution as required to ensure flawless delivery.

· Monitor industry trends, competitor activities, and market conditions to identify new business opportunities.

· Provide leadership with timely reporting on sales activity, revenue forecasts, and event performance metrics.

· Ensure compliance with company policies, procedures, and brand standards throughout the sales and event cycle.

· Manage post-event follow-up, including client satisfaction, billing, and future busines

MINIMUM QUALIFICATIONS:

• High school diploma or equivalent.
• Proficient in using Microsoft Office, particularly Word, Excel, and Outlook.
• Must be at least 18 years old and legally able to work.
• Ability to lift heavy objects and stand for long periods of time.
• Must be willing to work a variety of shifts, sometimes exceeding eight hours, based on operating hours.
• Must be able to work weekends and holidays.

RELATED DUTIES AND QUALIFICATIONS:

1.      Working closely with BOH, General Manager, and Food and Beverage Manager.

2.      Prior experience in this position is preferred but not required

3.      Speaking, visualizing and listening to Guests are an extremely important part of the Catering Manager’s service job description.

PHYSICAL REQUIREMENTS:

• May be required to reach, bend, stoop, climb, and/or lift up to 50 pounds.
• Ability to stand, walk, and move throughout event spaces for extended periods.
• Ability to climb stairs, bend, stoop, or kneel as needed during event setup or inspections.
• Manual dexterity to handle paperwork, electronic devices, and event-related tools.
• Visual and auditory ability to communicate effectively with clients, staff, and vendors in a busy environment.
• Capacity to work in varying environmental conditions, including hot kitchens, event spaces, and outdoor venues.
• Flexibility to work evenings, weekends, and holidays as required for events.

WORK CONDITIONS:  Can be indoor and/or outdoor beverage service.  Work is typically in an area, which may be unusually hot, cold, noisy, and smoky.  Indoor and/or outdoor beverage service.  Work may be performed in small areas with a 3-ft. access.  Tasks performed from a non-sitting position.  Team members will be required to stand, walk, lift, reach, push, pull and grasp.  These tasks include the maintenance and care of an assigned area.  Work entails chemical usage.  Constant contact with staff and customers.  Shift assignments may be irregular, and will cover days, nights, weekends and holidays.