Event/ Catering Manager

Event / Catering Manager

POSITION PURPOSE:

The Event/ Catering Manager leads the seamless operation of our private event sales and catering, ensuring overall client satisfaction and repeat business.

ESSENTIAL RESPONSIBILITIES:

• Completes administrative tasks supporting all group sales efforts as assigned by the General Manager including but not limited to: preparing sales kits, documenting prospective accounts, organizing files, preparing contracts, preparation of invoices, BEOs, taking deposits and final payments, and touring the facility with potential clients
• Completes 30-60-90 catering forecast weekly to be reviewed with General Manager and Director of Operations
• Completes Banquet Event Orders (BEO) for clients and operational departments to communicate specific needs, contracted/agreed upon details and pricing for the event, meeting, or program
• Conduct weekly BEO meetings with relevant departments to discuss events and ensure that operational details and financial are clear to all groups
• Provide detailed information on groups’ specific needs from arrival through departure
• Acts as a liaison between the restaurant and groups, ensuring meeting space is appropriately set up and handles any special client requests and activities on or off-site
• Communicates last minute changes of group functions to restaurant staff and ensures complete follow through
• Will act as restaurant on-site liaison during functions as needed
• Will market the Event space to appropriate groups and outlets mining the market for future business leads and clients
• Establish relationships with local vendors to support the execution of Events
• Regularly review and evaluate the degree of customer acceptance of the individual banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment
• Stays in touch with competitive market of similar venues and pricing locations within our market
• Ensures all operations conform to regulations of the Alcoholic Beverage & Tobacco Commission
• Supports all other on-premise Food and Beverage operations as needed
  
  
  

QUALIFICATIONS:

Education

• Bachelor’s Degree preferred or at least three years’ experience in Hospitality, Business or related field
  
  
  

Experience

• Preferred - 3 years experience in Food & Beverage, organizing a team for optimal customer service
• Previous Sales experience
  
  
  

Demonstrated Knowledge and Skills

• Proficient Microsoft Office software and Google G-Suite
• Professional communication skills, both verbal and written
• Projects professional image that inspires trust and confidence
• Enthusiastic and positive energy
• Inspires others to achieve excellence
• Attention to detail and ability to exceed quality standards
• Multi-tasking ability
• Ability to work flexible hours when needed, including nights, weekends, and holidays
  
  
  

REQUIREMENTS:

Pass a background check and mandatory drug test

PHYSICAL DEMANDS:

The physical demands representative of those that must be met by an employee to successfully perform the essential functions of this job include but are not limited to regularly required to sit, stand, walk, see, hear, talk, drive and dine with others. Employee must possess conversational hearing, with or without aid, as well as adequate vision and ability to verbally communicate effectively. Additionally, employee must possess dexterity to operate standard office equipment, and ability to occasionally lift 40 pounds or more. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.