Catering Manager
2 months ago
We are seeking a highly skilled and experienced Catering Manager to join our team at Relais & Châteaux. As a key member of our events team, you will be responsible for coordinating and supervising the execution of all special party, event, and wedding functions.
Key Responsibilities- Coordinate and supervise the execution of all special party, event, and wedding functions, ensuring that the Banquet Event Order is carried out and any day of guest specifications are met.
- Coordinate and supervise catering staff, including writing schedules, setting in and out times, and ensuring they adhere to company policies and standards.
- Regularly review upcoming events function sheets and have a thorough understanding of all requirements on upcoming scheduled events.
- Hire, train, supervise, and terminate special events staff, in conjunction with the Food & Beverage Director.
- Prepare and post monthly/weekly schedules to ensure a sufficient number and appropriate skill levels of staff.
- Continually strive to develop your staff in all areas of managerial and professional development, including regular training sessions on table service and wine service.
- Prepare all required paperwork, including end of day billing, tip reports, and inventories in an organized and timely manner.
- Provide the Special Event Captain with a copy of each function sheet to gain a thorough understanding of event specifications prior to the function.
- Requisition or obtain equipment and supplies needed for each event, ensuring that they meet customer expectations and requirements.
- Communicate start times, liaise with the Director of Weddings and the Chefs for a pre-setup meeting with staff to include all event staff, so all information is given in a timely manner and everyone knows their assignments and timing of service is reiterated to chefs.
- Inspect event rooms prior to the start of each function, checking room setup, menu, service staff, etc., to ensure they conform to the Banquet Event Order.
- Greet guests prior to the start of each function and be present throughout the event to assist where needed.
- Periodically check with the event Host to ensure satisfaction and respond to any requests.
- Continually observe, direct, and assist staff where necessary during the entire event, ensuring that all details as per the function sheet are performed.
- Prepare and complete accurate end of event billing for accounting, including beverage inventories, tip reports, and other notes.
- Direct and supervise breakdown and cleanup after the event, accounting for all equipment and supplies, returning restaurant items to storage areas, and returning or arranging for the return of rented materials.
- Ensure all event spaces are clean, tidy, and organized throughout the week and after events.
- Be at least 21+ years of age.
- Have knowledge of service, food, and beverage, generally involving at least two years of front-of-the-house restaurant experience and/or banquet/event positions.
- Be able to work in a standing position for long periods of time.
- Be able to reach, bend, stoop, and occasionally lift up to 50 pounds.
- 401(k)
- 401(k) matching
- Dental insurance
- Disability insurance
- Employee assistance program
- Employee discount
- Health insurance
- Life insurance
- Paid time off
- Paid training
- Referral program
- Vision insurance
- Evening shift
- Every weekend
- Holidays
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