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Catering and Event Operations Manager
2 months ago
Position Summary: The Catering and Event Operations Manager at McCalls Catering & Events plays a pivotal role in the successful execution of diverse events, such as banquets, corporate meetings, receptions, and various social gatherings. This position is tasked with managing the logistical elements of events, ensuring the provision of food and services, and leading the event and catering personnel.
Leadership Responsibilities:
- Strategizing and coordinating pre-event and post-event logistics with the necessary resources.
- Overseeing on-site event and catering teams.
- Guaranteeing that the event staff engages with guests in a professional and courteous manner.
Key Duties and Responsibilities:
The role encompasses orchestrating and managing events, liaising with both internal teams and clients, and collaborating with culinary staff on unique menu offerings.
Acting as the main contact for clients, conducting venue tours and meetings, and addressing inquiries regarding menu selections, locations, and staffing arrangements.
Preparing for events by creating detailed event sheets, selecting menu options, designing floor layouts, coordinating with venue partners, and managing event staffing.
Setting up and organizing event spaces, ensuring cleanliness and adherence to food safety standards, while maintaining accurate staffing and labor records.
Providing on-site event management, facilitating communication with clients, vendors, and venue personnel, and overseeing the event setup, service, and teardown.
Conducting follow-ups with clients, vendors, and venues after events, assessing event success, and engaging with all stakeholders involved.
Essential Skills and Qualifications:
- Exceptional organizational, communication, and interpersonal abilities.
- Comprehensive understanding of event planning, catering needs, and food safety regulations.
- Strong leadership, supervisory, and decision-making capabilities.
- Adept at managing multiple priorities and executing tasks in a dynamic environment.
- Ability to maintain composure and efficiency under pressure.
- Proficient in Microsoft Excel, Word, Outlook, and Visio (preferred).
Educational Background and Experience:
A minimum of three years in high-volume food and beverage service management is required.
A high school diploma is necessary, while a Bachelor's degree in Hospitality Management, Food Management, or a related field is preferred.
Physical Demands:
- Extended periods of standing are required.
- Capability to lift weights ranging from 15 to 50 pounds while maintaining composure under pressure.
Ideal Candidate Profile:
A genuine passion for hospitality and client satisfaction.
Highly organized, detail-oriented, and adaptable in a fast-paced setting.
Proactive, motivated, and hands-on approach to ensuring successful events.
Possesses excellent verbal, written, and listening skills.
Recognized for accountability and reliability.
Willingness to work events during weekends and evenings at various locations.
What You Offer:
A minimum of three years of experience in client-facing event planning.
A BA/BS in Hospitality Management, Hotel Management, or Tourism is preferred.
COVID-19 vaccination is required.
A valid driver's license and reliable transportation for travel to event venues and company locations.
