Event Catering Manager

Benefits:

401(k)

Dental insurance

Health insurance

Paid time off

Vision insurance

Job Summary: The Event & Catering Manager will plan the operation aspects of banquets, meetings, weddings, and other social or business functions; supply food and other services; and supervise event & catering staff.

Supervisory Responsibilities: • Supervises event & catering staff on-site. • Ensures that members of the event & catering staff interact with guests in a courteous and professional manner.

Duties/Responsibilities: • Orchestrate and oversee events. Time management and an ability to work quickly are essential Consults with clients to plan and determine event operational requirements • Collaborates with Catering chef regarding special items to be served. • Be the primary point of contact for our clients, providing consistent communication, listen to their needs, and be well versed in our offerings to ensure an exceptional event experience. • Partakes in walk-throughs and client meetings. Addresses concerns about menu items, venues and staffing; suggest rental and decor. • Pre-Event: Develop event sheets; plan menu selections in collaboration with our chefs; create floor plans; source and price rental orders; coordinate with venue partners and conduct site visits; allocate event labor in collaboration with our staffing manager; and create packing lists in collaboration with our warehouse team. • At the Event: Collaborates with Lead-Steward regarding equipment, event set-up, roll-out and conclusion. • Sets up and arranges tables and chairs, serving stations, lines, tableware, serve ware, and silver ware. • Ensures the venue is clean and that food is handled in a sanitary manner and beverage standards are met consistently.. • Concludes event in proper and concise manner, including return of all company equipment. • Maintains accurate records of staffing and labor for catering services. • Provides onsite coordination and actively communicate with the client, vendors, and venue; ensure the event is set up as agreed with the client; communicate with the event captain to ensure the event staff are appropriately allocated and food and beverage are appropriately served and in accordance with the event timeline; all guests and staff are safe and following venue regulations; and direct the break down and load out at the conclusion of the event. • Post-Event: Follow-up with the client, vendors, and venues to gain additional insight about the event; evaluate and determine what went well and areas of improvement; inventory and organize; submit receipts and prepare any additional accounting for weekly recap meetings. • Engage with and cultivate strong relationships with our clients, our vendors, and our internal teams • Addresses problems or complaints concerning food or services provided. • Performs other related duties as required. • Assist the Sales & Design Team with any ad-hoc projects that may arise.

Required Skills/Abilities: • Excellent organizational skills and attention to detail. • Excellent communication and interpersonal skills. • Extensive knowledge of event planning and catering requirements. • Ability to work with clients to determine and anticipate needs of the event. • Excellent managerial and supervisory skills. • Ability to work at a fast pace. • Extensive knowledge of food hygiene.

Education and Experience: • A minimum of 3 years of client-facing event planning experience as an Event Manager, Event Coordinator, Catering Manager, or comparable position. • High school degree required, Bachelor’s degree in Hotel Management, Food Management, or related field preferred.

Physical Requirements: • Prolonged periods of standing. • Must be able to lift 15 pounds at a time. • Ability to remain calm under pressure and deal with unexpected situations. Who are you: • Passionate about hospitality and client service • Highly organized and detail-oriented • Flexible and adaptable in a fast-paced, fluid environment • Motivated, pro-active, and hands on to ensure a successful event • Have excellent verbal, written, and listening skills • Have a strong reputation for accountability and reliability • Possess effective decision-making and problem resolution skills • Willing and able to work on weekends, holidays as well as diverse segments throughout the day at venues across the Bay Area, dependent on the event schedule • Hardworking and humble with a positive attitude • Working knowledge of Excel, Word, Outlook and Visio (beneficiary)

What you bring: • A minimum of 3 years of client-facing event planning experience as an Event Manager, Event Coordinator, Catering Manager, or comparable position. • Serve-Safe Manager & RBS (Responsible Beverage Service) Certified • BA/BS Hospitality Management, Hotel Management or Tourism (preferred) • Covid vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations. • Valid driver’s license and reliable transportation to and from events venues locations, company offices and warehouse.

Additional Information: Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling.

NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.