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Overview

The Catering & Suites Manager manages banquet and suite Catering events/activities as well as provides assistance to all areas of the food & beverage department for the profitable management of the concessions and culinary operations, as needed. The Catering & Suites Manager will initiate and authorize employment actions such as hiring, termination, suspension, and discipline. The Catering & Suites Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. This position reports directly to the Director of Food & Beverage. The Catering & Suites Manager works with the Executive Chef to ensure quality and presentation are in accordance with company expectations.

The Catering & Suites Manager will provide oversight and resolution responsibility for employee performance. The Catering & Suites Manager must provide a high level of event oversight, technical proficiency, and operational/personnel support to ensure the assigned event runs smoothly. A critical function of the Catering & Suites Manager will be to actively mentor, train and help employees and volunteers meet company quality standards. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude required. This position will plan, organize, and control events within the facility as assigned and monitor the logistical interfacing of these events with other departments on behalf of the F&B Dept. Duties will include event management tasks after events are booked through their conclusion.

This role will pay a salary of $55,000 to $59,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays)

Job expires 9/30/2024

Responsibilities

• Leads in the overall effective management of Catering and Suites operations.
• Monitor and control staffing levels for events based on labor needs
• Hire, train, motivate, coach, and discipline catering and suites services food & beverage staff
• Review, create and develop as needed procedures for both catering and suites food & beverage staff and continue to review and monitor as adjustments are warranted.
• Manage event on site: Finalize lessee requirements; prepare work orders; recommend staffing levels; schedule staff; functionally supervise food & beverage employees
• Ensure compliance with safety, fire and health codes
• Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to executive management immediately.
• Provide assistance and support as needed to the concessions and culinary operations for the food & beverage department
• Troubleshoot during events: make decisions regarding last minute adjustments and impact on contract; liaison with event manager, resolve customer services issues
• Maintain proper stock levels, including monthly inventory of linens, building supplies, beverages, etc.
• Acts as Event Manager / Manager on Duty as needed
• Any and all other duties as assigned by Director of Food and Beverage.

Qualifications

• 3-5 years of increasingly responsible banquet/catering management experience preferably in a convention center or a full-service hotel
• A Bachelor's degree from an accredited college or university with major course works in Hospitality Management or related fields
• Ability to work a flexible schedule including nights, weekends, and holidays
• Communicate clearly and concisely in the English language, both orally and written
• Possession of, or ability to obtain a valid drivers' license
• Possession of, or ability to obtain a ServSafe Food, and ServSafe Alcohol Certification or equivalent

Special Knowledge Of:

• Ability to multitask, organize, and deliver outstanding customer service
• Modern office methods, procedures, and equipment
• Accurate financial reporting including but not limited to labor, and COGS
• Proficient knowledge of Word, Excel, Outlook and Powerpoint; training on industry specific software will be provided however prior use of ADP and Clover Sport are preferred
• Able to perceive the needs of facility tenants...be proactive, not reactive
• Knowledge of operating procedures of a public assembly facility
• Terminology used in the convention, trade show, and entertainment industry
• The ability to grow, develop, and train staff members to work as a unit

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