Catering Operations Manager/Event Manager

Job Summary

Job Summary:

The Catering Operations Manager holds duties related to successful execution and coordination for on and off premise Company events. The position entails a need for excellent attention to detail and communication skills; ability to multi-task on a variety of projects simultaneously, accurate distribution of pertinent information both internally to all departments as well as to clients and related vendors. You will be expected to have excellent client skills in presentation and marketing ability.

Key Responsibilities:

• Consults clients as to scope, expectations, setting, menu, collateral entertainment to have a successful and appropriate event within the client’s budget
• Plans menus in consultation with the clients and chefs
• Negotiates individual vendor contracts
• Delegates to, and ensure that, the Event Manager coordinates and executes the event within the parameters established by the Catering Event Manager
• Recruits, interviews, selects, and trains permanent and casual staff
• Organizes, leads and motivates the catering team
• Plans staff and event schedules
• Maintains and develops accurate financial and administrative records
• Serves as liaison and coordinator between Sales Catering Managers, Supervising Chefs, Staffing, Captains, Suppliers, Vendors, Rental Companies and Clients as needed to plan events
• Assesses contract requirements and ensure satisfaction with the services delivered
• Performs final review and assessment of catering events to determine if they meet performance and quality standards
• Resolves customer concerns and ensures timely customer payment

Preferred Qualifications:

• Operationally savvy industry professional with demonstrated leadership in managing people, events and the overall guest experience
• Strong organization, time management and team motivation skills are essential for success in this role
• Ability to work independently with little direct supervision
• Ability to communicate effectively (verbal and written) with clients, senior management, and WPC support staff
• Ability to respond effectively to continuously changing demands
• Demonstrated experience in budgeting, P&L, labor and sales forecasting and reporting
• Effective use of discretion to problem solve in a fast-paced environment
• Excellent negotiating skills
• Ability to establish credibility with senior culinary professionals
• Human Resource experience including hiring, training, mentoring and development
• 3-5 years’ experience in a hospitality management environment (preferably in an off-premise catering environment)
• The ability to manage in an environment with focus on client service, entrepreneurship and building and growing a strong business