Job Summary:

The Catering Manager will plan banquets, weddings, and other social or business functions; supply food and other services; and supervise catering staff.

Supervisory Responsibilities:

• Hires and supervises catering staff.
• Ensures that members of the catering staff interact with guests in a courteous and professional manner.

Duties/Responsibilities:

• Consults with clients to plan and determine event requirements, including number of guests and size of venue.
• Discusses menu choices and associated costs with clients.
• Collaborates with chef regarding special items to be added to the menu.
• Oversees preparation of the venue for the event.
• Sets up and arranges tables and chairs, serving stations, lines, tableware, serveware, and silverware.
• Ensures the venue is clean and that food is handled in a sanitary manner.
• Maintains accurate records of costs for catering services.
• Collects payment for food and services as specified in contract.
• Addresses problems or complaints concerning food or services provided.
• As required, may assist with scheduling and planning of other aspects of the event, including decorations, flowers, photographer, music, or entertainment.
• Performs other related duties as required.

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:

• Three years of experience in food service required.
• High school degree required, Bachelors 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.