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Overview

The Senior Catering Manager will oversee the Catering and Banquet Department and assist the Executive Chef with all catering operations. This position is responsible for the successful execution and profitability of catering, concession, and banquet services. The Senior Catering Manager will manage and oversee employees to maintain a positive and compliant work environment. The Senior Catering Manager will provide oversight and resolution of employee performance issues while ensuring exceptional client service throughout the catering experience, including menu selection, event planning, and execution. This position is responsible for overseeing front-of-house banquet service and managing back-of-house catering operations, including food preparation coordination, ordering, inventory control, and operational readiness. The Senior Catering Manager must provide a high level of event oversight, technical proficiency, and operational leadership to ensure the successful execution of all assigned events. A critical function of this role is to mentor, train, and develop employees to uphold company service and quality standards. The employee must maintain excellent attendance and be available to work a variable, event-driven schedule, including evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction, and strong technical proficiency, including POS and computer systems, are required.

This role pays an annual salary of $80,000 - $87,500.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until December 11, 2025.

Responsibilities

• Handles the overall effective management of catering and concession operations.
• Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout the event to assure 100% compliance with alcohol service policies.
• Reports any alcohol service or compliance issues to management immediately.
• Provides ongoing direction, supervision, and mentoring to hourly event staff. Monitor product quality and ensure a high level of guest service.
• Assists in troubleshooting technical problems with point of sale systems, from both a hardware and software perspective.
• Assists in vault opening, closing, and balancing, as necessary.
• Generates event employee schedules and verifies employee time as required.
• Handles ongoing training, development, mentoring, and supervision of hourly employees, as directed by venue leadership.
• Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Manages catered events from setup to teardown, including handling all communication with hourly staff, culinary staff, and guests.

Qualifications

• Bachelor's degree or equivalent from a four-year college/university.
• 4-6+ years of related catering experience and/or training; or an equivalent combination of education and experience.
• Ability to manage, coach, and development large catering teams.
• Nationally recognized, advanced food service sanitation training course certification.
• Familiar with inventory cost control and menu planning.
• Basic computer proficiency: E-mail, Excel, Word, Outlook, and Schedule+.
• Working knowledge of POS and timekeeping systems.
• Cash handling abilities; basic math skills, including significant number manipulation.
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
• Strong communication skills.