Premium Catering and Events Manager

Role and Responsibilities

This position is responsible for all Premium Services functions from origination to execution, including the delegation of responsibilities and post event follow-up, works on a consistent basis with sales personnel to generate new business and maintains contact with present accounts, and is responsible for handling customer complaints and rectifying problem situations.

Essential responsibilities

• Coordinate all Premium Services functions.
• Assist Food and Beverage manager and Chef in planning menus, and sometimes aid in the creation of specialty menus and theme functions
• Audits and directs set-up (rental of tables, video, audio equipment, game equipment and linens)
• Book or recommend entertainment such as bands, speakers, or specialty acts, if requested by customer
• Organize and arrange for decorations, flowers and photographs
• Conform to the regulations of the alcohol beverage authority
• Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
• Ensure compliance with all applicable health and safety regulations
• Establish and maintain accurate filing and posting systems for past, tentative and upcoming events
• Disseminate information to all concerned department heads and staff members and distribute detailed function sheets at weekly staff meetings
• May hire new staff members and discipline staff members
• Handle customer complaints regarding catered functions and take action as appropriate
• Oversite on all contracts to include all specified details concerning catered events
• Perform other related duties, tasks and responsibilities as required

Preferred Skills

• Microsoft Office, POS Systems, food and beverage equipment
• Able to work extended or irregular hours including nights and weekends
• Communicates well both written and oral, and can communicate clear directions
• Must have a fast pace can-do attitude and quick mobility

qualifications

• Associates degree or above in culinary or hospitality field preferred=
• Minimum 5 years supervisory experience
• Minimum 7 years of progressive food and beverage service
• Food Managers Certificate and TABC Certification
• Must work well in a team environment
• Ability to work independently and in a high stress, fast paced environment

OTHER REQUIREMENTS

• Requires occasional lifting of up to 40 pounds in weight, 10 pounds frequently. Hours may be extended or irregular to include nights, weekends and holidays.

Job Type: Full-time

Pay: $50,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 3 years

Restaurant type:

• Bar
• Fast casual restaurant
• Fine dining restaurant
• Quick service & fast food restaurant

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: One location