
Catering Operations/Event Manager
- Washington DC
- $65,000 per year
- Permanent
- Full-time
- 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
- Operationally savvy industry professional with demonstrated leadership in managing people, events and the overall guest experience
- Luxury catering exp
- Off-premise catering
- 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
- 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