CATERING MANAGER

As a Catering Manager, your duties will include administration and coordination for all events in the Executive Suite and other locations within the property as deemed by Senior Management including on and off premise catering events. The position requires 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 must be a collaborator and able to interact with Senior Executives on a personal level.

• Inputs and maintains all reservations in BOOKIT. Capture basic information i.e., who, when, where, what and when. Complete all Catering details to include start and end times, dietary restrictions, including kosher, vegan, gluten allergies and vegetarian. Assure menus are dietarily balanced and signage matches specifically as to what is final menu. Including details, furniture movement, Corrigo tickets, HVAC, porter requests, general agenda, security requirements, and pre-registration of any outside guests. Assured pricing is accurate and clients sign off on proposal prior to the event. Additional tracking of any inquiries, tentative and definite. Details function sheets with equipment needs and rental orders.
• Creates BEO and attends weekly BEO meeting as main representative from RA. Produces staff sheets, equipment pulls, beverage pulls, signage, expo sheets, etc. as needed and assures that all information is distributed to the proper parties.
• Must possess the ability to be a clear communicator and understand the relationship between all vendors. The goal is making the EC suite function as fluid process and obtain a high level of success.
• Creates buffet signage and printed menus as required for each event. Making sure all definers such as: Gluten Free, Vegan, Vegetarian, and Allergens are clearly labeled.
• Assembles and performs upkeep of organized event files including all correspondence, orders, invoices, payments, proposals, function sheets.
• Creates event folders for legacy purposes to capture, BEO, Signature on Proposal, Equipment Pulls, Rentals, Floral Invoicing, Function Sheets, and Invoicing.
• Processes certificate of insurance requests.
• Intakes inquiries including all pertinent event information client contact, date, time, format, number of guests, location, etc.
• Supports sales initiatives through research, marketing interface, communications, and sourcing.
• Works with the marketing department on materials and promotions.
• Liaison between RAPPORT and RESTAURANT ASSOCIATES managing the relationship between Compass and EC Representatives.
• Assists with client walkthroughs of venue spaces and provides on-site sales representation at events as scheduled.
• Reviews reserve financial entry to assure accurately forecasted and communicates with accounting on any needs, clarification, etc.
• Prepare the final event invoice and expense reports monthly.
• Assists in scheduling meetings, appointments, travel, etc.
• Performs other duties as assigned.

• Experience in formal dining or executive dining, catering and/or events.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Must be able to work a flexible schedule as the business demands. Attire is business formal on 8th Floor
• Excellent communication, customer service, and organization skills.
• Proficient computer skills include MS Office products including Word, Excel, PowerPoint, and Outlook.
• Bachelor's degree in hospitality or marketing is preferred.

Preferred Qualifications:

• Bachelor's degree and minimum of three (3) years of management experience, preferably in conference center, hotel operations, or hospitality management. Communications, Event Planning or Hospitality background preferred.
• Is well-versed in all aspects of conference center management with a proven track record of success.
• Has proven track record of leading a business and a team, strong customer service, and good business and financial acumen.
• Demonstrates strong initiative, critical thinking, ownership, communications (listening, written, and verbal), multi-tasking, prioritization, and organization skills.
• Champions the inclusion mindset, and is proactive, positive, professional, and resilient.
• Excellent computer skills and proficiency with Microsoft Office suite.
• Demonstrates work experience with reservation software platforms.
• Catering or other food service-related experience.
• Ability to work independently, prioritize effectively and make decisions when faced with ambiguity.
• Ability to adapt quickly to change and maintain a flexible approach when providing customer support.