Catering Manager

About the role

The Catering Coordinators primary responsibility is to drive sales and coordinate food and beverage functions at Florence Center. This is achieved by actively seeking out new clients, maintaining relationships with existing clients, preparing accurate Food and Beverage BEOs and Invoices, and ensuring all clients' Food and Beverage needs are satisfied.

Responsibilities

• Cultivate existing clients and ensure return visits
• Seek out and cultivate new business for the center
• Report on a daily basis to the Director of Food and Beverage information on potential sales leads and existing client relations
• Achieve sales goals established by the General Manager and the Food and Beverage Director
• Serve as Manager on duty for select events
• Hire, train, schedule and supervise Food and Beverage Catering staff
• Develop strategies to motivate staff and achieve required goals
• Cook up and negotiate proposals for potential Food and Beverage events to keep within stated goals and proper profit margins for each event while understanding the clients budget
• Represent the Florence Center in the local Hospitality community events as needed
• Work closely with Director of Food and Beverage and Executive Chef on menus and food orders
• Accurately input data into the facilities venue management software and files
• Create diagrams and events for F&B related functions
• Facilitate communication throughout the food and beverage department, ensuring efficient use of resources
• Ensure adherence to health and safety regulations, labor laws, and company policies
• Schedule and manage front of house employees to ensure adequate numbers are in place to facilitate food service operations during catered events
• Communicate with all departments to ensure setups are completed in a timely manner for said functions, and ensure proper staff is scheduled with the event department for guest safety
• On non-Food and Beverage events, coordinate with the clients on all Food and Beverage needs

Requirements

• Two years’ experience in the operation and execution of banquets, and other Food and Beverage related items
• Bachelors/Associate degree preferred
• Must be able to effectively manage many conflicting priorities at one time
• Excellent communication skills
• Ability to work in a fast-paced environment
• Maintain an effective working relationship with clients, employees, exhibitors, patrons, and others while working
• Must be able to work under limited supervision
• Ability to work in a team environment and interact with all department levels and staff
• Excellent organizational skills
• Excellent problem solving and decision-making skills
• Professional presentation, appearance, and work ethic
• Computer knowledge including Microsoft Office and other programs

Qualifications

• Knowledge of health and safety regulations, labor laws, and company policies
• Ability to work long hours, weekends, and/or nights as events dictate