PREMIUM SERVICES & CATERING MANAGER

About the role

This role is central to delivering exceptional food, beverage, and guest experiences for every visitor—whether attending a concert, convention, sporting event, or private function. You’ll oversee premium hospitality areas that directly shape the guest experience at one of the region’s most active event venues. Every day brings something new—concerts, banquets, sporting events, VIP receptions, and large-scale community gatherings. You’ll collaborate across departments, vendors, and client groups, serving as a key operational leader and facility Manager on Duty for major events. This role blends creativity, leadership, and operational strategy, giving you the chance to influence menu development, event execution, and long-range planning. You’ll help build a strong, engaged team through hiring, coaching, and retention efforts.

Responsibilities

• Lead the execution of catered events and premium hospitality services, serving as the primary client contact and ensuring exceptional guest experiences.
• Oversee food and beverage production for catering events by maintaining safety and sanitation standards, and manage inventory, ordering, and cost controls.
• Train, schedule, coach, and evaluate staff while supporting recognition and corrective action processes.
• Manage cash handling procedures, troubleshoot POS systems, and implement operational strategies to improve efficiency and profitability.
• Support menu development and ensure all service areas are properly opened, stocked, staffed, cleaned, and closed.
• Participate in hiring and retention efforts, assist with budgeting and long-range planning, and rotate as Manager on Duty during major events to support smooth operations.

Requirements

• Associate’s degree or equivalent from accredited two-year college or university preferred.
• Five years of progressively responsible experience in food service, hospitality, concessions, catering, or venue operations required.
• Supervisory experience preferred.
• Strong leadership skills with experience training, scheduling, and coaching staff preferred.
• Knowledge of health codes, sanitation practices, and regulatory compliance (ServSafe required).
• Experience with inventory management, ordering, and cost tracking preferred.
• Ability to work a flexible schedule, including nights, weekends, holidays, and extended hours.
• Skill in cash handling and POS troubleshooting preferred.
• Collaborative communication skills with staff, vendors, clients, and cross-department teams.