Wedding Event Manager

Job Overview: The Catering Manager is responsible for the overall operation of the catering facility and promotes and executes social events, meetings and private banquets. This position mainly focusses on weddings. This may involve running the catering facility(venue) during an event, but also handling all the preparation before the event and after. The Catering Manager works closely with clients to ensure their event is a success, and follows up with the client to get feedback after the event. The Catering Manager will place equal emphasis on planning and executing events as needed. Work schedule will include nights and weekends. Essential Functions: Catering Operations: Answers catering department incoming calls, document all event inquiries and maintain master event calendar. Oversees that detailed up to date event files are maintained and documents all conversations, orders, special requests and contractsEnsures that all service staff is informed of all events in order to properly execute.Works with culinary team to plan all menusHolds weekly staff meetings to communicate any on-going concerns or up coming events, delegate proper responsibilities as neededPerforms scheduling of all staff members to ensure proper levels of service while maintaining fiscal responsibilityProvide two way communication and nurture an ownership environment with emphasis on motivation and teamworkUnderstands employee positions well enough to perform duties in employees absenceMonitors and maintains the productivity level of the employees Management:Meet weekly with Senior Management to review operations efficiencies and concernsAssist with the preparation and implementation of the annual F&B budget to achieve the objectives set forth withinLead F&B team by attracting, recruiting and possibly help with training of personnelPromote and supervise the cleanliness of each event and report all concerns/needs promptly Qualifications:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Minimum Requirements:4 year college degree preferable or industry training equivalentExperience in F&B, culinary or related professional area in a supervisory or management roleCPR/ First Aid CertifiedThorough knowledge of fine dining and banquet serviceProven strong communication and leadership skillsExcellent organizational skills, communication skills and multi-tasking capabilitiesMastery in leadership skills and in delegating multiple tasksWorking knowledge of various computer software programsClean driving record Language Skills:Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to communicate effectively with guests, management, vendors/suppliers, the general public and other employees of this company. Reasoning Ability:Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Physical Demands and Work Environment:Position is in a busy catering company/ flexibility in schedule is a mustAbility to lift up to 25lbs occasionally or regularlyMust be able to walk, sit, stand, bend, use hands to finger, handle or feel; talk or hear, stoop, kneel or crouchExposure to outside weather conditions including extreme hot or coldAbility to work long or extended hours as needed