Catering Events & Conference Service Manager

POSITION SUMMARY:

The Catering Events & Conference Service Manager is responsible for overseeing all aspects of catering operations, ensuring exceptional service, high-quality food presentation, and seamless event execution. This position manages client relationships, coordination with kitchen and service staff, drives revenue growth, maintains budgets, and ensures compliance with food safety and hygiene standards. This role is required to work evenings, weekends, and holidays as scheduled.

Adhere to PACT values. (Purpose: Using our strengths passionately to contribute to our mission. Accountability: Choosing to rise above one’s circumstances and demonstrating ownership to achieve results. See It. Own It. Solve It. Do It. Courage: Standing up for what’s right and acting. Transparency: Doing things openly and honestly).

ESSENTIAL JOB FUNCTIONS:

1. Reliable, consistent, attendance is a requirement. This position requires punctuality and dependable attendance to meet the needs of the business, including attending and taking part in meetings and presentations.
2. Plans, coordinates, and executes catering events, ensuring all details align with client expectations.
3. Manages client relationships, and coordination with kitchen and service staff.
4. Engages with clients to understand their needs, preferences, and budgets.
5. Collaborates with the Culinary team in catering menu planning, pricing, and presentation.
6. Ensures compliance with health, safety, and sanitation regulations.
7. Ensures timely setup, execution, and breakdown of catering events.
8. Approves, coordinates, and manages external vendors for the delivery of products or services.
9. Develops and maintains strong client relationships to drive repeat business.
10. Creates proposals and secures catering contracts and invoices.
11. Supervises catering staff and cashiers, including hiring, training, and scheduling.
12. Leads and motivates the team to deliver high-quality service and guest satisfaction.
13. Conducts performance evaluations and addresses any personnel issues.
14. Develops and manages catering budgets and ensures profitability.
15. Manages event labor costs and implements cost-saving measures when necessary.
16. Oversees event storeroom inventory, catering uniforms, catering linens, and buffet decor.
17. Establishes new vendors, in accordance with HFB Vendor Policies.
18. Maintains high standards of food quality and presentation.
19. Addresses and resolves any service-related issues promptly.

SUPERVISORY RESPONSIBILITIES:

Manages two (2) or more direct reports by providing guidance and/or oversight to employees and/or contractors. Develops and maintains roles, responsibilities, and expectations. Practices performance management in support of employee development, and perform administrative duties associated with being a people manager. Responsibilities include interviewing, planning, assigning, directing work, and resolving problems. Responsibilities also include sponsoring and participating in and/or supporting project teams sponsored by other management team members.