CATERING MANAGER

Description

· Stellar time management, prioritization, and organization skills

· Able to communicate in a friendly and professional manner with all customers, team members and management

· Excellent interpersonal skills and a full understanding of professional ethics, decorum and social skills required for extensive interaction with customers, investment owners and business partners

· Strong problem-solving skills with the ability to offer creative solutions

· Ability to work independently and proactively in a fast-paced environment

· Demonstrate a passion to exceed customers expectations

· Proficient in Microsoft Office tools (Outlook, Word, Excel, and PowerPoint)

Requirements

· Field & respond to guest inquires within a 24 hour time frame through email & phone call(s)

· Develop & manage new Business and Client outreach program including Hotels, Convention Breaus, Offices and attending networking events

· Maintain department filing system within Tripleseat to ensure efficiency and organization

· Investigate, evaluate, and pitch new event opportunities while fostering business development goals

· Review business plans, identify gaps and ensure proactive efforts to fill capacity and meet set targets

· Understand the competitive market place and implement approaches to ensure the venue stays ahead in the local market

· Responsible for forcasting quartly event revenue 

· Act as liaison with Marketing team to create and drive marketing iniciatives

· Arrange site visits and attend walk-thrus with Client(s)

· Create necessary SOP’s with operations team(s)

· Follow department and company procedures to ensure confirmed events are communicated to appropriate internal

· Maintain and constantly update event information in our catering software program to generate BEO's

· Create detailed Proposals, Contracts, BEOs and Run of Show for clients and internal communication

· Customize menus and floor plans for clients, provide print menus for clients

· Facilitate event deposits and reconciliation of all events 

· Prepares and submits weekly reports included but not limited to: Weekly Service Charge, Bi-Weekly Outreach & Forcasting

· Conduct Weekly BEO Meetings with culinary and management team(s)

· Help manage the team to problem solve, lend support and drive sales goals together

· Coordinate with outside vendors to provide event enhancements such as décor, florals, balloons, tables, chairs, linens, photography and more

· Greet & be available as an onsite point of contact when necessary

· Do final checks at the day of the event (e.g. tables & setup) to ensure everything meets standards

· Available to work weekends, nights, and holidays as the business dictates

· Ensures excellence in guest satisfaction through effective training of team members, commitment to a hands-on, lead by example management style

· Act as an ambassador to Groot Hospitlaity, representing all venues