Catering & Suite Manager

The Catering & Suite Manager is in charge of providing a quality, efficient, and profitable catering kitchen for the FARGODOME. They are responsible for day-to-day operations of catering and suite events, while ensuring the quality of product orders, preparation, delivery, and overall satisfaction of suite holders and talent managers for any catering or suite event. This position will create menus, manage product inventory, prepare and present menu items for suite holders, talent managers and other clients to ensure a sophisticated experience.

This position will support other department objectives including suite preparation, part-time staff supervision and scheduling, inventory management, equipment maintenance, and fiscal reporting.

This position interacts with talent from all over the world, suite holders and their guests who sponsor the Dome, and other event coordinators. A professional, energetic person and ability to multi-task is essential for this position. This position will be required to become serve-safe certified within 12 months of hire.

• Ensuring successful ‘in-house’ catering for the FARGODOME, including suites, meeting room, and backstage events.
• Develop menus with consideration to event-appropriate expectations and pre-approved budget.
• Establish positive relationships with suite holders, talent managers and event coordinators to develop and provide fresh quality products, including presentation, taste, and timely delivery.
• Suggest equipment appropriate for food preparation and/or presentation needs, while ensuring appropriate COF purchasing policies.
• Develop appropriate staffing plans and schedules for food preparation, serving, and breakdown.
• Prepare and serve appealing food meeting established dietary and allergy restrictions. Develop and maintain standardized recipes.
• Procure food and beverage items for all FARGODOME catering and suite events.
• Research and develop plans for continued catering growth and revenue.
• Manage the day-to-day operations of the Catering Kitchen.
• Ensure all food supplies and other products are ordered, received, stored, labeled, dated, and rotated properly.
• Ensure proper serve-safe training and sanitation as per requirements of applicable Health Codes.
• Develop and model proper procedures for kitchen opening, daily workflow, and kitchen closing.
• Assure all menu standards, recipes, and procedures are properly followed in the Catering Kitchen.
• Communicate dietary and allergy concerns to staff ensuring a safe product is prepared.
• Assure proper planning, coordination, and execution of function prepping, cooking, plating, and serving.
• Hire, schedule, train, coach, and evaluate part-time staff.
• Participate in other Food & Beverage department objectives.
• Submit monthly catering product inventories.
• Maintain an inventory level to minimize spoilage and still meet needs of our dynamic schedule.
• Clean and maintain department equipment.
• Maintain and follow the pro‑active safety and worker’s compensation programs to ensure the safety and well‑being of employees.
• Help with training and orientation of new employees.
• Participate as a team player with all departments.
• Model good behavior for co‑workers and employees: professionalism, attitude, respect, communications, appearance, conduct, and cooperation.
• Ensure suites and staff possess all necessary food and beverage components, prior to event, for successful operation and positive suite holder experience.

• This position requires graduation from an accredited college or university with a two‑year culinary degree and at least four years or more of culinary experience in a restaurant/kitchen with catering experience or equivalent education and/or work experience.
• Must be able to speak, read, write, and communicate effectively in the English language. Requires excellent communication skills, both verbal and written.
• Strong interpersonal and team orientation skills.
• Exceptional organizational and supervisory skills.
• Knowledge of food and beverage menus, food preparation, and presentation.
• Serve‑safe certification.
• Ability to work independently with minimal or no supervision.
• Ability to communicate employee…