Catering Manager

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The Catering Coordinator’s primary responsibility is to drive sales and coordinate food and beverage functions at Florence Center. This is done by actively seeking out new clients, maintaining relationships with existing clients, preparing accurate Food and Beverage BEOs and invoices, and ensuring all of the clients Food and Beverage needs are satisfied. This position is also responsible for coordinating and communicating with all aspects of the building for related functions.

Essential Duties and Responsibilities

• Cultivate existing clients and ensure return visits
• Seek out and cultivate new business for the center.
• Report daily to the Director of Food and Beverage on potential sales leads and existing client relations. Accomplish sales goals established by the General Manager and the Food and Beverage Director.
• Serve as Manager on duty for Select events
• Hire, train, schedule and supervise Food and Beverage Catering staff. Develop strategies to motivate staff and achieve required goals.
• Coordinate client meetings with appropriate Florence Center staff to ensure proper customer service is provided
• Create and negotiate proposals for potential Food and Beverage events to keep within stated goals and proper profit margins for each event while understanding the client’s budget
• Represent the Florence Center in the local Hospitality community events as needed
• Work closely with Director of Food and Beverage and Executive Chef on menus and food orders
• Accurately input data into the facilities venue management software and files. Create diagrams and events for F&B related functions
• Facilitate communication throughout the food and beverage department, ensuring efficient use of resources
• Ensure adherence to health and safety regulation, labor laws, and company policies
• Schedule and manage front of house employees to ensure adequate numbers are in place to facilitate food service operations during catered events.
• Communicate with all departments to ensure setups are completed in a timely manner for said functions, and ensure proper staff is scheduled with the event department for guest safety
• On non-food and beverage events, coordinate with the clients on all food and beverage needs

Knowledge, Skills, and Qualifications

• Two years’ experience in the operation and execution of banquets, and other Food and Beverage related items.
• Bachelor’s/Associate degree preferred.
• Must be able to effectively manage many conflicting priorities at one time.
• Excellent communication skills.
• Ability to work in a fast-paced environment.
• Maintain an effective working relationship with clients, employees, exhibitors, patrons, and others while working.
• Must be able to work under limited supervision.
• Ability to work in a team environment and interact with all department levels and staff.
• Excellent organizational skills.
• Excellent problem solving and decision-making skills.
• Professional presentation, appearance, and work ethic.
• Computer knowledge including Microsoft Office and other programs.

Working Conditions

• Substantial standing and walking, sitting at computer; not substantially exposed to adverse conditions.
• Perform office-related functions in standard office setting.
• Activities occur both inside and outside the Center, some seasonal cold, heat, and humidity.
• Must be able to work long hours, weekends and/or nights as events dictate.

NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Applicants that need reasonable accommodation to complete the application process may contact .

ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.#J-18808-Ljbffr