Catering Manager

Summary: Responsible for the day to day operation and direct supervision of all activities within the Banquet department.
Ensure daily operations and experiences meet guest expectations.
Appropriately respond to and manage any escalated departmental concerns and guest and/or employee challenges.
Essential Functions and Responsibilities: Hire, train, develop, measure performance, discipline, and schedule department staff Lead the tactical execution of strategic initiatives under the direction of division leadership Establish standards of service within assigned department(s) and ensure achievement Organizes and conducts pre-shift and departmental meetings to advise staff of forecasted expectations.
Monitor and control labor within the department while maintaining adequate coverage in the department based on business demands Liaison between guest and service provider for events.
Main contact between customer and the Avi; ensure guest?s needs are met.
Interface well with guests; ensure smooth operation of events.
Liaison between chef and beverage manager for events.
Liaison with vendors for banquet needs.
Ensure proper equipment and linen for events.
Bill additional revenue when requested.
Finalize all bookings.
Prepare tip sheets.
Ensure all paperwork including event P&L?s prepared in a timely manner.
Order food and beverage requisitions and any necessary supplies.
Provide outstanding customer service in a timely manner to both guests and fellow team members Performs other duties as assigned