Catering Manager

Westlake Village Inn; Westlake Village (CA); On-site; USD 55,000 - 75,000; Full time

Job summary

Westlake Village Inn is seeking an experienced Catering Services Manager to oversee all day-to-day catering operations for weddings and special events. You will collaborate with the Executive Chef to price menus and craft contracts, ensuring high quality food and service.

Responsibilities include coordinating event planning with production and serving staff, diagramming room layouts, managing banquet billing, and acting as liaison between kitchen, service and management.

Qualifications

• Must have 2 years’ experience in Weddings and Events.

Responsibilities

• Arrange banquets, luncheons, meetings, weddings, dances and other social events; obtains pertinent information needed for guest planning.
• Works with the Executive Chef to determine selling prices, menus and other details for catered events; oversees the development of contracts; assures that pre-planned banquet menu offerings are current and reflect clients’ interests.
• Transmits necessary information to and coordinates event planning with production and serving staff. Arranges for printing of menus, procuring of decorations, entertainment and other special requests, etc.
• Inspects finished arrangements; may be present to oversee the actual greeting and serving of guests.
• Responsible for hands-on service work when needed and orchestrating events when necessary.
• Maintains past and potential client files; schedules calls or visits to assess ongoing needs of prospective clients for catering services.
• Assists with completion of in-house banquet event orders (BEOs).
• Attends staff and management meetings to review policies and procedures, future business and to continually develop quality and image of banquet functions.
• Assumes responsibility of manager-on-duty when necessary.
• Diagrams room layout, banquet item placement and related function details.
• Meets with other department managers to plan food and beverage aspects of special events organized by the staff members.
• Manages banquet billing and arranges prompt payment for all events.
• Updates weekly function information for all affected staff.
• Serves as liaison between kitchen, service and management staff.
• Performs special projects as assigned by the Director of Catering.

Skills

Event planning

Contract development

Banquet coordination

Job description

Description

Responsible for all day-to-day catering services. Develop contracts and oversee all administrative and operational aspects of preparing and selling events and catered parties. Work with banquet and other departments to assure that the guests’ expectations are exceeded and the highest quality food and service are delivered.

• Helps clients arrange banquets, luncheons, meetings, weddings, dances and other social events; obtains pertinent information needed for guest planning.
• Works with the Executive Chef to determine selling prices, menus and other details for catered events; oversees the development of contracts; assures that pre-planned banquet menu offerings are current and reflect clients’ interests.
• Transmits necessary information to and coordinates event planning with production and serving staff. Arranges for printing of menus, procuring of decorations, entertainment and other special requests, etc.
• Inspects finished arrangements; may be present to oversee the actual greeting and serving of guests.
• Responsible for hands-on service work when needed and orchestrating events when necessary.
• Maintains past and potential client files; schedules calls or visits to assess ongoing needs of prospective clients for catering services.
• Assists with completion of in-house banquet event orders (BEOs).
• Attends staff and management meetings to review policies and procedures, future business and to continually develop quality and image of banquet functions.
• Assumes responsibility of manager-on-duty when necessary.
• Diagrams room layout, banquet item placement and related function details.
• Meets with other department managers to plan food and beverage aspects of special events organized by the staff members.
• Manages banquet billing and arranges prompt payment for all events.
• Updates weekly function information for all affected staff.
• Serves as liaison between kitchen, service and management staff.
• Performs special projects as assigned by the Director of Catering.

Requirements

• Must have 2 years’ experience in Weddings and Events