Catering Manager | Full-Time | University of Central Florida

Oak View Group; Orlando (FL); On-site; USD 60,000 - 65,000; Full time

Job summary

An established industry player is seeking a Catering Manager to oversee catering operations and ensure high-quality service at events. This role involves managing employee relations, compliance with service policies, and providing technical support for Point of Sale systems. The ideal candidate will have a strong background in catering management, excellent interpersonal skills, and the ability to work a flexible schedule, including evenings and weekends. Join a dynamic team where your contributions will enhance the guest experience and foster a positive work environment.

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) Savings Plan

401(k) Matching

Paid Time Off

Qualifications

• 3-5 years of experience in catering or concessions management.
• Associate's degree or equivalent experience required.
• Strong technical and interpersonal skills essential.

Responsibilities

• Manage catering and concessions operations effectively.
• Ensure compliance with alcohol service policies.
• Oversee employee training and event management.

Skills

Interpersonal Skills

Technical Proficiency

Event Management

Communication Skills

Cash Handling

Education

Associate’s Degree

Concessions Manager Certificate

Food Service Sanitation Training

Tools

Point of Sale Systems

Microsoft Excel

Microsoft Word

Outlook

Job description

Overview

The Catering Manager provides support and assistance with Catering activities as well providing assistance to the concession managers in the profitable management of concessions operations, as needed. The Catering Manager will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Catering Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

The Catering Manager will provide oversight and resolution responsibility for employee performance issues. The Catering Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Catering Manager will be to actively mentor, train and help employees and volunteers meet company quality standards. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude are required.

This role pays an annual salary of $60,000-$65,000 and is bonus eligible.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

Responsibilities

• Assists in the overall effective management of Catering and Concessions operations.
• Ensures total compliance with all alcohol service policies.
• Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies.
• Reports any alcohol service or compliance issues to management immediately.
• Provides on-going direction, supervision and mentoring to hourly event staff.
• Monitors product quality and ensures high level of guest service.
• Assists in troubleshooting technical problems with Point of Sale Systems, from both a hardware and software perspective.
• Assists in vault opening, closing and balancing, as necessary.
• Generates event employee schedules and verifies employee time as required.
• Assists in the on-going training, development, mentoring and supervision of hourly employees, as directed by department managers; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Assists in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.

Qualifications

• Associate’s degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
• Three to five (3-5) years of experience in catering or concessions.
• Concessions Manager Certificate from the National Association of Concessionaires.
• Nationally recognized, advanced food service sanitation training course certification.
• Familiar with inventory cost control and menu planning.
• Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+.
• Working knowledge of Point of Sale and timekeeping systems.
• Cash handling abilities; basic math skills including significant number manipulation.
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
• Good verbal and written communication skills.

Vaccination Statement

We are committed to ensuring all our buildings and office locations are the safest in the world for artists, teams, employees, and fans. Based on recent encouraging trends in the U.S. and Canada, we highly encourage our employees to continue to get vaccinated and boosted against COVID-19. Should circumstances change, we may need to reinstate vaccination requirements, in whole or in part, to safeguard the health of our employees, guests, performers, athletes, and partners.