Catering Manager - SAVOR Alamodome

ASM Global; San Antonio (TX); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading company in the food and beverage sector seeks a Catering Manager for the SAVOR Alamodome. The role involves managing event catering, ensuring excellent service, and overseeing staff. Applicants should have substantial management experience and relevant certifications, focusing on customer satisfaction and operational excellence.

Qualifications

• At least 2 years of management experience in a concessions facility.
• Experience with ordering, receiving, and inventory control.
• Eligibility to work in the United States.

Responsibilities

• Plan and manage all operational aspects of Banquets.
• Ensure customer service and satisfaction meet ASM standards.
• Oversee scheduling and supervision for Catering staff.

Skills

Communication

Customer Service

Organizational Skills

Teamwork

Creativity

Attention to Detail

Education

High school diploma or GED

Serve-safe certification

TABC alcohol beverage permit

Job description

CATERING MANAGER

POSITION: Catering Manager
DEPARTMENT: Premium Services
REPORTS TO: Director of Food & Beverage
FLSA STATUS: Full-time Salaried, Exempt

SUMMARY

As a Catering Manager at The SAVOR Alamodome, you will provide professional Food & Beverage services and support in the planning, organization, and management of events within the facility. You will interact with clients, staff, and related personnel to ensure all event needs are fulfilled.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Work with the Management Team to plan and manage all operational aspects of Banquets.
2. Ensure attractive visual display of all products.
3. Maintain accurate inventories for beverages, china, glassware, silverware, linen, etc.
4. Coordinate with kitchen and stewarding on the timing and production of functions.
5. Manage and oversee the suites in the Alamodome when needed for events.
6. Ensure customer service, customer satisfaction, and all money-handling procedures meet or exceed ASM Global/SAVOR Alamodome standards.
7. Recommend and maintain service standards and procedures.
8. Understand and adhere to acceptable Catering labor budgets.
9. Forecast and control labor costs as directed by the F&B Directors.
10. Oversee scheduling and supervision for Catering staff while adhering to labor contracts.
11. Assist with hiring and onboarding, including interviewing, orientation, and training.
12. Direct, develop, and coach departmental personnel to work to their full potential, in accordance with policies and laws.
13. Implement corrective actions for employees whose performance or conduct does not meet standards, in collaboration with Human Resources.
14. Inspect locations and observe workers and guests to ensure compliance with occupational health and safety standards and local liquor regulations.
15. Perform other duties as assigned.

Supervisory Responsibilities

Directly supervises multiple team members in the Food & Beverage department. Responsibilities include interviewing, hiring, training, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints; and resolving problems, in accordance with ASM's policies and applicable laws.

EDUCATION AND/OR EXPERIENCE

1. At least 2 years of management experience in a concession's facility servicing large events.
2. Experience with ordering, receiving, and inventory control required.
3. Experience working with P&L accounts preferred.
4. High school diploma or GED required.
5. Eligibility to work in the United States required.
6. Serve-safe certification within 90 days of employment.
7. TABC alcohol beverage permit required within 30 days.

SKILLS AND ABILITIES

1. Proficiency in reading, writing, and understanding English.
2. Ability to meet the physical demands of the job.
3. Excellent oral and written communication skills.
4. Strong focus on customer service and teamwork.
5. Results-oriented with the ability to meet budgetary goals.
6. Excellent organizational, planning, communication, and interpersonal skills.
7. Ability to manage multiple tasks effectively.
8. Creativity in marketing presentations and maintaining quality standards.
9. Attention to detail and a service-oriented mindset.

PHYSICAL DEMANDS

The physical demands include close vision for quality control of food services and the ability to withstand loud noise in the environment. Reasonable accommodations may be provided for individuals with disabilities.