Catering Operations & Events Manager

The Boca Raton; Boca Raton (FL); Hybrid; USD 65,000 - 90,000; Full time

Job summary

The Boca Raton is seeking a Catering Supervisor to lead the day-to-day operations of the Catering Department and support the Director of Catering in developing related areas. You will aggressively sell social and corporate catering functions, ensure guest satisfaction, and drive resort profitability during meetings and social events.

Responsibilities include interviewing clients, generating contracts, coordinating events, maintaining service quality, and coordinating banquet menus while

Qualifications

• Must have experience in Convention Services or related hotel/hospitality sector.
• Excellent verbal and written communication skills.
• Working knowledge of Food and Beverage sales and hotel operations.
• Must possess computer skills.

Responsibilities

• Supervise day-to-day catering department operations.
• Interview potential clients and obtain function details.
• Evaluate feasibility and profitability of business.
• Block definite business and generate contracts and paperwork.
• Respond to inquiries and meet booking goals.
• Identify and solicit local catering business and new markets.
• Coordinate in-house functions and wedding events, including menus.
• Develop and present banquet menus and training materials.
• Monitor schedules, site inspections, and coordination with departments.
• Aim to increase profitability and sales skills.

Skills

Food and Beverage sales

Hotel Operations

Verbal communication

Written communication

Computer skills

Education

Bachelor's degree in Hospitality

Tools

Computer systems

Job description

The Boca Raton is seeking a Catering Supervisor to lead the day-to-day operations of the Catering Department and support the Director of Catering in developing related areas. You will aggressively sell social and corporate catering functions, ensure guest satisfaction, and drive resort profitability during meetings and social events.

Responsibilities include interviewing clients, generating contracts, coordinating events, maintaining service quality, and coordinating banquet menus while