Lead Event Manager - Flexible Schedule & Growth

Kaskaid Hospitality; Minneapolis (MN); On-site; USD 37,000 - 43,000; Part time

Benefits offered by this job

Free uniforms

Employee discounts

Flexible schedule

Room for growth and promotion

Job summary

CRAVE Catering in Minneapolis is seeking experienced Event Managers (Banquet Captains) to lead event teams and serve as the main client contact on event days. You will manage servers and bartenders, coordinate with culinary staff, and ensure high-quality food and service across plated dinners, stations, buffets, or combinations.

Weekend/evening availability is required, and transportation is needed. Pay ranges from $27 to $31 per hour, with additional gratuity potential, and the schedule offers

Qualifications

• Event Management/Catering experience preferred; will train.
• Proven leadership and team coordination history.
• Excellent verbal communication skills.
• Extreme attention to detail.
• Weekend availability.
• Ability to bend, lift, and carry items up to 50 pounds.
• Ability to stand for long periods of time.

Responsibilities

• Management of a team of servers and bartenders, including creating assignments, monitoring efficiency, and reporting issues to the Operations Manager.
• Read and comprehend Banquet Event Orders, timelines, and floor plans to execute the event as planned.
• Communicate with the culinary team to keep them updated on changes and timelines.
• Uphold CRAVE Catering’s standard of service and model exemplary behavior for the team.
• Fulfill client requests and resolve customer complaints that may arise.
• Oversee event setup and teardown of stations and displays.
• Communicate with guests to ensure a positive experience and provide attentive service.
• Collaborate with catering staff to maintain a positive atmosphere and efficient service.
• Other duties as directed.

Skills

Leadership

Communication

Attention to detail

Multitasking

Customer service

Job description

CRAVE Catering in Minneapolis is seeking experienced Event Managers (Banquet Captains) to lead event teams and serve as the main client contact on event days. You will manage servers and bartenders, coordinate with culinary staff, and ensure high-quality food and service across plated dinners, stations, buffets, or combinations.

Weekend/evening availability is required, and transportation is needed. Pay ranges from $27 to $31 per hour, with additional gratuity potential, and the schedule offers