One Haus Hospitality

Catering Manager

Reports to: Director of Sales & Marketing

Compensation: $80,000 + Commission

Job Summary

The Catering Manager is responsible for the management of all aspects of the Catering Department in accordance with property standards. This role coordinates details and menus for client functions, drives revenue through active solicitation of business, controls departmental expenses, and provides direction and leadership to the catering team.

Key Responsibilities

Sales & Client Management

• Actively solicit and book catering business in line with property standards.
• Meet with clients to plan function details, escort them through the property, and highlight available services and features.
• Suggestively sell menus that meet client needs while maximizing revenue.
• Provide catering support for group bookings once turned over by the Sales team.
• Entertain clients on property when appropriate to showcase the venue's offerings.
• Contact clients after scheduled functions to ensure satisfaction and solicit repeat business.
• Resolve guest complaints promptly to ensure satisfaction.

Event Planning & Execution

• Organize internal pre-cons 3 days prior to group arrivals as needed.
• Organize pre-cons with meeting planners and team members of each department to ensure smooth operations for each group.
• Send group resumes 7 days prior to each group arrival that has catering and banquet functions on their program.
• Ensure all definite functions are detailed accurately on Banquet Event Orders (BEOs), signed by clients, and distributed to relevant departments in a timely manner.
• Monitor changes to BEOs and ensure updates are communicated promptly across departments.
• Review estimated guarantees and ensure firm guarantees are obtained within 7 business days prior to scheduled functions.
• Check function room setups prior to guest arrival to confirm alignment with client requirements and property standards.
• Meet with the Executive Chef and F&B leadership prior to functions to verify arrangements and food presentation.
• Welcome group contacts on arrival and assist in supervising service to ensure satisfaction.

Team Leadership

• Direct and monitor the performance of the catering support team and address any deficiencies.
• Provide ongoing training, feedback, and coaching to staff.
• Conduct weekly BEO review meetings and resolve any discrepancies.
• Foster a cooperative, productive, and positive working environment.
• Handle disciplinary matters in line with property standards.
• Ensure the catering team is well-versed in function room capacities, setups, menus, pricing, and all departmental policies (including guarantees, cancellations, payment, corkage, service charges, food handling, and more).

Operations & Administration

• Maintain and update the Catering SOP with current policies and procedures.
• Establish and monitor the file and trace system, ensuring client files are organized and current.
• Monitor inquiry calls and ensure all incoming calls are answered within 3 rings with proper greetings and telephone etiquette.
• Ensure all messages are returned within 2 hours.
• Establish standardized form letters for inquiries, tentative/definite bookings, thank-yous, cancellations, and re-bookings.
• Review previous-day banquet recaps, sales, and checks; resolve discrepancies with Accounting and track revenue against budget.
• Monitor and process all billing and payment procedures according to accounting standards.
• Oversee the preparation and distribution of the Weekly Event Sheet.
• Conduct regular function space reviews with leadership and confirm release dates for held space.

Reporting & Marketing

• Provide monthly lead reports by the 5th of each month.
• Prepare and distribute the 90-day catering forecast by the 5th of each month, identifying covers and sales by meal period.
• Maintain and distribute a monthly Leads and Lost Business report; trace lost business for future solicitation.
• Prepare and distribute an annual catering marketing plan and adjust it quarterly.
• Conduct catering competitive analysis, including Kosher.
• Report market trends and opportunities to promote the property, especially through internet tools.
• Develop and maintain relationships with vendors, DMCs, and wedding and meeting planners that deliver 5-star service.
• Maintain and grow the catering database of prospects and vendors in Excel format.
• Create a catering blog with weekly posts about news, tips, and trends.
• Take an active interest in the property's Facebook, Twitter, and Pinterest social media activities.
• Assist with the development of PR story lines targeting wedding-related media placements.
• Secure photos of every event hosted at the property, taken personally or retrieved from photographers.

Qualifications

Required

• High school diploma or equivalent vocational training; some college coursework preferred.
• 2+ years of experience as a Catering Manager.
• Knowledge of various food service styles (e.g., French, Russian, tableside flambé, Butler).
• Knowledge of menu development.
• Familiarity with food and beverage cost controls and sales and marketing tools.
• Fluency in English (written and verbal); fluency in Spanish strongly preferred.
• Strong organizational skills, attention to detail, and ability to manage multiple priorities.
• Ability to work both independently and collaboratively across departments.
• Discretion in handling confidential guest and property information.
• Proven leadership ability, including training and directing staff.

Preferred

• College degree.
• Previous food service or culinary training.
• Certification in liquor, wine, and food service or alcohol awareness.
• Suggestive selling skills and previous guest relations training.
• Proficiency in property management and point-of-sale systems.
• Creative talent.

Work Environment

Work takes place across catering offices, banquet function space, and kitchen/stewarding areas. The role involves variable temperatures and noise levels, both indoor and outdoor settings, and exposure to typical kitchen-area conditions. Some physical effort is required, including transporting items up to 20 pounds and moving throughout the property.

Additional Information

This job description outlines the primary responsibilities of the role and is not intended to be an exhaustive list. Additional duties may be assigned as business needs evolve. This document does not constitute an employment contract; employment is at-will.