SUMMARY: Manages approximately 1 - 30 employees in event operations. Responsible for the overall direction, coordination, and evaluation of events. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Manages and develops Catering staff, which includes disciplining of employees, setting work priorities, conducting pre-shift meetings, coordinating training, evaluating performance and directing work assignments to meet client expectations.
• Implements day of event plans to achieve a positive outcome of events.
• Makes daily adjustments to load lists and itineraries based on customer needs and immediately informs Senior Manager and General Manager of any customer issues or complaints.
• Plans and prepares load lists and itineraries based on customer needs.
• Plans and prepares all appropriate event paperwork including but not limited to diagrams, pull sheets and required permits.
• Plans and prepares event schedules and assigns employees to specific duties and tasks.
• Manages alcohol for events including checking in/out, inventory, sales and supervising guests and staff during functions involving alcohol.
• Promotes future sales opportunities at events.
• Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and University personnel.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations.

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: Associate's degree from an accredited college or university in Hotel/Restaurant Management is preferred but not required; plus at least two years of manager experience in high volume catering operations with two or more years experience with planning and executing all levels of catering events; and at least one year of supervisory experience; or equivalent combination of education and experience. Strong communications, customer service and computer literacy are required. Food Handler certificate from the County of San Diego is preferred.

SUMMARY: Manages approximately 1 - 30 employees in event operations. Responsible for the overall direction, coordination, and evaluation of events. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Manages and develops Catering staff, which includes disciplining of employees, setting work priorities, conducting pre-shift meetings, coordinating training, evaluating performance and directing work assignments to meet client expectations.
• Implements day of event plans to achieve a positive outcome of events.
• Makes daily adjustments to load lists and itineraries based on customer needs and immediately informs Senior Manager and General Manager of any customer issues or complaints.
• Plans and prepares load lists and itineraries based on customer needs.
• Plans and prepares all appropriate event paperwork including but not limited to diagrams, pull sheets and required permits.
• Plans and prepares event schedules and assigns employees to specific duties and tasks.
• Manages alcohol for events including checking in/out, inventory, sales and supervising guests and staff during functions involving alcohol.
• Promotes future sales opportunities at events.
• Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and University personnel.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations.

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: Associate's degree from an accredited college or university in Hotel/Restaurant Management is preferred but not required; plus at least two years of manager experience in high volume catering operations with two or more years experience with planning and executing all levels of catering events; and at least one year of supervisory experience; or equivalent combination of education and experience. Strong communications, customer service and computer literacy are required. Food Handler certificate from the County of San Diego is preferred.