Job Summary: The Event & Catering Manager at McCalls Catering & Events is responsible for coordinating and overseeing various events, including banquets, meetings, receptions, and other social or business functions. This role involves planning operational aspects, providing food and other services, and supervising event and catering staff.
Supervisory Responsibilities:
· Planning and pre & post event logistic roll-out of event assigned with relevant resources at the company
· Supervising event and catering staff on-site.
· Ensuring that the event and catering staff interact with guests in a courteous and professional manner.
Duties/Responsibilities:
· Orchestrating and overseeing events, consulting with relevant internal team members as well as clients, and collaborating with the chef on special menu items.
· Serving as the primary point of contact for clients, conducting walk-throughs and client meetings, and addressing concerns about menu items, venues, and staffing.
· Preparing for events by developing event sheets, planning menu selections, creating floor plans, coordinating with venue partners, and allocating event labor.
· Setting up and arranging event spaces, ensuring cleanliness and food safety, and maintaining accurate records of staffing and labor.
· Providing onsite coordination, communicating with clients, vendors, and venue staff, and overseeing the event setup, service, and breakdown.
· Following up with clients, vendors, and venues post-event, evaluating event success, and engaging with clients, vendors, and internal teams.
Required Skills/Abilities:
· Excellent organizational, communication, and interpersonal skills.
· Extensive knowledge of event planning, catering requirements, and food hygiene.
· Strong managerial, supervisory, and decision-making skills.
· Able to manage competing priorities and follow through on tasks in a fast-paced and often changing environment
· Ability to work at a fast pace and remain calm under pressure.
· Proficient in MS Excel, Word, Outlook and Visio (preferred)
Education and Experience:
· Three years of high-volume food & beverage service management experience required.
· High school degree required, Bachelor’s degree in Hotel Management, Food Management, or related field preferred.
Physical Requirements:
· Prolonged periods of standing.
· Ability to lift 15-50 pounds at a time and remain calm under pressure.
Who You Are:
· Passionate about hospitality and client service.
· Highly organized, detail-oriented, and adaptable in a fast-paced environment.
· Motivated, pro-active, and hands-on to ensure successful events.
· Possess excellent verbal, written, and listening skills.
· Have a strong reputation for accountability and reliability.
· Willing and able to work events on weekends and evenings at various venues.
What You Bring:
· A minimum of 3 years of client-facing event planning experience.
· BA/BS in Hospitality Management, Hotel Management, or Tourism preferred.
· COVID-19 vaccination required.
· Valid drivers license and reliable transportation to and from events venues locations, company offices and warehouse.
Additional Information
Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling.
NOTE: The essential responsibilities of this position are described under the headings above.
They may be subject to change at any time due to reasonable accommodation or other reasons.
Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
Salary :
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