Manager, Catering & Events

$71,500 - $73,500/Yr

Bluestar Resort & Golf - Rio Verde, AZ

Full-time - Mid Level

Onsite - Rio Verde, AZ

Administrative and Support Services

About the position

The Catering & Events Manager at BlueStar Resort & Golf is a pivotal role responsible for leading and managing all aspects of catering events and ensuring an exceptional guest experience. This position is situated within the Trilogy at Verde River Ranch, a luxurious community that boasts a stunning golf course, tennis and pickleball courts, and a full-service spa. The manager will oversee the planning, execution, and coordination of various events, including weddings and public gatherings, ensuring that all operations align with the company’s core values and standards of hospitality. The role requires proactive leadership and the ability to communicate effectively with team members and clients alike, fostering a collaborative environment that prioritizes guest satisfaction. In this role, the Catering & Events Manager will be responsible for marketing and sales, budget management, staff oversight, and event supervision. This includes responding to inquiries, arranging sales meetings, planning events, creating banquet event orders, and maintaining accurate event records. The manager will also track event sales and budgets, conduct event surveys, and provide feedback to improve future events. A significant aspect of the job is to inspire and motivate the event team, ensuring they are equipped to deliver the highest standards of service on the day of the event. The manager will work closely with the Food and Beverage Team to ensure seamless coordination and execution of catering services. The ideal candidate will possess strong organizational skills, the ability to manage multiple priorities, and a customer-oriented mindset. They will be expected to model the company’s core values of honesty, integrity, respect, teamwork, and competitive spirit. This position requires flexibility in scheduling, including evenings and weekends, and may involve minimal travel. The work environment is dynamic, requiring adaptability to both indoor and outdoor settings, and the ability to handle the physical demands of the role, including lifting and moving items as needed.

Responsibilities

• Communicate the core values and mission of BlueStar Resort & Golf to support the achievement of company goals.
• Ensure superior standards of dependability, hospitality, and quality are met or exceeded for employees and guests.
• Oversee marketing and sales, budget management, staff management, event supervision, catering inventory, and invoice payment.
• Manage all stages of catering events, including ceremonies, weddings, and public events.
• Respond to inquiries and arrange sales meetings and tours of the facility; plan and schedule events; create banquet event orders (BEO) and keep accurate event records.
• Track event sales and budget; provide event surveys and track results.
• Maintain effective communication between all team members regarding catering and event operations, safety, and employee concerns.
• Model motivation to inspire all team members to provide the best guest experience.
• Interview, hire, train, schedule, and manage event team members and event coordinators; coach and encourage team members to be successful.
• Work directly with customers during events to ensure superior standards and assist the Food and Beverage Team; provide full coordination for the host on the day of the event.

Requirements

• Three to five years' related experience in a similar catering or Food & Beverage coordination role preferred.
• High School diploma or equivalent preferred.
• One to three years' experience supervising a team of managers or in another supervisory role required.
• Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures).
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Knowledge of restaurant database software is a plus.
• Knowledgeable about county regulations.
• Ability to understand and implement BSRG dining standards.
• Ability to read, analyze, and interpret periodicals specific to the food service industry.
• Ability to understand the standardized recipe format.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or team members.
• Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards, and volume; must understand profit and loss statements and be able to present capital projects.
• Must possess basic computational ability as well as budgetary analysis.
• Must have planning, problem-solving, decision-making, delegation, time management, and employee development skills.
• Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
• Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Must demonstrate initiative and make independent decisions, based on sound judgment.
• Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
• This position requires a flexible schedule to include evenings and weekends, and may require minimal travel.
• Valid driver's license is required.

Benefits

• 401(k)
• Dental insurance
• Health insurance
• Life insurance
• Paid time off