Manager, Catering & Events

$71,500 - $73,500/Yr

J.F. Shea - Rio Verde, AZ

Full-time - Mid Level

Onsite - Rio Verde, AZ

Construction of Buildings

About the position

The Catering & Events Manager is responsible for leading and managing all aspects of catering events at Trilogy at Verde River Ranch. This role involves proactive leadership, direction, and support for all phases of catering event coordination and ensuring an exceptional guest experience. The manager will oversee marketing and sales, budget management, staff management, event supervision, catering inventory, and invoice payment. This position requires effective communication with team members and guests, ensuring that the core values and mission of BlueStar Resort & Golf (BSRG) are upheld. The Catering & Events Manager will also be responsible for managing all stages of catering events, including ceremonies, weddings, and other public events, while maintaining high standards of dependability, hospitality, and quality. In addition to event management, the Catering & Events Manager will respond to inquiries, arrange sales meetings, plan and schedule events, create banquet event orders (BEO), and keep accurate event records. The role also includes tracking event sales and budgets, providing event surveys, and maintaining effective communication among team members regarding catering and event operations. The manager will interview, hire, train, schedule, and manage the event team members and event coordinator, motivating them to provide the best guest experience possible. This position requires a flexible schedule, including evenings and weekends, and may involve minimal travel.

Responsibilities

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
• Ensure a consistent set of superior standards of dependability, hospitality, and quality are meeting or exceeding employee and guest expectations.
• Oversee marketing and sales, budget, staff management, event supervision, catering inventory, and invoice payment.
• Manage all stages of catering events, including ceremonies, weddings, and other 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 very best guest experience.
• Interview, hire, train, schedule, and manage the event team members and event coordinator; coach and encourage team members to be successful.
• Work directly with the customer during the event 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 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 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 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

• Eligible for medical, dental, and life insurance plans after the first month of full-time employment.
• Accrue Paid Time Off (PTO) at a rate of 120 hours per year.
• Eligible for 7 paid holidays annually.
• Participation in the J.F. Shea Co., Inc. 401(k) plan after 30 days of service.