Sr Catering and Events Manager

Job Summary

The Sr Catering Manager (sales and operations) is responsible for the successful execution of all catering events. This position supervises the sales and event order communications, scheduling and training of service staff, planning, delivery, set up, clean up, and proper invoicing for all daily events.

Key Responsibilities:

High-Stakes Production & Tier 1 Events
End-to-End Production: Lead the planning and execution of "Tier 1" high-visibility events (Executive board meetings, campus wide activations, SOC, GED, and large-scale summits), managing everything from floor plans to run-of-show.
Guest Communication: Build design decks, attend all meetings and schedule walk-throughs. Guide the guest through the planning journey
Concept Development: Design immersive event environments, collaborating with culinary and event teams to create cohesive themes that align with the guest’s vision.
Create Documentation: Create design decks, distribute staff schedules/plans, BEO detailing, Run of Show, event footprints, and planograms if needed.
Risk Management: Develop contingency plans for large-scale production, including "Plan B" logistics for outdoor venues, rain backups, technical failures, or VIP security requirements.

Advanced Guest Relations & Account Strategy

Executive Liaison: Serve as the dedicated point of contact for C+ and Tier 1 events, providing high-touch service and "white-glove" communication.
Account Retention: Proactively identify opportunities to enhance the catering program, utilizing client feedback to pivot service styles and retain long-term guests.
Conflict Resolution: Act as a point of escalation for guest concerns, ensuring immediate resolution and long-term service recovery; escalating to the Catering Director as needed.

Financial Management & Fiscal Oversight

Budget Ownership: Manage the total event budget, ensuring all production remains profitable while meeting gust expectations.
P&L Responsibility: Monitor the catering department’s P&L, analyzing food costs, labor spending, and overhead maximizing the account’s bottom line. Including all expenses in the order according to the cost of the invoice +10% model.
Financial Reconciliation: Oversee complex financial accounting, including multi-department billing (Culinary, Café Buyouts, Coffee Replacements, Breakroom Impact, Experience Activations) internal cross-charges, and final fiscal audits of large-scale events.
Financial Records: Ensure that the Catering Payment Tracker is up to date with all PO and Voucher event information. Ensure all vendor invoices are accounted for in DPR and receipts are included in expense report via Concur.

Requirements

Order Creation (BEO) & Technical Detail

Advanced BEO Authoring: Create comprehensive Banquet Event Orders that serve as the "source of truth" for all departments (Culinary, Facilities, AV, and Staffing).
Manage Partner Relationships: CBRE, ABM, & RAC including Senior Leadership – ensure they are in the loop on all event requirements and collaborate fully to ensure successful outcomes.
Technical Integration: Coordinate with CBRE for any space discrepancies, IT and AV to ensure seamless integration of digital signage, live-streaming, and presentation technology within the event space.

Strategic Staffing & Vendor Leadership

On-Call Workforce Management: Oversee the scheduling of internal staff and the procurement of "on-call" or agency attendants to meet the demands of fluctuating event volumes.
Vendor Ecosystem Management: Negotiate master service agreements (MSAs) with Tier 1 vendors (high-end florists, specialized rentals, and entertainers) to ensure preferred pricing and priority service.
Leadership & Mentorship: Train and mentor Catering Managers and Coordinators, ensuring the "Service Excellence" standards are consistent across the entire team.