Catering Operations Manager

Job Summary

Join Point Seven, an acclaimed seafood restaurant in the MetLife Building, as our Catering Operations Manager. Known for its globally inspired, sustainably sourced menu and elegant private dining spaces, Point Seven hosts everything from corporate lunches to full-scale events. In this role, you’ll lead catering logistics and operations, working closely with culinary, service, and sales teams to ensure flawless execution and an exceptional guest experience. 

Admin to assist the Events Director and/or department with excellent organizational, planning and time management skills with the capacity to handle multiple projects simultaneously, and is comfortable and successful in a fast-paced environment. This position will assist the Events Director and/or Department in all aspects of promoting and selling events and to maximize revenue.

Your ongoing management responsibilities will include, but may not be limited to:

• Promote and Sell event space and oversee booked event with the operations team.
• Maximize event revenue when determining menus, offering menu Upgrades.
• Support events department in managing all incoming event inquiries and ensure follow up on the same business day.
• Correspond and maintain leads/inquiries from Tripleseat, and all/any other platforms and must ensure follow up on the same business day.
• Prepare, communicate & amp; circulate BEOs relating to the event to ensure a smooth and efficient execution of each event. Coordinate all administrative event details with client from inquiry to close including but not limited to negotiating, executing proposals, contracts, ensuring client payment in full, developing floor plans, rental orders, and post event follow-up.
• Coordinate all logistical event details from planning to execution, including site inspections, tastings, vendor meetings, COI paperwork, and day-of onsite client contact.
• Responsible for BEOs, Menus, Event Details, managing specific client event needs, event administrative paperwork, noting in reservation system, and keeping all information up to date for all departments.
• Conduct on-site visits with clients.
• Greet host/clients on site at the beginning of an event to ensure total client. satisfaction and adjust last-minute requests.
• Prepare documents /BEOs needed for staff to review for weekly BEO meetings.
• Place orders for kosher meals, rental lists, floral, balloons etc.
• Must be flexible to work weekends and events as needed.
• Menu card printing for all restaurant events. Ensure they are at each. location for day of event. Send menu to Event Director and Chef for approval. before printing.
• Coordinate with Events Director to ensure seamless execution of events.
• Follow proper time and attendance procedures.
• Update Event Deck menus in Canva and Tripleseat or other programs and all restaurant information is up to date and accurate.

Preferred Qualifications: 

• Operationally savvy industry professional with demonstrated leadership in managing people, events and the overall guest experience
• Strong organization, time management and team motivation skills are essential for success in this role
• Ability to work independently with little direct supervision
• Ability to communicate effectively (verbal and written) with clients, senior management, and support staff
• Ability to respond effectively to continuously changing demands
• Effective use of discretion to problem solve in a fast-paced environment
• Excellent negotiating skills
• Ability to establish credibility with senior culinary professionals
• 3-5 years’ experience in a hospitality management environment (preferably in an off-premise catering environment)
• The ability to manage in an environment with focus on client service, entrepreneurship and building and growing a strong business