Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
Pay: $80,000.00 - $90,000.00 per year
401(k)
401(k) matching
Dental Insurance
employee discount
Health Insurance
Paid Time Off
Vision Insurance
Job Description
58 Culinary is a premier catering and culinary services company known for its innovative approach and dedication to quality in the food service industry. Based in Portland, ME, 58 Culinary has built a strong reputation for delivering exceptional catered events that range from intimate private dinners to large-scale banquets and weddings. The company prides itself on its ability to customize menus and coordinate all facets of catering with precision and excellence. With a mission to provide not just food but memorable culinary experiences, 58 Culinary combines culinary expertise with professional event management. Employing a dedicated team of culinary professionals and... Show More
Job Requirements
- High school diploma required
- Minimum five years experience in food service
- Ability to work full-time in person at Portland, ME location
- Experience in events management preferred
- Ability to relocate to Portland, ME before starting work preferred
- Strong leadership and communication skills
- Knowledge of food safety and ServSafe guidelines
- Ability to manage budgets and control costs
- Ability to coordinate vendors and staff during events
Job Qualifications
- Five years of experience in food service required
Job Duties
- The Catering Event Manager is responsible for the organization, planning and oversight of various planned catered events including but not limited to banquets, weddings, private dinners, luncheons, to-go food offerings and other social or business functions
- supply food and other services
- and supervise catering staff
- Serve as liaison between the culinary BOH team and clients
- Continually develop menu tiers for food & beverage with the team
- Determine staffing needs for each event, and assign stations as required
- Oversees preparation of the venue for the event
- Oversees the event logistics: setup, breakdown and transportation of goods and staff
- Oversees the setup of the event and on-site event execution
- Ensures the venue meets the sanitary standards set forth by 58 Culinary and that food is handled in accordance with ServSafe guidelines
- Assist with the coordination, timeline, and oversight of vendors such as floweriest,, decor, photographers, entertainers, audiovisual technicians, etc
- Creating and maintaining event timelines and schedules, ensuring all details are organized to effectively execute the event
- Marketing & Promotion
- Works with marketing team to develop brochures, newspaper, magazine, radio, web, and social advertising copy, and other written materials/signage about available food/beverage services and guest facilities for public accommodation
- Attract and build relationships with potential corporate clients, wedding planners and other future business opportunities
- Research, attend and participate in tasting tables, bridal shows and other business expos to market 58 Culinary and generate business
- Engage and retain clients, turning them into repeat/returning clients of 58 Culinary and the broader portfolio of PHG properties
- Ensure staff service is technically proficient, friendly, and accommodating
- Monitor staff appearance and take action as necessary
- React to any client complaints and take necessary action
- Handle client correspondence
- Ensures that members of the catering staff interact with guests in a courteous and professional manner
- Emphasize hospitality in our service style with the team and through personal interactions
- Manage and coordinating responsibilities with event staff to ensure teamwork and clear communication
- Profitability and Cost Control
- Establish and adhere to annual and monthly operations budgets
- Maintain budgeted labor costs
- Enforce beverage controls and work with accounting to monitor/maintain profit margins
- Assist BOH team with tracking food costs and inventory if necessary
- Ensure monthly beverage and small wares inventories are accurately performed
- Maintain linen and other rental controls
- Determine ordering systems and procedures and set up accordingly due to event needs
- Hire, train and supervise all catering staff
- Recognize the importance of employee morale and help to maintain it
- Deal with any conflicts regarding staff with Human Resources
- Handle discipline as needed with Human Resources
- Maintenance
- Monitor periodic maintenance schedule for all equipment
- Conduct monthly sanitation inspection with Chef de Cuisine
- Work with BOH team to maintain kitchen equipment
- Maintains accurate records of costs for catering services
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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