Catering Manager

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Responsibilities And Duties Travel to meet with or call individual corporate clients by telephone to solicit annual and weeknight business. Meet and greet clients, conduct property tours, and promote facilities and services. Answers customer inquiries. Develop client menus, write contracts and letters, as well as organize all other arrangements as they relate to social and corporate events. Supervise and attend the overall set up and implementation of events and meetings. Communicate with relevant departments to ensure proper servicing of accounts. Prepare and present weekly and monthly Catering/Sales reports. Audit client checks to ensure accuracy. Supervise clerical staff in distribution of written materials. Type contracts, menus, letters and reports. Perform other duties as assigned. Specific Job Knowledge And SkillsThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. Must have extensive knowledge of Food and Beverage etiquette, guest relations and service standards. Ability to read, write and speak fluently to interact with clients. Ability to analyze client needs and negotiate pricing. Basic mathematical skills to complete reports and points of sale. Ability to work under time pressures and extensive hours. Interpersonal skills to provide overall guest satisfaction. Other Expectations Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. This includes nights, weekends and/or holidays. All employees must maintain a neat, clean and well-groomed appearance (specific standards available). Date Revised: September 21, 2020 Employee is always required to take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties. Complies with health and safety rules, regulations and procedures to maintain a safe environment. Physical DemandsThe physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. QualificationsEducationAny combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities. ExperienceExperience in Food and Beverage required. Grooming:All employees must maintain a neat, clean and well-groomed appearance (specific standards available). Other: Additional language ability preferred.Spire Hospitality is an equal opportunity/AA/Disability/Veteran employer.The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster (****and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement (****Opportunity Employer/Protected Veterans/Individuals with DisabilitiesThe contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) Source: Hospitality Online,

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