Catering Event Manager

Event ManagerB&B Catering & Events was founded in 1989 by Kevin Weir and has earned the reputation as a leading caterer in the greater San Francisco Bay Area. Interpreting clients' unique needs while providing exceptionally prepared cuisine and caring hospitality defines our mission and business. B&B Catering & Events is led by Samantha Bryer and Edip Borluca whose combined service exceeds 25 years. With an emphasis on seasonal and organic products, we source locally whenever possible and offer seasonal menus unique to each client. Whether it be an intimate dinner party or a large reception, we can provide a comprehensive approach, managing every aspect of the event. B&B is committed to transforming events into extraordinary experiences. Our mission is to deliver exceptional event experiences through top-notch catering and outstanding service, offering high-quality, sustainable cuisine and unparalleled service from our dedicated hospitality professionals, ensuring that every occasion is distinctive & unforgettable.The Event Manager role is responsible for working directly with Event Specialists to ensure that B&B's standards and procedures are consistently met. This role requires maintaining a hospitality presence on-site and ensuring events are well-executed. You will be managing the service team, creating a warm and welcoming environment for all guests, and ensuring they have a memorable event experience.This position will be responsible for, but not limited to the following essential duties and responsibilities:Event Management – 75% of job dutiesReview materials shared by the Event Specialist a day prior to the event to ensure all up-to-date details of the event are clearly communicated and understood. Direct all questions to the specified Event Specialist listed on the worksheet as needed.Arrive to the event site on time to the assigned meeting location. Ensure all team members are accurately recording their times on-duty.Upon arrival at each event, the Event Manager is responsible for checking-in with client / main contact to confirm all details (setup, timeline, etc). Set-up event in accordance to event worksheet, client notes, and B&B's standards.Greet guests in a courteous and friendly manner. Be proactive.Be well-spoken, professional, and communicate clearly about the food and beverages being served.Ensure the teams are serving and replenishing food in a safe and timely manner. Keep all event areas clean throughout service.Assign rest breaks and meal periods to team members. Fill in for team members when off-duty on assigned break.Breakdown the event space and ensure the space is left in original condition. Clean and sanitize all workspaces. Ensure that all event recyclables and landfill trash are removed from the event site and brought to the Catering Van at the end of the shift.Check out with the client / main contact of event and share pertinent information with client as needed.Keep availability in the Nowsta calendar up to date. Ability to commit to 2 event shifts per week.Upon being scheduled by the Staffing Manager, the Event Manager is responsible for responding to the shift request on the within 24 hours.Following the event (within 2 days), provide an Event Report to the Events Team (i.e. how the event went, feedback from client, etc.).Perform additional duties as assigned by Event Specialist.Leadership and Training – 15% of job dutiesMaintain the ability to manage, lead, demonstrate, and train new Servers and Bartenders on B&B's standard steps of procedure.Effectively lead fellow team members through set-up, event execution, and breakdown.Effectively support the service teams in completion of their tasks. Keep the team accountable.Prepare list of tasks to delegate to the team prior to arriving on-site. Delegate the tasks to the team members to ensure a smooth and successful event flow.Be ready and willing to assist fellow team members regardless of duty or difficulty.Upholding B&B Catering & Events Standards & Other Duties – 10% of job dutiesDemonstrate an understanding of B&B's policies and procedures as it is outlined in the Employee Handbook. Reference to it as needed.Establish and maintain effective team relationships with fellow employees; apply effective communication and listening skills.Demonstrate professionalism in all interactions with all stakeholders, including team members, clients, vendors, and members of the public.Adhere to all company policies, procedures, safety, and compliance practices (including Food Safety and Sanitation, TIPS/RBS, and business ethics codes).Perform other related duties as assigned.RequirementsJob QualificationsAbility to build and maintain positive working relationships with management, co-workers, clients and customers using principles of good customer service.Punctual for all scheduled shifts. Must have reliable transportation.Possess strong leadership skills to lead other staff members by example.Ability to work under pressure in a fast-paced environment and think quickly on your feet.Work flexible hours including evenings, weekends, and holidays.Must be organized and detail oriented.Experience in the hospitality/service industry, preferably in catering or events.Must be 21 years or older.RequirementsMinimum 3 years' experience as a catering server; or equivalent combination of education and experience.Minimum 2 years' experience in a leader or supervisor role.ServSafe Certified OR ability to become ServSafe Certified.RBS/TIPS Certified OR ability to become RBS/TIPS Certified.Physical DemandsThe physical demands 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. While performing the duties of this job, the employee is frequently required to:Stand on your feet throughout work period. Significant walking or other means of mobility.Repetitive use of hands and fingers using tools such as knives, peelers, wine-key openers, and other food and beverage service instruments.Short periods using hot stove/oven, open-flame sterno, and other industrial kitchen equipment.Possess multi-limb and eye-hand coordination.Able to reach, bend, stoop, push and/or pull, and frequently lift/move up to 40 pounds.Utilize specific vision abilities for viewing work related processes and materials handling.Occasionally must be able to distinguish flavor profile to ensure food quality meets B&B standards.Talk or hear during face-to-face communications in a noisy, dim, or bright/flashy lights work area.