Catering & Suites Manager | Subaru Park

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Overview The Catering & Suites Manager is responsible for overseeing catering and food service operations for 29 suites, multiple private clubs, in-seat service, and other premium event spaces at Subaru Park. This role involves heavy client interaction, ensuring timely and clear communication with both clients (suite holders/ticketing team) and internal teams, such as culinary staff and event supervisors. The ideal candidate must be self-directed, capable of making independent decisions, and have the ability to act quickly and problem-solve on the spot. Additionally, the Catering & Suites Manager must be willing and able to perform all the duties expected of the staff when needed. This position reports directly to the Assistant General Manager (AGM) and General Manager (GM). This role pays an annual salary of $70,000 to $75,000. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).This position will remain open until April 25, 2025. Responsibilities Catering Operations: Oversee catering services for suites, private clubs, and catered events, ensuring high-quality service and timely execution. Client Communication: Act as the primary point of contact for suite clients, taking orders, entering them into the system, and communicating with culinary staff to ensure timely delivery. Event Management: Provide leadership and operational support for events, including handling troubleshooting, managing product quality, and ensuring smooth event execution from set-up to tear down. Team Leadership & Staff Scheduling: Manage a team of 5-8 supervisors and 40-50 event day staff members, create and maintain staff schedules, and ensure proper staffing for each event. Ensure all team members are trained, supported, and held accountable for high service standards. Decision-Making: Act independently to make decisions related to employee relations (hiring, termination, discipline, etc.), operational improvements, and problem resolution. Systems Management: Assist with troubleshooting POS system issues (hardware and software), and manage cash vault opening/closing as needed. Staff Duties: Be prepared to perform all duties expected of the staff, including event setup, service, and cleanup, to ensure smooth event operations as needed. Inventory Management: Oversee inventory of catering supplies, ensuring proper stock levels, managing ordering processes to meet event demands without excess waste. PAR Levels: Manage PAR (Par Levels) for all pantries and storage areas related to premium/catering services, ensuring stock is maintained at appropriate levels for efficient event execution. Meeting Deadlines: Ensure that all catering deadlines are met to keep the operation running smoothly. Timely communication and execution are essential, as both catering and culinary teams rely on your ability to meet these deadlines for efficient event flow. Qualifications Availability: Must be available for all scheduled events, with a flexible schedule that includes evenings, weekends, and holidays. Experience: Minimum of 3-5 years in catering or event management, with experience overseeing premium services (suites, clubs, catering). Communication Skills: Excellent written and verbal communication skills, with the ability to interact professionally with suite clients, culinary teams, and event staff. Independence & Initiative: Must be able to act on their own, make quick decisions, and proactively resolve issues as they arise. Leadership & Mentorship: Experience leading teams, providing on-the-job training, and managing employee performance. Technical Proficiency: Strong technical aptitude with POS systems and other relevant event management software. Compliance & Standards: Knowledge of alcohol service policies and experience ensuring compliance during events. Physical Stamina: Ability to stand and walk for extended periods and lift up to 50 lbs as needed for event operations. Sanitation: Strong commitment to maintaining cleanliness and following sanitation standards for food service and event spaces. Training & SOPs: Experience in training staff and developing Standard Operating Procedures (SOPs) to ensure consistent, high-quality service. Deadline-Driven: Ability to meet all catering deadlines and manage timelines effectively, as the entire operation depends on this to ensure smooth event execution. Inventory Management: Experience in managing and maintaining inventory levels, ordering supplies, and ensuring efficient use of resources for catering services. PAR Levels Management: Proficient in managing PAR levels for all pantries and storage areas associated with premium and catering services to ensure proper stock and inventory control. Staff Scheduling & Flexibility: Ability to generate and manage staff schedules, ensuring proper staffing coverage, while being flexible enough to step in and perform staff duties as needed to support the team during events.

Created: 2025-03-10