Catering Service Manager

The Catering Service Manager is responsible for planning, directing, controlling and executing a wide variety of unique catering events, each of which must be managed to the aesthetic and economic satisfaction of separate and independent clients, in a fluid and dynamic working environment. This individual is responsible for profit and loss with respect to managing each event he/she is assigned as to menu, setting, collateral entertainment, vendor selection, department interaction, and all other necessary or appropriate aspects. Catering events include special corporate hospitality events like concerts, award ceremonies, film premieres, launch/release parties, fashion shows, commercial events, and private (personal) events such as weddings, anniversaries and bar mitzvahs. Critical to this position is management of brand integrity to maintain and deliver Wolfgang Puck's quality vision of the Brand, "Live, Love Eat." This individual must keep abreast of trends and developments in the industry, locale, and type of function including such matters as menus, trends in business expectations, consumer tastes, event variety and management.

The Catering Service Manager has overall responsibility for each event and interacts with clients and vendors on a regular basis. The Catering Service Manager is ultimately responsible for the overall success of each event and must have excellent people skills to negotiate and, as necessary, re-negotiate various aspects of the event with the clients and with vendors. The Catering Service Manager has the authority to resolve client, staff and vendor complaints. The Catering Service Manager conducts regular meetings to coordinate the work and function of each department and vendor involved in the event. The Catering Service Manager must have excellent business, aesthetic and inter-personal judgment. Other responsibilities include but are not limited to, site surveying, client service, budget analysis and preparation, procurement, health and safety, menu selection, event design, logistics, negotiation and re-negotiation, and technical and logistical planning for the event.

Duties include:
* Consulting with clients as to scope, expectations, setting, menu, collateral entertainment and the like to have a successful and appropriate event within the client's budget;
* Planning menus in consultation with the clients and chefs;
* Maintaining and developing accurate financial and administrative records;
* Interacting with clients and event staff at all levels;
* Liaising and coordinating with Sales Catering Managers, Supervising Chefs, Staffing, Captains, Suppliers, Vendors, Rental Companies and Clients as needed to plan events;
* Assessing contract requirements and ensuring satisfaction with the services delivered;
* Resolving customer concerns and ensuring timely customer payment.

The Catering Service Manager takes the lead in planning events and delegating the running of the entire catering event. This individual directs all aspects of the event, including dealing with managers, vendors, supervisors, security, management of the facilities, health and safety, monitors quality standards, and deals independently with client and staffing issues during the event.

* 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.
* Good business judgment.
* Ability to work independently with little direct supervision.
* Ability to communicate effectively (verbal and written) with clients, senior management, and WPC support staff.
* Ability to respond effectively to continuously changing demands.
* Computer literate.
* Demonstrated experience in budgeting, sales forecasting and reporting.
* Effective use of discretion to problem solve in a fast-paced environment.
* Excellent negotiating skills.
* Full working knowledge of BOH operations that include the ability to establish credibility with senior culinary professionals.
* Highly intelligent, driven, a quick learner, and with strong attention to detail.
* Ideal candidates will possess a Bachelor's degree (and/or equivalent experience) plus 2-3 years' experience in a hospitality management environment (preferably in a catering environment).
* The ability to manage in a fluid and dynamic environment with widely varying circumstances with focus on client service, entrepreneurship and building and growing a strong business is essential to success in this job.