Catering and Services Manager

Hulsing Hotels/ Earth Fare / Accucare•Lawrence, KS

12d

About The Position

The Catering Services Manager (CSM) is responsible for the planning, coordination, and execution of all catered events at the hotel, including social events, weddings, meetings, conferences, and banquets. This role serves as the primary liaison between the client and hotel departments to ensure events are executed flawlessly, on time, and in accordance with contractual agreements while maximizing guest satisfaction and hotel revenue.

Requirements

Minimum of 2+ years of catering or event management experience in a full-service hotel or similar venue.
Strong knowledge of food & beverage operations and banquet service standards.
Excellent organizational, time-management, and multitasking skills.
Strong written and verbal communication skills.
Proficiency in Microsoft Office and hotel sales/catering systems.
Ability to work flexible hours, including evenings, weekends, and holidays as required by event schedules.
Attention to detail
Strong problem-solving skills
Customer-focused mindset
Ability to remain calm under pressure
Team collaboration and leadership
Revenue-driven with service excellence focus
Ability to stand and walk for extended periods during events.
Ability to lift up to 25–30 pounds occasionally.
Work is performed in mostly in office, occasionally in banquets, kitchen, and guest-facing environments.

Responsibilities

Event Planning & Client Management Act as the main point of contact for clients from contract turnover through event completion.
Conduct detailed event planning meetings to confirm menus, room setups, timelines, audiovisual needs, and special requests.
Prepare and distribute accurate Banquet Event Orders (BEOs) to all departments.
Ensure all event details align with the signed contract and hotel standards.
Manage last-minute changes professionally and communicate updates promptly to all stakeholders.
Revenue & Financial Responsibilities Maximize catering revenue through upselling of menus, beverage packages, enhancements, and additional services.
Ensure proper billing, accurate invoicing, and timely collection of payments.
Review contracts to ensure pricing, concessions, and attrition clauses are properly honored.
Monitor event profitability and control costs while maintaining quality standards.
Operational Execution Coordinate with Banquets, Culinary, AV, Housekeeping, Front Office, and Engineering to ensure seamless event execution.
Be present during events as needed to oversee setup, service flow, and breakdown.
Conduct pre-event and post-event meetings when necessary.
Address and resolve guest concerns in real time to ensure a high level of satisfaction.
Internal Communication & Documentation Maintain clear communication with Sales, Catering, and Operations teams.
Ensure BEOs are accurate, detailed, and distributed within established deadlines.
Utilize hotel systems such as Delphi, Salesforce, Opera, or equivalent sales & catering software.
Maintain organized records and documentation for all assigned events.
Service Standards & Guest Experience Deliver a high level of personalized service that reflects brand and hotel standards.
Anticipate client needs and proactively offer solutions.
Follow up with clients post-event to gather feedback and encourage repeat business.