Catering Manager

Grand America Hotels & Resorts•San Diego, CA

9h•Onsite

About The Position

Join our hospitality team and help bring exceptional events to life. As a Catering Manager, you will play a key role in planning, coordinating, and executing catered events that deliver memorable experiences for our guests. You’ll work closely with clients and hotel departments to ensure every detail is handled with care, from setup to service, while maintaining the highest standards of hospitality and professionalism. Classification : Non-Exempt Position Summary The Catering Manager is responsible for generating and managing catering and social event business while delivering exceptional hospitality and service throughout the entire planning and execution process. This role serves as the primary point of contact for clients hosting social events such as weddings, galas, celebrations, and special occasions, ensuring every detail is thoughtfully planned, accurately coordinated, and seamlessly communicated to hotel operations teams. The Catering Manager actively builds new business opportunities while nurturing strong relationships with existing clients, always with a focus on creating warm, memorable guest experiences. Responsibilities include preparing proposals and contracts, conducting engaging property tours, and partnering closely with clients to bring their vision to life. This role works collaboratively with Sales, Conference Services, Food & Beverage, Culinary, and Operations teams to ensure flawless execution, maximize revenue, and consistently deliver exceptional guest satisfaction.

Requirements

Minimum of 3 years Previous hotel catering, event management, conference services, or hospitality sales experience preferred.
Strong organizational, communication, and customer service skills.
Ability to manage multiple events and deadlines simultaneously.
Proficiency in hotel sales and catering software systems.
Flexible schedule, including occasional evenings, weekends, and holidays as business needs require.
Working knowledge of Opera PMS, DelphiFDC, Social Tables, and other hospitality systems preferred
Knowledge of banquet operations, food and beverage service, and event planning.
Bilingual or multilingual communication skills are a plus

Responsibilities

Generate catering revenue through prospecting, client relationships, and repeat business.
Respond to inquiries, prepare proposals, negotiate contracts, and close business opportunities.
Conduct hotel site tours, menu tastings, event space walk throughs and client meetings.
Review and interpret group contracts to clearly understand hotel commitments and event expectations
Ensure event space is blocked appropriately and does not conflict with other scheduled functions
Plan and coordinate all event details, including menus, guest count, room setups & diagrams, and special requests.
Create and distribute Banquet Event Orders (BEOs) and ensure accurate communication to operational departments.
Partner with culinary, banquet, and conference services teams to ensure seamless event execution.
Communicate event details and operational needs with internal departments through meetings, emails, and direct communication
Monitor event budgets and maximize food, beverage, and ancillary revenue through strategic upselling.
Ensure compliance with food safety, sanitation, workplace safety, and company standards
Attend pre-convention and event planning meetings as needed.
Resolve client concerns promptly and professionally to ensure a high level of guest satisfaction.
Review event invoices and billing for accuracy
Maintain professionalism, strong organizational skills, attention to detail, and the ability to manage multiple priorities in a fast-paced hospitality environment
Perform additional duties as assigned to support hotel and catering operations
Maintain accurate records and forecasts within the hotel's sales and catering system.
Achieve monthly and annual catering revenue goals.