Catering Manager

Menus and Venues•Philadelphia, PA

1d•Onsite

About The Position

We’re seeking a passionate and detail-oriented Catering Manager to join our Shop 543 Events team. You will work hand in hand with internal teams to reach monthly, quarterly, and yearly goals through the successful execution of internal catering and events.

Requirements

A minimum of 3 yrs. experience in a comparable event planning and execution environment
Strong interpersonal and written communication skills
Exceptional multitasking, delegation, and problem-solving ability
Professionalism in high-pressure environments
Must be available for weekends, holidays, and extended shifts
Valid alcohol service certification (RAMP training provided if needed)
Lift up to 50 lbs, able to stand/move for up to 10 hours, and work both indoors and outdoors.

Responsibilities

Planning of all catering from the start to the execution including all logistics.
Monitoring the planning process of all team extensions involving back of house and front of house personnel.
Monitor catering platforms to ensure prompt response to introductions, client correspondence and inter-team correspondence. Monitor the correspondence, language, accuracy of information and timely response.
Creating detail-oriented timelines, menus, and lists to clearly outline costs and procedures for all requests while maintaining the URBN aesthetic based on each brand.
Monitoring the performance and standards of all team extensions.
Responsible for coordinating with contractors during the event including music, floral, beverage, photographer, and all other necessary vendors.
Building and maintaining customer relationships; fostering a positive relationship based on impeccable customer service.
Providing clear and prompt communication with guests through the planning process and acting as a point person the day-of the events.
Ordering and COGS reconciliation of all alcohol and foods program needs under the supervision of the General Manager and Executive Chef.
Ensure health and safety measures and liquor laws are obeyed, particularly those prohibiting service to minors and intoxicated persons.
Work with General Manager and Executive Chef to reach monthly, quarterly, and yearly events goals through routinely scheduled meetings.