Oak View Group
Catering Manager | Full-Time | Hippodrome
Oak View Group, Baltimore, Maryland, United States, 21276
Catering Manager | Full-Time | Hippodrome
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Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360‑degree solution set for world‑class owned venues and a roster that includes influential, highly attended arenas, convention centers, music festivals, performing arts centers and cultural institutions on the planet.
Position Summary The
Catering Manager
will manage and oversee all aspects of events in the FMPAC from initial introductions, on‑site walk‑throughs, proposal creation and negotiation, final invoice management and collection of payment for receptions and event catering. The manager also handles sales and customer service issues including providing outstanding customer service; researching, resolving and clarifying invoice and proposal questions; and providing knowledgeable and appropriate suggestions regarding catering and bar selections. The Manager maintains a consistently positive and professional relationship with internal and external clients, facilitates flow of information internally, and communicates with all guests and vendors. Must be available to execute the event from set‑up, food and beverage presentation, serving, and cleanup while focusing on detail, quality presentation and staff management.
The manager will also be responsible, as needed, for concessions management at the Hippodrome Theatre and the Joseph Meyerhoff Symphony Hall.
This role pays an annual salary of $50,000‑$65,000.
Benefits for Full‑Time roles 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 December 31, 2025.
About The Venue The historic
Hippodrome
Theatre at the France‑Merrick Performing Arts Center brings the best of Broadway and world‑class entertainment to downtown Baltimore. Visit our website for details on the Hippodrome Broadway Series Presented by CareFirst BlueCross BlueShield and upcoming Hippodrome Live events. The M&T Bank Exchange is a newly renovated historic venue with a flexible, state‑of‑the‑art experience that provides a unique and unmatched setting for events. Visit our website to sign up for news, updates and events coming soon to the M&T Bank Exchange at the France‑Merrick Performing Arts Center.
Responsibilities
Responsible for negotiating, authorizing, and submitting finalized contracts and BEOs to Client and Internal Staff.
Address or coordinate all catering requirements and requests in a timely and helpful manner.
Maintain accurate records for all event activities.
Communicate daily with Venue Director of Events, outside culinary and catering staff, and venue operations staff about the needs of our guests and their expectations.
Follow‑up on guests’ experience at the venue, ensuring that all issues have been addressed.
Manage the planning and coordination of all events as directed.
Assist with oversight of accounts receivable in conjunction with assigned events.
Approaches all encounters with guests and colleagues in a friendly, service‑oriented manner.
Maintain constant communication with guests and on‑site vendor contacts to ensure all expectations are met or exceeded.
Remain alert of complaints and/or unsatisfied guests and respond appropriately to ensure guest satisfaction.
Coordinate with other departments to arrange for the delivery of requested services.
Ensure all functions are set and staff is prepared and organized before required time on BEO.
Inspect bars and bar backs, including table linen or spandex, china, glass, silverware and condiments for correct placement and ensure each element is clean, undamaged and attractive.
Ensure proper setting of bars, concessions, and other food service tables as requested by the guests.
Arrange for and ensure proper sequence of service for each event.
Supervise clearing and post‑function cleanup and garbage removal.
Maintain clean and orderly back areas, pre‑function areas and storage areas.
Assure that all china, glassware, silverware, linen, bar equipment and utensils are returned to their proper location after each event.
Assist with staff training programs.
Clearly project the visions of the department and measure progress.
Attend weekly events meetings to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.
Review scheduling and labor needs to meet the guests’ needs as well as maximize efficiency.
Work with the Food and Beverage Director to ensure appropriate inventories are stocked including food and beverage and non‑food and beverage items used for events.
Work with the Food and Beverage Director to ensure quality and accuracy of set‑ups within all events.
Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to food and beverage, from both a hardware and software perspective.
Qualifications
Valid Managers & Alcohol Service ServSafe Certifications
3‑5 years of experience in catering and events management
Familiar with inventory cost control and menu planning
Basic computer proficiency: e‑mail, Excel, Word, Outlook
Working knowledge of Point of Sale and time‑keeping systems
Previous supervisory experience is required.
Knowledge of food and beverage operation and preparation is required.
Cash handling abilities; basic math skills including significant number manipulation.
Ability to work a variable work schedule (including evenings and weekends, as required), depending on event and business requirements.
Good verbal and written communication skills.
Must have a flexible schedule, be highly motivated and quality driven.
Detail oriented yet able to excel while multi‑tasking.
Able to accept responsibility and lead by example.
Able to lift 40+ lbs.
Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our
people , improves our
service , and raises our
excellence . Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.
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Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360‑degree solution set for world‑class owned venues and a roster that includes influential, highly attended arenas, convention centers, music festivals, performing arts centers and cultural institutions on the planet.
Position Summary The
Catering Manager
will manage and oversee all aspects of events in the FMPAC from initial introductions, on‑site walk‑throughs, proposal creation and negotiation, final invoice management and collection of payment for receptions and event catering. The manager also handles sales and customer service issues including providing outstanding customer service; researching, resolving and clarifying invoice and proposal questions; and providing knowledgeable and appropriate suggestions regarding catering and bar selections. The Manager maintains a consistently positive and professional relationship with internal and external clients, facilitates flow of information internally, and communicates with all guests and vendors. Must be available to execute the event from set‑up, food and beverage presentation, serving, and cleanup while focusing on detail, quality presentation and staff management.
The manager will also be responsible, as needed, for concessions management at the Hippodrome Theatre and the Joseph Meyerhoff Symphony Hall.
This role pays an annual salary of $50,000‑$65,000.
Benefits for Full‑Time roles 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 December 31, 2025.
About The Venue The historic
Hippodrome
Theatre at the France‑Merrick Performing Arts Center brings the best of Broadway and world‑class entertainment to downtown Baltimore. Visit our website for details on the Hippodrome Broadway Series Presented by CareFirst BlueCross BlueShield and upcoming Hippodrome Live events. The M&T Bank Exchange is a newly renovated historic venue with a flexible, state‑of‑the‑art experience that provides a unique and unmatched setting for events. Visit our website to sign up for news, updates and events coming soon to the M&T Bank Exchange at the France‑Merrick Performing Arts Center.
Responsibilities
Responsible for negotiating, authorizing, and submitting finalized contracts and BEOs to Client and Internal Staff.
Address or coordinate all catering requirements and requests in a timely and helpful manner.
Maintain accurate records for all event activities.
Communicate daily with Venue Director of Events, outside culinary and catering staff, and venue operations staff about the needs of our guests and their expectations.
Follow‑up on guests’ experience at the venue, ensuring that all issues have been addressed.
Manage the planning and coordination of all events as directed.
Assist with oversight of accounts receivable in conjunction with assigned events.
Approaches all encounters with guests and colleagues in a friendly, service‑oriented manner.
Maintain constant communication with guests and on‑site vendor contacts to ensure all expectations are met or exceeded.
Remain alert of complaints and/or unsatisfied guests and respond appropriately to ensure guest satisfaction.
Coordinate with other departments to arrange for the delivery of requested services.
Ensure all functions are set and staff is prepared and organized before required time on BEO.
Inspect bars and bar backs, including table linen or spandex, china, glass, silverware and condiments for correct placement and ensure each element is clean, undamaged and attractive.
Ensure proper setting of bars, concessions, and other food service tables as requested by the guests.
Arrange for and ensure proper sequence of service for each event.
Supervise clearing and post‑function cleanup and garbage removal.
Maintain clean and orderly back areas, pre‑function areas and storage areas.
Assure that all china, glassware, silverware, linen, bar equipment and utensils are returned to their proper location after each event.
Assist with staff training programs.
Clearly project the visions of the department and measure progress.
Attend weekly events meetings to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.
Review scheduling and labor needs to meet the guests’ needs as well as maximize efficiency.
Work with the Food and Beverage Director to ensure appropriate inventories are stocked including food and beverage and non‑food and beverage items used for events.
Work with the Food and Beverage Director to ensure quality and accuracy of set‑ups within all events.
Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to food and beverage, from both a hardware and software perspective.
Qualifications
Valid Managers & Alcohol Service ServSafe Certifications
3‑5 years of experience in catering and events management
Familiar with inventory cost control and menu planning
Basic computer proficiency: e‑mail, Excel, Word, Outlook
Working knowledge of Point of Sale and time‑keeping systems
Previous supervisory experience is required.
Knowledge of food and beverage operation and preparation is required.
Cash handling abilities; basic math skills including significant number manipulation.
Ability to work a variable work schedule (including evenings and weekends, as required), depending on event and business requirements.
Good verbal and written communication skills.
Must have a flexible schedule, be highly motivated and quality driven.
Detail oriented yet able to excel while multi‑tasking.
Able to accept responsibility and lead by example.
Able to lift 40+ lbs.
Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our
people , improves our
service , and raises our
excellence . Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.
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