McCalls Catering & Events
Event & Catering Manager
McCalls Catering & Events, San Francisco, California, United States, 94199
Job Summary
The Event & Catering Manager will plan the operational aspects of banquets, meetings, weddings, and other social or business functions; supply food and other services; and supervise event & catering staff.
Benefits
401(k)
Dental insurance
Health insurance
Paid time off
Vision insurance
Supervisory Responsibilities
Supervises event & catering staff on-site.
Ensures that members of the event & catering staff interact with guests in a courteous and professional manner.
Duties / Responsibilities
Orchestrate and oversee events. Time management and an ability to work quickly are essential. Consults with clients to plan and determine event operational requirements.
Collaborates with Catering chef regarding special items to be served.
Be the primary point of contact for our clients, providing consistent communication, listening to their needs, and being well‑versed in our offerings to ensure an exceptional event experience.
Partake in walk‑throughs and client meetings.
Address concerns about menu items, venues, and staffing; suggest rental and décor.
Pre‑Event: Develop event sheets; plan menu selections with chefs; create floor plans; source and price rental orders; coordinate with venue partners and conduct site visits; allocate event labor with staffing manager; create packing lists with warehouse team.
At the Event: Collaborate with Lead‑Steward regarding equipment, event set‑up, roll‑out and conclusion.
Set up and arrange tables and chairs, serving stations, lines, tableware, serve ware, and silver ware.
Ensure the venue is clean and food is handled in a sanitary manner with beverage standards consistently met.
Conclude event properly and concisely, including return of all company equipment.
Maintain accurate records of staffing and labor for catering services.
Provide onsite coordination and actively communicate with client, vendors, and venue; ensure the event is set up as agreed; communicate with event captain to ensure proper allocation and serving in accordance with timeline; all guests and staff are safe, follow venue regulations; direct break down and load out at conclusion.
Post‑Event: Follow‑up with client, vendors, and venues for insights; evaluate what went well and areas for improvement; inventory and organize; submit receipts and prepare additional accounting for weekly recap meetings.
Engage and cultivate strong relationships with clients, vendors, and internal teams.
Address problems or complaints concerning food or services provided.
Perform other related duties as required.
Assist the Sales & Design Team with any ad‑hoc projects that may arise.
Required Skills / Abilities
Excellent organizational skills and attention to detail.
Excellent communication and interpersonal skills.
Extensive knowledge of event planning and catering requirements.
Ability to work with clients to determine and anticipate event needs.
Excellent managerial and supervisory skills.
Ability to work at a fast pace.
Extensive knowledge of food hygiene.
Education and Experience
Minimum of 3 years of client‑facing event planning experience as an Event Manager, Event Coordinator, Catering Manager, or comparable position.
High school degree required; Bachelor’s degree in Hotel Management, Food Management or related field preferred.
Physical Requirements
Prolonged periods of standing.
Must be able to lift 15 pounds at a time.
Ability to remain calm under pressure and deal with unexpected situations.
Who are you
Passionate about hospitality and client service.
Highly organized and detail‑oriented.
Flexible and adaptable in a fast‑paced, fluid environment.
Motivated, proactive, and hands‑on to ensure a successful event.
Have excellent verbal, written, and listening skills.
Have a strong reputation for accountability and reliability.
Possess effective decision‑making and problem‑resolution skills.
Willing and able to work on weekends, holidays and diverse segments throughout the day at venues across the Bay Area, dependent on the event schedule.
Hardworking and humble with a positive attitude.
Working knowledge of Excel, Word, Outlook, and Visio (beneficiary).
What you bring
Minimum of 3 years of client‑facing event planning experience as an Event Manager, Event Coordinator, Catering Manager, or comparable position.
Serve‑Safe Manager & RBS (Responsible Beverage Service) certified.
BA/BS Hospitality Management, Hotel Management or Tourism (preferred).
Covid vaccination is a requirement of the job; accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations.
Valid driver’s license and reliable transportation to and from event venues, company offices and warehouse.
Additional Information Attendance will be required in line with the business requirements, including weekends, holidays, and early mornings as well as evenings, based on rotating scheduling.
NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
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Benefits
401(k)
Dental insurance
Health insurance
Paid time off
Vision insurance
Supervisory Responsibilities
Supervises event & catering staff on-site.
Ensures that members of the event & catering staff interact with guests in a courteous and professional manner.
Duties / Responsibilities
Orchestrate and oversee events. Time management and an ability to work quickly are essential. Consults with clients to plan and determine event operational requirements.
Collaborates with Catering chef regarding special items to be served.
Be the primary point of contact for our clients, providing consistent communication, listening to their needs, and being well‑versed in our offerings to ensure an exceptional event experience.
Partake in walk‑throughs and client meetings.
Address concerns about menu items, venues, and staffing; suggest rental and décor.
Pre‑Event: Develop event sheets; plan menu selections with chefs; create floor plans; source and price rental orders; coordinate with venue partners and conduct site visits; allocate event labor with staffing manager; create packing lists with warehouse team.
At the Event: Collaborate with Lead‑Steward regarding equipment, event set‑up, roll‑out and conclusion.
Set up and arrange tables and chairs, serving stations, lines, tableware, serve ware, and silver ware.
Ensure the venue is clean and food is handled in a sanitary manner with beverage standards consistently met.
Conclude event properly and concisely, including return of all company equipment.
Maintain accurate records of staffing and labor for catering services.
Provide onsite coordination and actively communicate with client, vendors, and venue; ensure the event is set up as agreed; communicate with event captain to ensure proper allocation and serving in accordance with timeline; all guests and staff are safe, follow venue regulations; direct break down and load out at conclusion.
Post‑Event: Follow‑up with client, vendors, and venues for insights; evaluate what went well and areas for improvement; inventory and organize; submit receipts and prepare additional accounting for weekly recap meetings.
Engage and cultivate strong relationships with clients, vendors, and internal teams.
Address problems or complaints concerning food or services provided.
Perform other related duties as required.
Assist the Sales & Design Team with any ad‑hoc projects that may arise.
Required Skills / Abilities
Excellent organizational skills and attention to detail.
Excellent communication and interpersonal skills.
Extensive knowledge of event planning and catering requirements.
Ability to work with clients to determine and anticipate event needs.
Excellent managerial and supervisory skills.
Ability to work at a fast pace.
Extensive knowledge of food hygiene.
Education and Experience
Minimum of 3 years of client‑facing event planning experience as an Event Manager, Event Coordinator, Catering Manager, or comparable position.
High school degree required; Bachelor’s degree in Hotel Management, Food Management or related field preferred.
Physical Requirements
Prolonged periods of standing.
Must be able to lift 15 pounds at a time.
Ability to remain calm under pressure and deal with unexpected situations.
Who are you
Passionate about hospitality and client service.
Highly organized and detail‑oriented.
Flexible and adaptable in a fast‑paced, fluid environment.
Motivated, proactive, and hands‑on to ensure a successful event.
Have excellent verbal, written, and listening skills.
Have a strong reputation for accountability and reliability.
Possess effective decision‑making and problem‑resolution skills.
Willing and able to work on weekends, holidays and diverse segments throughout the day at venues across the Bay Area, dependent on the event schedule.
Hardworking and humble with a positive attitude.
Working knowledge of Excel, Word, Outlook, and Visio (beneficiary).
What you bring
Minimum of 3 years of client‑facing event planning experience as an Event Manager, Event Coordinator, Catering Manager, or comparable position.
Serve‑Safe Manager & RBS (Responsible Beverage Service) certified.
BA/BS Hospitality Management, Hotel Management or Tourism (preferred).
Covid vaccination is a requirement of the job; accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations.
Valid driver’s license and reliable transportation to and from event venues, company offices and warehouse.
Additional Information Attendance will be required in line with the business requirements, including weekends, holidays, and early mornings as well as evenings, based on rotating scheduling.
NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
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