Description

POSITION SUMMARY:

The Catering Events & Conference Service Manager is responsible for overseeing all aspects of catering operations, ensuring exceptional service, high-quality food presentation, and seamless event execution. This position manages client relationships, coordination with kitchen and service staff, drives revenue growth, maintains budgets, and ensures compliance with food safety and hygiene standards. This role is required to work evenings, weekends, and holidays as scheduled.

Adhere to PACT values. (Purpose: Using our strengths passionately to contribute to our mission. Accountability: Choosing to rise above one’s circumstances and demonstrating ownership to achieve results. See It. Own It. Solve It. Do It. Courage: Standing up for what’s right and acting. Transparency: Doing things openly and honestly).

ESSENTIAL JOB FUNCTIONS:

Reliable, consistent, attendance is a requirement. This position requires punctuality and dependable attendance to meet the needs of the business, including attending and taking part in meetings and presentations.
Plans, coordinates, and executes catering events, ensuring all details align with client expectations.
Manages client relationships, and coordination with kitchen and service staff.
Engages with clients to understand their needs, preferences, and budgets.
Collaborates with the Culinary team in catering menu planning, pricing, and presentation.
Ensures compliance with health, safety, and sanitation regulations.
Ensures timely setup, execution, and breakdown of catering events.
Approves, coordinates, and manages external vendors for the delivery of products or services.
Develops and maintains strong client relationships to drive repeat business.
Creates proposals and secures catering contracts and invoices.
Supervises catering staff and cashiers, including hiring, training, and scheduling.
Leads and motivates the team to deliver high-quality service and guest satisfaction.
Conducts performance evaluations and addresses any personnel issues.
Develops and manages catering budgets and ensures profitability.
Manages event labor costs and implements cost-saving measures when necessary.
Oversees event storeroom inventory, catering uniforms, catering linens, and buffet decor.
Establishes new vendors, in accordance with HFB Vendor Policies.
Maintains high standards of food quality and presentation.
Addresses and resolves any service-related issues promptly.

SUPERVISORY RESPONSIBILITIES:

Manages two (2) or more direct reports by providing guidance and/or oversight to employees and/or contractors. Develops and maintains roles, responsibilities, and expectations. Practices performance management in support of employee development, and perform administrative duties associated with being a people manager. Responsibilities include interviewing, planning, assigning, directing work, and resolving problems. Responsibilities also include sponsoring and participating in and/or supporting project teams sponsored by other management team members.

Requirements

QUALIFICATIONS:

Education/Experience:

Bachelor’s degree from an accredited four-year college or university in Culinary Arts or a related field preferred
5+ years of experience in catering, events, or food service management
At least one year of people management experience
Experience with catering software preferred

Certificates, Licenses, and Registrations:

Must have reliable transportation, a valid driver’s license, and insurance.

Special Knowledge/Skills/Abilities:

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability needed. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions. (For best performance, the job holder in this position would be expected to show the right knowledge, skills, and abilities in the listed areas.)

Proficient in Microsoft Office Suite, including but not limited to Excel, Word, PowerPoint, and Outlook
Knowledgeable of food safety
Proficiency and comfortability with arithmetic
Strong attention to detail with excellent organizational and time management skills
Strong verbal and written communication and interpersonal skills
Ability to work with a diverse population
Ability to work effectively under pressure and adapt to changing priorities in a fast-paced environment
Ability to think strategically and creatively, with a willingness to “roll up your sleeves” to ensure flawless execution of events
Ability to plan and organize events effectively with an acute sense of detail
Strong customer service skills and willingness to assist others, with the ability to communicate complex information clearly
Ability to work on multiple projects and events simultaneously on a variable schedule based on project demand
Strong business acumen
Strong leadership and problem-solving skills

COMPLIANCE:

Carries out responsibilities in accordance with HFB policies.

REASONING ABILITY:

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability needed. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions. (For best performance, the jobholder in this position would be expected to show the right knowledge, skills, and abilities in the listed areas.)

COMPETENCIES:

Business Insight / Instills Trust / Drives Engagement / Optimizes Work Processes / Directs Work Composure / Manages Ambiguity / Communicates Effectively / Organizational Savvy / Decision Quality Manages Conflict / Presentation Skills

PHYSICAL REQUIREMENTS:

The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. While performing the duties of the job, the employee is required daily to analyze and interpret data, communicate, and remain in a standing or stationary position for a significant amount of the workday; and often access, input, and retrieve information from the computer and other office productivity devices. The employee must regularly move about the office and around the facility, use hands, wrists, and fingers to grip, type, and write. The employee must frequently lift 25 pounds. The employee will need to have the average ability to hear horns, warnings, and alerts associated with a warehouse. The employee must frequently travel to other sites for business.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those employee encounters while performing the essential functions of this job. While the job is generally performed in an enclosed office environment, the employee is occasionally exposed to wet and/or humid conditions, strong food-related smells, and outside weather conditions. The noise level in the office environment is typically quiet, but the employee will be occasionally exposed to loud noise levels (e.g., horns, fans).

TRAVEL REQUIRED:

Travel is required for this position (up to 25% of the time and on a domestic basis within our 18-county service area).

This role supports hours of operations at the Houston Food Bank facilities, as necessary, and may require flexibility (e.g., times of disaster, community events, company events).

*Is legally able to work in the United States.

Houston Food Bank

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Catering Events & Conference Service Manager