Summary/Objective 
The Catering Operations Manager holds duties related to successful execution and coordination for off premise Company events.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Under the Direction of the Director of Catering, manages hourly team including scheduling, service, counseling and training of staff.
2. Manages the execution of events the day of, making sure to follow BEO’s.
3. Negotiates individual vendor contracts.
4. Delegates to and ensures that Catering team carries out events within the parameters of Schulson Collectives’ standards.
5. Ensures adequate staffing for all events.
6. Serves as liaison and coordinator between Sales team, Chefs and Captains.
7. Establishes and maintains excellent relationships with suppliers, vendors, rental companies and clients.
8. Assess contract requirements and ensure satisfaction with the services delivered.
9. Perform final review and assessment of catering events to determine if they meet performance and quality standards of Schulson Catering.
10. Resolves customer concerns and ensures timely customer payment.
11. Ensures commissary is at or above Schulson Collective standards in terms of cleanliness; reports any Facilities repairs as needed.
12. Maintains organized employee files to ensure compliance.
13. Perform other related duties incidental to the work described herein.

Supervisory Responsibility

This position is directly responsible for leading hourly staff within assigned restaurant.

Physical Demands

The employee must occasionally lift and/or move up to 50 pounds and occasionally push and/or pull up to 75 pounds. The employee will spend over 4 hours daily standing or walking.

Required Education and Experience

1. Strong organization, time management and team motivation skills are essential for success in this role.
2. Ability to work independently with little direct supervision.
3. Excellent written and verbal communication skills.
4. Ability to respond effectively to continuously changing demands and abreast on industry trends.
5. Demonstrated experience in budgeting, P&L, labor and sales forecasting and reporting.
6. Three to five (3-5) Catering experience. Minimum of two (2) year management experience.