Under the direction of the Director of Food and Beverage, the Catering Operations Manager will directly oversee catered events in all event spaces, including the planning, set-up, execution, and tear down of all events. Key responsibilities include overseeing all events, making sure the tables are decorated correctly, the food is presented well, and the service is at its highest standard.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Supervise and direct event staff, including preparing assignments for set-up, reception, event tear down and side work.

Delegate to, and ensure that, the Banquet Team Captain executes the event within the parameters established by booking salesperson.

Work closely with the Sales Manager, Catering Sales Associate and Vice President- Business Development to plan all events and ensure the highest quality guest satisfaction possible, including communication with co-workers to ensure consistency of service.

Ensure that all information in the Caterese program is available to everyone that is necessary for the success of each party booked.

Maintain the organization and cleanliness of all event spaces and kitchen areas.

Responsible for menu development and costing/marketing functions as related to the position.

Resolve guest complaints with scope of authority. Refer cases of unusual events, circumstances, missing items, or alleged theft to management and notify supervisor and/or security.

Responsible for the interview process, hiring, training, and discipline of all event

staff.

Review and complete timecards for event staff for payroll using the corporations online time-tracking system on a bi-weekly basis.

Serve as a liaison and coordinator between booking salespersons, supervising chefs, banquet team, captains, suppliers, vendors, rental companies and clients as needed to detail or book events.

Perform a final review and assessment of catering and marketing events to determine if they meet performance and quality standards.

Responsible for performing TIPS training for applicable Food & Beverage staff.

Perform other related duties as assigned.

REQUIRED KNOWLEDGE, SKILLS AND TRAINING

Strong supervisory and leadership skills, including negotiating skills. Flexibility and adaptability to constant changes. Excellent attention to detail. Excellent interpersonal skills and focus on serving customers. A basic understanding of office procedures and practices, including the use of Microsoft Office Suite or related software. Strong knowledge of event menus in order to be able to explain the major ingredients and preparation of each item being offered.

ACCEPTABLE TRAINING AND EXPERIENCE

A four (4) year degree from an accredited college or university, plus two (2) years of experience in hospitality of food and beverage, or an equivalent combination of the foregoing experience and training sufficient to indicate the ability to effectively perform the required duties of the position. TIPS Training certification preferred.

Must be approved for and maintain a valid Video Lottery Gaming Non-Key Employee license and racing license issued by the New York State Gaming Commission.

PHYSICAL REQUIREMENTS

This is an active role with prolonged periods standing and walking. This position requires the ability to lift or move up to 20 pounds at a time and bend, crawl, and climb stairs as necessary. The person in this position must be able to talk and hear in order to ensure proper communication.

ADDITIONAL REQUIREMENTS

Must be available to work nights, weekends, and on holidays.

Batavia Downs Gaming & Hotel

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Catering Operations Manager