Catering Manager Catering & Conference

Description:

Plans special events such as membership affairs, command functions, cultural events, balls, etc. Meets with clients, discusses requirements such as date, number of guests, occasion, and explains services offered, i.e., room, decorations, menu, entertainment, etc.
Employee privileges include access to base facilities such as gyms, recreation centers, restaurants, Navy Exchange and discount tickets to sporting and entertainment events.

Requirements:

• Three years of experience that demonstrates knowledge of conference/catering sales and familiarity with related procedures, policies and pricing based on either a military or civilian sector environment versed in catering to the needs of the military and/or civilian clients with similar requirements/structure.
• Possess the skills necessary to assist customers in planning successful conference/catering events.
• Ability to perform the full-range of supervisory duties.
• Ability to prepare reports, forecast sales, and complete simple contractual arrangements.
• Ability to communicate effectively both orally and in writing with various levels of employees and command personnel.
• Must be familiar with Microsoft Office software programs.
• Employee must have a valid driver's license and be able to travel between work sites.

• Knowledge of and skill in the application of a broad range of management principles, concepts and methodology to a variety of activities, events and services for the conference & catering program assigned.
• Ability to make decisions regarding what needs to be done including the assessment of the size and mix of the combined patron community; cost targets; product and service adequacy standards; and required changes or exceptions to operational policies. Similarly, the incumbent must be able to evaluate the effectiveness of contracted services and functions.
• Ability to recognize problems and develop a recommended solution.
• Knowledge of DOD and Navy Fleet Readiness policies, regulation, administrative practices and procedures related to management, planning, some budgeting, scheduling and coordinating conference & catering programs and for efficient operation and use of assigned facilities and equipment preferred.