Catering and Events Manager

3 weeks ago


Ottawa, Canada Rideau Club Full time

**Club Profile**:
The Rideau Club offers its members a unique mix of social, dining and business opportunities in the heart of Ottawa, with a history dating back to 1865. The Club is located at 99 Bank Street.

***

This position is responsible for the day-to-day general management of catering and event operations, including selling and planning catering events such as parties, wedding receptions, banquets, meetings, conferences, and charity events, as well as the Club’s social events. This position entails every aspect of the “catering experience” for all members and guests. It serves as a liaison between other club departments, including the kitchen and administration. As a member of the Extended Leadership Team, the Catering and Events Manager is expected to be a leader, teacher, and role model for all staff.

DUTIES AND RESPONSIBILITIES

General
- Manages all aspects of the catering and event operations.
- Conducts sales tours of the facility and attends occasional shows, networking events, and other outreach events to generate leads.
- Seeks out new and innovative opportunities to continually impress the members and guests, and displays strategic thinking, excellence, passion, and forethought.
- Keeps the Assistant General Manager and Chief Operating Officer informed of all significant or potentially significant operating matters, problem areas, achievements, or any other matters of importance.
- Works with the Executive Chef and Food and Beverage Manager to ensure successful execution of all events.
- Actively participates as a member of the Extended Leadership Team (ELT).
- Serves as a staff liaison on appropriate Club committees and at planning meetings with event organizers and catering event planners.
- Communicates and works closely with the Assistant General Manager to discuss service requirements and facility conditions to develop and plan for recommended capital needs related to catering and event operations.
- Maintains all banquet areas in accordance with the standards set out in the RC Standards document.
- Completes regular evaluations of the catering and events program.
- Undertakes special projects as requested by the General Manager & COO or Assistant General Manager, including duties beyond the management of the catering and events operations department.
- Ensures compliance with all legal, legislative, health & safety, and employment handbook requirements (e.g. licensing, etc.).

**Member and Guest Experience**
- Works with the Executive Chef and Food and Beverage Manager to create ‘event experiences’ through wine pairing dinners, private functions, chef’s table, specialty dining events, membership engagement opportunities and the like.
- Ensures that outstanding service is delivered to all members and guests throughout their catering or event experience.
- Maintains contact with members or guests throughout the event and helps to ensure maximum member/guest satisfaction.
- Receives and resolves complaints from members, guests, and staff with a high level of professionalism.
- Interacts with members and guests answering questions, solving problems, overseeing services, attention to detail, and cleanliness.

**Financial Management**
- Assists in the preparation of the marketing plan to increase the profitability of the banquet operation.
- Assists in preparing the annual budget for catering and event revenue and related expenses; monitors performance against budget; takes corrective action as necessary to help ensure that budget goals are met.
- Prepares detailed BEO’s for each event and ensures all appropriate charges are billed correctly and that invoices are sent out to the event organizer within two (2) business days.
- Researches new products or services and develops an analysis of their costs/benefits.
- Assists the Assistant General Manager as well as the Controller in developing/implementing long-range (strategic) and annual business plans, operating reports, forecasts, and budgets as they related to the catering and events operations.

**Employee Management**
- Oversees the set-up of all functions/banquets ensuring proper procedures are adhered to and executed according to the standards set out by the Club and requirements detailed in the BEO’s.
- Work with the floor supervisors to co-ordinate the activities of workers in banquet rooms, kitchens, bars, and other areas during events.
- Assists in creates training programmes for banquet staff, including training manuals, documents, and media presentations.
- Assists with banquet staff hiring and completion of annual staff evaluations.

**JOB REQUIREMENTS**
- Perform manual labor for extended periods of time, sometimes under unfavorable working conditions.
- Walk an average of two to five (2-5) kilometers a day.
- Must be able to sit, stand, bend, stoop, and walk for up to five hours at a time, while using service equipment, including but not limited to carrying trays, glasses, and tableware.
- Must have sufficien



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