Catering Manager, Corporate Client I

Chicago

Job Description Job Description Description: Position Summary:

The Catering Manager serves as the primary representative and coordinator of daily catering and operations at Corporate Client Offices. The Catering Manager maintains Blue Plate’s relationship with the Corporate Client Sales team and ensures seamless coordination of food and beverage service for onsite meetings and events. This position will work closely with the client and Blue Plate team members to provide catering operations and logistics support while upholding Blue Plate's core values and brand integrity. The Catering Manager will identify needs and promote mutually beneficial solutions, as well as foster and advance the client relationship.

Essential Functions:

Account Management

Serve as the on-site liaison between Blue Plate Catering and the client.

Manage and respond to all requests that pertain directly to the account

Review BEO’s with the client and collaborate with appropriate sales team members.

Event Execution

Oversee the daily deliveries of catering orders from the Blue Plate Warehouse team and facilitate the appropriate and timely holding and delivery of orders to designated meeting rooms. Request and supervise supplemental staff from the Blue Plate Service team as business needs require.

Provide supervision of Blue Plate events and coordination of ancillary vendors.

Liaise with Blue Plate’s onsite teams to set and strike meeting and conference rooms before and after events and to maintain cleanliness in all areas.

General Expectations:

Manage the onsite location supervisors & additional operations staff. Assist with the hiring, training, scheduling, & provide coaching to employees as necessary. Assist in the production, client meetings, and revision of proposals as necessary.

Participate in monthly financial review meetings with the Regional Account Manager.

Establish and maintain strong, productive, and positive working relationships with a wide range of people including clients, vendors, event staff, and co-workers. Work well with and treat co-workers and support personnel with respect.

Attend walkthroughs and functions as needed and/or as assigned. Cover events in different capacities when required.

Other relevant tasks as assigned by management.

Requirements: Education and Experience: The requirements listed below are representative of the knowledge, skill, and ability required.

College degree or equivalent experience.

Three years of catering experience in a guest or client-facing role. Service experience in corporate events or conference services is a plus.

Must have a minimum of two years of experience with alcohol service.

Must be computer-literate. Any experience with CaterXpert or other catering software is a plus.

Illinois BASSET Certification or the ability to obtain certification within 30 days of hire is required.

State and Local Sanitation Management Certification or the ability to obtain certification within 30 days of hire is required.

Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Ability to demonstrate a strong affinity for Blue Plate’s mission: Our mission is to “care more” for others through food and service experiences that turn our partner’s vision into reality.

Ability to analyze, prioritize, and respond to requests with a sense of urgency from clients and managers.

Ability to multi-task and adapt to changing expectations regularly.

Ability to maintain composure and make sound decisions under pressure.

Reliable and punctual attendance.

Strong professional communication skills.

Basic competency with Google Applications including Mail, Docs, and Sheet (or Microsoft Office equivalent) is preferred.

Language Skills:

Ability to read, write, and speak English proficiently. Bilingual skills preferred.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.

Frequently required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel, or crouch. Constant standing throughout the shift is required.

Regularly required to lift and/or move up to 60 lbs.

Specific vision requirements include the ability to see at close range, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment: The work environment characteristics described here represent those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

May work in extreme heat and cold (non-weather and weather).

May work in wet conditions (non-weather and weather).

The noise level is moderate to loud.

May work near toxic/caustic chemicals and with fumes or airborne particles.

Will work near moving or mechanical parts.

Blue Plate Catering is an Equal Employment Opportunity employer. Candidates are considered for employment with Blue Plate Catering without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other classification protected by applicable federal, state or local law.