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This position requires you to be at least 21 years of age, have your own reliable transportation. You must also have at least 3 years fine-dining and/or catering experience. Compensation is based on experience and education.

The Catering & Event Operations Manager oversees the planning, coordination, and execution of all catered and private events. This position ensures events are executed efficiently, meet company standards, and provide an exceptional guest experience through strong leadership, organization, and communication with clients, vendors, culinary teams, and banquet staff.

Essential Duties & Responsibilities

Event Operations

• Oversee event setup, execution, service, and breakdown.

• Ensure events are executed according to Banquet Event Orders (BEOs), floorplans, and timelines.

• Lead day-of operations and resolve operational issues as they arise.

• Conduct event walkthroughs to ensure readiness and quality standards.

Staff Leadership

• Recruit, schedule, train, and supervise banquet staff.

• Conduct pre-event meetings and coach staff on service standards.

• Monitor labor needs and staff performance.

Client & Event Coordination

• Participate in planning meetings and client tastings.

• Review BEOs for operational accuracy.

• Coordinate timelines, special requests, and event logistics.

• Communicate event details with culinary, beverage, and operations teams.

Vendor & Setup Coordination

• Coordinate outside vendors, rentals, décor, entertainment, and deliveries.

• Oversee room layouts, floorplans, equipment, and event setup.

• Ensure event spaces are properly prepared and meet safety standards.

Inventory & Operations

• Manage banquet equipment, linen, rental, and beverage inventories.

• Maintain operational supplies and vendor relationships.

• Monitor food service, event timing, and communication between departments.

Guest Experience & Quality Control

• Ensure exceptional guest service throughout every event.

• Address guest concerns promptly and professionally.

• Maintain presentation standards for food, beverage, décor, and service.

Administrative Responsibilities

• Assist with labor tracking, payroll review, operational reports, and process improvements.

• Support departmental budgeting and operational planning.

Post-Event Responsibilities

• Supervise event breakdown and cleanup.

• Ensure equipment and inventory are returned and stored properly.

• Conduct post-event reviews to identify opportunities for improvement.

Marketing & Venue Presentation

• Support promotional events, open houses, and venue showcases.

• Maintain clean, organized, and visually appealing event spaces.

• Assist in creating memorable guest experiences that encourage repeat business.

Qualifications

• 3+ years of catering, banquet, or hospitality management experience preferred.

• Strong leadership, organizational, and communication skills.

• Ability to manage multiple events in a fast-paced environment.

• Experience with Tripleseat or similar event management software preferred.

• Working knowledge of food service, banquet operations, and hospitality standards.

• Availability to work evenings, weekends, and holidays as required.

At GROVE, we believe delicious meals are made with heart, balance, and spirit. For restaurateurs Hugh Miller and Greg Campbell, that means taking a genuine, personal approach to Contemporary American cuisine. Our diverse menu features an extensive range of gourmet dishes handcrafted from thoughtfully sourced, seasonal ingredients with a fresh perspective. Our house-made specialties include dishes like seared Ahi Tuna Nachos and Beef Brisket Poutine – two cross-cultural combinations that create a harmony of rich flavors. By using traditional cooking methods to execute imaginative new recipes, we've created an elevated yet approachable menu and a memorable dining experience for the discerning palate.