The Operations Manager will work closely with the Director of Catering and Events, Executive Chef, Sales Manager and the Events Coordinator to follow, set and develop standards of operations for both on and off site catering. The Operations Manager will be responsible for the set up, break down and execution of events both in house and off site. Responsibilities:Work with Director of Catering and the head Chef to stay within budget for catering operations, maximize profits through efficient costing of menus with chefs and managing beverage cost and inventories.Assist in the recruitment of event staff, both hourly and full time, as well as train service staff to agreed standards and manage payrolls. Work with the Events Coordinator in Staffing of the events.Negotiate terms, rates and contracts with vendors and suppliers.Manage and create standards and procedures logistically for the off premise catering divisionWeekly ordering and coordinating of all non-food related event products such as beverages, transportation/car services, floral, ice, rentals, and decor. Evaluate options and purchase all equipment as it relates to event operations (China, glassware, table top)Communicate and distribute set up sheets for events internally and externally- IT, Facilities, CulinaryConduct walks through of in-house event spaces with prospective clientsParticipate and advise in Special Projects as needed (Marketing, PR, and Culinary)Other duties as assignedThis candidate must be highly organized and proficient with Microsoft Excel, Word, Outlook and Caterease (or other related catering/event software). Self-starter with excellent follow-through skills, ability to work independently and to execute quickly. Excellent writing and communication skills. Strong relationship skills and ability to work effectively with internal and external clients. Flexibility in work schedule- ability to work some evenings.Qualified candidates should send salary history and or requirements along with resume and cover letter.