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Opportunities at AHTA

Catering Manager

Twin Farms

Twin Farms

Administration
Pittsboro, NC, USA
Posted on Thursday, July 4, 2024

Company Description

Fearrington Village is an English-inspired property nestled in the idyllic countryside of North Carolina. Our southern hospitality is part of everything we do as we aim to make each of our guests feel welcome.

Located 15 minutes from Chapel Hill, our property is one of the original Relais & Chateaux destinations in North America since 1980, complete with an award-winning fine-dining restaurant, luxury 32-room inn, spa, boutique shops, a beer and pizza garden, events spaces, and one of the state’s last remaining independent bookstores.

BENEFITS

  • After a 90-day probation period, the employee is entitled to the following:
    • Health, Dental, Vision Insurance
    • STD/LTD. Life and other ancillary plans
    • PTO and Sick Pay
    • 20% Discount in the village, excluding alcoholic beverages
    • Ability to purchase wines and beers at cost as approved by Wine Director
    • Reimbursement for examination fees with sommelier accrediting organizations and other educational fees subject to approval after one year of employment
    • Annual complimentary dinner and stay at The Fearrington House Inn and Restaurant
    • Discounts with other Relais & Chateaux properties
    • 401(k) and match at 1 year of employment

Job Description

Base salary plus Commissions

Summary of Position:

Coordinate and supervise the execution of all special party, event, and wedding functions. Ensure that the Banquet Event Order is carried out, as well as any day of guest specification. Coordinate and supervise catering staff by writing schedules, setting in times and out times, as well as ensuring they adhere to company policies and standards.

Duties & Responsibilities:
 Regularly review upcoming events function sheets and have thorough understanding of all requirements on upcoming scheduled events.
 Hire, train, supervise and terminate special events staff with the inclusion of the Food & Beverage Director
 Prepare and post monthly/weekly schedules to ensure a sufficient number and appropriate skill levels of staff.
 Continually strive to develop your staff in all areas of managerial and professional development – to include regular training sessions on table service and wine service.
 Prepare all required paperwork, including end of day billing, tip reports and inventories in an organized and timely manner.
 Provide Special Event Captain with a copy of each function sheet to gain a thorough understanding of event specifications prior to the function.
 Requisition or obtain equipment and supplies needed for each event, ensuring that they meet customer expectations and requirements.
 For all events, communicate start times, liaise with Director of Weddings and the Chefs for a pre-setup meeting with staff to include all event staff so all information is given in a timely manner and everyone knows their assignments and timing of service is reiterated to chefs.
 Inspect event room prior to the start of each function – check room setup, menu, service staff, etc. conforms to Banquet Event Order.
 Greet guests prior to the start of each function and be present throughout the event to assist where needed.
 Periodically check with the event Host to ensure satisfaction and respond to any requests.
 Continually observe, direct and assist staff where necessary during the entire event. Ensure that all the details as per the functions sheet are performed.
 Prepare and complete and accurate end of event billing for accounting to include beverage inventories, tip reports and other notes.
 Direct and supervise breakdown and cleanup after the event. Account for all equipment and supplies. Return restaurant items to storage areas. Return or arrange for return of rented materials.
 Ensure all event spaces are clean, tidy, and organized throughout the week and after events.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Qualifications:
 Be at least 21+ years of age.
 Have knowledge of service, food, and beverage. Generally, involving at least two years of front-of-the-house restaurant experience and/or banquet/event positions.
 Be able to work in a standing position for long periods of time.
 Be able to reach, bend, stoop and occasionally lift up to 50 pounds.

Job Type: Full-time

Pay: $50,000.00 - $55,000.00 per year with commissions

Benefits:

  • 401(k)
  • 401(k) matching
  • Dental insurance
  • Disability insurance
  • Employee assistance program
  • Employee discount
  • Health insurance
  • Life insurance
  • Paid time off
  • Paid training
  • Referral program
  • Vision insurance

Schedule:

  • Evening shift
  • Every weekend
  • Holidays

Qualifications

Qualifications:
 Be at least 21+ years of age.
 Have knowledge of service, food, and beverage. Generally, involving at least two years of front-of-the-house restaurant experience and/or banquet/event positions.
 Be able to work in a standing position for long periods of time.
 Be able to reach, bend, stoop and occasionally lift up to 50 pounds.

Additional Information

All your information will be kept confidential according to EEO guidelines.

Can Lift Up to 50 Lbs