Catering Event Manager (Term)

Independently perform a wide range of duties related to the execution of catered events including planning and coordinating multiple events daily while assuring the highest level of customer service. The Event Manager is responsible for building professional client relationships, creating an event experience for clients through creative service and menu execution, and seamlessly communicating throughout the duration of the planning and event execution. Job-Specific Responsibilities: • Manages the execution of events in multiple locations, including assigning staff duties and responsibilities, pre-meal meetings, event timelines, special requests, and clean-up. Addresses performance issues, including imposing discipline, in a timely and consistent manner. • Events should be expedited from the kitchen and locations checked to ensure accurate and on time set ups and deliveries. Communicate any changes to all parties as needed. • Ensures all Executive Education events are executed to agreed standards and all guidelines are met, including having a photo roster prepared with dietary listings and all special meals delivered with the assistance of Executive Education point person. All event sheets should be updated in a timely manner to reflect any changes and updates. • Develops a good working relationship with catering clientele, on-site managers and other HKS departments, such as Facilities, IT and Media Services.   Maintains a continuous contact with clients and vendors to discuss timelines and expectations.  • Manages all aspects of assigned events’ execution in multiple locations, including site visits prior to the event, ordering all items necessary for events (which may include linen, equipment, bar services, temporary waitstaff, and floral décor). • Creates all necessary signage for events, including dietary restrictions in a timely manner. Ensures language is clear and consistent in font and sizing, etc. • Develops and retains hourly and temporary waitstaff to create a diverse workforce delivering excellence in service.  • Responsible for making sure all HUDS staff are following required training.   • In collaboration with Human Resources and HUDS Management, ensures employment practices are compliant with the current Collective Bargaining Agreement and all University personnel policy and procedures. • Represents HUDS to students, faculty, staff, and guests in a positive and professional manner at all times.   • Utilizes the EMS (Event Management System) system to maintain, update, and communicate event information.  • Responsible for ensuring sanitation standards are in compliance with city and state laws, Harvard Environmental Health and Safety regulations, departmental and HACCP policies. • Ensures compliance with State of Massachusetts and Dining Services’ “Food Employee Illness Policy”. • In collaboration with the Management team, ensures Unit-specific sustainability goals and programs are met and adhered to. • Performs other duties as assigned. Working Conditions: • Ability to work evenings, weekends and holidays as needed • Subject to wet floors, temperature extremes, and excessive noise • Standing and walking for significant amounts of time is necessary Physical Requirements: • Continuous:  walking, standing, lifting. • Frequent:  bending, reaching, squatting, push/pulling. • Occasional:  climbing, sitting, handling, manual dexterity.   Basic Qualifications: • Minimum of 2 years’ relevant work experience. • Bachelor's Degree in Hotel/Hospitality Management, or 5 years prior front of the house catering experience in high volume, fine dining events within an off-premise or hotel catering operation. • Proficiency in Microsoft Office applications (Word, Outlook, Excel, Teams). • Ability to learn o