Blue Plate Catering
Venue Manager - Larkin Hall Venue/Meeting Space
Blue Plate Catering, Chicago, Illinois, United States, 60290
Job Title:
Venue Manager
Department:
Larkin Hall Venue/Meeting Space
FLSA:
Exempt
Status:
Full Time
Reports to:
General Manager
Customary Days:
Monday - Friday
Customary Hours:
40 hours per week ;
varies to include evenings, holidays, and extended hours as business requires
Over the past 40+ years, we have become known for our delicious food, dedicated service, deep relationships, and generous word-of-mouth promotion from our customers. We're active members of the community and partners with all (85+) of Chicago's top venues. We hire the best and most dedicated people. We're constantly trying new things and being amazing at it because we're entrepreneurial to our core. Plus, we're working on some new things that are going to surprise people.
Larkin Hall, situated in the vibrant Fulton Market district is the home of Blue Plate. The building offers a variety of meeting and event spaces, perfect for hosting gatherings ranging from intimate groups of 10 to large-scale events of up to 700 guests. Our newest addition, The Rooftop, will be the largest event space in the area, offering stunning city views and an unparalleled event experience.
Right now, we're looking for someone who can ensure the seamless daily operations of Larkin Hall Venue/Meeting Space. We know who we are and where we want to go. We need someone who can embrace our vision and help us mold that into a comprehensive venue management strategy that consistently delivers exceptional client experiences. This role - the Venue Manager - will lead this effort.
Position Summary:
The Venue Manager assumes responsibility for the seamless daily operations of Larkin Hall. This role ensures the fulfillment of client expectations and special requests pertaining to all food service operations. Oversight of venue operations, including management of daily food service and equipment falls under the purview of the Venue Manager. Key areas of focus encompass team performance optimization, implementation of effective cost controls, and the cultivation, training, and retention of key associates.
Essential Functions:Oversee all aspects of Larkin Hall venue management from an event operations perspective, ensuring successful planning and execution. Collaborate closely with internal teams.Manage client and customer satisfaction by promptly addressing issues and ensuring feedback is appropriately communicated to relevant departments.Manage all venue logistics including communication, audiovisual requirements and secure additional vendors for security, parking and other operations needs to ensure successful event execution. Coordinate vendor load-in and load-out logistics and schedules for events, collecting insurance and submitting payments as necessary.Partner with Blue Plate Operations to ensure events are adequately prepared for and executed. Provide recommendations to enhance processes and create efficiencies for both the venue and Blue Plate. Identify areas for improved efficiency and effectiveness in sales and operations, developing standard operating procedures to improve financial outcomes.Coach, mentor, and instruct both internal and external team members, fostering a culture where no client is seen as a one-time client. Partner with Blue Plate Human Resources team to develop comprehensive employee life-cycle training initiatives.In collaboration with Sales Manager, maintain venue daily calendar, maintain comprehensive client files, and ensure efficient event planning and execution. Communicate event updates to Larkin Hall staff and Blue Plate sales and operations teams. Provide standard event details to all parties for effective planning and entering events into CaterXpert .Attend work functions as needed for quality assurance purposes while maintaining an exemplary level of confidentiality when handling sensitive issues.Develop a comprehensive understanding of both Larkin Hall and Blue Plate corporate identities, championing these values throughout the organization to foster alignment and maintain a winning culture.Assist in operational aspects of the venue on a daily basis.Establish and secure the highest standards for guest services. Ensure staff proactively manages guest services in a timely and professional manner.Ensure that the facility is a safe working environment by developing, implementing and evaluating safety programs.Oversee inventory control procedures and quality control projects.Implement and uphold weekly deep cleaning projects for the venue with staff members and coordinate the regular maintenance of all equipment.Assist with purchasing of food products, coffee, beverages and disposables as necessary.Review financial information daily, monitor budget to compare actual to budgeted expenditures. Take action to correct or control deviations from the budget.Participate in monthly financial review meetings with General Manager.Review operational performance and productivity, and guest satisfaction in accordance with goals and standards; correct any deficiencies.Oversee the scheduling of all employees and maintain labor costs within budget and industry guidelines. Responsible for creating, updating and maintaining schedules for front of the house employees.Work with the Blue Plate Facilities Manager to ensure equipment is in good working condition. If there are issues on site with equipment, proper channels are met to ensure a remedy.Coordinate payroll & billing for all business components.Coordinate with General Manager to ensure the venue is up to code.Perform other relevant tasks as required to support the smooth operation and success of the venue.Maintain an exemplary level of confidentiality when dealing with sensitive issues.Work closely with the Blue Plate Support Services, accounting, marketing, human resources and IT.Manage customer feedback as received. Ensure any necessary changes are made to uphold customer satisfaction.Ensure requests are feasible to the site, operation, and the budget.Ensure effective communication between all outlets and all other functions within the organization.Perform other relevant tasks as requested by management.Requirements
Education and Experience:
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Bachelor's degree. Hospitality or related industry preferred.Minimum 5 years of progressive experience within the hospitality industry that includes venue management experience.Comprehensive knowledge of off-site catering and event operations.Basic knowledge of financial management disciplines to include but not limited to: gross profitability, budget design and management, financial analysis, and return on investment.Essential Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactory. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to demonstrate strong affinity for Larkin Hall's mission: Our mission is to "care more" for others through food and service experiences that turn our partner's vision into reality.Demonstrated ability to plan, implement and support systems in a rapidly growing company.Proven leadership with the ability to inspire others to work toward a common goal and reach their potential.Ability to identify and resolve issues and alert executive leadership to potential areas of liability.Ability to function independently and intuitively in a fast-paced environment.Excellent verbal and written communication skills with the ability to prepare and deliver clear, concise reports and presentations that are understandable by the target audience.Highly organized; strong attention to detail.Demonstrated initiative; results-oriented and entrepreneurial minded.Strong project management experience and ability to manage on-going multiple priorities.Ability to interact with diverse groups and foster a cooperative work environment.Ability to manage confidential information and maintain its integrity.Strong computer skills that include proficiency with MS Office applications and CRM software.Language Skills
Ability to read, write and speak English proficiently. Bilingual skills preferred.Physical Demands:
The physical demands describe 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.
Occasionally required to stand, walk, sit, use hands to finger, handle, or feel objects or controls; reach with hands and arms; climb stairs & ladders; balance; stoop, kneel, crouch, or crawl; talk or hear; taste or smell.Regularly required to lift and/or move up to 50 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 are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
May work in extreme heat and cold (non-weather and weather).May work in wet conditions (non-weather and weather).Noise level is moderate to loud.May work near toxic/caustic chemical 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.
Venue Manager
Department:
Larkin Hall Venue/Meeting Space
FLSA:
Exempt
Status:
Full Time
Reports to:
General Manager
Customary Days:
Monday - Friday
Customary Hours:
40 hours per week ;
varies to include evenings, holidays, and extended hours as business requires
Over the past 40+ years, we have become known for our delicious food, dedicated service, deep relationships, and generous word-of-mouth promotion from our customers. We're active members of the community and partners with all (85+) of Chicago's top venues. We hire the best and most dedicated people. We're constantly trying new things and being amazing at it because we're entrepreneurial to our core. Plus, we're working on some new things that are going to surprise people.
Larkin Hall, situated in the vibrant Fulton Market district is the home of Blue Plate. The building offers a variety of meeting and event spaces, perfect for hosting gatherings ranging from intimate groups of 10 to large-scale events of up to 700 guests. Our newest addition, The Rooftop, will be the largest event space in the area, offering stunning city views and an unparalleled event experience.
Right now, we're looking for someone who can ensure the seamless daily operations of Larkin Hall Venue/Meeting Space. We know who we are and where we want to go. We need someone who can embrace our vision and help us mold that into a comprehensive venue management strategy that consistently delivers exceptional client experiences. This role - the Venue Manager - will lead this effort.
Position Summary:
The Venue Manager assumes responsibility for the seamless daily operations of Larkin Hall. This role ensures the fulfillment of client expectations and special requests pertaining to all food service operations. Oversight of venue operations, including management of daily food service and equipment falls under the purview of the Venue Manager. Key areas of focus encompass team performance optimization, implementation of effective cost controls, and the cultivation, training, and retention of key associates.
Essential Functions:Oversee all aspects of Larkin Hall venue management from an event operations perspective, ensuring successful planning and execution. Collaborate closely with internal teams.Manage client and customer satisfaction by promptly addressing issues and ensuring feedback is appropriately communicated to relevant departments.Manage all venue logistics including communication, audiovisual requirements and secure additional vendors for security, parking and other operations needs to ensure successful event execution. Coordinate vendor load-in and load-out logistics and schedules for events, collecting insurance and submitting payments as necessary.Partner with Blue Plate Operations to ensure events are adequately prepared for and executed. Provide recommendations to enhance processes and create efficiencies for both the venue and Blue Plate. Identify areas for improved efficiency and effectiveness in sales and operations, developing standard operating procedures to improve financial outcomes.Coach, mentor, and instruct both internal and external team members, fostering a culture where no client is seen as a one-time client. Partner with Blue Plate Human Resources team to develop comprehensive employee life-cycle training initiatives.In collaboration with Sales Manager, maintain venue daily calendar, maintain comprehensive client files, and ensure efficient event planning and execution. Communicate event updates to Larkin Hall staff and Blue Plate sales and operations teams. Provide standard event details to all parties for effective planning and entering events into CaterXpert .Attend work functions as needed for quality assurance purposes while maintaining an exemplary level of confidentiality when handling sensitive issues.Develop a comprehensive understanding of both Larkin Hall and Blue Plate corporate identities, championing these values throughout the organization to foster alignment and maintain a winning culture.Assist in operational aspects of the venue on a daily basis.Establish and secure the highest standards for guest services. Ensure staff proactively manages guest services in a timely and professional manner.Ensure that the facility is a safe working environment by developing, implementing and evaluating safety programs.Oversee inventory control procedures and quality control projects.Implement and uphold weekly deep cleaning projects for the venue with staff members and coordinate the regular maintenance of all equipment.Assist with purchasing of food products, coffee, beverages and disposables as necessary.Review financial information daily, monitor budget to compare actual to budgeted expenditures. Take action to correct or control deviations from the budget.Participate in monthly financial review meetings with General Manager.Review operational performance and productivity, and guest satisfaction in accordance with goals and standards; correct any deficiencies.Oversee the scheduling of all employees and maintain labor costs within budget and industry guidelines. Responsible for creating, updating and maintaining schedules for front of the house employees.Work with the Blue Plate Facilities Manager to ensure equipment is in good working condition. If there are issues on site with equipment, proper channels are met to ensure a remedy.Coordinate payroll & billing for all business components.Coordinate with General Manager to ensure the venue is up to code.Perform other relevant tasks as required to support the smooth operation and success of the venue.Maintain an exemplary level of confidentiality when dealing with sensitive issues.Work closely with the Blue Plate Support Services, accounting, marketing, human resources and IT.Manage customer feedback as received. Ensure any necessary changes are made to uphold customer satisfaction.Ensure requests are feasible to the site, operation, and the budget.Ensure effective communication between all outlets and all other functions within the organization.Perform other relevant tasks as requested by management.Requirements
Education and Experience:
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Bachelor's degree. Hospitality or related industry preferred.Minimum 5 years of progressive experience within the hospitality industry that includes venue management experience.Comprehensive knowledge of off-site catering and event operations.Basic knowledge of financial management disciplines to include but not limited to: gross profitability, budget design and management, financial analysis, and return on investment.Essential Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactory. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to demonstrate strong affinity for Larkin Hall's mission: Our mission is to "care more" for others through food and service experiences that turn our partner's vision into reality.Demonstrated ability to plan, implement and support systems in a rapidly growing company.Proven leadership with the ability to inspire others to work toward a common goal and reach their potential.Ability to identify and resolve issues and alert executive leadership to potential areas of liability.Ability to function independently and intuitively in a fast-paced environment.Excellent verbal and written communication skills with the ability to prepare and deliver clear, concise reports and presentations that are understandable by the target audience.Highly organized; strong attention to detail.Demonstrated initiative; results-oriented and entrepreneurial minded.Strong project management experience and ability to manage on-going multiple priorities.Ability to interact with diverse groups and foster a cooperative work environment.Ability to manage confidential information and maintain its integrity.Strong computer skills that include proficiency with MS Office applications and CRM software.Language Skills
Ability to read, write and speak English proficiently. Bilingual skills preferred.Physical Demands:
The physical demands describe 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.
Occasionally required to stand, walk, sit, use hands to finger, handle, or feel objects or controls; reach with hands and arms; climb stairs & ladders; balance; stoop, kneel, crouch, or crawl; talk or hear; taste or smell.Regularly required to lift and/or move up to 50 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 are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
May work in extreme heat and cold (non-weather and weather).May work in wet conditions (non-weather and weather).Noise level is moderate to loud.May work near toxic/caustic chemical 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.