Event Manager

Position Title: Events & Catering Manager

Department: Carver 47 Food & Wellness / Little Black Pearl
Reports to: Executive Director /Executive Chef
Classification: Full-Time, Exempt
Salary Range: $45 ,000–$55,000 ( commensurate with experience)

Position Summary

The Events & Catering Manager is a revenue-driving leadership role responsible for planning, selling and executing Carver 47’s catering services and on-site events with excellence, efficiency and care. This role sits at the intersection of hospitality, operations, and mission , ensuring that every event reflects Carver 47’s commitment to wellness, cultural storytelling and community-centered design—while meeting clear financial and operational targets.

This position is ideal for a hospitality professional who thrives in dynamic environments, understands margin discipline, and can translate vision into seamless execution.

Core Responsibilities

Catering Sales & Client Management (Revenue-Focused)

• Serve as the primary point of contact for catering and event clients from inquiry through completion

• Prepare proposals, pricing, contracts, and invoices in coordination with leadership

• Enforce deposit and payment policies (50% deposit required ; balance due prior to or shortly after event)

• Build and maintain a pipeline of nonprofit, corporate, university, and foundation clients

• Collaborate with the Executive Director on institutional and anchor partnerships

Event Planning & Execution

• Plan and execute on-site and off-site catering events ranging from intimate gatherings to large-scale conferences (50–500+ guests)

• Coordinate menus, staffing, rentals, timelines, and logistics with culinary and operations teams

• Lead event-day execution, ensuring quality, hospitality, and problem-solving in real time

• Conduct post-event debriefs to assess margins, operations, and client satisfaction

Operations & Financial Discipline

• Manage event budgets to ensure profitability and alignment with pricing models

• Track event-level labor, food costs, and margins in collaboration with finance and operations

• Maintain accurate event calendars, production schedules, and staffing plans

• Identify operational efficiencies and process improvements

Team Coordination & Leadership

• Schedule and oversee event staff, including FOH, BOH, and temporary event support

• Serve as on-site leader for events, ensuring staff alignment and accountability

• Support training and cross-functional coordination across café, catering, and juice operations

Brand, Experience & Mission Alignment

• Ensure all events reflect Carver 47’s brand values: dignity, wellness, creativity, and care

• Partner with marketing and leadership to document events and capture storytelling opportunities

• Uphold trauma-informed, culturally grounded hospitality practices

Qualifications & Experience

Required

• 4–6+ years of experience in catering, events, hospitality, or food service management

• Proven experience managing multiple events simultaneously

• Strong organizational, communication, and problem-solving skills

• Comfort working with budgets, pricing, and operational targets

• Ability to work flexible hours, including evenings and weekends as required

Preferred

• Experience in nonprofit, cultural, or mission-driven organizations

• Familiarity with conference-style events and institutional clients

• Knowledge of food costing, labor planning, and margin management

• Experience working in shared kitchen or multi-site operations