Specialized Event Center Manager - Weekends

• Training in room/restaurant service or similar

• Essential 3-5 years as a Room Manager in events/catering: team supervision, order management, and room closing. Experience outside of collectives/events/catering will not be valued

• Knowledge of HACCP and food safety

• Customer service, attention to detail, and dynamic environments

• Organization and time management in high-paced environments

• Valid driver's license and own vehicle

• Availability of working hours

• Customer service: Ability to interact with clients by anticipating and resolving problems and needs.
• Ability to lead, motivate, and manage successful teams.
• Ability to work efficiently and manage one's own time in a high-performance work environment.
• Proficiency in Excel and Office.

• Contract for approximately one year with the possibility of permanent employment
• Competitive salary based on the candidate's experience.
• Opportunity to work in a collaborative and dynamic team.
• Join a leading company that values and rewards the effort and dedication of its employees: ongoing training plan, social benefits, professional development.

At Singularis, boutique catering from the Serunion Group, a contract catering company with over 30 years of experience in the sector, we are looking for the best talent to join our centers. If you have experience and are looking for an opportunity to demonstrate your skills, this offer is perfect for you!

We are looking for a center and venue manager for a new center opening in Madrid (north zone of Madrid / Hortaleza) with catering services and nightlife options. The person hired will have the opportunity to manage service, operations, and client interaction during the weekend (Friday, Saturday, and Sunday)

• Pre-event planning: Knowledge of prospecting event spaces to evaluate access points, loading points, electrical infrastructure, kitchen capacity, and possible operational difficulties.
• Make orders for cellar stock and materials for service, the room, and the pantry.
• Inventory control: Verify that all material that left the warehouse returns, and account for breakages/losses. Beverage inventory.
• Administrative closing: Manage staff attendance sheets, incident reports, closing of diners served, cellar inventory, communicating incidents, and closing at the end of the event.
• Staff supervision: Knowledge of ratios and staffing calculations for the room, kitchen, and logistics to produce the services.
• Room management: Ability to organize and coordinate service in the room, efficiently assigning and distributing waiters/waitresses.
• Post-event report: Note what worked and what can be improved, recording the preferences and particularities of each client.