Event Staffing and Service Manager
EVENT SERVICE & STAFFING MANAGER Betty Zlatchin Catering & Events | San Francisco, California Full-time, in person | $75,000-$85,000 annually, depending on experience Health benefits, paid vacation and performance bonus eligibility are available. About BZC Betty Zlatchin Catering & Events has been creating exceptional events in the San Francisco Bay Area for more than 40 years. From intimate dinners to large weddings, corporate gatherings and nonprofit events, we are known for outstanding food, warm and friendly service, and thoughtful attention to detail. We are looking for a talented, hardworking, friendly and team-oriented Event Service & Staffing Manager to join our leadership team and help build an exceptional event-service culture. About the Position The Event Service & Staffing Manager makes sure every event has the right people in the right roles and that those employees are trained, motivated and prepared to provide warm, polished and genuinely friendly service. This position leads our front-of-house staffing and service-development program and works closely with the General Manager, the BOH staffing liaison, Executive Chef, Production, Warehouse and Sales. The goal is not only to fill shifts. It is to build a dependable team, create meaningful opportunities for employees to grow, strengthen communication between FOH and BOH, and make sure both groups operate as one unit at every event. This is a full-time, hands-on leadership position reporting to the General Manager, with direct oversight of front-of-house event employees, bartenders, captains and floor managers. Key Responsibilities Staffing and Scheduling Develop and maintain complete staffing plans for all confirmed events. Manage StaffMate as the primary staffing and scheduling system. Reconcile event names, dates, service times, employee call times and staffing requirements across the GO email, TPP, company calendar and operating sheets. Identify and resolve discrepancies before information is released to employees. Assign qualified floor managers, captains, bartenders, servers and other front-of-house employees based on each event's needs, individual capabilities and appropriate development opportunities. Communicate schedules, call times, locations, parking instructions, uniforms, role expectations and changes clearly and on time. Track employee confirmations and follow up promptly on unanswered requests, callouts, substitutions and last-minute coverage needs. Monitor upcoming high-volume dates, maintain an active staffing pipeline and identify shortages early. Maintain accurate records of callouts, substitutions, overtime, agency labor, time corrections and other payroll-related exceptions. Training, Development and Service Standards Create and manage a clear development path that helps employees progress from floor and service positions into bartender, captain and floor-manager roles based on training, demonstrated skills, reliability and event performance. Develop and lead recurring training in BZC hospitality, sequence of service, event setup and breakdown, bar service, guest care, communication, safety and team leadership. Use hands-on training, shadow shifts and coached event assignments to prepare employees for greater responsibility. Maintain a current skills and training record for each event employee so assignments and advancement decisions are consistent and supportable. Build and maintain a dependable bench of qualified captains, bartenders and floor managers for high-volume dates and simultaneous events. Partner with the BOH staffing liaison and culinary leaders to support a parallel development path for BOH event staff and create shared expectations for leadership, communication and teamwork. Review event feedback and scorecards with leaders, recognize strong performance and turn service failures into specific coaching and training actions. Staff Motivation, Culture and Teamwork Motivate employees through clear expectations, regular communication, recognition, constructive feedback and visible opportunities to grow. Create practical team-building and employee-bonding opportunities that help FOH and BOH employees know one another, trust one another and work toward the same goal. Work with floor managers, captains, head chefs and kitchen captains to create consistent pre-event huddles and post-event feedback loops. Address friction, performance concerns and unprofessional behavior promptly, fairly and respectfully in partnership with the General Manager and HR. Encourage a culture in which employees help one another, communicate early, stay positive under pressure and protect the client experience. Be present during major event periods to support leaders, solve urgent staffing concerns and reinforce BZC's service and teamwork standards. Leadership and Cross-Department Coordination Recruit, interview and onboard front-of-house employees while maintaining a strong and diverse candidate pipeline. Partner with event leaders to assess employee performance, recognize strong work and address coaching or corrective-action needs. Participate in weekly staffing and event-readiness reviews and provide clear updates on open shifts, training needs, employee concerns and upcoming risks. Coordinate closely with Culinary, Production, Warehouse and Sales so staffing plans match the actual event scope and employees receive one reliable set of information. Help establish and maintain service procedures, training materials and leadership expectations that can be used consistently across events. Qualifications At least three years of staffing, scheduling, catering, hospitality or event-operations experience. Demonstrated experience training, motivating and developing hourly service employees and event leaders. Experience managing a large and changing roster of hourly employees. Strong organizational skills and close attention to detail. Excellent written, verbal and interpersonal communication. Ability to build trust, create teamwork and hold employees accountable in a direct and respectful manner. Ability to manage competing priorities and make sound decisions under pressure. Experience using StaffMate or a comparable scheduling platform is strongly preferred. Working knowledge of timekeeping, overtime, meal-period and scheduling requirements is preferred. Proficiency with email, shared calendars, spreadsheets and cloud-based documents. Ability to work onsite in San Francisco and maintain a flexible schedule that includes early mornings, evenings, weekends and holidays based on the event calendar. What Success Looks Like Staffing information is complete, accurate and distributed on time. Event names and details match across all operating systems. High-volume dates are staffed well in advance and callouts are handled calmly without affecting the client experience. Employees understand BZC's standards, know what is expected and receive useful coaching and recognition. Employees have a visible, documented path from entry-level service work into bartender, captain, floor-manager and other leadership opportunities. BZC has a growing bench of trained and dependable FOH and BOH event leaders. FOH and BOH communicate well, support one another and operate as one team. Clients and guests consistently experience warm, friendly and professional service. Employees feel respected, motivated, supported and accountable. To Apply Please submit your resume and a short introduction describing your experience managing event or hospitality staffing, training employees and developing service leaders. We would also like to know the approximate size of the employee roster you have managed and which scheduling systems you have used. Betty Zlatchin Catering & Events is an equal-opportunity employer. We value a respectful workplace and welcome applicants from all backgrounds. Pay: $75,000.00 - $85,000.00 per year Benefits: Health insurance Paid time off Retirement plan Work Location: In person
Наблюдалась 2026-09-14, впервые 2026-09-02, источник — Indeed.