Catering & Events Manager – Century City

Who We Are

Join the team at and be a part of Jon & Vinny’s restaurant group, where passion for great food and genuine hospitality come together in a fast-paced, dynamic environment! We’re looking for a dedicated, guest-focused leader who thrives in a multi-outlet setting and takes pride in delivering exceptional guest and client experiences. Whether you’re a seasoned hospitality professional or ready to take the next step in your career, we offer a supportive and inclusive workplace with real opportunities for growth.

This Kitchen is a high-volume, multi-format hospitality program serving the creative community throughout the day, spanning a cafeteria, three coffee bars, catering, and a take-out window. We’re dedicated to delivering the kind of hospitality that makes every guest feel taken care of, whether they’re grabbing a coffee between meetings, stopping by the cafeteria for lunch, or hosting an onsite event.

Our concept is simple yet ambitious, one unified hospitality program across several formats, built on great food, consistency, and genuine hospitality. If you’re someone who thrives leading a larger, cross-functional team in a high-energy environment, this is the perfect place for you.

Our Core Values

Hospitality

Hospitality is who we are; it’s the kindness we extend to each other; it’s the friendly and genuine reception of our guests. Hospitality is the excitement & enthusiasm with which we approach our guests, our spaces, each other, and our positions. We expect our team members to execute our concept every day and hold hospitality paramount.

Intention

The best things in life are built and created with intention. Our concept is beautifully designed. When we approach our work with intention and thoughtfulness, it encourages everyone to create an exceptional experience for our guests and for each other.

Respect

Respect is fundamental to who we are. We respect our guests, ourselves, our team, our products, our resources, our peers, our leaders, and our space. We hold ourselves to the highest standards of integrity and moral principles.

Teamwork

We value our commitment to working with and listening to each other as a team; kindness and generosity are an integral part of our professional relationships. Teamwork is essential to provide a great experience to our guests.

Determination & Readiness

We are determined to make our guests happy and we are ready to pivot and adapt at any time. We are determined to keep our outlets clean, organized and on a path of improvement. As a team, we are able to improvise, adapt and overcome any situation for our team and our guests. We have a readiness to satisfy the guests and meet and exceed their expectations.

What You’ll Do

The Catering & Events Manager owns the success of the AOSK C&E program. The role is responsible for client relationships, planning, staffing, onsite execution, and financial performance, with a strong expectation of visible onsite leadership and proactive growth within the ecosystem.

C&E Growth & Client Relationships

• Own the C&E pipeline from inquiry through booking, execution, and follow-up; respond promptly and keep opportunities, tentative bookings, and confirmed events organized.
• Grow the C&E business within the ecosystem by building trusted relationships, identifying appropriate opportunities, earning repeat business, and encouraging internal referrals.
• Increase the value of each C&E event through appropriate food, beverage, service, and other add-on opportunities while maintaining AOSK standards and client needs.
• Maintain strong knowledge of AOSK C&E menus, pricing, service styles, dietary considerations, beverage offerings, and operational capabilities; gather feedback and use it to strengthen future business.

Event Planning & Execution

• Prepare complete C&E event plans/BEOs covering menus, room setup, beverage, budget, staffing, guest counts, timelines, special requests, and logistics; maintain the event calendar and communicate changes promptly.
• Coordinate with stakeholders, building partners, accounting, and AOSK leadership regarding access, rooms, payments, guest counts, equipment, and other requirements. Identify issues early and develop solutions before the event.
• Own the success of every C&E event and serve as the primary onsite leader and client point of contact. Be onsite for scheduled full-service events and other events as needed; when multiple events occur simultaneously, assign qualified leadership and remain accountable for each event.
• Lead setup, service, breakdown, and closeout for tray-pass, seated dinners, cocktail receptions, screenings, drops, and other formats. Ensure service timing, course firing, presentation, and hospitality meet the approved plan.
• Oversee C&E food drops for accuracy, completeness, packaging, delivery, presentation, and timing. Routine drops may be delegated, but the manager remains accountable for execution and the client experience.
• Complete C&E post-event follow-up, resolve concerns, document feedback, and identify operational or sales opportunities.

Staffing & Team Leadership

• Build C&E staffing plans and schedules for captains, servers, bartenders, support staff, and other event personnel based on guest count, service style, menu, timing, and complexity.
• Ensure C&E event teams are trained, briefed, appropriately dressed, equipped, and ready for service; coach performance, reinforce AOSK standards, and support promotion from within.
• Partner with the culinary and beverage teams to ensure staffing, production, menus, service, and timing are aligned.

Financial, Standards & Operational Accountability

• Own the financial and operational performance of C&E in partnership with the GM; monitor revenue, food and beverage sales, staffing costs, and controllable expenses.
• Ensure C&E proposals and event plans accurately reflect menu, staffing, beverage, service, and other applicable costs; identify appropriate opportunities to increase sales without compromising quality or hospitality.
• Ensure C&E events follow AOSK food safety, sanitation, health, safety, allergen, labeling, handling, transportation, holding, and service standards, and promptly address facility, equipment, or maintenance concerns.
• Participate in C&E menu refinement and event planning with the Executive Chef, culinary leadership, Beverage Manager, GM, and other partners based on client feedback, trends, and operational capabilities.

Cross-Functional Leadership

• Represent AOSK professionally with stakeholders, clients, guests, vendors, and partners and participate in AOSK leadership meetings and broader operational initiatives.
• Support the broader operation and assist other departments when business needs require. All AOSK management team members are expected to work collaboratively across departments and outlets; primary responsibility does not mean exclusive responsibility.
• The responsibilities listed above are not intended to be exhaustive. The Catering & Events Manager may be asked to perform additional duties, responsibilities, or projects as directed by the GM or other AOSK leadership based on the needs of the operation.

Working Conditions & Expectations

• Schedule may include early mornings, evenings, weekends, holidays, and extended hours based on the event calendar; regular onsite presence at evening and weekend events is an essential part of the role.
• Work effectively in a fast-paced environment with changing event timing, guest counts, menus, service styles, and client requests.
• Represent JVRG, AOSK, our partners, and our staff professionally; communicate respectfully, maintain a positive and solutions-oriented attitude, and follow all safety, sanitation, legal, and company requirements.
• Help create and maintain a positive, safe, respectful, and productive workplace.

Who You Are

• 2+ years of experience in catering, events, hospitality, foodservice, or a related field; management experience preferred.
• Strong organization, detail-oriented, and ability to manage multiple events and deadlines simultaneously.
• Excellent verbal and written communication and strong client-service and relationship-building skills.
• Working knowledge of food and beverage operations, menus, service styles, and event execution.
• Comfortable working evenings and weekends and being physically present for events.
• Current food-safety certification required; Manager ServSafe certification preferred.

Physical Demands

• Regularly stand and walk for extended periods and use hands and arms in active kitchen and production environments.
• Frequently bend, stoop, kneel, crouch, reach, push, pull, and work around kitchen equipment and service areas.
• Frequently lift, carry, and move food products, supplies, smallwares, and equipment weighing up to 50 pounds.
• Work in hot, cold, wet, noisy, and fast-paced foodservice environments.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Position Details

• FLSA Status: Exempt
• Salary Range: $75,000 – $85,000 DOE

More detail about Joint Venture Restaurant Group part of Joint Venture Restaurant Group, please visit https://culinaryagents.com/entities/214688-Joint-Venture-Restaurant-Group

Tagged as: Pipeline Management