J&M Catering specialises in different types of events:
- small exclusivedinners with a very personal touch (at people’s homes, at exclusive locations, in-house wine-tasting events or board meetings, etc.)
- medium-sized eventsfrom 50 to 300 people (receptions, walking dinners, etc.)
- large events, sometimes several days up to 2000 people (happenings, galas, sports events, fairs, etc.)
Despite the fact that the approach is very different for 1, 2 and 3 – from very personal contact with the client to pure organisation and coordination behind the scenes – the event manager always takes care of the following tasks:
- the event planners give you your dossierthen you start working at the event:
- you gather the employeesthat were assigned and you brief them about the event
- delegate, guide, coachand even actively participate in the set-up, setting the tables, buffet presentation, putting things away behind the scenes, storing empty bottles, readying the bars, etc.
- when the kitchen team arrives, you discussthe event’s proceedings with the chef
- point of contactfor the waiters, but the client can also approach you with changes, questions, etc.
- you help serve, you supervisethe team and you coordinate behind the scenes
- after the event the team must clean upand you are responsible for returning the equipment to the warehouse
- the debriefingtakes place the next day and consultation with the planner and dossier manager, then the operational manager is briefed
This event catering company offers opportunities to good organisers, with management abilities and an eye for detail; they can master event management skills here.
When seasoned event managers give the sign, you’ll gradually be given more responsibility and eventually you’ll manage your own event.
You are followed-up closely by the operations manager, who discusses your progress and approach with experienced event managers.
Which diploma you possess is less important. The following qualities and skills are essential:
- flexibilityin thoughts and deeds – your work stops when the event has finished and the guests have left
- you are solution-orientedand last minute changes give you a boost; you are able to deal with them creatively
- by setting a good example, you’ll get your teamto follow
- of course you have an excellent helicopter view; you are immune to stressand punctual
- linguistic skills in English or French are handy but not essential
- you have already worked as a waiter
- as a manager, you’ll always have an advantage over other candidates for this job, but if you are looking for a company that gives you the opportunity to gain some management experience then you’ll find that here after a short training period
- an eye for detail, service-oriented, smile!
You’ll work all over Belgium, but you mainly leave from the headquarters in Antwerp.
If you can immediately start as an event manager, you’ll receive the highest category of wages in the HORECA job classification. This will be supplemented with interesting extralegal benefits such as meal cheques, a mobile phone, a tablet, insurance, etc. (a car can be discussed at a later stage).