Reporting to the Executive Chef, this position leads day-to-day event production, supervises culinary personnel, and works closely with catering sales, event operations, and restaurant culinary teams to deliver outstanding food, consistent execution, and gracious hospitality. Event Coordination: Collaborate with the Executive Chef, Catering Sales Manager, event operations, and restaurant culinary teams to review banquet event orders, guest counts, menu specifications, dietary needs, timelines, equipment, transportation, and venue requirements.