Event Catering Project Manager

La Grande Epicerie de Paris, established in 1923, is a renowned Parisian institution known for its selective and creative approach, offering a unique and gourmet customer experience. It is a subsidiary of Le Bon Marché, part of the LVMH group, with nearly 600 employees.

1. Define and clarify client requests.
2. Contact various suppliers for culinary services, equipment rental, service staff, decoration, and more.
3. Initiate orders with internal and external suppliers once the quote is accepted, adhering to deadlines.
4. Provide event details to suppliers in advance.
5. Supervise the event to ensure it meets client expectations and propose corrective measures if necessary.
6. Conduct debriefings with suppliers and clients post-event.
7. Handle administrative follow-up, including billing and payment processing.
8. Create purchase orders for general expenses to facilitate supplier billing.
9. Monitor event profitability (expenses and revenue).
10. Research new suppliers and development opportunities for the catering service.
11. Explore new culinary trends, CSR, and scenographic innovations in the event catering market.
12. Collaborate with laboratories to create new menus each season.

1. Bachelor's degree in Business School with a specialization in hospitality/catering or equivalent university degree.

1. Strong knowledge of food products and culinary trends.
2. Excellent interpersonal and relational skills with a strong customer orientation.
3. Proactive work approach and ability to respond quickly to unforeseen situations.
4. Exceptional organizational skills and attention to detail.
5. Ability to manage multiple tasks simultaneously and prioritize effectively.
6. Teamwork skills and ability to collaborate with various internal and external stakeholders.
7. Innovative thinking and contribution to continuous improvement of service offerings.

Minimum 3 years of experience in project management, ideally in the food or catering industry.

Bachelor's degree in Business School with a specialization in hospitality/catering or equivalent university degree.

Hybrid working mode.

The company is committed to diversity and inclusion, recognizing and recruiting talent from all backgrounds. Located in Paris, the workplace offers a luxurious environment with a focus on creativity and selectivity.