Project Manager

• The Culinary Assistant Project Manager is an important part of the overall culinary team and customer relationship experience at Cotton.
• Receives and reviews information from PM on contracted event(s).
• May be involved in site walks.
• Completes load lists for events.
• Trains kitchen staff/temporary labor.
• Menu – Makes sure all ingredients are available and loaded.
• Cross checks all rentals, staffing and Third-Party vendors 48 hours before event.
• Supports PM with rentals (Check out, Inventory, Collect after event, Inventory, Return).
• Asset info (submit to Asset Manager for coordination).
• Clearly communicates event details to upper management.
• Reviews load sheets with staff.
• Point of Contact for Client with the PM at the time of event when BD is not present.
• Submits necessary reports timely and accurately.
• Oversees and directs event staff.
• Coordinates pre-event huddles.
• Reviews event timelines with staff and management.
• Supports PM with positions and tasks.
• Final Walk 30 minutes before event starts.
• Assists with control of prep, coordination, and timing of food and beverage.
• Communicates with staff concerning timelines.
• Manages guest space ensuring cleanliness of kitchen, food stations, tables, etc.
• Oversees breakdown and clean up.
• Final walk of completed event.
• Check out with and thank client before leaving.

Assistant Project Manager – Culinary

OSP Project Coordinator

Field Service Project Manager

Project Manager II

Customer Project Manager

Project Manager