Catering Manager

About Company:

About the Role:

The Catering Manager plays a pivotal role in overseeing and directing all aspects of catering operations within the retail trade sector, ensuring exceptional food and beverage service that meets client expectations and company standards. This position requires strategic planning and execution of catering events, from menu development to staff coordination, to deliver seamless and memorable experiences. The Catering Manager is responsible for managing budgets, optimizing revenue streams, and maintaining high-quality standards in food preparation and service. Collaboration with chefs, hospitality teams, and clients is essential to tailor offerings that align with diverse event requirements and preferences. Ultimately, the role demands a balance of operational excellence, creative menu planning, and strong leadership to drive customer satisfaction and business growth across catering services in the United States.

Minimum Qualifications:

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Minimum of 3 years experience in catering management or a similar role within the hospitality or retail trade industry.
• Proven experience working with food and beverage operations, including menu planning and food service management.
• Strong knowledge of health and safety regulations related to food service.
• Demonstrated ability to manage budgets, analyze revenue, and optimize operational efficiency.

Preferred Qualifications:

• Certification in Food Safety or ServSafe.
• Experience working directly with executive chefs or head chefs in a high-volume catering environment.
• Familiarity with event management software and catering-specific technology tools.
• Advanced skills in hospitality management and customer relationship management.
• Previous experience in room service operations within a hotel or large venue setting.

Responsibilities:

• Plan, coordinate, and execute catering events, ensuring all client specifications and quality standards are met.
• Manage and lead catering staff, including chefs, servers, and support personnel, to deliver efficient and professional service.
• Develop and update menus in collaboration with executive and head chefs, incorporating seasonal ingredients and client preferences.
• Oversee budgeting, cost control, and revenue analysis to maximize profitability while maintaining service excellence.
• Coordinate with suppliers and vendors to ensure timely procurement of food, beverages, and equipment.
• Ensure compliance with health, safety, and sanitation regulations across all catering operations.
• Handle client communications, negotiate contracts, and provide exceptional customer service to build lasting relationships.
• Monitor room service and food service operations to maintain consistency and quality during events.
• heir primary responsibilities will be:
• Meeting with Clients and Taking Catering Orders
• Completing BEOs, Quotes, etc.
• Ensuring Clients have credit cards on file and billing day of/day after events
• Coordinating all events and staff for events. Ensuring we are adequately staffed and ensure all caterings are delivered and picked up in a timely fashioned.
• Lead the catering department, manager hourly leads and staff.

Skills:

The Catering Manager utilizes food and beverage expertise daily to ensure menu offerings are both appealing and feasible for event execution. Hospitality management skills are critical for leading diverse teams and maintaining high service standards under pressure. Collaboration with head and executive chefs is essential for creative menu planning and adapting to client needs. Revenue analytical skills enable the manager to monitor financial performance, control costs, and identify opportunities for increased profitability. Additionally, proficiency in food service and room service operations ensures smooth event delivery and exceptional guest experiences.