CATERING MANAGER

CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s diverse client portfolio affords opportunities for career advancement within the company, across multiple industry segments and geographic regions.

About the role

The Catering Manager is responsible for the successful execution and coordination of off-premise company events. This role requires excellent attention to detail, communication skills, and the ability to multi-task on a variety of projects simultaneously. You will ensure accurate distribution of pertinent information both internally and to clients and vendors, while maintaining strong client presentation and marketing skills.

Responsibilities

• Consult with clients on event scope, expectations, setting, menu, collateral, and entertainment to deliver a successful event within the client’s budget
• Plan menus in consultation with clients and chefs
• Negotiate individual vendor contracts
• Delegate to and ensure the Event Manager coordinates and executes the event within established parameters
• Recruit, interview, select, and train permanent and casual staff
• Organize, lead, and motivate the catering team
• Plan staff and event schedules
• Maintain and develop accurate financial and administrative records
• Serve as liaison and coordinator between Sales Catering Managers, Supervising Chefs, Staffing, Captains, Suppliers, Vendors, Rental Companies, and Clients to plan events
• Assess contract requirements and ensure satisfaction with services delivered
• Perform final review and assessment of catering events to determine if they meet performance and quality standards
• Resolve customer concerns and ensure timely customer payment

Qualifications

• 3-5 years’ experience in a hospitality management environment, preferably in off-premise catering
• Demonstrated leadership in managing people, events, and the overall guest experience
• Strong organization, time management, and team motivation skills
• Ability to work independently with minimal direct supervision
• Effective communication (verbal and written) with clients, senior management, and support staff
• Ability to respond to continuously changing demands in a fast-paced environment
• Experience in budgeting, P&L, labor and sales forecasting, and reporting
• Excellent problem-solving and negotiating skills
• Ability to establish credibility with senior culinary professionals
• Human resource experience, including hiring, training, mentoring, and development

Benefits

• Medical, dental, and vision insurance
• Life insurance / AD&D
• Disability insurance
• Retirement plan
• Paid time off
• Holiday time off (varies by site/state)
• Associate shopping program
• Health and wellness programs
• Discount marketplace
• Identity theft protection
• Pet insurance
• Commuter benefits
• Employee assistance program
• Flexible Spending Accounts (FSAs)
• Paid parental leave
• Personal leave

Pay

$80,000 – $110,000 per year