Catering Manager

About The Role

The Catering Manager is responsible for overseeing all aspects of catering operations within the retail trade environment, ensuring exceptional food and beverage service that meets client expectations and company standards. This role involves strategic planning and execution of catering events, managing staff, and coordinating with suppliers to deliver high-quality menu options. The Catering Manager will analyze revenue streams and operational costs to optimize profitability while maintaining superior service quality. They will also collaborate closely with executive chefs and hospitality teams to design innovative menu plans tailored to diverse client needs. Ultimately, the Catering Manager ensures seamless event execution, customer satisfaction, and continuous improvement of catering services.

Responsibilities

• Plan, organize, and manage catering events from initial inquiry through to successful completion, ensuring all client requirements are met.
• Supervise and coordinate the activities of kitchen and service staff, including head chefs and room service teams, to maintain high standards of food quality and presentation.
• Develop and implement menu plans in collaboration with culinary leadership, considering seasonal availability, dietary restrictions, and client preferences.
• Monitor and analyze revenue and expenses related to catering operations to identify opportunities for cost savings and increased profitability.
• Maintain strong relationships with vendors and suppliers to ensure timely procurement of quality ingredients and supplies.
• Ensure compliance with health, safety, and sanitation regulations across all catering activities.
• Train, mentor, and evaluate catering staff to promote professional development and maintain a motivated workforce.
• Cook up logistics including transportation, setup, and breakdown of catering events to guarantee smooth service delivery.

Qualifications

• Minimum Qualifications: Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. Minimum of 3 years of experience in catering management or a similar role within the food and beverage industry. Proven experience working with executive chefs and managing kitchen operations. Strong knowledge of food service standards, menu planning, and hospitality management. Demonstrated ability to analyze revenue and control costs effectively.
• Preferred Qualifications: Certification in Food Safety and Sanitation (e.g., ServSafe). Experience in retail trade or a similar fast-paced environment. Advanced training or certification in hospitality management or culinary arts. Familiarity with event management software and catering-specific technology. Proven leadership experience managing diverse teams in a high-volume catering setting.

Skills

• Utilizes food and beverage expertise daily to ensure menu offerings are both appealing and feasible within operational constraints.
• Hospitality management skills are essential for coordinating staff, managing client relationships, and delivering exceptional service.
• Collaboration with head and executive chefs is critical for menu planning and maintaining culinary standards.
• Revenue analytical skills enable the manager to monitor financial performance, optimize pricing strategies, and control costs effectively.
• Proficiency in food service and room service operations ensures seamless event execution and customer satisfaction.

Pay

Competitive compensation package including base salary, bonuses, and benefits.

Schedule

Flexible schedule to accommodate catering events and client needs.