Catering Operations Manager

We Make Applying Easy! Text JOB to 75000 and search requisition ID 1554904.

About the role

The Client Food program’s vision is to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities. The program’s mission is to inspire and enable the client community members to make food choices and enjoy food experiences that support them in being their best.

The Catering team exists to support the global Client Food program and its values both to associates and to vendor partners. The Catering Manager drives excellence in the service and experience of the operation, identifying, motivating, training, developing, and directing team members to deliver exceptional service and accomplish daily goals and projects. This position oversees administrative and operational tasks, including financial management and analysis, human resources, sanitation, and safety.

The Catering Manager will focus on innovative hospitality and creating catering experiences to support operational excellence. This position reports to the Director of Catering and partners with key stakeholders (culinary, nutrition, marketing, behavioral science, concept development, procurement, risk management, operations, and people approach) to promote standards and enhance the guest experience.

Responsibilities

• Designs, manages, and owns the overall experience, not just the offerings.
• Sets an expectation of hospitality that is friendly and engaging.
• Has a passion for quality food preparation and taste.
• Trains and develops the team.
• Conducts associate reviews, coaching sessions, and disciplinary actions in a professional and timely manner.
• Ensures all sector and Compass employee guidelines are implemented and adhered to.
• Creates a culture of Food and Workplace Safety.
• Treats all customers with professionalism, care, and respect.

Human Resources

• Responsible for developing daily and weekly plans for the team, communicating these plans so all team members are informed and understand their roles.
• Employee Engagement.
• Employee Development.
• Coaching and Counseling.
• Communicating team members' roles and areas of responsibility to all management.

Operations

• Responsible for the overall daily operation and success of the catering service team.
• Drives communication among all stakeholders: front of house, back of house, café teams, etc.
• Equipment and Smallwares Maintenance.
• Front of House ordering.
• Safety.

Financial Accountability

• Oversees department resources with precision and efficiency, ensuring a strategic equilibrium between exceptional guest experiences, fiscal accountability, and workforce engagement.
• Administers labor resources effectively by aligning staffing levels with fluctuating demand requirements.

Requirements

• Bachelor's degree is preferred, or equivalent professional experience.
• Minimum of 3 years of food service, catering, and/or multi-unit management experience.
• Excellent communication skills, both written and verbal.
• A proven track record of leadership.
• General culinary knowledge of basic kitchen practices, protocols, and procedures.
• Proven coaching and teaching skills with peers, individuals, and teams.
• Passion for food trends, hospitality, innovation, and creative experiences.
• Manages time effectively and prioritizes tasks to meet deadlines.
• Creates a culture of food and workplace safety.
• Ability to effectively communicate, motivate, and interact with all levels within the organization.

Schedule

Monday - Friday

Pay

$72,000 – $85,000 Annually

Benefits

• Medical
• Dental
• Vision
• 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