Catering Manager

Catering Manager

The overall preparation, arranging of food and equipment, transportation of supplies, and the supervision of the staff and catering crew are all duties that the catering manager is responsible for. Adhering to safety and food regulations is necessary when managing catered events.

Communication, customer service, and hospitality skills are necessary for managing events effectively. Researching the latest catering trends to promote competitive catering services is necessary to be successful in catering management.

• Competitive salary
• Employee discounts
• Free uniforms
• Health insurance
• Paid time off
• Vision insurance

• Consults with clients/customers and determines catering options based on the clients’ needs.
• Prepares required catering forms, completing meticulous tasks and negotiating pricing.
• Preparation and planning of the venue for the events, including menus, equipment, food, and services.
• Supervision of the catering staff. This is inclusive of schedule and ensuring proper event staffing.
• Communicating effectively with clients, staff, and third-party vendors.
• Catering expenses, and accurate records will be kept and organized by the catering manager.
• Adhere and facilities the needs of the food and health industry safety regulation and standards.
• The catering manager will research and keep up with catering trends to promote competitive catering services.

• Ability to bring in new clients and accounts with interpersonal skills.
• 3-5 years of experience as a Catering Manager or work experience.
• Substantial or expert knowledge of electronic catering management systems such as R365 and Toast.
• Proficiency, ability to meet deadlines, and complete the job within budget is required.
• Prior experience and knowledge of the processes for overseeing catering staff is required.
• Advanced or expert knowledge of the best catering management practices is required.
• The ideal candidate needs to have excellent communication, and a personable demeanor.
• Reports to the Executive Chef/Culinary Manager.
• Flexible schedule including weekend and holidays.
• Be able to lift at least 25 lbs and be able to stand for long periods of time.
• Must have valid drivers’ license/clean driving record