Catering Manager

1. Job Summary The Catering Manager oversees the day-to-day operations of campus catering services, ensuring the smooth execution of events and high-quality dining experiences. This role involves coordinating with clients to understand their needs, planning and managing events from start to finish, and supervising catering staff. The manager ensures compliance with food safety regulations, maintains inventory and supplies, and helps develop menus that cater to diverse dietary preferences. With a focus on customer satisfaction, the Catering Manager plays a crucial role in enhancing the dining experience within the campus community. 2. Key Responsibilities Develop and implement comprehensive catering strategies aligned with college goals and customer expectations. Oversee all aspects of catering operations, including menu planning, event coordination, and logistics. Collaborate with clients to understand and personalize catering needs, offering creative solutions. Manage catering budgets, pricing, and profitability to meet financial targets. Supervise catering staff, provide leadership, training, and foster a culture of excellence. Maintain relationships with suppliers and vendors to secure high-quality ingredients and services. 3. Working Conditions / Physical Requirements Ability to stand and walk for long periods (up to 8–10 hours per day), including during event setup, service, and breakdown. Ability to lift, carry, push, and pull up to 40 pounds (e.g., food trays, beverage containers, catering equipment). Frequent bending, stooping, reaching, and kneeling to assist with event setups and maintain service flow. Ability to navigate various campus locations, including stairs, outdoor areas, and multi-building venues. Manual dexterity to operate kitchen tools, catering equipment, and digital devices (e.g., POS systems, tablets). Must be able to taste and smell food and beverages for quality assurance. Ability to work in environments with varying temperatures (e.g., kitchens, outdoor events, transport vehicles). Visual and auditory acuity to coordinate with staff, monitor food presentation, and respond to client needs.

Primary Duties and Responsibilities:

Client and Customer Satisfaction/Relations:

• Maintain client satisfaction at a level that ensures account retention.
• Ensure that all associates demonstrate an aggressive hospitality (respect) toward customers and clients.

• Ensure that client communications are effective in all areas.
• Follow up to customer/client/associate surveys.
• Conduct client/administration tours of facilities.
• Respond to all catered events in writing describing pricing and services available.

Program Quality and Standards:

• Encourage associate creativity and innovation within agreed upon company standards.
• Responsible for implementation and effectiveness of programs are in compliance with company standards.
• Ensure compliance with all regulatory agencies.
• Provide recognition for associates when programs are implemented with success.

Business Growth and Marketing:

• Increase catering revenue and operating profit contribution by implementing and building services and creating other opportunities for growth.
• Maintain an awareness of the competition and market conditions internal and external to the facility.
• Promote and leverage the company name and resources to maximum advantage throughout the unit.

Financial:

• Assist in and develop a business plan and budget for the catering operation.

• Control expenses within the catering department.
• Responsible for the attainment of financial goals for the catering operation.
• Involved with sales survey pricing of business as required.
• Monitor and implements cash collections of all billed parties.
• Prepare weekly report of all catered events.

• Responsible for productivity and staffing that is appropriate for catering needs.

Leadership and Managerial Skills:

• Demonstrate and promote the company culture, values and management philosophy.
• Promote teamwork within the unit.
• Recognize the need for and demonstrate good communication and listening skills with clients, customers and associates.

• Visit other units on a selective basis to ensure that a sharing and exchange of ideas and experiences occurs.
• Represent the company professionally and ethically at all times.
• Follow the principles of Management by Walking Around to maintain contact with clients, customers and associates.

We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Physical Requirements – Catering Manager

• Ability to stand and walk for extended periods of time (up to 8–10 hours as needed during events).

• Frequent bending, stooping, reaching, and lifting in support of catering operations and event setup.

• Must be able to lift, push, or pull up to 25–30 pounds regularly and occasionally up to 50 pounds .

• Manual dexterity to handle catering equipment, technology systems, and event setup materials.

• Ability to work in diverse environments, including kitchens, event venues, outdoors, and storage areas, with exposure to varying temperatures.

• Adequate vision, hearing, and communication skills to effectively coordinate with staff, clients, and vendors.

• Must be able to drive company or personal vehicle for off-site catering, client visits, and meetings; valid driver’s license required.

• Flexibility to work extended or irregular hours, including early mornings, evenings, weekends, and holidays based on event schedules.