Benefits:

Health insurance

Opportunity for advancement

Paid time off

Job Summary:

The Catering Manager will oversee the planning, coordination, and execution of all catered events, ensuring high-quality food and superior service are delivered to our clients. This individual will be responsible for managing a team, collaborating with clients, and ensuring that events run smoothly from start to finish.

Key Responsibilities:

Event Coordination: Plan and coordinate all aspects of catered events, including menu planning, logistics, staffing, and timelines. Work closely with clients to ensure their vision is executed seamlessly.

Staff Management: Supervise, train, and schedule catering staff to ensure excellent service during events. Ensure that staff are prepared and trained on event-specific requirements.

Client Relations: Serve as the main point of contact for clients throughout the event process. Ensure that client expectations are met and that they are satisfied with the service and food.

Menu Planning: Work with clients to customize menu options that align with their preferences and event needs. Ensure that the catering offerings are fresh, on time, and presented beautifully.

Quality Control: Oversee food preparation, presentation, and service to ensure the highest standards of quality are maintained.

Budget & Inventory Management: Assist in managing catering budgets and maintain accurate records of supplies and inventory. Ensure cost-effective use of resources without compromising quality.

Logistics & Execution: Ensure that all equipment, supplies, and food are delivered to the event location in a timely manner. Coordinate transportation and on-site setup.

Health & Safety Compliance: Ensure all health, safety, and sanitation standards are adhered to during the preparation, delivery, and service of food.

Qualifications:

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field (preferred).

• Minimum of 3-5 years of experience in catering, event planning, or food service management.

• Strong leadership skills with the ability to manage and motivate a team.

• Excellent communication and customer service skills.

• Strong leadership skills with the ability to manage and motivate a team.

• Excellent communication and customer service skills.

• Strong organizational and problem-solving abilities.

• Experience with menu planning, budgeting, and inventory management.

• Knowledge of health and safety regulations in the food service industry.

• Ability to work in a fast-paced, dynamic environment and handle multiple events simultaneously.

• Flexibility to work evenings, weekends, and holidays as needed.

Benefits:

Competitive salary ($50,000 - $60,000 per year).

Health, dental, and vision insurance options.

Paid time off (vacation, sick leave, and holidays).

Opportunities for professional growth and career development.

A dynamic and creative work environment.