10,483 Catering Manager jobs in the United States

Are you an experienced Catering Manager with a passion for catering and working with the public? Perkins Management Service Company is seeking a high-energy catering manager to oversee the catering department at the University of District of Columbia.

The successful candidate will have a proven background in catering and presentation, with exceptional customer service skills. The Catering Manager is responsible for supervising and supporting the planning of catering events of various sizes, ensuring all Perkins higher education catering brand standards and initiatives are consistently met.

The ideal candidate will organize and execute all catering events, demonstrating knowledge in casual and fine dining, banquet management, and culinary skills. Experience in high-volume activity, staff training, labor management, and control systems is essential.

Develop and maintain a safety culture that promotes a zero-harm environment. Directly supervise catering operations, including staff coordination, equipment setup, event preparation, service, and breakdown.

1. Assist with booking events, menu selection, costing, and pricing.
2. Handle hiring, discipline, performance reviews, and pay increases.
3. Coordinate with internal departments, participate in management meetings, and interface with vendors and clients.
4. Represent Perkins and the client at meetings and events.
5. Ensure sanitation, organization, and safety standards are met through checklists and supervision.
6. Prepare banquet rooms for functions.
7. Provide excellent customer service and maintain a professional appearance.
8. Serve meals and beverages according to protocol.
9. Set tables for special functions.
10. Load/unload event equipment safely.
11. Maintain storage rooms and supplies orderly.
12. Keep equipment and supplies in good condition.
13. Participate in and help develop catering training programs for staff and students.

Minimum of 3 years catering experience required.

In 150 characters or fewer, tell us what makes you unique. Be creative and eye-catching!

The optional questions include personal data for EEO reporting, which will not influence employment decisions. Your cooperation is appreciated.

We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chefs unique menus. Fooda operates in 20 major US cities and plans to continue its expansion across the United States and internationally. Eight out of ten employees believe Fooda is one of their companys top perks.

Position Overview:

The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service.

Who You Are:

• You love building relationships and enjoy customer service
• You are optimistic in the face of problems and youre capable of finding solutions quickly and effectively
• You are very organized and detail oriented. Type-A personality is a plus!
• You have an entrepreneurial mindset with the capability of managing work independently
• Quick thinking on your feet and no problem is too big or small for you
• You do not wait for direction and are always looking for ways to improve
• Prior experience in catering preferred
• Ideal candidates will have a Bachelors degree in addition to five to eight years of relevant experience

What You Will Be Responsible For:

• Coordinate and oversee internal catering events at client location
• Establish and maintain effective client and customer rapport to determine catering needs
• Maintain costs as it relates to food, beverage, and labor
• Negotiate new menus with restaurant partners for special requests
• Recruit and train catering staff at client location
• Oversee set up and cleanup of all catering events
• Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health

What Well Hook You Up With:

• Competitive market salary and stock options based on experience
• Comprehensive health, dental and vision insurance plans
• 401k retirement plan with company match
• Paid maternity and parental leave benefits
• Flexible spending accounts
• Daily subsidized lunch program (ours!) and free food and beverages in the office
• A fulfilling, challenging adventure of a work experience

Must be authorized to work in the United States on a full-time basis. No recruiters please.

Restaurant Associates Position Title: Catering Manager Pay 11 Reports To: Director of Catering Salary: $65,000 - $70,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards - Best Places to Work, This is R/A ! Job Summary Are you passionate about delivering exceptional hospitality and creating memorable experiences? As a Catering Manager at the World Bank, you'll oversee the seamless operation of our dynamic catering services, which span multiple buildings and host a variety of prestigious events and dignitaries. Your role will be pivotal in ensuring outstanding service, building strong relationships, and demonstrating flexibility. Position Details: Schedule: Primarily Monday through Friday, with occasional weekends. Flexible hours between 7am and 7pm. Key Responsibilities: Lead and manage catering events with precision and flair. Collaborate closely with kitchen and culinary teams to craft exquisite menus and deliver top-notch service to a diverse clientele. Train and mentor catering associates in service techniques, menu presentation, and exceptional customer service. Communicate effectively across all levels, including management, clients, customers, and associates, while maintaining excellent client relationships. Perform additional duties as assigned. Qualifications: Minimum of 2 years of food service experience, including at least 1 year in a leadership role. Proven catering experience in settings such as restaurants, hotels, corporate dining, education, military, healthcare, or related food service operations. Knowledgeable about food and catering trends, with a focus on quality, production, sanitation, cost control, and presentation. Strong computer and communication skills. If you're ready to take on a challenging and rewarding role where your expertise will shine, we invite you to apply and become a key player in our catering team at the World Bank! Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Associates at Restaurant Associates are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD 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 Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1405702 Restaurant Associates Michael Abbey ((req_classification)) #J-18808-Ljbffr

Primary Purpose

Be responsible for the supervision, training, and management of catering child nutrition operation, ensuring that appropriate quantities of food are available, prepared, delivered and served, while meeting time constraints set by the requestor of event and adhering to health codes of the city and state agencies.

Qualifications

Education/Certification/Licensure

• High school diploma or GED
• Food managers certification
• Texas State Food Service Association certification preferred
• Valid Texas Drivers License and MVR driving record check must meet eligibility requirements for CCISD motor vehicle insurance if required for job performance.

Special Knowledge/Skills

• Effective communication and interpersonal skills
• Working knowledge of requirements and regulations set by USDA and TEA
• Knowledge of methods, materials, equipment, and appliances used in food preparation
• Ability to manage personnel
• Strong planning and organizational skills
• Proficiency in multi-tasking
• Reading comprehension and basic math skills
• Computer skills preferred

Experience

• Minimum of 3 years successful experience in catering

Major Responsibilities and Duties

1. Produce and maintain work schedules and production records.
2. Direct daily activities in catering and concessions.
3. Order food and maintain supplies needed for catering and concession functions.
4. Maintain food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
5. Ensure that food items are stored in a safe and hazard-free environment.
6. Maintain all serving schedules; ensure that all food items are served according to catering and concession service menu defined by departmental policies and procedures.
7. Enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
8. Maintain accurate reports of daily and monthly financial activities, including cost/sale of catering and concession functions food and beverages as well as production records.
9. Supervise and train employees in catering and concessions, promoting employee morale, efficiency and teamwork.
10. Report pest control problems and maintenance issues to supervisor or appropriate person.
11. Keep open communication with supervisor and staff.
12. Operate school district vehicle safely for up to 100 miles daily.
13. Project a professional manner at all times.
14. Maintain flexibility to work some nights and occasional weekends.
15. Work collaboratively, with campus Culinary Arts program as needed.
16. Exhibit CCISD Core Values of trustworthiness, respect, responsibility, fairness, caring, and citizenship.
17. Actively engage in actions that contribute to the overall mission and strategic plan of Clear Creek ISD.
18. Stay up-to-date professionally through the selection of quality professional learning opportunities for personal growth.
19. Research district policy, precedent, and current practices prior to taking action.
20. Participate as an effective team member who contributes to district, department, and content goals.
21. Demonstrates proficient levels of technology applications.
22. Participates fully in drills and safety exercises to provide for the safety and overall emotional wellbeing of students.
23. Utilize time wisely for effective management of job responsibilities.
24. Maintain punctuality in daily work times, appointments, and meetings.
25. Meet task completion deadlines established by supervisor.
26. Maintain friendly customer-service-driven interactions with all stakeholders, students, teachers, administrators, and co-workers.
27. Work cooperatively with co-workers and supervisors to ensure that the goals of the school/department are met.
28. Maintain a positive and professional tone in all communication (i.e. email, written, and verbal).
29. Perform other duties and accept other responsibilities as assigned.

Working Conditions

Mental Demands

• Effective communication; concentration while performing duties; ability to maintain emotional control under stress; work with frequent interruptions. Schedule will coincide with catering and concession slated events.

Physical Demands/Environmental Factors

• Moderate standing, walking, bending, lifting; prolonged sitting and use of computer; repetitive hand motions; limited exposure to extreme hot and cold temperatures.

Terms: 210

Hours: 7.5

Pay Grade: CN 5

Reports to: Director of Sales, position is exempt

WHO WE ARE

Hotels done differently. Its not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place + Character; ensuring our hotels are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates pride in who they are, where they live and who we serve.

The Detroit Foundation Hotel has transformed the historic Detroit Fire Department Headquarters into a 100 room independent hotel that adds another piece to the ongoing Detroit renaissance puzzle. The hotel draws on the Motor- City's unparalleled past while proactively moving the city to its next incarnation as a national cultural, business and artistic touch- point. Featuring an inviting ground- floor restaurant, The Apparatus Room, the hotel partners with local distillers, brewers, farmer s and other edible sundry purveyors to deliver and authentic Detroit experience.

The hotel is managed by Aparium, which was founded in 2011, driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium was born with an intense focus on unearthing the amazing moments unique to every city. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing disparate forces together in bustling, smaller markets.

Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.

THE ROLE

The Catering Manager reports to the Director of Sales. This role requires the tenacity to create memorable experiences and unique events within our event spaces. You will be deployed to support your hotels catering sales efforts by soliciting, negotiating, and confirming new and repeat business through various efforts (lead follow up, telemarketing, direct mail, referrals, internet prospecting, etc.) to maximize revenues to meet/exceed your individual revenue goals. If the demand is not there, you will use your creative mind to generate your own demand and help fill our space(s).

The Catering Manager will prepare and execute sales contracts, event orders and resumes to always ensure quality product delivery and customer satisfaction. The Catering Manager will serve and assist in coordinating all function details with clients to include but not limited to space requirements, meeting times, equipment, menus, billing, etc.

You will quickly develop trusting relationships with clients, vendors, planners, and employees of the hotel. As a team member within Aparium Hotel Group you will work with a phenomenal group of peers who insist that you are collaborative, humble, experienced, and open-minded no egos are allowed.

WHO YOU ARE

Your experiences have led you to understand that there is an art + science to the how and what a sales team member is responsible for; the passion to understand and support the direction of the business and the importance of knowing how people and clients drive the success of the company. You are an energetic, motivated self-starter with strong communication skills. You love problem solving and partnering with team members on how to fix the root causes of issues. You continually find ways to partner with your peers to identify how to improve the Sales team you are in.

WHAT YOU WILL DO

• Uphold and role model the companys principles of People, Place and Character; and ensure direct reports are also modeling the way of our values that drive collaboration, intuition and translocal hospitality
• Receive and respond to all customer inquiries within four business hours. Negotiate and capture all profitable Rooms & Catering business in accordance with the hotels selling guidelines.
• Generate new group and/or catering and special events business in the local market by focusing on local SMERF segments, weddings, and social events to meet group rooms and banquets/catering sales goals.
• Problem solves with other departments as needed to book business into the hotel, e.g., salvaging of accounts, groups that have outgrown confirmed space by identifying other options the hotel has to offer.
• Dive deep into client needs to discover unstated needs, hidden objections, or concerns; spend time developing the relationship with the client and planners that go beyond rapport to genuinely understand their individual needs.
• Build and maintain a trusting and transparent relationship with your clients and planners to create memorable experiences that meet and exceed their stated or unstated needs, know any request is never too small or too big of a request.
• Effectively communicate and follow up in a timely manner to all clients to ensure the client feels they are your only guest, and you are just as excited about their event as they are.
• Respectfully negotiate with clients to achieve the maximum revenue and profitability of a group booking and/or event and ensure your service exceeds the expectations of the client.
• Always be selling by performing tasks and projects that support client schedules and sales revenue achievement such as assisting with telephone volume, walk-in site inspections, and attending evening and weekend appointments or events.
• Assist, when needed, to prepare group rsums in fine detail to ensure all communicated needs are accounted for; and lead the scheduled rsum review meetings to ensure BEOs and impacted departments understand their role and responsibilities with the incoming group(s); also communicate changes immediately and ensure all affected departments are aware of rsum or BEO changes.
• Enhance the hotels community image by actively participating in associations, events, clubs and boards that represent the city, specifically convention and sales associations to ensure you have the pulse of city-wide events.
• Regularly visit the competition to experience and gain knowledge of their concepts, services and amenities to ensure the hotel is competitive in similar efforts; and regularly recommend opportunities to innovate key service and product differentiators on an ongoing basis.
• Excellent product knowledge of hotel facilities, capacities, and room dimensions as well as to have same knowledge of competitive hotels.
• Assume active ownership of assigned sales territory and respond to specific market needs, initiates needed action and suggest to sales leadership any necessary actions.
• Excellent creative skills to provide innovative set-ups, menus, and functions for groups. Ability to generate creative and innovative menus while working closely with Chef on pricing specialty menus.
• Continuously educate Event Planners on hotel procedures, such as: meal guarantees, set-up styles, payment terms, available hotel services, etc.
• Coordinate all details to appear on each "Banquet Event Order." Details to coordinate may include meeting room set-up specifications, banquet food & beverage items, audio/visual equipment & billing details.
• Perform other services and duties as requested by the Director of Sales. May be called on to host functions and participate in, or conduct sales blitzes, travel, and work extended hours to achieve departmental goals.
• Additional tasks and responsibilities as requested by the Director of Sales and/or hotel General Manager in support of a successful operation

• Minimum of three (3) years of hospitality Catering sales and servicing experience within a boutique or luxury hotel
• Delphi FDC system knowledge, preferred but not required
• Flexible in being present during events that occur in the evening or during weekends
• Bachelors degree in related field of Hospitality Management or equivalent work experience
• Adaptable interpersonal skills to communication and address all employee levels of the hotel
• Professional proficiency of the English language in reading, writing and verbal communication

• Engage others in general conversation tactics to build rapport quickly; leading and adapting communication and presentation tactics to engage your audience; displaying adaptable interpersonal skills for a wide range of audiences and clients
• Demonstrates business acumen and practices sound financial decisions by ensuring the actions and plans put into place support the achievement of Sales goals and budgets
• Approach fact-finding and discovery missions in a collaborative effort; valuing input and experiences of others that creates additional insight to uncover deeper issues that may need to be addressed or removed as a barrier to implementation.
• Value the importance of making decisions with integrity, maintaining confidentiality across internal workgroups, and knowing how to use discretion when appropriate; knows how to keep a secret by understanding the difference between transparency and confidentiality