Catering Service Manager

Position Summary:

The Catering Service Manager provides strategic and hands-on leadership for front-of-house catering operations ensuring the flawless execution of high-end events. This role directs service teams collaborates closely with Culinary Sales and Event Planning partners and ensures every event reflects the organizations premium brand standards. The ideal candidate is a dynamic hospitality leader with strong operational discipline exceptional service instincts and a passion for delivering memorable guest experiences at scale.

Key Responsibilities:

Event Execution & Service Leadership

• Provide on-site leadership for catered events ranging from intimate private meals to large-scale university-wide functions.
• Direct coach and supervise service teams including captains servers bartenders and support personnel.
• Ensure impeccable service standards timing presentation and attention to detail at every event.
• Conduct pre-event briefings and post-event evaluations to drive continuous improvement.
• Cultivate strong working relationships with third-party staffing partners to ensure consistent service excellence.

Client Experience & Relationship Management

• Serve as the senior on-site representative and primary client contact during events.
• Anticipate guest needs proactively address challenges and resolve issues with professionalism and urgency.
• Uphold and protect the Universitys brand reputation through white-glove hospitality and flawless execution.

Operational Excellence

• Develop and manage service schedules for University staff and contracted waitstaff.
• Oversee event setup service flow breakdown and post-event reconciliation processes.
• Partner with Culinary Sales and Logistics teams to ensure seamless coordination and execution.
• Manage labor deployment to meet budgeted targets while maintaining premium service standards.
• Ensure compliance with food safety alcohol service and workplace safety regulations.

Team Development

• Recruit train and mentor high-performing service professionals.
• Foster a culture of accountability hospitality teamwork and continuous improvement.
• Conduct performance evaluations and provide ongoing coaching and development.

Financial & Administrative Oversight

• Monitor labor costs and support event profitability goals.
• Approve timesheets and ensure payroll accuracy.
• Contribute to departmental budgeting and forecasting processes.

Supervisory Relationships:

This position reports to the Assistant Director Catering Operations.

The Catering Operations Manager directly supervises:

• Contracted waitstaff
• Hourly non-exempt employees
• Student employees

Education and Certifications:

• High school diploma or GED required

• Bachelors degree preferred ideally in Hospitality Hotel/Restaurant Management or a related field

• ServSafe certification required within three months of hire (renewal every five years)

• ABC alcohol service permit required (or obtained within one week of hire)

• Valid drivers license with a satisfactory driving record required

• The University engages a third-party vendor for continuous motor vehicle record monitoring

Experience and Skills:

• Minimum of three (3) years of relevant hospitality experience; prior Banquet or Service Manager experience preferred
• Minimum of one (1) year of off-premise catering experience preferred including loading/unloading and driving delivery vehicles

• Ability to drive a golf cart and medium-sized box truck with a clean driving history

• Proficiency in Microsoft Office Suite

• Strong leadership supervisory and people management skills
• Demonstrated ability to deliver exceptional customer service in high-pressure environments
• Excellent communication skills and ability to work effectively with diverse populations
• Strong organizational time management and multitasking abilities with keen attention to detail
• Proven ability to manage confidential information and safeguard University assets
• Professional proactive and solutions-oriented mindset

Physical Demands and Work Environment:

• Thrives in a fast-paced environment and works effectively both independently and as part of a team

• Availability to work a flexible schedule including evenings weekends and extended hours as needed

• Ability to lift up to 50 lbs. and frequently lift push pull or carry up to 30 lbs.

• Ability to stand and walk for extended periods and perform frequent bending stretching twisting and lifting

• Ability to frequently lift and transport hot food equipment (including hotboxes up to 200 lbs.) on and off box trucks and at event locations

This is a full-time exempt leadership position requiring a high degree of professional judgment operational oversight and schedule flexibility. The role is event-driven and demands responsiveness to dynamic business needs.

The Catering Operations Manager can expect a typical workweek of 4050 hours with flexibility required based on event schedules. This includes availability for evenings weekends holidays and extended hours as necessary to ensure seamless event execution. Work locations may vary depending on event sites and operational needs.