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 organization’s 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 University’s 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 Bachelor’s 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 driver’s 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 40–50 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. #J-18808-Ljbffr