Catering Manager

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Catering Manager Full Time Service Workers Loyola Health Science Campus, Maywood, IL, US Salary: $60,000.00 Annually About Company: For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our “Quest Ready” culture, built on integrity, responsiveness, accountability, respect, and excellence. BeingQuest Ready means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve. About the Role: The Catering Manager plays a pivotal role in overseeing and directing all aspects of catering operations within the retail trade environment, ensuring exceptional food and beverage service that meets client expectations and company standards. This position is responsible for managing the entire catering process from menu planning and food preparation to event execution and post-event evaluation, guaranteeing seamless service delivery. The Catering Manager collaborates closely with chefs, service staff, and clients to customize offerings that align with diverse event requirements and budgets. A key outcome of this role is to maximize revenue through strategic planning, efficient resource management, and maintaining high customer satisfaction levels. Ultimately, the Catering Manager ensures that every catering event enhances the company’s reputation and drives business growth in a competitive market across the United States. Minimum Qualifications: Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field. Minimum of 3 years experience in catering management or a similar hospitality leadership role. Proven expertise in food and beverage service within a retail or hospitality environment. Strong knowledge of menu planning, food safety standards, and event coordination. Demonstrated ability to analyze revenue and manage budgets effectively. Preferred Qualifications: Certification in Food Safety or ServSafe. Experience working with executive chefs and head chefs in a high-volume catering setting. Familiarity with room service operations and large-scale event management. Advanced skills in hospitality management software and revenue analytics tools. Previous experience in the retail trade industry or multi-location catering operations. Responsibilities: Plan, coordinate, and oversee all catering events, ensuring timely and high-quality food and beverage service. Develop and manage catering menus in collaboration with executive and head chefs to meet client preferences and dietary requirements. Supervise and train catering staff, including kitchen and service teams, to maintain excellent hospitality standards. Analyze revenue streams and costs to optimize profitability while maintaining exceptional service quality. Coordinate logistics such as room service setup, food delivery, and event staffing to ensure smooth operations. Maintain compliance with health, safety, and sanitation regulations across all catering activities. Build and maintain strong client relationships to secure repeat business and positive referrals. Monitor inventory levels and order supplies to support efficient food service operations. Skills: The Catering Manager utilizes food and beverage expertise daily to design menus that appeal to diverse client tastes while ensuring quality and safety. Hospitality management skills are essential for leading teams, coordinating events, and delivering exceptional customer experiences. Collaboration with head and executive chefs is critical to align culinary offerings with operational capabilities and client expectations. Revenue analytical skills enable the manager to monitor financial performance, optimize pricing strategies, and control costs to maximize profitability. Additionally, proficiency in food service and room service logistics ensures smooth event execution and high client satisfaction. Powered by #J-18808-Ljbffr