Catering Manager

Job Summary The Catering Manager coordinates catering execution and all off‑site events for one of St. Louis's best fast casual restaurants. Reports to the Brand Operations Manager and supervises Catering Leads and Event Staff. The role requires high accountability, a genuine love for people, and the ability to serve a large volume of burgers. The Manager is responsible for catering and off‑site event profitability; success is measured by the ability to develop the team, inspire peak performance, and create a culture where people want to work. Hi‑Pointe would not be the best burger in St. Louis without flawless execution of food and service. The Manager must execute company recipes and standards while thinking creatively. Additional duties include coordinating all special events, obtaining permits, ensuring the highest level of customer service, generating revenue, establishing new accounts, monitoring booking space, securing repeat business, and conducting catering sales presentations and calls. Job Responsibilities Build a best‑in‑class team, including hiring, training, and developing catering leads and the event team. Coordinate with Chefs to plan catering menus. Serve as an ambassador of Hi‑Pointe & Chicken Out, committed to building the brand. Work with ownership to set sales and profitability goals. Maintain operational excellence, ensuring flawless catering and event execution. Manage labor costs, including weekly scheduling for the team. Maintain food cost standards by managing inventory, ordering, portion control, and related activities. Maintain healthy relationships with suppliers, food vendors, and other partners. Understand and adhere to all local and state food safety requirements, prioritizing safety with the team. Ensure all equipment is in safe working condition, checked, and regularly serviced. Have full accountability for catering execution, community events, festivals, and related activities. Self‑motivate to hit sales targets and increase incremental sales at each event. Adhere to company standards, including personal hygiene and appearance. Regularly test products to ensure quality and recipe execution meet company standards. Perform any other tasks as assigned by the manager. Work Environment Our culture places a high emphasis on hospitality, putting people first, and fostering chef‑driven excellence. Required Qualifications Minimum of 5 years of restaurant experience, including 1–3 years in catering execution. Strong verbal and written communication skills. High school diploma or equivalent required; some college preferred. Serious Food Safety certification. Hepatitis A vaccination record. #J-18808-Ljbffr