catering operations manager

Bebax Coffee and Roastery

Key Duties and Responsibilities1. Strategic Leadership<ul><li>Develop and execute the company&rsquo;s strategic and operational plans.</li><li>Identify new catering opportunities (corporate, government, events, weddings, B2B contracts).</li><li>Lead business expansion and long-term growth initiatives.</li><li>Align all departments (Operations, Kitchen, Sales, HR, Finance) toward common objectives.</li></ul>2. Operations Management<ul><li>Oversee daily catering operations (central kitchen, outdoor catering, event catering, contracts).</li><li>Ensure food quality, presentation standards, and timely delivery of services.</li><li>Monitor food cost, wastage, and operational efficiency.</li><li>Ensure compliance with food safety and hygiene regulations (HACCP standards).</li><li>Supervise logistics, procurement, and inventory control.</li></ul>3. Financial Management<ul><li>Prepare annual budgets and financial forecasts.</li><li>Monitor revenue, gross profit, and cost control measures.</li><li>Ensure achievement of sales and profitability targets.</li><li>Analyze financial reports and implement corrective strategies when needed.</li></ul>4. Sales &amp; Client Relationship Management<ul><li>Drive revenue growth through corporate contracts and event catering.</li><li>Build strong relationships with key clients and stakeholders.</li><li>Approve pricing strategies, proposals, and tenders.</li><li>Oversee contract negotiations and service agreements.</li></ul>5. Human Resources &amp; Team Leadership<ul><li>Lead and mentor department heads and managers.</li><li>Ensure proper manpower planning for events and contracts.</li><li>Monitor performance management and employee development.</li><li>Promote teamwork, discipline, and professional standards.</li></ul>6. Compliance &amp; Quality Control<ul><li>Ensure compliance with municipality and health authority regulations.</li><li>Maintain food safety certifications and audit readiness.</li><li>Uphold brand standards and corporate reputation.</li></ul>Key Performance Indicators (KPIs)<ul><li>Revenue Growth</li><li>Gross Profit Margin</li><li>Food Cost Percentage</li><li>Cost Control Efficiency</li><li>Client Retention Rate</li><li>Successful Tender Wins</li><li>Operational Compliance Score</li></ul>Required Qualifications<ul><li>Bachelor&rsquo;s Degree in Hospitality Management, Business Administration, or related field.</li><li>MBA is an advantage.</li></ul>Required Experience<ul><li>Minimum 10&ndash;15 years of experience in catering or hospitality industry.</li><li>At least 5 years in a senior management or General Manager role within catering operations.</li><li>Proven experience in large-scale events, corporate catering, or contract catering.</li><li>Strong P&amp;L management experience.</li></ul>Job Type: Full-time

General Manager – Catering Company

Hi-Pointe Drive-In

<div>JOB TITLE: Catering Manager 
REPORTS TO: Brand Operations Manager 
SUPERVISES: Catering Leads, Event Staff 
JOB SUMMARY:
The Catering Manager coordinates catering execution and all offsite events for one of St. Louis's best fast-casual restaurants. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.
The Catering Manager is responsible for Catering and off-site event profitability; success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. Hi-Pointe wouldn't be the best burger in St. Louis without flawless execution of the food and service. The Catering Manager is expected to execute company recipes and standards and be able to think outside the box.
Other important duties include coordinating all special events and obtaining permits while assuring the highest level of customer service. Generating revenue, establishing new accounts, monitoring booking space, booking repeat business while keeping quality consistently high, and conducting catering sales presentations and catering sales calls also fall under the purview of a catering sales manager job. 
JOB RESPONSIBILITIES:<ul><li>Building a best-in-class team which includes hiring, training, and developing your catering leads and event team</li><li>Coordination with Chefs to plan Catering menus
</li><li>Serving as an ambassador of Hi-Pointe &amp; Chicken Out and being committed to building the Hi-Pointe &amp; Chicken Out brand</li><li>Working with ownership to set Sales &amp; Profitability goals
</li><li>Operational excellence, maintaining flawless catering and event execution</li><li>Managing labor costs which include weekly scheduling for the team</li><li>Maintaining food cost standards by managing inventory, ordering, portion control, etc.</li><li>Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.</li><li>Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team</li><li>Taking care of your equipment by ensuring all equipment used is in safe working condition, checked, and regularly serviced</li><li>Full accountability for catering execution, community-related events, festivals, etc.
</li><li>Being self-motivating to hit sales targets and increase incremental sales at each event</li><li>Adhering to company standards, including personal hygiene and appearance</li><li>Regularly testing products to ensure the quality and execution of recipes meet the standards we set.</li><li>Any other tasks as assigned by your manager.</li></ul><h2 class="jobSectionHeader"> 
REQUIREMENTS</h2><ul><li>
Minimum of 5 years of restaurant experience required; 1-3 years in a catering execution &middot; Demonstrates strong verbal and written communication skills &middot; High school diploma or equivalent required; some college preferred &middot; Serv Safe Certification &middot; Hepatitis A vaccination record</li></ul> 
WORK ENVIRONMENT:
Here are a few sayings that define what we care most about&hellip;
Hi-Pointe was founded to create a better, more authentic take on a stagnant food category&hellip;and so far, it's working. We believe success is inevitable by focusing on the things that matter most.
Honored Hospitality &ndash; We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like.
People First &ndash; If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
Chef-Driven &ndash; Great good doesn't just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting.
The General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.</div>

Catering Manager

BY ROYAL MOVENPICK - KUWAIT

<div>
 
 Warehouse / Store Manager (Catering or Hotel Experience Required)
 
 
 Position Summary:
 
 
 We are seeking an experienced&nbsp;
 
 Warehouse / Store Manager
 
 &nbsp;with a strong background in catering or hospitality operations. The role is responsible for overseeing all warehouse and store activities, ensuring efficient inventory control, proper storage, and timely distribution of goods to support kitchen and operational needs.
 
 
 Key Responsibilities
 
 
 
 1. Inventory Management
 
 
 <ul>
 <li>
 Maintain accurate stock levels of food, beverages, and non-food items
 </li>
 <li>
 Conduct regular stock counts and audits
 </li>
 <li>
 Monitor stock movement and prevent shortages or overstocking
 </li>
 </ul>
 
 
 2. Receiving &amp; Storage
 
 
 <ul>
 <li>
 Supervise receiving of goods and ensure quality and quantity match purchase orders
 </li>
 <li>
 Ensure proper storage conditions (temperature, hygiene, FIFO method)
 </li>
 <li>
 Coordinate with purchasing and suppliers
 </li>
 </ul>
 
 
 3. Distribution &amp; Coordination
 
 
 <ul>
 <li>
 Ensure timely issuance of items to kitchen and departments
 </li>
 <li>
 Coordinate with chefs and operations team for daily requirements
 </li>
 <li>
 Manage internal requisitions efficiently
 </li>
 </ul>
 
 
 4. Cost Control
 
 
 <ul>
 <li>
 Monitor wastage, damages, and expiry of products
 </li>
 <li>
 Implement cost-saving measures and stock control systems
 </li>
 <li>
 Prepare reports on inventory usage and variances
 </li>
 </ul>
 
 
 5. Team Management
 
 
 <ul>
 <li>
 Supervise storekeepers and warehouse staff
 </li>
 <li>
 Assign duties, train staff, and monitor performance
 </li>
 <li>
 Maintain discipline and workflow efficiency
 </li>
 </ul>
 
 
 6. Compliance &amp; Safety
 
 
 <ul>
 <li>
 Ensure compliance with food safety and hygiene standards
 </li>
 <li>
 Maintain clean, organized, and safe storage areas
 </li>
 <li>
 Follow company policies and audit requirements
 </li>
 </ul>
 
 Requirements
 
 <ul>
 <li>
 Proven experience as&nbsp;
 
 Warehouse / Store Manager
 
 &nbsp;in&nbsp;
 
 catering, hotel, or hospitality industry (mandatory)
 
 </li>
 <li>
 Strong knowledge of inventory systems and stock control procedures
 </li>
 <li>
 Familiarity with food safety standards (HACCP)
 </li>
 <li>
 Good leadership and organizational skills
 </li>
 <li>
 Ability to work under pressure and meet deadlines
 </li>
 <li>
 Proficiency in MS Excel or inventory management software
 </li>
 </ul>
 
 
 
</div>

Warehouse/Store Manager - Catering & Hotels Experience only

Ruby on the River LLC

<div>We are seeking an experienced and energetic Banquet Catering Manager to lead and execute exceptional events at Ruby River Hotel and Osprey Restaurant. From riverfront weddings to corporate events and private functions, this role is key to delivering memorable guest experiences from start to finish.

If you thrive in a fast-paced environment, enjoy leading teams, and take pride in executing high-quality events, we want to hear from you.
<h4 class="jobSectionHeader">
What You&rsquo;ll Do:</h4>
Oversee all banquet and catering operations, including weddings, corporate events, and private functions

Coordinate event details with clients to ensure expectations are exceeded

Manage and schedule banquet staff, ensuring proper coverage and service standards

Work closely with culinary and bar teams to ensure seamless execution

Lead event setup, service, and breakdown with attention to detail

Maintain high standards of presentation, cleanliness, and guest service

Resolve guest concerns professionally and efficiently

Identify opportunities to enhance events and drive revenue through upselling and service execution

Solicit for business

Attend trade events

Make cold calls
<h4 class="jobSectionHeader">
Sell the Venue:</h4>
Riverfront property
<h4 class="jobSectionHeader">
Award-winning patio</h4>
Unique events (weddings, corporate, etc.)

Ownership of Revenue/Sales
<h4 class="jobSectionHeader">
Upselling:</h4><h4 class="jobSectionHeader">
Driving revenue</h4><h4 class="jobSectionHeader">
Possibly incentive/bonus (if applicable)</h4><h4 class="jobSectionHeader">
What We&rsquo;re Looking For:</h4>
2+ years of banquet, catering, or event management experience

Strong leadership and team management skills

Excellent communication, organization, and problem-solving abilities

Ability to multitask and perform under pressure in a high-volume environment

Flexible schedule, including evenings, weekends, and holidays

Knowledge of food &amp; beverage operations preferred
<h4 class="jobSectionHeader">
What We Offer:</h4>
Competitive hourly rate: $22&ndash;$26 per hour

Opportunities for growth and advancement within Ruby Hospitality
<h4 class="jobSectionHeader">
Supportive, team-oriented work environment</h4>
Employee discounts and hotel perks

Join a team that takes pride in delivering unforgettable events in one of Spokane&rsquo;s most unique riverfront settings.</div>

Catering/Banquet Manager

United Airlines

<div>Achieving our goals starts with supporting yours. Grow your career, access top-tier health and wellness benefits, build lasting connections with your team and our customers, and travel the world using our extensive route network. 
 
Come join us to create what&rsquo;s next. Let&rsquo;s define tomorrow, together. 
<h2 class="jobSectionHeader">
Description</h2><div>
Why Inflight Services?
Our customers choose United because of our dedication to safety and passion for service. United's Inflight Services team is made up of diverse, driven individuals working together to Connect People and Unite the World. From operational leadership and crew planning to safety and service procedures, our Inflight Services team provides the innovative approaches, tools, training and guidance needed for our flight attendants to deliver the best possible customer experience, and aid in our mission to become the best airline in the history of aviation. 
Job overview and responsibilities 
The Catering Operations Supervisor serves as Manager on Duty (MOD), providing frontline oversight of catering kitchen operations during assigned shifts. This role ensures safe, timely, and high-quality execution of meal production and aircraft departures while coordinating real-time operational changes. 
This is a hands-on leadership role suited for an early-career operations professional with 2-3 years of experience in a fast-paced, shift-based environment.<ul><li>
Shift Leadership &amp; Operational Execution</li><li>
Embedded in caterer operation to monitor daily performance and address delays, service issues, and safety incidents to mitigate risk to United&rsquo;s operation</li><li>
Serve as MOD, overseeing vendor kitchen operations during assigned shifts, with routine driving between catering facilities and on-airport presence</li><li>
Ensure production readiness, food safety and safety compliance, quality standards, and on-time departures</li> 
<li>
Develop clear communication channels with vendor caterer and United operational teams</li><li>
Coordinate IRROPS event response in real time</li> 
<li>
Complete required reporting and escalate operational risks as needed</li><li>
Performance, Auditing &amp; Regulatory Compliance</li><li>
Lead root cause reviews and support corrective actions in partnership with corporate and catering safety &amp; food safety teams</li><li>
Conduct regular audits ensuring compliance with Catering Operations Business Manual, United Airlines Safety Standards, and other regulatory requirements</li><li>
Support investigations into safety incidents including corrective action planning</li><li>
Facilitate partnership with United Airlines Food Safety and operational Safety/Security teams</li><li>
Promote safety awareness and ensure regulatory and food safety compliance</li><li>
Cross-functional Collaboration</li><li>
Serve as a supporting liaison between Catering vendor and local airport personnel including Inflight, Airport Operations and other similar groups</li><li>
Support meetings, channels of communication and other forums for robust information sharing and planning at the local level</li><li>
Serve as point of escalation and support for Catering vendors</li><li>
Serve as consultant and subject matter expert as needed providing guidance and advice to catering partners and local operating groups</li><li>
Coach frontline teams on processes and catering technology systems</li><li>
Regularly interface with field and CSC-based Catering leadership teams, to provide for adequate situational awareness and obtain support as needed</li><li>
Change Management</li><li>
Provide direct support to catering partners on-site in the kitchens for new initiatives such as technology enhancements, changes to United&rsquo;s performance management system, new process adoption, etc.</li><li>
Partner with CSC and leadership teams to support change management and communication plans for initiatives</li><li>
Provide on-site support and monitoring of adoption and success for new initiatives</li><li>
Coordinate execution of new menu concepts and service enhancements</li></ul></div><div></div><h2 class="jobSectionHeader"> 
Qualifications</h2><h3 class="jobSectionHeader">
What&rsquo;s needed to succeed (Minimum Qualifications):</h3><ul><li>
Bachelor's degree or 4 years of relevant work experience</li><li>
Business, Operations, Finance or Related Fields</li><li>
Minimum 2 years equivalent or similar work experience</li><li>
Strong decision-making and communication skills</li><li>
Ability to work flexible schedule to cover operationally critical days of week, rotating shifts, weekends, (required to work 1 weekend day) holidays</li><li>
Advanced skills in Microsoft Office suite</li><li>
Must possess exceptional planning and organizational skills, along with strong written and oral communication skills</li><li>
Proven track record to work independently, in controlled and uncontrolled operation environments, and in a team environment</li><li>
Must be legally authorized to work in the United States for any employer without sponsorship</li><li>
Successful completion of interview required to meet job qualification</li><li>
Reliable, punctual attendance is an essential function of the position</li></ul><h3 class="jobSectionHeader">
</h3><h3 class="jobSectionHeader">
What will help you propel from the pack (Preferred Qualifications):</h3><ul><li>
Bachelor's degree in Industrial, Mechanical or Manufacturing Engineering</li><li>
Safety Management systems</li><li>
HACCP, PCQI or equivalent food safety certificates</li><li>
Lean Six Sigman Green Belt certification</li><li>
Process Improvement experience</li><li>
Manufacturing Process experience</li><li>
Vendor Management/Performance experience</li><li>
Prior team lead or supervisory experience</li></ul> 
The base pay range for this role is $66,500.00 to $86,616.00. 
The base salary range/hourly rate listed is dependent on job-related, factors such as experience, education, and skills. This position is also eligible for bonus and/or long-term incentive compensation awards. 
 
You may be eligible for the following competitive benefits: medical, dental, vision, life, accident &amp; disability, parental leave, employee assistance program, commuter, paid holidays, paid time off, 401(k) and flight privileges. 
 
United Airlines is an Equal Opportunity Employer. We recruit, employ, train, compensate, and promote without regard to race, color, religion, national origin, gender identity, sexual orientation, disability, age, veteran status, or any other protected category under applicable law. We provide reasonable accommodations for applicants and employees with disabilities. To request an accommodation, contact JobAccommodations@united.com</div>

Supervisor - Catering Operations & Logistics

Nelson's Catering and Fundraising

Catering DirectorOrganizational Overview:Great events need great service, and when you work at Nelson&rsquo;s Catering and Events, you play an integral role in delivering experiences our guests will remember for a lifetime. Across three generations, Nelson&rsquo;s has grown from just one man with Grandma&rsquo;s secret recipe to its position today as the leading caterer in the region. While delivering unforgettable food at unbelievable prices has played a role in the company&rsquo;s success, the true hero of the story is our workforce&mdash;our people are our real secret sauce. Nelson&rsquo;s is proud to provide our employees with the opportunity to enjoy a hard day&rsquo;s work and to serve incredible food to even better people.We hope to be a company whose employees are:1. Humble-hearted and coachable2. Highly relational and service-oriented, and3. Energized by a fast-paced working environment.If this describes you, then we hope you will consider applying for the role below.Position Overview:The Catering Director leads recruiting, staffing, and training initiatives for the catering team at Nelson&rsquo;s, the industry leader in Michiana. This role ensures the company is fully staffed with skilled, service-oriented catering professionals who deliver memorable experiences for clients ranging from high-end corporate functions and weddings to large-scale social events. The Catering Director oversees recruitment, event staffing, onboarding, and training to maintain and elevate our standards of service, presentation, and professionalism.This is a working director role and requires evening and weekend availability.Key Responsibilities:Recruitment &amp; Talent Acquisition<ul><li>Develop and execute recruitment strategies to attract and retain top catering and event staff for full-time, part-time and seasonal on-call positions.</li><li>Partner with sales, operations, and event management teams to anticipate staffing needs based on event calendars and seasonal demand.</li><li>Manage all phases of hiring for the catering department including sourcing, screening, interviewing, reference and background checks, and onboarding.</li><li>Build relationships with schools, church groups, nonprofit organizations, civic service groups, colleges, and local talent networks to create a reliable pipeline of event-ready staff, particularly for large scale events.</li></ul>Staffing &amp; Scheduling<ul><li>Create and manage event staffing schedules, ensuring proper coverage for all catering events, deliveries, and concession operations.</li><li>Implement and maintain scheduling software to streamline event assignments and time tracking.</li><li>Coordinate with Operations and Event Managers to adjust staffing plans in real time for last-minute changes or high-volume periods.</li><li>Supervise temporary, part-time, and contracted labor pools, ensuring all team members meet company standards before placement at events.</li></ul>Management Responsibilities<ul><li>Collaborate with Leadership to design and deliver onboarding programs for new catering hires, emphasizing service excellence, company culture, and event execution standards.</li><li>Develop ongoing training for service staff in areas such as customer interactions, food safety, and event presentation.</li><li>Collaborate with Leadership to address employee relations, performance management, and retention initiatives for the catering department.</li><li>Foster a positive, team-oriented environment that promotes professionalism, respect, and high morale.</li></ul>Qualifications:Education &amp; Experience<ul><li>5+ years of progressive experience in recruitment, staffing, or training management within the catering, hospitality, or events industry.</li><li>Demonstrated success in managing large-scale staffing for corporate events, weddings, and high-volume catering operations.</li><li>Experience using scheduling software (e.g., Nowsta, HotSchedules, or similar event staffing tools) preferred</li><li>Bachelor&rsquo;s degree in Hospitality Management or Business Administration preferred but not required</li></ul>Skills &amp; Competencies<ul><li>Highly coachable, highly relational, servant-oriented approach to leadership.</li><li>Understanding of event-based staffing models and hospitality operations.</li><li>Exceptional organizational and communication skills.</li><li>Strong ability to multitask and manage deadlines.</li><li>Strong problem-solving, interpersonal, and decision-making skills.</li><li>Knowledge of food safety, alcohol service, and event compliance regulations.</li></ul>Work Environment:<ul><li>Primarily office-based with frequent visits to catering events, event venues, and client sites.</li><li>Must be available for occasional evenings, weekends, and holidays to oversee major events or recruitment functions.</li></ul>Reports To:Vice President of Business Development Pay: $55,000.00 - $70,000.00 per yearBenefits:<ul><li>401(k) matching</li><li>Employee discount</li><li>Paid time off</li><li>Paid training</li></ul>Experience:<ul><li>Leadership: 5 years (Preferred)</li><li>Hospitality: 5 years (Preferred)</li></ul>Work Location: In person

Catering Director

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10000 catering operations manager jobs Near Me

General Manager – Catering Company

Catering Manager

Catering Manager

Warehouse/Store Manager - Catering & Hotels Experience only

Catering/Banquet Manager

Supervisor - Catering Operations & Logistics

Catering Director