Job Description

Our client is seeking a Senior Catering Manager to lead a high‑volume, multi‑unit catering program within a large campus dining environment. This role oversees catering sales, event planning, production coordination, and day‑of execution for a wide range of events, including VIP functions and multi‑event days. The ideal candidate is a hands‑on leader who thrives in fast‑paced environments and can manage both the operational and client‑facing sides of catering.

Onsite | No Visa Sponsorship | Relocation Assistance: Yes

Responsibilities:

• Maintain inventory, ordering, procurement, and invoice workflows.
• Oversee a catering program with $1.5M+ in annual managed volume.
• Manage catering sales, event design, proposals, and client communication.
• Ensure compliance with food safety, physical safety, and HACCP standards.
• Monitor and control labor, inventory, equipment, and materials to meet budget targets.
• Supervise, train, and develop catering staff to maintain consistent service standards.
• Manage labor scheduling, payroll, and timekeeping using workforce management systems.
• Lead all catering operations, including event planning, logistics, production, and on‑site execution.
• Coordinate with culinary, production, and front‑of‑house teams to ensure accurate and timely event fulfillment.

Qualifications (Must-Haves)

• Bachelor's degree or equivalent experience.
• Experience overseeing $1.5M+ in annual catering volume.
• Proficiency with scheduling, payroll, and labor‑management systems.
• 3+ years of management experience with direct supervisory responsibility.
• High attention to detail when reviewing event orders and weekly catering sheets.
• 3+ years of experience in catering, food production, or food service management.
• Strong ability to coordinate communication between sales, culinary, and FOH teams.
• Demonstrated experience managing cost controls (labor, inventory, equipment, materials)
• Experience managing high‑volume and VIP catering events, including multiple events in a single day.
• Ability to provide practical, client‑focused solutions while maintaining policy and safety compliance.

Preferred Skills:

• Supervisory experience with 10+ staff.
• Experience in campus dining, institutional catering, or large multi‑unit hospitality environments.
• Familiarity with catering software, recipe systems, procurement platforms, and workforce management tools.

Benefits & Perks:

• Paid Time Off
• Paid Holidays
• Sign-On Bonus
• Wellness Programs
• Medical, Dental, and Vision
• 401(k) with employer match
• Career Development and Tuition Assistance

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