Catering Operations Manager

Job Summary

Key Responsibilities

• Lead and oversee daily catering operations, ensuring exceptional service and execution.
• Create memorable hospitality experiences that go beyond food service and foster meaningful guest engagement.
• Establish and maintain high standards for service, presentation, and professionalism.
• Promote a culture of hospitality that is welcoming, inclusive, and guest-focused.
• Ensure all guests are treated with professionalism, courtesy, and respect.
• Develop daily and weekly operational plans that support business needs and event execution.
• Communicate goals, expectations, and priorities effectively to team members and leadership.
• Recruit, train, coach, and develop associates to support individual growth and team success.
• Foster a positive workplace culture focused on engagement, learning, and collaboration.
• Conduct performance discussions, coaching conversations, and corrective actions in a timely and respectful manner.
• Support succession planning and talent development initiatives.
• Oversee the successful execution of all catering events and services.
• Collaborate with Front of House (FOH), Back of House (BOH), culinary, café, and workplace teams to ensure seamless operations.
• Manage catering equipment, smallwares, inventories, and operational resources.
• Coordinate ordering processes and maintain operational readiness.
• Monitor standards and identify opportunities for continuous improvement.
• Ensure compliance with company policies, procedures, and client expectations.
• Champion a culture of food and workplace safety.
• Ensure adherence to all sanitation, health, safety, and regulatory requirements.
• Maintain compliance with company standards, operating procedures, and training requirements.
• Proactively identify and address operational risks.
• Manage departmental resources while balancing guest satisfaction, team engagement, and financial performance.
• Monitor labor utilization and staffing levels to align with business demands.
• Support budget management, cost controls, and operational efficiencies.
• Review operational performance metrics and implement improvement strategies.

What We're Looking For

• Experience leading catering, hospitality, corporate dining, workplace dining, restaurant, or high-volume food service operations.
• Experience developing teams and fostering a positive, inclusive workplace culture.
• Excellent communication and interpersonal skills, both written and verbal.
• Knowledge of catering operations, hospitality standards, and elevated service models that create exceptional guest experiences.
• Understanding of food safety, sanitation, and workplace safety practices.
• Ability to manage multiple priorities while maintaining attention to detail and service excellence.
• Strong problem-solving and decision-making skills in a fast-paced environment.
• Experience managing labor planning, operational budgets, and department resources.
• Proven ability to build collaborative relationships across multiple teams and stakeholders.
• Passion for hospitality, food innovation, and creating memorable guest experiences.