Catering Manager

  Sports Organization
  Southeast Region
  Posted/Updated: 01/18/22

Job Summary

The Catering Manager provides support and assistance with Catering activities as well providing assistance to the concession managers in the profitable management of concessions operations, as needed.  The Catering Manager will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  

Responsibilities include, but are mot limited to: 
  • In charge of the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.

  • Provides on-going direction, supervision and mentoring to hourly event staff. Monitor product quality and ensure high level of guest service.

  • Generates event employee schedules and verifies employee time as required.
  • Oversee the catering department staff, providing leadership and support ensuring all events are executed according to the Banquet Event Order guidelines

  • Work closely with the Catering Sales Managers and Chefs to ensure the successful execution of events

  • Ability to develop and maintain relationships with clients to meet any changes or updates to Banquet Event Orders
  • Meet with clients as needed to ensure understanding Banquet Event Order requirements

  • The ability to organize and orchestrate any last-minute changes or details to functions

  • The ability to post all contracted function sheets and give instructions to Event Supervisors and to ensure the success of the function
  • Hire, train, evaluate and schedule catering servers in accordance with the standards of the company polices and guidelines

  • Prepare the payroll reports as required

  • Perform special projects and other responsibilities as assigned


  • Associate’s degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related 

  • Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+.

  • Working knowledge of Point of Sale and timekeeping systems.

  • Cash handling abilities; basic math skills including significant number manipulation.
  • Good verbal and written communication skills.



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