Description
JOB PURPOSE:
The Senior Catering Operations Manager is responsible for leading and overseeing all catering operations, ensuring exceptional execution of events. This role goes beyond day-of execution to drive operational consistency, financial performance, team development, and long-term growth of the catering business, while ensuring exceptional guest experiences. This role provides direction, operational leadership, and mentorship to the catering team, while maintaining the highest standards in service, food quality, safety, and financial performance.
Requirements
PRIMARY DUTIES & RESPONSIBILITIES
- Provides leadership and oversight of all catering event operations, ensuring seamless execution and adherence to company standards.
- Establishes standards, processes, and best practices to ensure consistency and excellence across all events.
- Ensures exceptional guest satisfaction across all events, proactively addressing and resolving concerns with professionalism and urgency.
- Leads planning and execution of high-profile, large-scale, or complex events, setting the standard for service and operations.
- Estimates food and beverage costs partnering with culinary and sales teams to align menus, pricing, and service models with business goals, brand standards, and guest expectations.
- Maintains sales records and tracks cash receipts.
- Develops and manages catering budgets, including forecasting, cost control, and profitability analysis.
- Oversees inventory management, purchasing, and vendor relationships to ensure operational efficiency and cost effectiveness.
- Conducts regular inspections of catering space, equipment, and processes to ensure operational excellence and compliance.
- Evaluates equipment and facility needs, coordinating maintenance and improvements as necessary.
- Reviews and analyzes sales, labor, and operational reports to drive performance and identify opportunities for growth and improvement.
- Oversees compliance with all health, safety, food handling, sanitation, and alcohol service regulations.
- Leads, coaches, and develops team members, fostering a culture of accountability, hospitality, and continuous improvement.
- Responsible for creating team member schedules to ensure appropriate coverage throughout all events.
- Supports business development efforts by collaborating with sales teams to enhance catering offerings and execution capabilities.
- Prepares and presents operational reports, insights, and recommendations to leadership.
All Other Duties as Assigned
QUALIFICATION REQUIREMENTS:
- Ability to establish, implement, and uphold operational standards, ensuring consistency and quality across events and teams.
- Solid operational awareness with the ability to oversee multiple functions or events simultaneously without compromising quality.
- Strong leadership skills with the ability to coach, develop, and hold team members accountable to performance and service standards.
- Highly organized and self-directed, with excellent project management skills and the ability to effectively delegate and oversee execution.
- Proven ability to manage multiple priorities in a fast-paced, changing environment while maintaining composure under pressure.
- Strong problem-solving and decision-making skills, with the ability to anticipate challenges and resolve complex or escalated issues.
- Exceptional interpersonal, communication, and relationship-building skills, with the ability to collaborate effectively across all levels of the organization, members, and guests.
- Demonstrated ability to lead through change, adapt to evolving business needs, and guide teams through ambiguity.
- Highly detail-oriented with strong critical thinking skills, while maintaining a big-picture perspective.
- Ability to analyze performance and provide clear, constructive feedback, including sharing insights and recommendations with leadership.
- Proficient in computer systems and software used for event planning and operations.
- Working knowledge of health, safety, sanitation, and alcohol service standards and regulations.
- Flexibility to work evenings, weekends, and holidays as required by business needs.
EDUCATION and/or EXPERIENCE REQUIREMENTS:
- Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred; equivalent practical experience will be considered.
- At least 5 years of progressive experience in catering, hospitality, or event operations, demonstrating increased responsibility over time.
- Minimum of 5 years in a leadership role, with responsibility for overseeing teams, delegating work, and driving execution through others.
- Experience managing multiple events, teams, or service areas simultaneously in a high-volume, fast-paced environment.
- Demonstrated experience handling complex or high-profile events, including problem resolution and on-the-spot decision-making.
PHYSICAL REQUIREMENTS:
- Expected to work evenings, weekends, and some holidays.
- Position requires prolonged standing, walking, bending, stooping, twisting, lifting products and supplies weighing approximately 50 pounds, and repetitive hand and wrist motion.
- Regularly required to sit, talk, type, hear, bend, kneel, crouch, climb stairs, and reach overhead.
- Clear hearing and vision (including close and peripheral) to supervise staff and monitor the environment.
- Work with hot, cold, and hazardous equipment as well as operates phones, computers, copiers, and other office equipment.
- Maintain a professional, well-groomed appearance.
ADA Disclaimer: In developing this job description care was taken to include all competencies needed to successfully perform in this position. However, for Americans with Disabilities Act (ADA) purposes, the essential functions of the job may or may not have been described for purposes of ADA reasonable accommodation. All reasonable accommodation requests will be reviewed and evaluated on a case-by-case basis.
