Sr. Catering Manager

Compass Group•Town/Village of Harrison, NY

9d•$80,000 - $95,000

About The Position

Restaurant Associates, the hospitality partner to Morgan Stanley, is seeking a Catering and Events Manager to lead high-touch catering operations in Westchester, New York. The position supports elevated corporate dining, executive meetings, and client events in a fast-paced, luxury environment. The manager plans and executes events while providing hands-on operational support to ensure smooth delivery and an exceptional attendee experience.

Requirements

At least 5 years of hospitality experience, including event-planning experience.
Experience in high-volume, luxury, or premium food and beverage environments.
Strong knowledge of food trends, fine-dining service, and event execution.
Ability to write catering menu proposals in partnership with chefs.
Excellent client-relations, communication, and problem-solving skills.
Proficiency with computer programs, including Excel and PowerPoint.
Knowledge of audiovisual equipment for event setup and breakdown.
Strong leadership, organization, and attention to detail.
Ability to adapt quickly and remain calm under pressure.

Nice To Haves

ServSafe certification is recommended.

Responsibilities

Plan and execute meetings and events from start to finish, ensuring flawless delivery.
Lead day-to-day catering operations while maintaining service excellence and brand standards.
Partner with the General Manager on catering menus, proposals, and client presentations.
Manage and develop hourly and salaried catering associates, including hiring, training, scheduling, and coaching.
Serve as the primary client contact and maintain strong relationships and satisfaction.
Coordinate room setups, audiovisual needs, timelines, and special requests with planning teams.
Communicate upcoming events promptly to operations and management teams.
Oversee administrative processes and accurate system entry.
Drive menu development and catering marketing initiatives with culinary leadership.
Manage budgets, forecasts, and performance metrics.
Supervise food preparation, service execution, and event breakdown.
Maintain client databases and vendor relationships.
Ensure compliance with food safety, sanitation, and HACCP standards.