Catering Manager 2

Sodexo•Baltimore, MD

3d•$58,735 - $76,010•Onsite

About The Position

Sodexo Magic is seeking an experienced Catering Manager 2 to support and elevate catering operations at Morgan State University in Baltimore, Maryland. Morgan State University, known as “The National Treasure,” hosts a wide range of academic, social, and professional events throughout the year—creating strong demand for exceptional dining and catering services that enhance the overall campus experience. The Catering Manager 2 is responsible for planning, coordinating, and executing all campus catering services. This role ensures each event is delivered with the highest level of quality, hospitality, and professionalism. Working collaboratively with Dining leadership, campus partners, and clients, the Catering Manager oversees event logistics, staffing, and financial processes to ensure seamless execution, operational efficiency, and an outstanding guest experience.

Requirements

Previous experience facilitating communication between sales, culinary, and front-of-house teams to ensure timely and accurate fulfillment of all orders, including last-minute needs, efficiently and collaboratively.
Ability to adhere to timekeeping and labor cost control procedures by maintaining staff payroll and schedule in Kronos.
Attention to detail and ability to review all catering event orders and weekly catering sheets to ensure accuracy.
Positive, practical solutions to client queries while adhering to our catering policies and procedures and offering solutions to staff.
Minimum Education Requirement - High School Diploma or GED
Minimum Management Experience - 1 year

Responsibilities

Manage and assist with all aspects of campus catering operations, supporting events ranging from small meetings to large-scale functions, including student programs, academic ceremonies, admissions events, and external conferences.
Coordinate event logistics, including setup, service timelines, staffing, equipment, and event flow, ensuring flawless execution.
Lead, train, and supervise catering staff, providing on-site direction and ensuring consistent service excellence and professional presentation.
Partner with culinary teams to ensure menus are executed to standard, including presentation, quality, portioning, and timely service.
Support catering billing and administrative processes, including reviewing BEOs, verifying charges, preparing invoices, and tracking billing accuracy across internal and external clients.
Maintain catering inventory, equipment, and supply levels, ensuring all activities comply with health, safety, and sanitation standards.
Build strong campus relationships through effective communication, responsiveness, and the ability to adapt to changing event needs in a fast-paced, event-driven environment.