Sr Catering Manager

Compass Group•New York, NY

9d•$85,000 - $90,000•Onsite

About The Position

The Catering Manager is responsible for overseeing the sales, planning, coordination, and execution of all catering events while delivering exceptional hospitality and client service. This role manages the entire event lifecycle—from initial inquiry and menu planning through event execution, billing, and follow-up—ensuring every event is delivered with the highest standards of quality and professionalism. Working closely with culinary, operations, and service teams, the Catering Manager leads daily catering operations, develops client relationships, manages event logistics, and supervises a team of associates. This is an ideal opportunity for a hospitality professional who enjoys balancing event sales, operational leadership, and outstanding customer service in a fast-paced environment.

Requirements

Associate's degree or equivalent hospitality experience.
Two or more years of catering, hospitality, event management, or food service leadership experience.
Experience supervising hourly associates in a high-volume catering or hospitality environment.
Strong knowledge of catering operations, event planning, food service, and customer service.
Experience with web-based catering or event management systems and Microsoft Office applications.
Excellent written and verbal communication skills, including the ability to prepare professional client correspondence.
Financial acumen with experience managing budgets, labor, and event costs.
Passion for hospitality, sustainability, and delivering exceptional guest experiences.
Ability to work independently, prioritize multiple projects, and make sound decisions with minimal supervision.

Responsibilities

Lead the planning, coordination, and execution of catering events from inquiry through final invoicing.
Manage daily catering operations, including scheduling, staffing, event logistics, delivery, setup, service, and breakdown.
Supervise, coach, train, and develop catering associates, delivery personnel, and culinary team members.
Partner with culinary leadership to develop menus and ensure exceptional food quality and presentation.
Build and maintain strong client relationships while providing responsive, professional customer service throughout the planning process.
Coordinate event orders, menu updates, client profiles, and scheduling using web-based catering and ordering systems.
Monitor labor, food costs, and event expenses while supporting departmental financial goals.
Support marketing initiatives and identify opportunities to grow catering sales and client engagement.
Ensure compliance with company policies, food safety, sanitation, and workplace safety standards.