Catering Manager (Year-Round)

Interlochen Center for the Arts•Interlochen, MI

34d

About The Position

The Catering Manager oversees all aspects of the catering department, including planning, production, staffing, and execution of catered functions. This position ensures that every event from small meetings to large-scale functions is executed with excellence, reflecting ICA's standards of quality, service, and hospitality. The Catering Manager leads a team that delivers exceptional guest experiences while managing budgets, labor, and operational efficiency.

Responsibilities

Manage day to day catering operations from the initial catering request to event completion.
Meet with internal and external customers to assess catering needs and expectations.
Develop and maintain menus, banquet orders and pull sheets for all events.
Supervise event setup, service, and breakdown; ensure food presentation and service meet quality expectations.
Ensure all events are properly staffed, equipped, and executed according to ICA standards.
Coordinate with the Dining Director, Executive Chef, Food Safety Coordinator, and Office Manager to train, schedule, and supervise the catering team, including servers, kitchen team and support personnel.
Conduct pre-event briefings to ensure staff understand event flow, service expectations, and safety procedures.
Foster a positive, professional work environment that emphasizes teamwork, accountability, and customer service.
Monitor labor, food, and supply costs to meet financial goals.
Track and report on catering sales, expenses, and profitability.
Review invoices for accuracy.
Build and maintain positive relationships with internal departments, clients, and guests.
Handle client feedback and resolve issues promptly to ensure satisfaction and repeat business.
Maintain accurate records of events, menus, and customer communications.
Coordinate with the culinary team to ensure menu quality, accuracy, and portion control.
Ensure all catering operations comply with health, safety, and sanitation regulations.
Oversee inventory, equipment maintenance, and ordering of catering supplies.
Other duties as assigned