Catering Manager 3

Sodexo•Neptune City, NJ

16h•$67,405 - $87,230•Onsite

About The Position

Sodexo is seeking a Catering Manager 3 to lead all catering operations for their food team at HMH Jersey Shore Medical Center located in Neptune City, New Jersey. This medical center is a major regional academic medical center with approximately 700 beds, including a children's hospital.

Requirements

Experience in catering management, event operations, or hospitality leadership.
Strong client-facing skills with the ability to design and execute high-profile events.
Ability to manage multiple complex events with hands-on involvement and attention to detail.
Knowledge of food safety, workplace safety, and regulatory compliance.
Strong leadership abilities with experience supervising and motivating staff.
Solid financial acumen with experience managing labor, inventory, and cost controls.
Strong organizational, communication, and problem-solving skills.
A commitment to exceptional service and creating memorable event experiences.
Associate's Degree or equivalent experience.
2 years minimum management experience.
1 year minimum functional experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Oversee all daily catering operations, ensuring flawless execution of events across campus.
Utilize Sodexo recipes, systems, and catering programs to manage production, inventory, deliveries, invoices, and procurement.
Lead the sales process for catering and/or conference services, collaborating with clients to design creative, customized events.
Maintain strong client relationships through communication, professionalism, and consistent service excellence.
Ensure staff have the tools, equipment, and resources necessary to meet deadlines, achieve goals, and deliver high-quality service.
Establish and maintain a safe work environment, enforcing food safety, physical safety, and Sodexo’s Zero Harm standards.
Manage financial performance through effective cost control—labor, inventory, materials, and equipment.
Supervise and direct team members by assigning tasks, setting priorities, and monitoring performance and service standards.
Support training, onboarding, scheduling, and daily staffing needs to maintain efficient catering operations.