Catering Manager - NYC

Compass Group•New York, NY

2d•$67,000 - $80,000•Onsite

About The Position

Restaurant Associates, a leading provider of dining and event catering, is seeking a Catering Manager for a high-volume premier account in NYC. This role is responsible for the planning, coordination, and execution of all catering and special events. The Catering Manager will serve as the primary point of contact for clients and internal stakeholders, ensuring exceptional hospitality, professionalism, and attention to detail. The position involves overseeing events from initial planning through execution and post-event follow-up, including daytime meetings, receptions, client functions, and evening/night events. Key duties include coordinating logistics, overseeing setups and breakdowns, ensuring service standards, and directing temporary personnel and catering associates. The Manager will also train new associates and ensure operational responsibilities are met to the highest standards. This role reports directly to the General Manager and primarily follows a Monday-Friday schedule, with flexibility for evening/night events. The Catering Manager is crucial in delivering exceptional client experiences and maintaining operational excellence for a high volume of events.

Requirements

At least 3 years of catering management experience is required.
Experience in fine dining restaurants, hotels, corporate dining, and/or related high-volume food service operations.
High-volume catering experience is required.
Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
Financial, budgetary, accounting and computational skills.
Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.
ServSafe Certification

Responsibilities

Supervises all catering events.
Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities.
Works with the Chef in creating menus.
Trains catering associates in service techniques, menu presentation, and customer service.
Tracks and monitors the labor and food cost for each event.
Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships.
Assists in the responsibility for all food service-related activities.
Performs other duties as assigned.