Catering Manager - Norfolk State University

Thompson Hospitality Corporation • Norfolk, VA

6h

About The Position

The Catering Manager at Norfolk State University oversees campus catering services, delivering events ranging from intimate luncheons to high-profile campus occasions. The role collaborates with clients to create custom menus and tailor catering services, leads the catering team, and ensures event details are coordinated and executed effectively. The position also manages catering strategy, operations, budgets, pricing, profitability, suppliers, and vendors. The schedule requires 50–55 hours per week, including evenings and weekends as business needs dictate.

Requirements

• Bachelor’s degree in hospitality management, Culinary Arts, or a related field.
• Proven catering management experience and a successful track record executing diverse events.
• Strong organizational and multitasking skills, attention to detail, and a focus on customer satisfaction.
• Excellent communication and interpersonal skills for collaboration with clients, staff, and vendors.
• Knowledge of industry trends and culinary innovations, with the ability to adapt catering services accordingly.
• Ability to navigate campus locations, including stairs, outdoor areas, and multi-building venues.
• Manual dexterity to operate kitchen tools, catering equipment, and digital devices such as POS systems and tablets.
• Ability to taste and smell food and beverages for quality assurance.
• Ability to work in varying temperatures, including kitchens, outdoor events, and transport vehicles.
• Visual and auditory acuity to coordinate with staff, monitor food presentation, and respond to client needs.
• May require a valid driver’s license to operate catering vehicles or transport supplies, depending on campus layout.
• Ability to stand and walk for extended periods during scheduled shifts.
• Frequent bending, reaching, stooping, and lifting.
• Ability to lift and carry items weighing up to 40–50 pounds.
• Ability to work in a fast-paced environment and respond quickly to operational needs and emergencies.
• Tolerance for exposure to heat, steam, noise, and kitchen equipment.
• Ability to operate standard restaurant equipment safely.

Responsibilities

• Develop and implement catering strategies aligned with college goals and customer expectations.
• Oversee catering operations, including menu planning, event coordination, and logistics.
• Work with clients to understand and personalize catering needs and offer creative solutions.
• Manage catering budgets, pricing, and profitability to meet financial targets.
• Supervise catering staff, provide leadership and training, and foster a culture of excellence.
• Maintain supplier and vendor relationships to secure high-quality ingredients and services.

Benefits

• Health, dental, and vision coverage
• Paid time off
• 401(k) with matching up to 4%
• Short- and long-term disability
• Tuition reimbursement
• Employee referral program
• Pet insurance
• Discounts on hotels, travel, tickets, and restaurants
• Discounted meal plan eligibility for employees and their relatives attending school at any of the company's HBCU client locations

What This Job Offers

• Job Type: Full-time
• Career Level: Manager