Catering Manager | $81K–$100K |North Andover, MA

Purple Cow Recruiting•North Andover, MA

3d•$81,685 - $105,710•Onsite

About The Position

Heartline Staffing is recruiting a Catering Manager for an on-site position in North Andover, Massachusetts. This role leads the planning and execution of catering operations, manages frontline employees and supervisors, supports client relationships, and oversees operational decisions involving events, menus, staffing, costing, and service delivery.

Requirements

High School Diploma/GED, Associate's Degree, Bachelor's Degree, or equivalent experience REQUIRED
Extensive catering knowledge with the ability to analyze data and make informed operational decisions REQUIRED
Leadership capability, including motivating teams, delegating effectively, and managing performance REQUIRED
Strong client service orientation and relationship-building ability REQUIRED
Experience coordinating or directing complex catering operations and resolving conflicts REQUIRED
Ability to collaborate across functions and teams REQUIRED
Ability and willingness to work on-site in North Andover, MA REQUIRED
0–3 years of management experience
0–3 years of related experience

Responsibilities

Manage and oversee catering events to support seamless execution and client service.
Lead, coach, mentor, and develop frontline staff and supervisors.
Recruit and train team members while maintaining operational standards.
Collaborate with clients and operational leaders to align goals and deliver tailored catering solutions.
Use catering knowledge and operational data to support informed business decisions.
Develop menus and manage costing to balance quality, service, and profitability.
Plan, coordinate, and direct catering operations and complex events.
Motivate employees, delegate responsibilities, and manage team performance.
Recruit, train, coach, and develop supervisors and frontline employees.
Manage client relationships and work with operational leaders across functions.
Resolve service or operational conflicts efficiently.
Develop catering menus and oversee costing.
Use data and operational information to make informed decisions that support service, efficiency, and business results.
Manage people, set direction, deploy resources, and support performance evaluations, pay reviews, and hiring or termination decisions as applicable.