Catering Manager 2

Sodexo•Dallas, TX

About The Position

Sodexo is seeking a Catering Manager for a large Corporate Services account in Dallas, Texas. The Catering Manager role is key to managing successful catering events as well as working with client partners. The Catering Manager oversees all aspects of catering operations, ensuring seamless planning, preparation, and execution of events. They coordinate with clients, vendors, and internal teams to deliver high-quality food service and exceptional guest experiences. Responsibilities include managing budgets, supervising staff, maintaining compliance with health and safety regulations, and driving operational efficiency. The role requires strong leadership, organizational skills, and a customer-focused approach to meet diverse event needs.

Requirements

Experience writing catering menus
Knowledge coordinating and executing multiple events daily
Experience with labor controls, managing catering inventory and using catering software
Excellent organization skills and attention to detail
Minimum Education Requirement - High School Diploma or GED
Minimum Management Experience - 1 year

Nice To Haves

An ability to transform spaces and create an experience for guests
Experience working with Executive VIP clients

Responsibilities

Oversight of catering activities for a unit with $500k-$1M in managed catering volume. Medium complexity with a high degree of hands-on involvement in catering events.
Oversight of Sodexo resources, recipes, systems and use of catering programs to direct daily catering events including food production, inventory, product deliveries, invoices, and procurement operations.
Oversight of the sales process for catering and/or conference service events. Works with client and customers to design events.
Promptly respond to all correspondence between ARG Catering (ARGC) and Client to ensure clear and efficient communication.
Plan and implement catering projects by defining objectives, setting timelines, budgeting, and aligning with Sodexo's overall strategic plan for growth.
Ensures employees have appropriate equipment, supplies and resources to perform their job, and meet goals, cost controls and deadlines as assigned.
Establishes and maintains a safe work environment including both food and physical safety in order to comply with all regulatory and Sodexo standards in various environments. Drives the Zero Harm mindset.
Complies with budget requirements by controlling costs (i.e. labor, inventory, equipment, materials) and making adjustments when necessary
Supervises employees by delegating, assigning and prioritizing activities, and monitoring operating standards