Catering Manager - Mid–Senior Level

Virgo & Aries LLC•Johnson City, TN

About The Position

This role is ideal for a leader who thrives in a fast‑paced, high‑volume environment and excels at supporting teams, coordinating complex events, and delivering exceptional service. The Catering Manager oversees all aspects of catering operations, ensuring seamless execution, strong client relationships, and consistent service quality across multiple event types. The Catering Manager is responsible for supervising catering operations, driving client satisfaction, and supporting revenue growth. This includes managing a large volume of catering events, overseeing sales processes, coordinating with internal teams, and ensuring operational excellence. The role requires strong planning, organizational, and leadership skills to support strategic goals and maintain high service standards.

Requirements

Experience coordinating communication between sales, culinary, and service teams to ensure accurate and timely event execution.
Ability to manage labor processes, scheduling, and payroll systems.
Strong attention to detail when reviewing event orders, weekly schedules, and operational documents.
A solutions‑focused mindset when addressing client questions or last‑minute changes.
Practical leadership skills that support teamwork, efficiency, and high service quality.
Bachelor’s Degree or equivalent professional experience.
3+ years of management experience in catering, food production, food service operations, or a related field.
Demonstrated ability to manage high‑volume catering operations and complex event logistics.

Responsibilities

Manage daily catering activities including food production, inventory, deliveries, invoicing, and procurement.
Lead the catering and conference services sales process; collaborate with clients to design and execute events.
Ensure staff have the tools, resources, and direction needed to meet service goals, deadlines, and cost controls.
Maintain a safe work environment, ensuring adherence to food safety, physical safety, and regulatory standards.
Monitor labor, inventory, equipment, and material costs; make adjustments to meet budget requirements.
Delegate tasks, set priorities, and monitor operating standards to ensure consistent service quality.
Direct daily catering operations using established systems, recipes, and programs.
Manage the full sales cycle for catering and conference services.
Ensure staff readiness through proper equipment, supplies, and workflow support.
Maintain strict safety and compliance standards across all catering environments.
Control operational costs and adjust processes as needed to meet budget goals.
Supervise and guide team members to uphold service standards and event accuracy.