Catering Manager

Compass Group•South San Francisco, CA

7d•$75,000 - $85,000•Onsite

About The Position

Bon Appétit is seeking a Catering Manager to lead the planning, coordination, and execution of a wide range of catering events. This role is ideal for someone who enjoys creating exceptional guest experiences, building strong client relationships, and supporting a team in delivering outstanding service. As a key member of the food service leadership team, you will oversee event operations, guide associates, and collaborate with culinary and operational partners to ensure every event is executed seamlessly. This position supervises 6 hourly catering attendants and offers valuable opportunities to develop leadership skills while making a meaningful impact on the guest experience.

Requirements

Experience planning, coordinating, and executing catering events.
Experience leading, coaching, or supervising teams in a hospitality, food service, or catering environment.
Strong customer service and relationship-building skills.
Knowledge of event operations, logistics, and service execution.
Financial acumen, including experience monitoring labor and food costs.
Proficiency with Microsoft Office applications, including Word, Excel, Outlook, and PowerPoint.
ServSafe Certification.
At least 2 years of food service experience, including experience in a leadership or management capacity.
Culinary knowledge or food production experience.
Experience within restaurants, hotels, corporate dining, higher education, healthcare, military dining, or similar food service environments.
Familiarity with current food, catering, and hospitality trends.
Experience supporting budgeting, forecasting, and operational planning.

Responsibilities

Lead and oversee all catering events from planning through execution and post-event breakdown.
Coordinate event logistics, staffing, timelines, and service delivery to ensure high-quality results.
Supervise, coach, and support a team of catering associates and temporary event staff.
Partner with culinary leadership to develop menus that align with client needs and event objectives.
Train associates on service standards, menu presentation, hospitality, and customer experience best practices.
Monitor labor and food costs and support efforts to manage budgets effectively.
Ensure compliance with food safety, sanitation, and workplace safety standards.
Build and maintain strong relationships with clients, guests, and internal stakeholders.
Identify opportunities to enhance operational efficiency and continuously improve service quality.
Support broader food service operations and assist with additional responsibilities as needed.