Catering Manager
About The Position
The Catering Manager oversees catering operations to ensure high-quality service and customer satisfaction. The role includes planning and developing menus, supervising food production, coordinating event logistics, and managing the storage and maintenance of catering equipment. The manager ensures efficient workflows, cost control, and compliance with food safety and quality standards. The position supervises and supports student and non-student staff, develops training programs, monitors food and service quality, and coordinates menu planning, ordering, and inventory with chefs. It also manages catering orders, contracts, booking records, event schedules, client invoices, equipment and supplies, and event setup and teardown. The manager attends and oversees events to provide on-site leadership and ensure smooth execution. BYU–Hawaii is affiliated with The Church of Jesus Christ of Latter-day Saints and prefers to hire qualified Church members in good standing as authorized by the cited regulation. Church-member applicants must hold and be worthy to hold a current temple recommend and receive clearance from the Church’s Ecclesiastical Clearance Office to advance in the hiring process. An expired temple recommend prevents consideration for hire. The approximate starting salary is $69,500–$85,000; the wage offered may be above or below this range based on education and experience.
Requirements
- Bachelor's degree in a related field and/or training, or an equivalent combination of education and experience.
- At least 3–5 years of experience in hospitality and supervision.
- Excellent communication and interpersonal skills.
- Strong organizational and time-management skills, with a high level of initiative.
- Ability to manage in a diverse environment with a focus on client and customer service.
- Good business and commercial acumen.
- Strong leadership and motivational skills, including the ability to build strong relationships with customers and staff.
- Stamina and ability to work under stress, think quickly, solve problems on the spot, and stay calm in a crisis.
- Financial, budgeting, and stock-taking skills.
- Knowledge of food hygiene and food preparation.
- ServSafe certification.
- Church-member applicants must hold and be worthy to hold a current temple recommend and receive clearance from the Church’s Ecclesiastical Clearance Office to advance through the hiring process.
Responsibilities
- Train, supervise, and support student and non-student staff to ensure efficient, professional service.
- Develop and implement training programs to improve staff skills, service standards, and operational efficiency.
- Monitor food quality, service, and the overall customer experience.
- Collaborate with chefs on menu planning and coordinate supply ordering and inventory.
- Ensure catering events meet quality standards and customer expectations.
- Attend and oversee events, providing on-site leadership and ensuring seamless execution.
- Maintain an accessible and efficient system for receiving and managing catering orders submitted in person, by mail, and by phone.
- Prepare and manage catering contracts, booking records, event schedules, and client invoices accurately and on time.
- Organize and maintain catering equipment, supplies, and storage systems to prevent loss or damage.
- Oversee timely event setup and teardown in compliance with safety and quality standards.
Benefits
- 401(k) matching
- Tuition benefits for employee and qualified dependents
- Medical and dental benefits
- Short- and long-term disability benefits
- Paid parental and maternity leave
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What This Job Offers
Job Type
Full-time
Career Level
Manager
