Catering Manager - Wabash College

Compass Group•Crawfordsville, IN

2d•$60,000 - $65,000

About The Position

Our Passion is Food!At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!Job SummaryAs the Catering Manager at Wabash College, you will oversee the daily operations of the campus catering department, ensuring exceptional service and execution for a variety of events. You’ll manage staff, coordinate logistics, and maintain strong client relationships to deliver seamless, high-quality experiences that reflect the standards of the college.

Requirements

Minimum 2 years of food service experience, including 1 year in a supervisory role.
Proven catering experience is required.
Knowledge of catering trends, sanitation, food cost control, and event execution.
Strong financial, budgeting, and analytical skills.
Proficiency in MS Office (Word, Excel, PowerPoint, Outlook) and internet tools.
ServSafe Certification required.

Nice To Haves

Background in hospitality settings such as restaurants, hotels, corporate dining, education, healthcare, or military is preferred.

Responsibilities

Lead and supervise all catering events, from planning to execution.
Oversee event logistics, setup, breakdown, and sanitation procedures.
Train and guide catering associates on service standards, presentation, and guest interaction.
Collaborate with the Chef to develop customized menus.
Monitor food and labor costs per event to ensure budget adherence.
Serve as the primary point of contact for clients, maintaining strong relationships and resolving any concerns.
Support overall foodservice operations as needed.
Perform additional duties as assigned.