Catering Manager

Compass Group•Boston, MA

23d•$70,000 - $75,000•Onsite

About The Position

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A !Job Summary This position is located at Harvard Business School, supporting a fast‑paced, high‑profile hospitality environment. Work schedules are determined by operational needs, so flexibility is essential. This role is an excellent opportunity for someone who is early in their hospitality career and eager to grow in catering and event management. As a Catering Manager, you will oversee all aspects of the Catering Department, including training new associates, managing event setups, and directing temporary personnel in their daily assignments. You will ensure exceptional service during events—from setup through breakdown—while maintaining standards for cleanliness, efficiency, and guest satisfaction. The successful candidate will confidently plan and execute meetings and events from start to finish, maximizing space usage and supporting monthly reporting. You will collaborate closely with clients, colleagues, and internal partners to deliver seamless, high‑quality experiences and maintain strong relationships throughout the operation.

Requirements

Minimum of 2 years of food service experience, including at least 1 year in a supervisory or management role.
Experience in restaurants, hotels, corporate dining, education, healthcare, military, or related foodservice settings.
Prior catering experience required.
Knowledge of food and catering trends, including quality, production, sanitation, cost controls, and presentation.
Strong financial, budgetary, and analytical skills.
Proficiency in MS Office (Word, Excel, PowerPoint, Outlook) and general computer literacy.
ServSafe Certification required.

Nice To Haves

Associate’s degree preferred.

Responsibilities

Supervise all catering events from planning through execution.
Support daily event operations including logistics, sanitation, quality improvement, and facility‑related coordination.
Partner with the Chef to create menus and support culinary innovation.
Train catering associates in service techniques, menu presentation, and customer service standards.
Track and monitor labor and food costs for each event.
Communicate effectively with management, clients, customers, and team members; maintain strong client relationships.
Assist with all foodservice‑related activities as needed.
Perform additional duties as assigned.