Catering Manager

High Spirits Hospitality•Greenville, SC

22d

About The Position

The Catering Manager is responsible for the success of catering operations, planning, and sales. The role guides clients from inquiry through event completion, including menu and service selections, booking off-site events, developing purchasing and kitchen production plans, and coordinating operational details. The manager also serves as the primary catering lead at assigned events, directing the banquet team and connecting clients, sales, culinary, operations, and event staff. The company has launched an in-house catering division for its venues, currently executing 2–4 catering events per week, with goals to expand into outside catering in Q1 2027 and launch a meal-prep division in Q3 2027. The manager will develop this growing division. Work is split approximately 50% among catering planning and kitchen liaison duties, 25% among off-site sales and business development, and 25% among staff management and operations. This is an office- and event-based, exempt role. Most hours occur during normal business hours, with flexibility needed for client appointments and events. The role typically works 2–6 events per month and expects availability for approximately 1–3 evenings per week and 2–4 Saturdays or Sundays per month. The position works from the office Tuesday through Thursday, with the remaining schedule adjustable based on workload, event needs, and manager approval. Weekday schedules may flex when weekend hours are worked. Peak seasons are typically April through June and September through December.

Requirements

At least 5 years of relevant experience in catering sales, catering management, event planning, hospitality sales, hotel banquet management, or a similar role.
Knowledge of catering operations, including menus, portions, food production timelines, staffing, transportation, rentals, service styles, food safety, and event execution.
Demonstrated sales, business-development, or account-management ability, including preparing proposals, guiding clients, and closing business.
Strong organization and accuracy in managing multiple events, leads, deadlines, production needs, and recurring meal-prep orders.
Strong financial judgment and comfort reviewing pricing, food cost, labor, margins, sales reports, and program performance.
Clear, professional communication with clients, salespeople, planners, chefs, kitchen staff, event teams, vendors, and leadership.
Comfort using Microsoft Office, CRM and proposal systems, spreadsheets, ordering tools, scheduling systems, and other company technology.
Ability to lead with respect and inclusivity and serve clients of all backgrounds, identities, beliefs, and relationships professionally and with care.
Flexibility to work occasional early mornings, evenings, weekends, and seasonal peak periods.
Valid driver's license, reliable vehicle, and ability to travel among the office, kitchen, venues, client meetings, delivery areas, and event locations.
Cell phone with voice, text, and data capabilities available for work use.
Ability to perform essential job functions, with or without reasonable accommodation, including standing and walking during events and occasionally lifting or carrying up to 50 lbs.
High school diploma or GED. A college degree is not required.
Ability to pass a background check and drug screening consistent with applicable law, company policy, and role requirements.
Authorization to work in the United States.
Current ServSafe Food Manager Certificate and any additional food-safety or alcohol-service certifications required for assigned duties.

Responsibilities

Manage client menu selection, service planning, proposals, contracts, event details, and communication throughout the catering process.
Prepare shopping and purchasing needs, kitchen production plans, staffing plans, packing lists, timelines, and operational handoffs for catering events.
Develop off-site catering business by responding to leads, conducting consultations and site visits, preparing proposals, building relationships, and pursuing revenue goals.
Lead assigned events from load-in and setup through service, breakdown, and return, coordinating the banquet team, kitchen, clients, vendors, venue contacts, and service staff.
Manage catering revenue, margins, customer satisfaction, and continuous improvement across venue and off-site business lines.
Train, coach, and develop culinary, dishwashing, event-captain, and banquet teams.
Serve as the primary liaison among Venue Sales, Event Specialists, Finance, Venue Operations, and the culinary team for food-related event details.
Review catering proposals and contracts for menu feasibility, pricing, staffing, equipment, transportation, service style, and kitchen capacity.
Guide clients and planning team members on menus, quantities, service formats, dietary accommodations, tastings, and food-related upgrades.
Maintain catering event orders, production summaries, kitchen timelines, packing lists, service notes, allergen information, and final guest counts.
Lead food-detail meetings and provide timely, accurate handoffs to the kitchen.
Coordinate purchasing and ordering of food, beverages, disposables, rentals, smallwares, service equipment, and other supplies.
Develop kitchen plans covering recipes, quantities, prep assignments, production timing, cooking and holding, packing, transportation, on-site finishing, and service responsibilities.
Coordinate tastings, special requests, serving equipment, transportation, staffing, and event-day food logistics.
Communicate event changes promptly to affected departments and manage their operational and financial impact.
Develop and maintain menus, standardized recipes, yields, portion standards, pricing, and production expectations.
Resolve food-related client concerns and escalate significant quality, safety, contract, or financial issues as appropriate.
Develop sales for corporate meals, weddings, social and nonprofit events, private parties, drop-off and staffed catering, and recurring accounts.
Create proposals, contracts, invoices, payment schedules, event orders, and client records using company sales and CRM systems.
Build relationships with corporate offices, venues, planners, schools, nonprofits, healthcare organizations, residential communities, and referral partners.
Develop practical sales packages and service options priced to meet company margin goals.
Identify recurring revenue opportunities, including office lunches, training meals, boxed meals, seasonal catering, venue partnerships, and preferred-caterer relationships.
Attend networking events, tastings, open houses, community events, and industry functions to generate leads and strengthen the catering brand.
Track lead volume, conversion, average order value, repeat business, booked revenue, client feedback, and progress toward sales goals.
Partner with leadership, Finance, and the culinary team to establish and monitor revenue, food cost, labor, gross margin, and profitability goals.
Maintain pricing and cost information and recommend menu, package, minimum, delivery, staffing, or service-fee adjustments when needed.
Ensure discounts, substitutions, additions, cancellations, and last-minute changes are documented, approved, and billed correctly.
Prepare reports on catering sales, pipeline, booked revenue, meal-prep performance, client feedback, food cost, labor, waste, and growth opportunities.
Lead and hold culinary and banquet staff accountable; the team typically includes 2–4 full-time employees and 10–20 part-time and temporary team members, with staffing varying by season and event volume.
Partner with HR and senior leadership on recruiting, interviewing, hiring, onboarding, performance management, documentation, and legally compliant employee actions.
Oversee staff scheduling, labor planning, shift assignments, timecard review and approval, attendance follow-up, and coverage for kitchen production, dishwashing, meal-prep fulfillment, and events.
Provide direction before, during, and after events, assign leads, communicate priorities, monitor execution, and remain available for urgent decisions.
Build and maintain training programs, role expectations, checklists, service standards, food-safety practices, and cross-training plans.
Conduct coaching, check-ins, and performance feedback; recognize strong performance, address concerns, and document follow-up as required.
Delegate and follow up on weekly production, cleaning, inventory, packing, and operational assignments.
Support a positive, inclusive, safe, and accountable team culture and apply company policies consistently.
Represent the company professionally, communicate proactively, attend required meetings and training, maintain accurate records, and follow applicable laws, licensing requirements, safety standards, and company procedures.
Use company technology and property responsibly, maintain workspaces and equipment, support alcohol-related event duties as needed, and perform other duties or shifts as business needs require.

Benefits

Health insurance stipend through the Blue Cross ICHRA plan.
Eligible to enroll with Palmetto Proactive Healthcare for $30 per month.
Flextime scheduling.
Discretionary paid time off after the first 60 days.
One-month paid sabbatical every four years.
$250 annual travel bonus.
Allowance for personal computers and phones used for business purposes.
Paid parental leave with a flexible return-to-work program.
Eligibility to participate in Employee Referral Bonus programs.
Weekly pay.
Competitive base salary and eligibility for applicable incentive or bonus programs.