Catering Manager - Emory Oxford

Compass Group•Oxford, GA

1d•$60,000 - $68,000•Onsite

About The Position

Emory University Oxford College is seeking a dynamic and service-oriented Catering Manager to lead the planning and execution of a wide range of campus events. This role is responsible for overseeing daily catering operations, ensuring exceptional guest experiences, managing event logistics, and developing a high-performing team. The Catering Manager serves as a key liaison between clients, culinary teams, and operations staff to deliver memorable events that reflect the university’s standards for hospitality and excellence.

Requirements

Bachelor’s degree preferred; equivalent combination of education and experience will be considered.
Minimum of 2 years of foodservice or hospitality experience, including at least 1 year in a supervisory or management role.
Catering experience required, preferably within higher education, hotels, conference centers, restaurants, or other high-volume hospitality environments.
Strong understanding of catering operations, event management, food presentation, and service standards.
Demonstrated ability to lead teams, manage multiple priorities, and deliver exceptional customer service.
Experience managing labor, food costs, and event budgets.
Proficiency with Microsoft Office Suite, including Word, Excel, Outlook, and PowerPoint.
ServSafe Certification preferred or ability to obtain upon hire.

Nice To Haves

Passion for hospitality and creating exceptional guest experiences.
Strong organizational and communication skills.
Ability to thrive in a fast-paced, event-driven environment.
Commitment to teamwork, professionalism, and service excellence.
Flexibility to work evenings, weekends, and special events as needed.

Responsibilities

Manage all aspects of catering operations, including event planning, execution, setup, service, and breakdown.
Coordinate logistics for campus events ranging from meetings and receptions to large-scale university functions and special occasions.
Partner with culinary leadership to develop menus that meet client needs while maintaining quality, presentation, and budget objectives.
Recruit, train, schedule, and supervise catering staff, ensuring exceptional service standards and operational consistency.
Oversee event staffing and direct temporary or seasonal team members as needed.
Monitor food and labor costs, maintain event profitability, and support budget management efforts.
Ensure compliance with food safety, sanitation, and university policies and procedures.
Build and maintain strong relationships with campus partners, clients, students, faculty, and staff.
Collaborate with operations and leadership teams to continuously improve service quality and guest satisfaction.
Support other dining and hospitality initiatives as assigned.