Catering Manager

High Spirits Hospitality•Dunean, SC

23d•$55,000 - $70,000

About The Position

High Spirits Hospitality is hiring a Catering Manager to lead the success of its catering operations, planning, and sales. The manager guides clients from inquiry through event completion, helps them select menus and service styles, books off-site catering events, and develops accurate purchasing, kitchen production, staffing, packing, and service plans. The role also works assigned events as the primary catering lead, coordinating the banquet team and serving as a key connection among clients, sales, culinary, operations, and event staff. The position combines hospitality sales with hands-on catering operations and leadership. High Spirits Hospitality recently launched in-house catering for its venues and currently executes 2–4 catering events per week. The company plans to expand into outside catering in Q1 2027 and begin a meal-prep division in Q3 2027. The Catering Manager will help develop this growing division. Responsibilities are divided approximately as follows: catering planning and kitchen liaison (50%); off-site catering sales and business development (25%); and staff management and operational responsibilities (25%). This is an office- and event-based role. The expected office schedule is Tuesday through Thursday, with flexibility for the rest of the schedule based on workload, event needs, and manager approval. Most hours occur during normal business hours, but availability is expected for approximately 1–3 evenings per week and 2–4 Saturdays or Sundays per month. The role typically works 2–6 events per month. Weekday schedules may flex when weekend hours are worked, and busy seasons are typically April through June and September through December. The role is exempt, with a competitive base salary and eligibility for applicable incentive or bonus programs. Advancement may include Senior Catering Manager, Director of Catering, Director of Food & Beverage, or another leadership opportunity, depending on business growth, strengths, and performance.

Requirements

At least 5 years of relevant experience in catering sales, catering management, event planning, hospitality sales, hotel banquet management, or a similar role.
Understanding 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 while managing multiple events, leads, deadlines, production needs, and recurring meal-prep orders.
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.
Respectful and inclusive leadership and the ability to 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.
ServSafe Food Manager Certificate and any additional food-safety or alcohol-service certifications required for assigned duties.

Responsibilities

Own client menu selection, service planning, proposals, contracts, event details, and communication throughout the catering process.
Develop complete shopping needs, kitchen production plans, staffing plans, packing lists, timelines, and operational handoffs for catering events.
Develop off-site catering business through lead response, site visits, proposals, relationship development, and progress toward revenue goals.
Lead event-day catering execution, coordinating the banquet team, clients, kitchen, service staff, vendors, and venue contacts.
Manage catering revenue, margins, customer satisfaction, and continuous improvement across venue and off-site business lines.
Train, coach, and develop culinary and banquet service teams.
Serve as the primary liaison among Venue Sales, Event Specialists, Finance, Venue Operations, and the culinary team for food-related event details.
Review proposals and contracts before booking or handoff for menu feasibility, pricing, staffing, equipment, transportation, service style, and kitchen capacity.
Guide clients and planning team members through menu selections, quantities, service formats, dietary accommodations, tastings, and food-related upgrades.
Prepare and maintain event orders, production summaries, kitchen timelines, packing lists, service notes, allergen information, and final guest counts.
Lead food-detail meetings and complete timely handoffs so the kitchen can order, prepare, staff, and execute effectively.
Build event-specific shopping and purchasing lists, including food, beverages, disposables, rentals, smallwares, service equipment, and other supplies; coordinate ordering with appropriate team members.
Create kitchen plans covering recipes, quantities, prep assignments, production timing, cooking and holding needs, packing order, 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 while managing operational and financial impacts.
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 when appropriate.
Develop off-site catering revenue for corporate meals, weddings, social and nonprofit events, private parties, drop-off and staffed catering, and recurring accounts.
Respond to leads, qualify opportunities, conduct consultations and site visits, recommend menus and service formats, and move prospects toward booking.
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 sales packages and service options that meet client needs, kitchen capabilities, and company margin goals.
Identify recurring revenue opportunities such as 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 adjustments to menus, packages, minimums, delivery, staffing, or service fees.
Ensure discounts, substitutions, additions, cancellations, and last-minute changes are documented, approved, and billed correctly.
Prepare regular reports on catering sales, pipeline, booked revenue, meal-prep performance, client feedback, food cost, labor, waste, and growth opportunities.
Work assigned events as the primary catering lead, directing the banquet team from load-in and setup through service, breakdown, and return.
Lead, coach, and hold accountable culinary, dishwashing, event captain, and banquet staff, typically including 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 catering events.
Provide direction before, during, and after events, assign leads, communicate priorities, monitor execution, and remain available for urgent escalation and 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 and document concerns as required.
Delegate and follow up on weekly production, cleaning, inventory, packing, and operational assignments, adjusting priorities as needed.
Support a positive, inclusive, safe, and accountable team culture while applying company policies consistently.
Communicate proactively, represent company values, handle concerns professionally, use company technology and digital systems responsibly, and submit required records accurately and on time.
Attend required meetings and training, stay current on company offerings and policies, handle information confidentially, and follow applicable laws and procedures for safety, sanitation, alcohol service, and workplace conduct.
Use company property and workspaces responsibly, support alcohol-related event duties as needed, maintain a professional appearance, and perform other duties or shifts based on business needs.

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.
Eligible to participate in Employee Referral Bonus programs.
Weekly pay.
Competitive base salary and eligibility for applicable incentive or bonus programs.