Catering Manager 4

The Employee Connect•Bethlehem, PA

5d•Onsite

About The Position

A leading food service organization is seeking a Catering Manager to lead campus catering operations. The role plans and runs events, delivers an exceptional client experience, and manages the supervisors and frontline staff responsible for event delivery. It combines creativity with practical, data-informed decisions to support growth and efficiency. The successful candidate is an experienced catering professional and confident people leader who builds lasting client relationships, resolves conflicts, and maintains high safety and sanitation standards. This is a permanent, direct-hire opportunity presented by The Employee Connect. The position is full-time and onsite in Bethlehem, Pennsylvania.

Requirements

Bachelor's degree or equivalent experience.
3 years of management experience.
3 years of related catering experience.
Extensive catering knowledge and ability to analyze data and make informed decisions.
Strong client service orientation and relationship-building skills.
Proven leadership skills, including motivating teams, delegating, and managing performance.
Ability to coordinate complex catering operations and resolve conflicts.

Nice To Haves

Knowledge of HACCP and NSF standards.
Menu development and costing experience.
High-volume catering experience.

Responsibilities

Manage and oversee catering events to ensure seamless execution and an exceptional client experience.
Motivate, coach, mentor, and develop frontline staff.
Recruit, train, and lead supervisors and frontline employees.
Collaborate with clients and operational leaders to deliver tailored solutions.
Develop menus and manage costing to balance creativity, quality, and profitability.
Oversee arts venue events and concessions, including the concessions supervisor.
Manage a conference center, including booking events, conducting tours, and serving as the onsite event contact.
Coordinate campus deliveries, including transportation, equipment, logistics, and the vehicle fleet.
Handle guest-related issues during or after events.
Oversee daily or weekly standards, including uniforms, pest control, HACCP, and NSF.
Grow the employee training program, including advanced server, cashier, utility, and chef training.
Oversee supervisors responsible for equipment organization, cleaning checklists, and daily, weekly, and monthly safety checklists.
Walk catering areas to ensure safety and sanitation practices are followed.
Cover department meetings and assist with weekly huddles, safety, customer service, and ambassador programs.