Catering Manager

Compass Group•Saint Louis, MO

3d•Onsite

About The Position

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services, serving over 1,000 hospitals and healthcare systems nationwide. With over 31,000 associates, Morrison focuses on creating personalized dining experiences to advance healing and health. Recognized for its commitment to excellence, Morrison has been named one of Modern Healthcare’s Best Places to Work and a Top 125/APEX Award Training Organization. The Catering Manager will be responsible for managing the Catering Department, including training new associates, overseeing event setups, and directing temporary personnel. This role ensures proper client service during events, adhering to setup, cleaning, and breakdown procedures.

Requirements

2 years of food service experience, including 1 year at the management level.
Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
Catering experience and menu creativity is required.
Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
Excellent customer service skills.
Financial, budgetary, accounting, and computational skills.
Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.
ServSafe Certification.

Responsibilities

Supervises all catering events, both on-site and at off-site venues.
Manages events ranging from small meetings to large-scale meal events for 350-800 guests.
Facilitates indoor and outdoor community and corporate fairs with multiple vendors.
Obtains liquor license to support bar service.
Involved in catering events operations, including logistics, quality improvement, sanitation, and facility-related activities.
Supervises one Catering Captain/Lead and one Catering Services Attendant.
Secures and coordinates temporary agency employees based on event needs.
Trains catering associates in service techniques, menu presentation, and customer service.
Works with the Chef in creating menus.
Tracks and monitors labor and food costs for each event.
Communicates effectively with management, clients, customers, and associates, maintaining excellent client relationships.
Assists in the responsibility for all foodservice-related activities.
Performs other duties as assigned.