Catering Operations Manager

Compass Group•Town of Hyde Park, NY

1d•$80,000 - $100,000

About The Position

The Catering Operations Manager plays a key role in bringing exceptional on‑ and off‑premise events to life at The Culinary Institute of America. This role partners closely with clients, culinary leaders, and operations teams to ensure every event is thoughtfully planned, seamlessly executed, and aligned with both the client’s vision and business goals. This position is well‑suited for an operations‑minded hospitality professional who enjoys balancing strategy with hands‑on execution, building strong teams, and delivering memorable guest experiences in a fast‑paced, collaborative environment.

Requirements

Experience leading catering or hospitality operations with a strong focus on guest experience and team leadership
Ability to stay organized, manage multiple priorities, and adapt to changing demands
Comfortable working independently while collaborating closely with cross‑functional partners
Strong communication skills, with the ability to engage effectively with clients, culinary leaders, vendors, and senior stakeholders
Demonstrated experience with budgeting, P&L oversight, labor management, and sales forecasting
Sound judgment and problem‑solving skills in a dynamic, service‑driven environment
Confidence negotiating with vendors and building productive partnerships
Ability to establish credibility and collaborate effectively with senior culinary professionals
Experience with hiring, training, mentoring, and developing team members
Typically, 3–5 years of experience in hospitality management, with off‑premise catering experience a plus
A leadership style grounded in client service, entrepreneurship, and growing a sustainable, high‑performing business

Nice To Haves

Typically, 3–5 years of experience in hospitality management, with off‑premise catering experience a plus

Responsibilities

Partner with clients to understand event goals, scope, setting, menus, and overall experience while aligning recommendations with budget expectations
Collaborate with chefs to plan menus that reflect culinary excellence and operational feasibility
Negotiate and manage vendor contracts to support event success
Delegate and collaborate with Event Managers to ensure events are executed within established parameters
Recruit, interview, hire, and onboard both permanent and event‑based staff
Lead, coach, and motivate the catering team to foster engagement, accountability, and high performance
Develop staffing plans and event schedules that support operational needs and labor goals
Maintain accurate financial, operational, and administrative records
Serve as a central liaison between Sales Catering Managers, Culinary Leadership, Staffing, Captains, Suppliers, Rental Companies, Vendors, and Clients
Review contract requirements and ensure services are delivered as promised
Conduct post‑event evaluations to assess performance, quality, and opportunities for improvement
Address client concerns thoughtfully and ensure timely and accurate billing and payment