Catering Operations Manager

Osteria Via Stato•Chicago, IL

12d•$65,000 - $80,000

About The Position

Osteria Via Stato is hiring a Catering Operations Manager. This hands-on salaried management role oversees catering event execution while also supporting day-to-day restaurant operations and working on the floor. The manager leads event setup, breakdown, and hosting for onsite and offsite events, coordinating with clients, sales and catering teams, vendors, and restaurant teams. The position also partners with restaurant leaders to hire, train, schedule, supervise, and develop catering employees. The role may involve working at multiple sites and overnight travel as needed. The salary range is USD $65,000–$80,000 per year, with no commission.

Requirements

2–3+ years of catering operations or event management experience in a full-service restaurant.
Comfort working hands-on with catering events and regular restaurant service.
Skill in leading, developing, and motivating teams.
Strong organizational and communication skills, with the ability to manage multiple priorities.
Experience coordinating event logistics and ensuring seamless event execution.
Availability to work evenings and weekends as needed.
Ability to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds.

Responsibilities

Manage setup and breakdown and oversee hosting of onsite and offsite catering events, including supervising front-of-house and back-of-house teams in collaboration with clients, sales and catering teams, vendors, and others.
Present invoices to guests, process payments accurately, and balance sales and receipts.
Follow event instructions and timelines, respond to changing priorities, and expedite contract changes communicated by the Sales & Catering team.
Ensure event setups and breakdowns are completed in a timely manner.
Coordinate with the onsite AV/Technical team and assist with setup, breakdown, operation, and maintenance of in-house audiovisual equipment as needed.
Attend tastings and meetings and communicate relevant information to appropriate team members.
Partner with the GM and designated managers and trainers to interview, hire, onboard, train, schedule, supervise, and develop catering team employees.
Maintain a list of preferred vendors, including valet parking and security companies.
Model and promote teamwork across teams.
Use tact and good judgment when addressing challenges involving guests, vendors, and employees, responding with patience and courtesy.
Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites, with or without overnight travel as needed.
Support day-to-day restaurant operations and work on the floor.