The Catering Manager is responsible for the success of all catering operations, planning, and sales. This role guides clients from inquiry through event completion, helping them select menus and service styles, booking off-site catering events, building accurate shopping needs and kitchen production plans, and coordinating every operational detail required for successful execution. The ideal candidate understands both hospitality sales and hands-on catering operations, and will lead the banquet team on-site with calm, organized direction.
Responsibilities
Own client menu selection, service planning, proposals, contracts, event details, and clear communication throughout the catering process
Own complete shopping needs, kitchen production plans, staffing plans, packing lists, timelines, and operational handoffs for every catering event
Own the booking and growth of off-site catering, including lead response, site visits, proposals, relationship development, and revenue goals
Own event-day catering execution by running point for the banquet team and coordinating the client, kitchen, service staff, vendors, and venue contacts
Own catering revenue, margin, customer satisfaction, and continuous improvement across venue and off-site business lines
Own training, coaching, and development for the culinary and banquet service teams
Serve as the primary liaison between Venue Sales, Event Specialists, Finance, Venue Operations, and the culinary team for all food-related event details
Review catering proposals and contracts before booking or handoff to confirm 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 complete catering event orders, production summaries, kitchen timelines, packing lists, service notes, allergen information, and final guest counts
Lead food-detail meetings and conduct timely final handoffs so the kitchen receives accurate information with enough lead time to order, prep, staff, and execute effectively
Build detailed shopping lists and purchasing needs by event, including food, beverages, disposables, rentals, smallwares, service equipment, and other supplies, and coordinate ordering with the appropriate team members
Create practical kitchen plans that identify 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
Monitor event changes and communicate updates quickly to every affected department, protecting the client experience while managing operational and financial impact
Millions of jobs, with real people getting hired every day
200,000+
New jobs added daily
7,000,000+
Verified job listings
1,000,000+
Tailored applications submitted
Develop and maintain menus, standardized recipes, yields, portion standards, pricing, and realistic production expectations
Resolve food-related client concerns professionally and promptly, escalating significant quality, safety, contract, or financial issues when appropriate
Develop and manage off-site catering revenue streams for corporate meals, weddings, social events, nonprofit events, private parties, drop-off catering, staffed catering, and recurring accounts
Respond to catering leads, qualify opportunities, conduct consultations and site visits, recommend menus and service formats, and move prospects through booking
Create accurate 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 other referral partners
Create sales packages and service options that are appealing to clients, practical for the kitchen, and priced to meet 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 monthly and annual sales goals
Partner with leadership, Finance, and the culinary team to establish and monitor revenue, food cost, labor, gross margin, and program profitability goals
Maintain accurate pricing and cost information and recommend menu, package, minimum, delivery, staffing, or service-fee adjustments when needed
Monitor discounts, substitutions, additions, cancellations, and last-minute changes to ensure they are documented, approved, and billed correctly
Work assigned catering events as the primary catering lead, running point for the banquet team from load-in and setup through service, breakdown, and return, while coordinating staff assignments, kitchen and service timing, client needs, vendor communication, and real-time problem solving
Lead, coach, and hold accountable the culinary team, dishwashers, event captains, and banquet staff, typically consisting of 2–4 full-time employees and 10–20 part-time and temporary team members, with staffing levels 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 clear direction before, during, and after events, including assigning leads, communicating priorities, monitoring execution, and remaining available for escalation and decision-making when urgent issues arise
Build and maintain training programs, role expectations, checklists, service standards, food-safety practices, and cross-training plans so team members are prepared to perform consistently across kitchen, dishwashing, banquet, and event assignments
Conduct regular coaching, check-ins, and performance feedback; recognize strong performance; address attendance, conduct, quality, productivity, and teamwork concerns promptly and professionally; and document follow-up as required
Delegate weekly production, cleaning, inventory, packing, and operational assignments, follow up on completion, and adjust priorities as event needs and business conditions change
Support a positive, inclusive, safe, and accountable team culture while maintaining appropriate communication, professional boundaries, and consistent application of company policies
Take ownership of assigned work, follow through on commitments, and communicate proactively when support or clarification is needed
Represent High Spirits Hospitality with professionalism and reflect our brand values in your work, communication, decision-making, and service to others
Communicate quickly and professionally with clients, guests, teammates, vendors, and partners, recognizing that some work-related communication may occur after hours due to the event-based nature of our business
Handle client, vendor, and employee concerns with professionalism, sound judgment, and timely escalation when needed
Support a positive, inclusive, and accountable work environment that aligns with our company culture and standards
Be dependable, solutions-focused, and adaptable as business needs, priorities, and event conditions change
Use company technology, communication platforms, and digital systems consistently, accurately, and responsibly to complete your work and stay informed
Submit digital documents, reports, checklists, receipts, and other required records accurately and on time
Attend required company meetings, trainings, and check-ins as scheduled, and come prepared to actively participate
Stay well-versed in company offerings, policies, safety standards, and service expectations, and follow updates as they are communicated
Handle company, client, and employee information with professionalism, discretion, and appropriate confidentiality
Follow all applicable laws, licensing requirements, and company procedures related to your work, including safety, sanitation, alcohol service, and workplace conduct standards
Use company property, equipment, and workspaces responsibly and help maintain them in clean, organized, working condition
Support alcohol service or alcohol-related event duties as needed, in accordance with company policy and applicable law
Maintain a professional appearance and present yourself in a way that reflects our hospitality standards and brand
Perform other duties and support additional shifts or assignments as needed based on business needs
Requirements
At least 5 years of relevant experience in catering sales, catering management, event planning, hospitality sales, hotel banquet management, or a similar role
Understand 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 with confidence preparing proposals, guiding clients, and closing business
Highly organized and able to manage multiple events, leads, deadlines, production needs, and recurring meal-prep orders without losing accuracy or follow-through
Strong financial judgment and comfortable reviewing pricing, food cost, labor, margins, sales reports, and program performance
Communicate clearly and professionally with clients, salespeople, planners, chefs, kitchen staff, event teams, vendors, and leadership
Comfortable using Microsoft Office, CRM and proposal systems, spreadsheets, ordering tools, scheduling systems, and other company technology
Lead with respect and inclusivity
Flexibility to work occasional early mornings, evenings, weekends, and seasonal peak periods
Valid driver’s license, reliable vehicle, and the ability to travel between the office, kitchen, venues, client meetings, delivery areas, and event locations
Cell phone with voice, text, and data capabilities available for work use
Able to perform the essential functions of the role, 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
Able to successfully pass a background check and drug screening consistent with applicable law, company policy, and the requirements of the role
Authorized to work in the United States
Maintain a ServSafe Food Manager Certificate and any additional food-safety or alcohol-service certifications required for assigned duties
Benefits
Health insurance stipend through our Blue Cross ICHRA plan
Eligible to enroll with Palmetto Proactive Healthcare for $30 per month
Flextime scheduling and 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
Important Details
Schedule: Most hours occur during normal business hours, but flexibility is essential; expect availability for approximately 1–3 evenings per week and 2-4 Saturdays or Sundays per month for meetings, walkthroughs, event visits, or event assignments; typically works 2–6 events per month; weekday schedules may flex when weekend hours are worked
Work format: Expected to work from the office Tuesday through Thursday, with additional flexibility to adjust the remaining schedule based on workload, event needs, and manager approval
Team: 2–4 full-time employees and 10–20 part-time and temporary team members, with staffing levels varying by season and event volume
Goal: Expand to outside catering in Q1 of 2027, with a meal prep division starting in Q3 of 2027
About the Company
High Spirits Hospitality is the parent company to Liquid Catering, Events at Judson Mill, The 405, Bravo1 Protection, and High Spirits Events. What started as a small bartending company in 2011 has grown into a thriving business with 30 full-time employees and 150+ part-time employees providing services for over 1,000 events a year. They are driven with the vision of providing exceptional customer service to clients, as well as embracing a remarkable team culture for employees.
