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Catering Operations Manager
Restaurant Associates
Boston, USA
Full-time
Mid · 3+ years experience
Onsite
USD 75000-85000 yearly / year
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- Consults clients as to scope, expectations, setting, menu, collateral, and entertainment to have a successful and appropriate event within the client’s budget.
- Plans menus in consultation with the clients and chefs.
- Negotiates individual vendor contracts.
- Delegates to, and ensures that, the Event Manager coordinates and executes the event within the parameters established by the Catering Event Manager.
- Recruits, interviews, selects, and trains permanent and casual staff.
- Organizes, leads and motivates the catering team.
- Plans staff and event schedules.
- Maintains and develops accurate financial and administrative records.
- Serves as liaison and coordinator between Sales Catering Managers, Supervising Chefs, Staffing, Captains, Suppliers, Vendors, Rental Companies and Clients as needed to plan events.
- Assesses contract requirements and ensures satisfaction with the services delivered.
- Performs final review and assessment of catering events to determine if they meet performance and quality standards.
- Resolves customer concerns and ensures timely customer payment.
- 3-5 years of experience in a hospitality management environment (preferably in an off-premise catering environment).
- Hands-on experience supporting catering events in a high-volume setting.
- Demonstrated ability to lead in a client-focused, hospitality-driven environment with an entrepreneurial mindset and a proven track record of driving business growth, operational excellence, and long-term client partnerships.
- Operationally savvy industry professional with demonstrated leadership in managing people, events, and the overall guest experience.
- Strong organization, time management, and team motivation skills are essential for success in this role.
- Ability to work independently with little direct supervision.
- Ability to communicate effectively (verbal and written) with clients, senior management, and WPC support staff.
- Ability to respond effectively to continuously changing demands.
- Demonstrated experience in budgeting, P&L, labor and sales forecasting and reporting.
- Effective use of discretion to problem solve in a fast-paced environment.
- Excellent negotiating skills.
- Ability to establish credibility with senior culinary professionals.
- Human Resource experience including hiring, training, mentoring and development.
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