CATERING MANAGER JOB DESCRIPTION

A Catering Manager holds full ownership of the event lifecycle from initial inquiry through final billing, operating across the Sales, Banquet, and Conference Management departments of a full-service hotel. This role demands fluency in both revenue-generating sales activity and hands-on event execution under OSHA and hotel safety compliance standards. Few hospitality roles require that exact combination.

You will own the full catering book of business from local social accounts to corporate group events, serving as the Catering Manager who converts prospects into contracted revenue and contracted revenue into flawlessly executed experiences. The role sits within the Conference Management and Catering division, collaborating daily with Sales, Banquet Operations, and department heads across the property.

Career Impact: Managing a hotel catering portfolio - including weddings, corporate functions, and social fundraisers - builds the client relationship and negotiation depth that senior Director of Catering roles require.

Business Impact: Group catering revenue is among the highest-margin segments a full-service hotel operates, and the decisions this role makes on upselling, rebooking, and client retention directly shape that outcome.

Growth Opportunity: The exposure to annual sales planning, competitive market analysis, and cross-departmental coordination in this role accelerates the path toward Catering Director or Conference Services Director positions.

• Develop and execute annual catering sales plans targeting local social, corporate, and group market segments to meet revenue goals.
• Solicit, book, and retain catering accounts through cold outreach, referrals, and ongoing client relationship management.
• Coordinate all event logistics from booking confirmation through execution, including space blocking, staffing, menu planning, and billing.
• Distribute Banquet Event Orders to all relevant hotel departments to ensure accurate purchasing, scheduling, and event readiness.
• Conduct daily function checks and client meetings to confirm event details, resolve emerging issues, and encourage future bookings.
• Liaise between clients and hotel operations departments, communicating additions or changes to function plans in a timely manner.
• Enforce compliance with OSHA regulations, health and safety standards, and all departmental policies throughout event execution.
• Maintain guest satisfaction by addressing complaints promptly and escalating problems to appropriate management.

• High school diploma or equivalent required; Associate's or Bachelor's degree in hospitality, event planning, or business preferred, or equivalent work experience.
• 3 or more years of catering sales and operations experience within a hotel or full-service event venue, with demonstrated success managing multiple concurrent events.
• Proven ability to develop local market relationships across social, corporate, and nonprofit client segments.
• Strong knowledge of hotel support department functions including banquet operations, front office, and purchasing.
• Ability to read, interpret, and distribute Banquet Event Orders accurately across multiple departments.
• Solid sales skills including cold calling, upselling, account reactivation, and pipeline management.
• Excellent verbal and written communication skills for client-facing and interdepartmental coordination.
• Ability to work a flexible schedule including evenings, weekends, and holidays to meet event demands.

• Accounting coursework or financial acumen sufficient to manage event billing, cost tracking, and catering budget oversight.
• Familiarity with hotel property management and catering sales platforms used for space blocking and event order management.
• Experience managing or mentoring catering support staff, including scheduling and performance coaching.
• ServSafe or equivalent food safety certification as a complement to hotel catering operations knowledge.

• Annual catering revenue against personal sales booking goal, measured quarterly.
• Group rebooking rate, reflecting client retention across social and corporate accounts.
• Banquet Event Order accuracy rate, measuring error-free distribution across hotel departments.
• Days from inquiry to signed contract, tracking pipeline conversion speed for new catering accounts.
• Guest complaint resolution time, measuring how quickly catering-related issues are escalated and closed.
• Typical tools: Catering and event management platforms (commonly Delphi or equivalent); property management software (commonly Opera or equivalent).

• Base Salary Range: $52,000 to $72,000 annually, depending on property size and market
• Bonus: Performance-based incentive tied to catering revenue and sales goal attainment
• Equity: Not typical for this role and industry
• Health Benefits: Medical, dental, and vision coverage; employer contribution varies by property
• PTO: 10 to 15 days annually plus hotel-observed holidays
• Common Perks: Hotel dining discounts, property rate benefits, uniforms provided, and professional development through hospitality associations

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Successful completion of a background check is a condition of employment for this role, given regular access to guest financial information and event spaces. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, or any other characteristic protected under applicable federal, state, and local law. Reasonable accommodations are available to individuals with disabilities throughout the hiring process. Candidates must be authorized to work in the United States.

The Catering Manager owns the full arc of hotel catering sales, from annual market planning and local client solicitation through Banquet Event Order distribution and post-event rebooking, driving group revenue retention across social, corporate, and social event segments. Reporting to the Director of Conference Management and Catering, this position collaborates with Sales, hotel operations departments, and outside vendors to ensure every booked event is executed to standard and every satisfied client becomes a returning one.

Key Responsibilities

• Work with the Sales team to develop and implement programs to service and retain group business.
• Work with the Director of Conference Management and Catering to cultivate and implement local social and corporate business.
• Research the competitive catering environment to define potential sources of business and to determine strengths and weaknesses of competitors.
• Work with the Director of Conference Management and Catering to develop annual Catering sales plans to attract local market segment.
• Work with solicitation tools such as the Wedding Pages to effectively publicize the hotel's wedding services and catering capabilities.
• Effectively establish the local market to include local client contacts, businesses, social events, fund-raisers, weddings, and bar/bat mitzvahs.
• Ensure successful implementation of booked catering business and servicing of client events.
• Block space effectively in Delphi to maximize potential revenues, utilizing space release request forms.
• Provide personal attention to clients from the time a group is classified as definite until the bill is paid to ensure total satisfaction.
• Distribute Banquet Event Orders to all appropriate hotel departments to facilitate efficient purchasing, planning, and employee scheduling.
• Inform operating departments of any changes, additions, or deletions to assigned groups' function plans.
• Check functions daily, meeting with client contacts.
• Ensure times and locations of specific events are posted properly and in appropriate locations.
• Discuss group's plans for future events, encouraging rebooking.
• Attend all meetings as appropriate, including staff, department, and Banquet Event Order meetings.
• Work on special projects as assigned by the Director of Catering Conference Management.
• Assist in building strong relationships with other hotel departments, employees, and outside vendors.
• Report to work as scheduled, in accordance with the hotel's personal appearance standards.
• Follow OSHA regulations and all policies and procedures as set forth by the Catering and Conference Management department.
• Encourage a positive attitude among employees and treat guests and fellow employees with courtesy and respect.
• Satisfy guest requests for information and service.
• Communicate guest complaints to appropriate manager.
• Notify appropriate individual promptly and fully of problems or unusual matters of significance.
• Execute emergency procedures in accordance with hotel standards.
• Comply with required safety regulations and procedures.
• Attend appropriate hotel meetings and training sessions.
• Comply with hotel standards, policies, and rules.

Education & Experience

• High school diploma or equivalent required, with accounting diploma or accounting coursework preferred.
• Minimum three years of catering management experience with proven success.
• Knowledge of all hotel support departments.
• Up-to-date computer knowledge of sales and catering and general business software.
• Outstanding organizational and sales skills.
• Ability to interact effectively with all levels of hotel staff and management.
• Ability to meet the demands of client events, including presence at numerous food and beverage functions throughout the day.
• Excellent oral and written communication skills.
• Ability to work a flexible schedule, including weekends and holidays.
• Ability to work in a fast-paced environment.
• Polite, friendly, and helpful demeanor toward guests, management, and fellow employees.
• Availability to clients for last-minute changes.
• Familiarity with hotel facilities, locations, and operating hours.

Embedded within a corporate food service operation, the Catering Manager delivers in-room dining programs for executive suites, rotating floor food service, and amenity pantry management while maintaining compliance with sanitation standards. Working closely with the Catering Director, this position leads hiring, training, and coaching of staff and shapes event planning and business improvement initiatives that keep service quality consistent and budgets on track.

Core Functions

• Assist the Catering Director in managing the in-room dining tray service program for suite-level executives.
• Assist the Catering Director with printing and distributing catering orders.
• Manage a rotating food service program for trading floors.
• Manage the amenity and coffee pantry program.
• Interview, hire, train, and coach employees.
• Plan, market, and execute special events and promotions.
• Ensure compliance with proper sanitation and cleaning standards.
• Operate within budget and identify new ways to improve the business.

Qualifications & Experience

• Bachelor's degree preferred, or equivalent professional experience.
• ServSafe or Department of Health certification preferred.
• Five years of food service experience, including two years at the supervisory level, preferred.
• Operational knowledge of food service equipment and maintenance requirements.
• Proficient computer skills including Word, Excel, and PowerPoint.
• Proficient in CaterTrax catering software or similar catering platforms.
• Strong computer and administrative skills.
• Highly organized, responsible, and able to effectively communicate, delegate, and supervise staff.

Reporting to the Head of the business division, the Corporate Catering Manager shapes the full catering offering for a food delivery platform's corporate clients, owning restaurant selection, pipeline development, and operations from menu creation through logistics. Partnering with Corporate Account Managers and the Customer Service team, this position builds a growing base of corporate catering clients and drives continuous improvement across catering processes to deliver reliable, high-quality food experiences.

Primary Duties

• Own the catering offering entirely, including restaurant selection, sales, operations, and customer service.
• Liaise with the restaurant team and restaurant partners to ensure the offering is constantly optimised for catering clients and that the selection of caterers keeps growing.
• Increase the number of corporate catering clients by identifying lead generation sources, managing a pipeline, and signing new clients weekly.
• Proactively support Corporate Account Managers in nurturing and growing all catering clients.
• Liaise with the Head of the business division and the Customer Service team to ensure the right policies are in place and catering-related queries and complaints are handled quickly and effectively.
• Own catering operations from menu creation to logistics, and ensure a smooth and reliable service for catering clients.
• Constantly test and implement improvements to catering processes.
• Effectively manage and motivate the catering team to ensure cohesive operations.

Skills & Qualifications

• Experience in a B2B sales role.
• Entrepreneurial spirit with a hunger to progress within a fast-paced environment.
• Structured thinking ability to turn problems and ideas into coherent action plans.
• Strong problem-solving skills with the ability to take ownership and maintain composure in challenging situations.
• Excellent attention to detail with proven ability to be detail-oriented in a work environment.
• Excellent verbal and written communication skills with strong presentation skills.
• Creative and tenacious approach to challenges.
• Natural negotiation skills with a driven and hard-working attitude.

Sitting at the intersection of guest relations and business development, the Catering Manager leads catering sales and event coordination for a restaurant group, handling client calls, database maintenance, strategic planning, and on-the-ground delivery to ensure food reaches guests accurately and on time. Operating across internal teams and external clientele, this position builds the catering pipeline through referrals and cold outreach while upholding company culture and core values in every guest interaction.

Duties

• Serve as point of contact for catering clientele, handling all incoming calls, follow-up calls, and accurate database maintenance while building strong guest relations.
• Work with the Market Partner and team in developing, implementing, and maintaining strategic business plans.
• Help create high visibility of food and beverage offerings within the industry and the public arena.
• Create and uphold company culture and core values while working with team members and guests.
• Build relationships by gaining trust with guests and serve as the catering expert.
• Build the catering business through referrals and cold calling potential catering clients.
• Make recommendations and apply effective suggestive selling techniques.
• Conduct effective confirmation and follow-up calls with guests, resolving any issues to ensure repeat business.

Required Qualifications

• Bachelor's degree preferred, but may be replaced with solid experience.
• ServSafe Certification required.
• Minimum 2 to 3 years of catering sales and operations experience with a proven track record of managing multiple priorities in a fast-paced environment.
• Experience with CRM, a plus.
• Solid financial and analytical skills with experience driving sales and profits.
• Professional manner and appearance at all times with effective communication skills.
• Detail-oriented and organized alongside a creative and innovative work style.
• Adept written, verbal, and interpersonal communication skills.
• Upbeat, positive, and energetic personality to engage and build clientele.
• Ability to handle high-pressure demands while maintaining composure and sound judgment.
• Ability to set realistic objectives and goals and implement necessary steps to achieve them.

A key member of the hotel catering department, the Catering Manager leads staff assessment, client account solicitation, and a yearly calendar of hotel events while upselling accounts to hit monthly catering budget targets. Collaborating across hotel operations, banquet, and outlet teams, this position builds and reactivates a client base that generates measurable revenue and ensures every department works in alignment toward shared event goals.

Accountabilities

• Provide lateral service wherever necessary in the hotel.
• Respond to all telephone and walk-in inquiries regarding catering, outlet space, and bookings of room blocks and catering blocks.
• Develop a strong client base with new and existing clients by maintaining a high level of customer service.
• Deliver accurate information to all hotel departments concerning all events.
• Solicit, retain, and reactivate accounts to maximize revenue.
• Achieve yearly personal sales booking goals.
• Actively upsell clients to assist in reaching monthly catering budget.
• Plan and execute a yearly calendar of hotel events.
• Attend and participate in all required meetings.
• Continually search for new and exciting entertainment and events for the hotel.

Experience & Qualifications

• 1 to 3 years of previous catering sales experience.
• Knowledge of catering sales and operations preferred.
• Knowledge of Opera property management software.
• Understanding of guest room blocks.
• Ability to review all function space with banquet and outlet managers for any group or function requirements.
• Ability to review all banquet event orders and daily and weekly banquet sheets for accuracy in content and spelling.
• Ability to negotiate with clients and achieve maximum revenue and profit potential by upselling in all revenue-producing areas.
• Ability to keep the Director of Catering promptly and fully informed of all problems or unusual matters so corrective action can be taken.
• Ability to perform other tasks or projects as assigned by hotel management and staff.
• Strong selling and interpersonal skills.
• Excellent reading, writing, and oral proficiency in English.

Reliable catering execution across every contracted event depends on the Catering Manager, who supervises day-to-day operations, oversees menu planning, staffing, billing, and training of catering personnel to meet customer contract expectations. Based within a contract food service account, this position leads client-facing event coordination and serves as the liaison between clients and unit management to uphold service standards and resolve complaints promptly.

Role Responsibilities

• Coordinate all aspects of catered events from time of booking to execution, including client solicitation, menu planning, scheduling, contract pricing, production supervision, staffing, customer service, and billing.
• Meet with clients to work out the details of their functions, escorting them through the venue and highlighting features of the facility and available services.
• Work as a liaison between client and unit management by communicating all event needs to each department.
• Hire, train, and direct catering staff and line personnel to ensure friendly and efficient service.
• Maintain accurate records for all catered events.
• Maintain positive guest relations at all times, resolving complaints in an efficient and timely manner.
• Maintain awareness of safety issues and report them immediately to management.

Background & Experience

• High School Diploma or equivalent required, with an Associate's degree in business management, event planning, or a related field preferred.
• At least 3 to 4 years of experience in catering, banquets, or food and beverage management.
• Familiarity with sales and marketing tools.
• Familiarity with all health and safety regulations.
• Working knowledge of Microsoft Office and other computer applications related to the role.
• Strong attention to detail and appealing presentation of all catering event aspects.
• Excellent organizational skills with ability to perform under time constraints and deadlines.
• Strong customer service abilities with active problem-solving approach toward clients and coworkers.

As the Catering Manager, this role leads meal preparation, menu planning, stock supervision, and staff coordination across the kitchen, dining room, and service areas of a catering unit. The unit depends on this work to maintain food safety and hygiene standards, control costs through daily costing sheets and stock records, and ensure every complaint is attended to promptly.

Job Functions

• Cook and prepare meals.
• Discuss catering arrangements.
• Plan menus and communicate with staff.
• Complete daily costing sheets.
• Supervise the purchase, storage, and issuing of stock.
• Supervise provision of all crockery, cutlery, detergents, and kitchenware.
• Maintain adequate stock control and security.
• Keep records of payments, expenses, temperature logs, and safety and hygiene documentation.
• Plan, coordinate, and supervise activities of staff in the dining room, kitchen, and other areas.
• Manage staff training and time schedules.
• Ensure the dining room, kitchen, storage facilities, and other work areas are kept clean.
• Attend to complaints concerning food and service.

Professional Experience

• Diploma in Culinary Arts, Food and Beverage Management, or similar qualification advantageous.
• Matric certificate or relevant experience, with a focus on intermediate literacy and numerical abilities.
• Catering management experience.
• Good knowledge of food safety and hygiene practices.
• Good knowledge of stock and cost control.
• Good knowledge of menu planning.
• Good knowledge of roles and responsibilities within the unit.
• Good people management skills.