Torchora
Back to Home

Key Responsibilities and Required Skills for Catering Logistics Supervisor

💰 $ - $

LogisticsHospitalityOperations

🎯 Role Definition

The Catering Logistics Supervisor is responsible for end-to-end logistics planning and execution for catering operations, ensuring timely delivery of food and equipment, strict adherence to food safety standards, efficient inventory and fleet management, and outstanding client service. This role supervises drivers, setup/strike crews, and warehouse staff while partnering with event managers, chefs, and vendors to deliver profitable, repeatable, high-quality catering experiences.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Catering Coordinator
  • Fleet/Logistics Coordinator
  • Banquet Supervisor

Advancement To:

  • Catering Logistics Manager
  • Director of Catering Operations
  • Head of Food & Beverage Logistics

Lateral Moves:

  • Events Operations Manager
  • Supply Chain / Procurement Specialist

Core Responsibilities

Primary Functions

  • Plan, schedule, and coordinate logistics for multiple concurrent catering events — including menu-specific packaging, delivery windows, staffing rosters, and on-site setup/strike — to ensure flawless execution and high client satisfaction.
  • Create and maintain detailed route plans and schedules for delivery drivers and setup teams, optimizing for on-time performance, labor efficiency, fuel costs, and traffic constraints using routing software or GPS tools.
  • Supervise daily warehouse operations including order staging, packing, loading, equipment checks, and quality control to guarantee that all items are prepared and dispatched in compliance with event specifications.
  • Manage and optimize inventory for perishables and non-perishables through cycle counts, demand forecasting, first-in-first-out (FIFO) controls, and coordination with procurement to reduce waste and prevent stockouts.
  • Oversee vendor relationships for leased equipment, specialty items, and outsourced services; negotiate pricing, service level agreements, and delivery timelines to support margin goals and service reliability.
  • Lead, train, and mentor drivers, caterers, and logistics crew on safe food handling, load securement, time management, customer interactions, emergency protocols, and standard operating procedures.
  • Enforce food safety and regulatory compliance including ServSafe/HACCP practices, temperature monitoring, sanitation audits, and documentation to maintain health department standards and minimize liability.
  • Coordinate cross-functional pre-event briefings with culinary teams, event managers, and client contacts to confirm timelines, access instructions, parking/load-in logistics, site restrictions, and contingency plans.
  • Implement and monitor fleet maintenance schedules, vehicle inspections, and vendor repairs to ensure reliable transportation assets and reduce downtime or last-minute cancellations.
  • Develop and maintain detailed event manifests, packing lists, delivery receipts, and post-event reports to support billing accuracy, inventory reconciliation, and operational continuous improvement.
  • Manage labor planning and shift assignments to balance budgeted labor hours with on-site service requirements; administer timekeeping, overtime approvals, and staffing contingency plans for peak periods.
  • Respond to on-site operational issues in real-time — including schedule changes, equipment failures, staff shortages, or client escalations — and deploy rapid corrective actions to preserve event integrity.
  • Implement cost control measures across logistics operations including route consolidation, load optimization, vendor consolidation, and waste-reduction programs to support profitability targets.
  • Analyze key performance indicators (KPIs) such as on-time delivery rate, order accuracy, cost per delivery, food waste percentage, and client satisfaction scores; present findings and recommended improvements to operations leadership.
  • Coordinate special logistics needs such as tenting, staging, refrigerated trailers, kitchen rentals, and third-party vendor integrations for large-scale or complex events.
  • Ensure accurate and timely billing support by collaborating with accounting and sales teams on delivery confirmations, damage reports, missing item logs, and equipment rental charges.
  • Maintain and update standard operating procedures, safety manuals, and training materials to reflect best practices, regulatory updates, and lessons learned from operations.
  • Manage returns, restocking, and disposition of leftover food and equipment in a manner consistent with safety, sustainability goals, and client requests.
  • Lead post-event debriefs with event and culinary teams to identify root causes of issues, capture process improvements, and update checklists or templates for future events.
  • Coordinate subcontractor and freelance staff onboarding, credential verification (background checks, driver’s license), and day-of-event supervision to ensure consistent performance standards.

Secondary Functions

  • Assist in seasonal capacity planning and budgeting by providing logistics forecasts, vehicle and labor requirements, and equipment needs for anticipated event volumes.
  • Support sales and client services by providing logistical feasibility assessments, delivery quotes, and site access guidance during proposal and contract negotiation stages.
  • Participate in cross-departmental projects to pilot new packaging solutions, sustainable disposables, or technology platforms that improve load efficiency and reduce environmental impact.
  • Conduct periodic supplier audits and site inspections at client venues to identify risks, storage limitations, or access issues that could impact execution.
  • Maintain data records for incident reports, vehicle logs, and corrective actions to support insurance claims and continuous improvement initiatives.
  • Provide backup support for inventory receiving and order pick/pack during peak periods or team shortages to maintain operational flow.

Required Skills & Competencies

Hard Skills (Technical)

  • Catering logistics planning and event execution expertise (multi-site coordination, load planning, staging).
  • Inventory management and demand forecasting for perishable goods; knowledge of FIFO and temperature-controlled storage.
  • Food safety certifications and compliance knowledge (ServSafe, HACCP principles, local health codes).
  • Route optimization and fleet management using GPS, routing software, or TMS tools.
  • Experience with POS, ERP, or catering management systems (Caterease, Gather, MarginEdge, Oracle NetSuite, or similar).
  • Vendor management and contract negotiation for equipment rental, third-party deliveries, and specialty suppliers.
  • Strong Excel skills (pivot tables, VLOOKUP/XLOOKUP, basic macros) for reporting, scheduling, and cost analysis.
  • Knowledge of vehicle maintenance scheduling, DOT/transportation regulations, and safe load securement practices.
  • Ability to prepare and analyze KPIs and operational dashboards to drive continuous improvement.
  • Basic budgeting and labor cost controls, including overtime management and forecast reconciliation.
  • Incident reporting and risk mitigation documentation skills.
  • Familiarity with sustainability practices for food waste reduction and recyclable/compostable packaging.

Soft Skills

  • Proven leadership and team supervision skills with the ability to motivate multi-shift crews.
  • Exceptional communication and client-facing skills; calm and professional under pressure.
  • Strong problem-solving and decision-making ability during fast-paced events.
  • High attention to detail and commitment to quality control.
  • Time management and prioritization under tight deadlines.
  • Adaptability and resilience in dynamic, last-minute change environments.
  • Negotiation and conflict resolution skills for vendor and client interactions.
  • Coaching and training aptitude to upskill staff and drive SOP adherence.
  • Customer service orientation focused on delivering memorable event experiences.
  • Data-driven mindset with a focus on continuous operational improvement.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or GED required.

Preferred Education:

  • Associate’s or Bachelor’s degree in Hospitality Management, Supply Chain Management, Logistics, Business Administration, or related field.

Relevant Fields of Study:

  • Hospitality Management
  • Supply Chain / Logistics
  • Business Administration
  • Culinary Arts (operations-focused)
  • Event Management

Experience Requirements

Typical Experience Range:

  • 3–7 years of progressive experience in catering operations, event logistics, or foodservice distribution.

Preferred:

  • 5+ years managing catering logistics, warehouse/fleet teams, or multi-site event operations with demonstrated success in operational cost control, safety compliance, and team leadership.
  • Certifications such as ServSafe Manager, HACCP training, and a valid driver’s license (CDL preferred for some roles).
  • Experience with catering management software and route optimization/TMS platforms.
Explore More Careers