Torchora
Back to Home

Key Responsibilities and Required Skills for Catering Service Manager

💰 $ - $

HospitalityCateringFood ServiceManagementEvents

🎯 Role Definition

The Catering Service Manager is responsible for planning, coordinating and executing all aspects of catering operations for corporate, private and public events. This role combines operational management, client-facing sales, vendor coordination, food safety compliance and people leadership to deliver exceptional guest experiences while driving profitability and operational efficiency. Ideal candidates bring catering/event operations experience, strong commercial acumen, HACCP/ServSafe knowledge, and proven ability to lead multicultural teams in high-volume environments.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Catering Supervisor / Lead Server
  • Event Coordinator / Banquet Captain
  • Food Service Supervisor / Restaurant Assistant Manager

Advancement To:

  • Senior Catering Manager / Regional Catering Manager
  • Director of Catering / Director of Events
  • Food & Beverage Manager or VP of Catering Operations

Lateral Moves:

  • Banquet Manager
  • Events Manager / Conference Services Manager
  • Corporate Sales Manager (Catering Accounts)

Core Responsibilities

Primary Functions

  • Develop, implement and manage end-to-end catering operations for recurring and one-off events, ensuring timely delivery of food service, staffing and equipment on-site while maintaining budget and quality standards.
  • Lead menu planning and development in collaboration with chefs and culinary teams; translate client needs into creative, costed menus and special dietary solutions (vegan, gluten-free, halal, kosher).
  • Own the commercial P&L for the catering business: prepare event budgets, set pricing, track gross margins, perform post-event financial reconciliations and recommend margin improvement initiatives.
  • Build and maintain strong client relationships; act as primary point of contact for client briefings, site inspections, tasting sessions and contract negotiations to convert leads into repeat business.
  • Coordinate logistics for multi-location and multi-day events including transport of food, equipment, staffing rosters, on-site staging and contingency planning for weather or technical disruptions.
  • Recruit, train, schedule and supervise catering staff including chefs, stewards, servers and event leads; conduct performance reviews and create development plans to reduce turnover and increase service quality.
  • Ensure strict compliance with local and national food safety regulations; maintain HACCP plans, ServSafe certification records, temperature logs, and documentation for inspections and audits.
  • Manage vendor and supplier relationships: negotiate pricing, secure favorable payment terms, monitor supplier performance and ensure timely deliveries of high-quality ingredients and rentals.
  • Implement and enforce standard operating procedures (SOPs) for food handling, plating, delivery timelines, equipment setup/breakdown and guest service standards to achieve consistent event execution.
  • Oversee inventory management and cost controls: maintain par levels, conduct regular stocktakes, implement waste-reduction initiatives, and optimize purchasing to prevent overstock and spoilage.
  • Direct on-site event execution as lead manager: coordinate pre-event briefings, manage team assignments, troubleshoot live service issues, and ensure a polished guest experience from arrival through breakdown.
  • Create and monitor staffing plans and labor cost models for events of varying sizes; balance guest-to-staff ratios to maintain service levels while controlling labor expenses.
  • Prepare detailed event run-sheets, floor plans and seating charts; liaise with venue operations, AV, security and client contacts to align timelines and responsibilities.
  • Lead health & safety initiatives: conduct risk assessments, ensure equipment safety checks, implement sanitation schedules and run emergency response protocols for incidents.
  • Drive business development: collaborate with sales and marketing to produce proposals, RFP responses, digital menu packs and catering brochures; contribute to pricing strategy and promotional offers.
  • Implement technology solutions to streamline operations: operate or lead implementation of catering management software (e.g., Caterease, Total Party Planner), CRM and POS systems for accurate order tracking and billing.
  • Analyze event KPIs and customer feedback to produce post-event reports, identify trends, and recommend process improvements to increase client satisfaction and repeat business.
  • Plan and manage capital purchases and equipment maintenance budgets; coordinate routine maintenance, service contracts and repairs to ensure reliable kitchen and service equipment.
  • Oversee contract catering accounts: manage service-level agreements (SLAs), forecasting, menu rotation, client reporting, and continuous improvement initiatives for long-term partnerships.
  • Champion sustainability practices in catering operations, including local sourcing, seasonal menus, waste diversion programs, and single-use reduction initiatives.
  • Manage special programs such as corporate catering packages, seasonal offerings, holiday events, and high-profile private functions, ensuring bespoke service and confidentiality where required.
  • Coordinate cross-functional collaboration with procurement, culinary, facilities and finance teams to align event delivery with corporate policies and budgetary controls.
  • Act as escalation point for customer complaints and service recovery: lead investigation, execute remediation plans, and follow-up to restore client confidence and protect brand reputation.

Secondary Functions

  • Support marketing initiatives by providing event photography, menu descriptions, and case studies to the marketing team for digital campaigns and SEO-optimized web content.
  • Assist in the development and delivery of staff training modules on customer service, culinary allergens, and safety best practices; maintain training records and certifications.
  • Participate in quarterly strategy reviews to align catering objectives with broader F&B and hospitality goals; contribute insights on trends, competitive set and pricing strategies.
  • Maintain and update client databases and CRM entries; track sales pipeline, proposals outstanding and convert warm leads into confirmed bookings.
  • Provide on-call support during peak seasons, emergencies or large-scale events to ensure continuity of service and rapid operational decision-making.
  • Support vendor sourcing for specialized equipment or unique menu items for themed events and pop-up activations.
  • Contribute to sustainability reporting by tracking waste, recycling rates and sourcing metrics for internal and external stakeholders.
  • Facilitate cross-training programs to enhance team flexibility and coverage across back-of-house and front-of-house roles.

Required Skills & Competencies

Hard Skills (Technical)

  • Food safety and compliance: ServSafe, HACCP implementation, local health code knowledge and inspection readiness.
  • Catering operations management: event planning, run-sheet creation, on-site execution and post-event reconciliation.
  • Financial acumen: P&L ownership, budgeting, cost control, menu costing, margin optimization and financial reporting.
  • Menu development and recipe costing: working with culinary teams to create scalable menus and portion control guides.
  • Inventory and procurement systems: experience with inventory management, vendor negotiation and purchase order processes.
  • Catering & event software: experience with Caterease, Total Party Planner, AllSeated, Social Tables or similar platforms.
  • POS and billing systems: familiarity with POS operations, invoicing, credit control and merchant processing.
  • Logistics coordination: vehicle routing for deliveries, equipment staging, warehousing and freight planning for large events.
  • Contract management: drafting and managing SLAs, contracts, insurance requirements and indemnities for events and venues.
  • Microsoft Office & analytics: advanced Excel for forecasting, pivot tables and KPI dashboards; basic reporting with BI tools is a plus.

Soft Skills

  • Client-facing communication: strong presentation, negotiation and relationship-building skills to win and retain catering business.
  • Leadership and people management: coaching, conflict resolution, performance management and team motivation.
  • High-pressure decision-making: calm, decisive problem-solver who performs reliably during live event challenges.
  • Attention to detail: meticulous planning mindset to manage complex event elements, dietary restrictions and quality control.
  • Time management and prioritization: effective scheduling of simultaneous events and competing operational demands.
  • Sales orientation and commercial mindset: ability to upsell, cross-sell and contribute to revenue growth initiatives.
  • Adaptability and resilience: quick to pivot plans when vendors, venues or weather create last-minute changes.
  • Collaboration and cross-functional influence: works effectively with culinary, procurement, facilities and sales teams.
  • Customer service excellence: focus on guest satisfaction, escalation handling and service recovery best practices.
  • Coaching and training: ability to design and deliver frontline training for service standards and compliance.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or equivalent required; combination of relevant experience and certifications acceptable.

Preferred Education:

  • Associate's or Bachelor's degree in Hospitality Management, Culinary Arts, Food Service Management, Business Administration or related field.

Relevant Fields of Study:

  • Hospitality Management
  • Culinary Arts / Food Service Management
  • Business Administration / Finance
  • Event Management

Experience Requirements

Typical Experience Range: 3–7 years in catering operations, events management or food & beverage supervisory roles, including at least 1–2 years in a managerial or lead capacity.

Preferred:

  • 5+ years managing multi-site or high-volume catering operations and proven P&L responsibility.
  • Demonstrated experience with corporate catering accounts, private events, weddings or large-scale conferences.
  • Certifications: ServSafe Manager, HACCP, food handler certifications; driver’s license and ability to travel to event sites as needed.
Explore More Careers