Catering Manager

About Us

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 our owner's garage 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. We are driven with the vision of providing exceptional customer service to our clients, as well as embracing a REMARKABLE team culture for our employees.

Our Values:

We are...

• Radically Inclusive

• Embracing Individuality

• Making Life Fun

• Active Learners

• Responsible Citizens

• Keepin' It Real

• Ahead of the Curve

• Bold

• Leading with Heart

• Exceeding Expectations Everyday

Job Purpose

Our 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 Catering Manager also works assigned events as the primary catering lead, running point for the banquet team and serving as the key connection between clients, sales, culinary, operations, and event staff.

The ideal candidate understands both hospitality sales and hands-on catering operations. They can confidently guide a client through menu and service decisions, translate those decisions into complete purchasing, production, staffing, packing, and service plans, and lead the banquet team on-site with calm, organized direction. They are equally comfortable selling new business, coordinating with the kitchen, solving event-day problems, and protecting food quality, service standards, and profitability.

We have recently launched our in-house catering division for our venues and are currently executing 2-4 catering events a week. Our goal is to expand to outside catering in Q1 of 2027, with a meal prep division starting in Q3 of 2027. This is a growing division and we need someone with strong leadership skills to develop it’s growth.

What You’ll Own

• 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.

Catering Planning & Kitchen Liaison (50% of workload)

• 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.

• 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.

Off-Site Catering Sales & Business Development (25% of workload)

• 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.

Staff Management & Operational Responsibilities (25% of workload)

• 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.

• Prepare regular reports covering catering sales, pipeline, booked revenue, meal-prep performance, client feedback, food cost, labor, waste, and growth opportunities.

• 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.

Professional Standards & Company Expectations

• 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.

Success in This Role Looks Like

• Sales, planning, and culinary teams receive accurate information, clear deadlines, and timely updates with minimal last-minute surprises.

• Clients receive fast, knowledgeable guidance and feel confident in their menu, service plan, and catering experience.

• Off-site catering leads are actively developed and converted into profitable, repeatable business.

• Catering revenue grows while food cost, labor, service standards, and customer satisfaction remain within company goals.

Typical Schedule

This is an office- and event-based role. Most hours occur during normal business hours, but flexibility is essential because client appointments and events do not always follow a standard schedule. Team members should 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. This role typically works 2–6 events per month in various capacities.

Our pay period runs Wednesday through Tuesday. Weekday schedules may flex when weekend hours are worked. This role is 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. Our busiest seasons are typically April through June and September through December.

Advancement

We are committed to developing our team members and creating clear opportunities for growth. The natural progression for this role may include Senior Catering Manager, Director of Catering, Director of Food & Beverage, or another leadership opportunity based on business growth, individual strengths, and performance.

Compensation & Benefits

• This is an exempt position with a competitive base salary and eligibility for applicable incentive or bonus programs.

• 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.

• Have 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.

• Have demonstrated sales, business-development, or account-management ability with confidence preparing proposals, guiding clients, and closing business.

• Be highly organized and able to manage multiple events, leads, deadlines, production needs, and recurring meal-prep orders without losing accuracy or follow-through.

• Bring strong financial judgment and be 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.

• Be comfortable using Microsoft Office, CRM and proposal systems, spreadsheets, ordering tools, scheduling systems, and other company technology.

• Lead with respect and inclusivity—we proudly serve clients of all backgrounds, identities, beliefs, and relationships, and team members must support every client with professionalism and care.

• Have the flexibility to work occasional early mornings, evenings, weekends, and seasonal peak periods.

• Have a valid driver’s license, reliable vehicle, and the ability to travel between the office, kitchen, venues, client meetings, delivery areas, and event locations.

• Have a cell phone with voice, text, and data capabilities available for work use.

• Be 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.

• Hold a high school diploma or GED. A college degree is not required; relevant experience, judgment, results, and attitude are valued.

• Be able to successfully pass a background check and drug screening consistent with applicable law, company policy, and the requirements of the role.

• Be 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.

Disclaimer: This job description is intended to describe the general nature and level of work being performed and is not an exhaustive list of all duties, responsibilities, or qualifications. It does not create a contract of employment and may be modified at any time based on business needs, event volume, or operational priorities.