Catering Manager 2

Sodexo; Daytona Beach (FL); On-site; USD 52,000 - 78,000; Full time

Job summary

Sodexo in Daytona Beach, FL is seeking a Catering Manager 2 to oversee end-to-end catering operations, including event planning, menu design, staffing, logistics, and client communication. The role emphasizes service quality, profitability, and compliance with safety standards.

You will lead on-site teams, manage budgets and forecasts, and collaborate with culinary and operations colleagues to deliver outstanding experiences across a variety of events, including evenings and weekends.

Qualifications

• Experience in catering or food service management.
• Staff leadership and scheduling skills.
• Budgeting, forecasting and inventory oversight.
• Strong client-facing communication.
• Knowledge of food safety regulations.
• Ability to work flexible hours, including evenings and weekends.

Responsibilities

• Oversee all catering operations from proposal to execution.
• Design menus, plan staffing and logistics.
• Lead and schedule catering staff.
• Monitor budgets and forecasts.
• Ensure compliance with Sodexo standards and safety.
• Maintain client relationships and resolve issues.

Skills

Catering leadership

Staff scheduling

Budgeting

Client communication

Food safety knowledge

Flexibility hours

Education

High school diploma

Hospitality degree preferred

Tools

Catering software

Microsoft Office

Job description

Company Description Sodexo is a global leader in food and support services, dedicated to shaping better everyday experiences where people work, heal, learn, and play. Founded in Marseille in 1966, the company is distinguished by its independent, family-backed ownership and responsible business model. Sodexo focuses on improving quality of life for its employees and the communities it serves, while driving economic, social, and environmental progress. With 443,000 employees across 43 countries, Sodexo serves 80 million consumers daily and continues to align business growth with strong social commitment. The company is publicly listed and included in major sustainability and performance indices such as CAC Next 20, FTSE4Good, and DJSI.

Role Description The Catering Manager 2 is a full-time, on-site role based in Daytona Beach, FL, responsible for overseeing all aspects of catering operations. This role manages event planning from proposal through execution, including menu design, staffing plans, logistics, and post-event review. The Catering Manager 2 leads and schedules catering staff, coordinates with culinary and operations teams, ensures compliance with Sodexo standards and food safety regulations, and monitors inventory and ordering for catered events. The role includes managing budgets and forecasts for catering, tracking revenue and costs, and implementing initiatives to improve service quality, client satisfaction, and profitability. Day-to-day responsibilities also involve direct client communication, handling event changes, resolving service issues, and supporting a safe, inclusive, and collaborative work environment.

Qualifications

• Experience in catering or food service management, including event planning, menu coordination, and on-site service supervision.
• Skills in staff leadership and scheduling, with the ability to train, coach, and motivate diverse teams in a fast-paced environment.
• Competence in budgeting, cost control, and revenue management, with attention to detail in forecasting, reporting, and inventory oversight.
• Strong client-facing communication and relationship-building skills, including the ability to manage expectations, negotiate solutions, and handle issues professionally.
• Knowledge of food safety, sanitation standards, and compliance with relevant health and safety regulations.
• Ability to prioritize multiple events, adapt to changing requirements, and maintain high service standards under time pressure.
• Proficiency with catering software or POS systems, and basic skills in Microsoft Office or similar tools for scheduling and reporting.
• High school diploma or equivalent required; an associate’s or bachelor’s degree in Hospitality Management, Culinary Arts, Business, or related field is preferred.
• Previous supervisory experience in hospitality, catering, or food service is strongly preferred.
• Willingness to work flexible hours, including evenings, weekends, and holidays