Catering Manager | Lead Events & Service Excellence

Compass Group, North America; Irvine (CA); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Group USA is seeking a Catering Manager to lead the Catering Department, train associates, oversee event setups, and manage temporary staff during events to ensure top-notch client service.

Responsibilities include supervising events, collaborating with the Chef on menus, tracking labor and food costs, and maintaining strong client relationships while ensuring sanitation and quality.

Qualifications

• 2 years of food service experience with 1 year in management.
• Experience across restaurants, hotels, corporate dining, education, military, or healthcare.
• Catering experience required.
• Knowledge of food trends, quality, sanitation, and cost controls.
• Financial, budgetary, and accounting skills.
• Proficient in MS Office (Word/Excel/PowerPoint/Outlook).
• ServSafe Certification.

Responsibilities

• Supervise all catering events.
• Oversee event operations: logistics, sanitation, and cost controls.
• Work with Chef to create menus.
• Train staff in service techniques and client service.
• Track labor and food costs per event.
• Maintain client relationships across management, client, and staff.
• Assist in all foodservice activities.
• Perform other duties as assigned.

Skills

Food service experience

Management experience

Catering knowledge

Food cost controls

Finance/budgeting skills

MS Office proficiency

ServSafe Certification

Tools

MS Office (Word, Excel, PowerPoint, Outlook)

Job description

Compass Group USA is seeking a Catering Manager to lead the Catering Department, train associates, oversee event setups, and manage temporary staff during events to ensure top-notch client service.

Responsibilities include supervising events, collaborating with the Chef on menus, tracking labor and food costs, and maintaining strong client relationships while ensuring sanitation and quality.