Catering Operations & Growth Leader

High Spirits Hospitality; Greenville (SC); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Health insurance stipend

Flexible scheduling

1-month sabbatical

Weekly pay

$250 annual travel bonus

Job summary

High Spirits Hospitality seeks a Catering Manager to lead planning, sales, and on-site catering operations. You will guide clients from inquiry through event execution, shaping menus, service styles, shopping needs, and production plans while coordinating with sales, culinary, and operations teams.

You will own off-site catering growth, manage budgets and staffing, train the banquet team, ensure food quality and service standards, and drive profitability across venues and the new meal-prep

Qualifications

• 5+ years in catering sales or catering management.
• Experience in event planning and hospitality sales.
• Ability to manage client relationships and drive revenue.

Responsibilities

• Own client menu selection, service planning, 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.

Skills

Catering sales

Event planning

Team leadership

Client relationship management

Menu planning

Tools

CRM systems

Microsoft Office

Job description

High Spirits Hospitality seeks a Catering Manager to lead planning, sales, and on-site catering operations. You will guide clients from inquiry through event execution, shaping menus, service styles, shopping needs, and production plans while coordinating with sales, culinary, and operations teams.

You will own off-site catering growth, manage budgets and staffing, train the banquet team, ensure food quality and service standards, and drive profitability across venues and the new meal-prep