Catering Operations Manager — Events Lead

Compass Group USA; Verona (NJ); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Gourmet Dining, part of Compass Group USA, is seeking a Catering Manager to oversee the Catering Department, train staff, manage events from setup to breakdown, and ensure exemplary service for client functions. You will collaborate with the Chef on menu development, monitor labor and food costs, enforce sanitation standards, and maintain strong relationships with clients and associates.

This role requires leadership, budgeting acuity, and a commitment to quality in a fast-paced catering

Qualifications

• 2 years of food service experience including 1 year in management.
• Experience in restaurants, hotels, corporate dining, education, military, health care, or related food service operations.
• Catering experience is required.
• Knowledge of food trends, quality, production, sanitation, and cost controls.
• Strong budgeting, accounting, and computational skills.
• Proficient with MS Office (Word, Excel, PowerPoint, Outlook) and internet.
• ServSafe Certification is required.

Responsibilities

• Supervise all catering events and keep clients satisfied.
• Oversee event logistics, sanitation, and facility activities.
• Collaborate with the Chef to create menus.
• Train catering associates in service techniques and presentation.
• Track labor and food costs for each event.
• Communicate with management, clients, customers, and staff to maintain relationships.
• Support all foodservice-related activities and tasks as needed.

Job description

Gourmet Dining, part of Compass Group USA, is seeking a Catering Manager to oversee the Catering Department, train staff, manage events from setup to breakdown, and ensure exemplary service for client functions. You will collaborate with the Chef on menu development, monitor labor and food costs, enforce sanitation standards, and maintain strong relationships with clients and associates.

This role requires leadership, budgeting acuity, and a commitment to quality in a fast-paced catering