Catering Operations Manager — Lead Teams & Client Experience

Sodexo; Virginia Beach (VA); On-site; USD 56,000 - 73,000; Full time

Benefits offered by this job

Medical, Dental, Vision Care and Welll

401(k) Plan with Matching Contribu

Paid Time Off and Company Holidays

Career Growth Opportunities andTuition

Job summary

Sodexo is seeking a dynamic leader to plan and execute catering operations, delivering memorable client experiences while driving growth and efficiency. You will collaborate with teams to implement strategies that strengthen client relationships and promote ongoing success.

Responsibilities include managing events, coaching staff, recruiting and leading supervisors, and developing menus with costing to balance creativity and profitability in a fast-paced environment.

Qualifications

• Education: Associate’s Degree or equivalent experience.
• Management experience: 2 years.
• Related experience: 1 year.
• Strong leadership and client service orientation.

Responsibilities

• Manage and oversee catering events to ensure seamless execution and exceptional client experience.
• Motivate, coach, mentor, and develop frontline staff to maximize performance and growth.
• Recruit, train, and lead a team of supervisors and frontline employees to achieve operational excellence.
• Collaborate closely with clients and operational leaders to align goals and deliver tailored solutions.
• Develop menus and manage costing to balance creativity, quality, and profitability.

Skills

Catering knowledge

Leadership skills

Data analysis

Client service orientation

Collaboration across functions

Education

Associate’s degree

Equivalent experience

Job description

Sodexo is seeking a dynamic leader to plan and execute catering operations, delivering memorable client experiences while driving growth and efficiency. You will collaborate with teams to implement strategies that strengthen client relationships and promote ongoing success.

Responsibilities include managing events, coaching staff, recruiting and leading supervisors, and developing menus with costing to balance creativity and profitability in a fast-paced environment.