Senior Catering Manager

head\\-huntress.com; Johnson City (TN); On-site; USD 65,000 - 90,000; Full time

Job summary

Sodexo is seeking a Catering Manager at East Tennessee State University in Johnson City, TN. You will supervise catering services across accounts, manage a high-volume calendar of events, and drive client satisfaction and retention for the company.

You’ll oversee resources, recipes, systems, and the sales process, work with clients to design events, and ensure safety, cost controls, and on-time delivery in a fast-paced environment.

Qualifications

• Experience coordinating between sales, culinary, and front-of-house teams to fulfill orders.
• Strong attention to detail in reviewing catering orders and schedules.
• Excellent problem-solving and communication skills to support clients and staff.

Responsibilities

• Oversee catering events, food production, inventory, procurement, and service quality.
• Lead the sales process for catering and conference services.
• Collaborate with clients to design events and ensure timely delivery.
• Ensure safe work environment and compliance with regulatory standards.

Skills

Cross-functional collaboration

Attention to detail

Customer service orientation

Tools

Kronos

Microsoft Office

Job description

Johnson City, United States

Role Overview Working together, supporting your team, and reaching for the best in a high-volume, high-paced environment is second nature to you. Sodexo is seeking a Catering Manager at East Tennessee State University in Johnson City, TN. East Tennessee Dining Services, operated by Sodexo, is the premier food service provider for East Tennessee State University in Johnson City, Tennessee. Our team delivers exceptional culinary experiences across campus, including residential dining, retail outlets, and full-service catering for university events and community functions. We are committed to excellence, innovation, and sustainability, fostering a culture that values creativity, collaboration, and continuous improvement.

Position Summary Provides supervision for catering services at an account/unit to ensure client satisfaction and retention for the Company. Oversees a highly complex and high volume of catering sales and functions in excess of $1.5M in managed catering volume. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. Plans projects, including defining objectives, methods, timetables and budget to support client and Sodexo's strategic plan.

Key Duties:

• Oversight of Sodexo resources, recipes, systems and use of catering programs to direct daily catering events including; food production, inventory, product deliveries, invoices, and procurement operations.
• Oversight of the sales process for catering and/or conference services.
• Works with client and customers to design events.
• Ensures employees have appropriate equipment, supplies and resources to perform their job, and meet goals, cost controls and deadlines as assigned.
• Establishes and maintains a safe work environment including both food and physical safety in order to comply with all regulatory and Sodexo standards in various environments.
• Drives the Zero Harm mindset.
• Complies with budget requirements by controlling costs (i.e. labor, inventory, equipment, materials) and making adjustments when necessary.
• Supervises employees by delegating, assigning and prioritizing activities, and monitoring operating standards.

What You’ll Do Oversight of Sodexo resources, recipes, systems, and use of catering programs to direct daily catering events, including food production, inventory, product deliveries, invoices, and procurement operations. Oversight of the sales process for catering and/or conference services. Works with clients and customers to design events. Ensure employees have appropriate equipment, supplies, and resources to perform their jobs and meet goals, cost controls, and deadlines as assigned. Establish and maintain a safe work environment, including both food and physical safety, in order to comply with all regulatory and Sodexo standards in various environments. Drives the Zero Harm mindset. Comply with budget requirements by controlling costs (i.e., labor, inventory, equipment, materials) and making adjustments when necessary. Supervise employees by delegating, assigning, and prioritizing activities, and monitoring operating standards.

Must-Have's

• Previous experience facilitating communication between sales, culinary, and front-of-house teams to ensure timely and accurate fulfillment of all orders, including last-minute needs, efficiently and collaboratively.
• Ability to adhere to timekeeping and labor cost control procedures by maintaining staff payroll and schedule in Kronos.
• Attention to detail and ability to review all catering event orders and weekly catering sheets to ensure accuracy.
• Positive, practical solutions to client queries while adhering to our catering policies and procedures and offering solutions to staff.