Position Summary The Catering Operations Manager is responsible for overseeing the operational execution of Savory Roots Catering events from the final planning stages through event completion. This position serves as the primary connection between the sales team, kitchen team, event staff, venues, and clients to ensure each event is properly staffed, prepared, executed, and completed according to company standards. The ideal candidate is highly organized, proactive, calm under pressure, and comfortable managing multiple events, employees, and changing priorities in a fast-paced catering environment. Key Responsibilities Event Planning & Coordination Review upcoming events and confirm all operational details are complete. Develop event timelines, staffing plans, loading requirements, and service plans. Communicate with clients regarding final logistics, timelines, access, setup, and last-minute operational questions. Coordinate with venues regarding arrival times, loading areas, venue policies, cleanup requirements, and other logistical needs. Communicate event requirements to kitchen, warehouse, bar, and service teams. Identify potential operational challenges in advance and develop solutions. Staffing & Team Management Schedule servers, bartenders, banquet captains, event chefs, and other event personnel. Assign appropriate staffing levels based on guest count, service style, venue, and event complexity. Confirm staff attendance and communicate schedules, arrival instructions, uniforms, and event expectations. Oversee Banquet Captains and provide them with the information and resources needed to successfully lead events. Assist with employee training, performance feedback, and enforcement of company policies and service standards. Help identify staffing needs and participate in recruiting and onboarding new event employees. Event Execution Ensure events are properly prepared and dispatched on schedule. Serve as the management contact for operational questions and last-minute changes. Troubleshoot staffing, equipment, transportation, venue, or service issues. Support Banquet Captains with significant day-of-event concerns. Ensure Savory Roots standards for hospitality, presentation, food safety, and professionalism are maintained. Warehouse, Equipment & Logistics Oversee organization and readiness of catering equipment, supplies, linens, serviceware, and event inventory. Ensure event equipment is properly pulled, packed, loaded, returned, cleaned, and stored. Maintain appropriate inventory levels and communicate purchasing or replacement needs. Coordinate company vehicles, deliveries, loading schedules, and equipment transportation. Maintain an organized and event-ready warehouse. Quality Control & Follow-Up Review completed events and address operational issues or client feedback. Document problems and implement corrective measures when appropriate. Monitor staff performance and identify opportunities for additional training. Help continually improve systems, checklists, workflows, and operating procedures. Ensure venue-specific requirements and Savory Roots policies are consistently followed. Qualifications & Skills Catering, hospitality, restaurant, venue, or event-management experience preferred. Strong leadership and employee-management skills. Exceptional organization and attention to detail. Ability to manage multiple events and deadlines simultaneously. Strong written and verbal communication skills. Ability to make sound decisions and solve problems quickly. Comfortable working in a fast-paced environment with changing priorities. Knowledge of food safety and sanitation practices. Ability to work evenings and weekends based on the event schedule. Valid driver's license and reliable transportation required. Ability to perform the physical requirements associated with catering operations, including standing for extended periods and assisting with event equipment when necessary. Success in This Position A successful Catering Operations Manager ensures that the details promised during the sales and planning process are successfully carried through to execution. Events should be appropriately staffed, equipment and supplies should be prepared and accounted for, teams should receive clear instructions, events should depart and begin on time, venues should be left according to requirements, and operational problems should be resolved with minimal impact on the client or guests.

Pay:

$57,005.02 - $68,651.20 per year

Benefits:

Paid time off

Work Location:

In person