Catering Manager
Food-service planning and team coordination across catered events and banquet operations.
UNITED STATES LOCATIONS · FIXED-SALARIED SEARCHES ONLY
The role in practice
Hotel and resort catering managers coordinate conference, banquet and reception food-and-beverage delivery beyond standard restaurant service; independent catering remains a secondary setting. Scope can include menu handoffs, staffing, transport, equipment and venue logistics; sales ownership should be stated separately rather than assumed.
Typical responsibilities
- Coordinate menus, dietary requirements and service plans with culinary teams.
- Organize staffing, equipment and event-site logistics.
- Review event delivery, resource use and client feedback.
Skills to look for
- Banquet and off-site service organization
- Food-safety awareness and careful handoffs
- Resource planning and client coordination
A clear hiring brief
Explain on-site versus off-site delivery, event volume, sales duties, transport responsibilities and annual fixed base range. List genuinely required local food-service credentials.
Responsibilities and credentials depend on the employer and jurisdiction. Licensing and regulatory review are required before recruiting in new jurisdictions; no nationwide licensed status is claimed.
Current opportunities
No publicly authorized vacancies are listed on this profession guide. Reviewed opportunities, when available, appear in your private candidate account; business identities remain protected until disclosure requirements are met.
View private opportunitiesCandidates never pay. Employer fees are 10–18% of the entire agreed annual USD fixed base salary; proposed 20% at named hire agreement / acceptance and 80% after 90 continuous days. Hourly pay, tips and variable compensation are outside the fee base. Agreements remain Draft for counsel review.