{"id":2789000,"url":"https://alion.io/job/high-spirits-hospitality-catering-manager","title":"Catering Manager","company":{"id":678871,"name":"HIGH SPIRITS HOSPITALITY","domain":"highspiritshospitality.com","url":"https://alion.io/company/highspiritshospitality","size_band":"51-200","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Recruitee","truth_index":{"grade":"B","score":83,"open_postings":9,"ghost_share":0,"stale_share":0.667,"repost_share":0,"time_to_fill_p50_days":null,"computed_at":"2026-11-02T06:13:15Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":null,"work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"explicit","locations":["United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":55000,"max":70000,"currency":"USD","period":"year","gross":null,"usd_annual":70000},"salary_estimate":null,"experience_years_min":5,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[{"name":"Microsoft Office","optional":false}],"status":"live","first_seen_at":"2026-10-17T16:26:08Z","employer_posted_date":"2026-10-17","last_verified_at":"2026-11-02T08:39:11Z","board_verified":true,"closed_at":null,"days_open":15,"trust":{"level":"ok","repost_count":0,"flags":[],"days_open":15},"description":"About Us\nHigh Spirits Hospitality is the parent company to Liquid Catering, Events at Judson Mill, The 405, Bravo1 Protection, and High Spirits Events. What started as a small bartending company in our owner's garage in 2011 has grown into a thriving business with 30 full-time employees and 150+ part-time employees providing services for over 1,000 events a year. We are driven with the vision of providing exceptional customer service to our clients, as well as embracing a REMARKABLE team culture for our employees.\nOur Values:\nWe are...\nRadically Inclusive\n\nEmbracing Individuality\n\nMaking Life Fun\n\nActive Learners\n\nResponsible Citizens\n\nKeepin' It Real\n\nAhead of the Curve\n\nBold\n\nLeading with Heart\n\nExceeding Expectations Everyday\n\nJob Purpose\nOur Catering Manager is responsible for the success of all catering operations, planning, and sales. This role guides clients from inquiry through event completion, helping them select menus and service styles, booking off-site catering events, building accurate shopping needs and kitchen production plans, and coordinating every operational detail required for successful execution. The Catering Manager also works assigned events as the primary catering lead, running point for the banquet team and serving as the key connection between clients, sales, culinary, operations, and event staff.\nThe ideal candidate understands both hospitality sales and hands-on catering operations. They can confidently guide a client through menu and service decisions, translate those decisions into complete purchasing, production, staffing, packing, and service plans, and lead the banquet team on-site with calm, organized direction. They are equally comfortable selling new business, coordinating with the kitchen, solving event-day problems, and protecting food quality, service standards, and profitability.\nWe have recently launched our in-house catering division for our venues and are currently executing 2-4 catering events a week. Our goal is to expand to outside catering in Q1 of 2027, with a meal prep division starting in Q3 of 2027. This is a growing division and we need someone with strong leadership skills to develop it’s growth.\nWhat You’ll Own\nOwn client menu selection, service planning, proposals, contracts, event details, and clear communication throughout the catering process.\n\nOwn complete shopping needs, kitchen production plans, staffing plans, packing lists, timelines, and operational handoffs for every catering event.\n\nOwn the booking and growth of off-site catering, including lead response, site visits, proposals, relationship development, and revenue goals.\n\nOwn event-day catering execution by running point for the banquet team and coordinating the client, kitchen, service staff, vendors, and venue contacts.\n\nOwn catering revenue, margin, customer satisfaction, and continuous improvement across venue and off-site business lines.\n\nOwn training, coaching, and development for the culinary and banquet service teams.\n\nCatering Planning & Kitchen Liaison (50% of workload)\nServe as the primary liaison between Venue Sales, Event Specialists, Finance, Venue Operations, and the culinary team for all food-related event details.\n\nReview catering proposals and contracts before booking or handoff to confirm menu feasibility, pricing, staffing, equipment, transportation, service style, and kitchen capacity.\n\nGuide clients and planning team members through menu selections, quantities, service formats, dietary accommodations, tastings, and food-related upgrades.\n\nPrepare and maintain complete catering event orders, production summaries, kitchen timelines, packing lists, service notes, allergen information, and final guest counts.\n\nLead food-detail meetings and conduct timely final handoffs so the kitchen receives accurate information with enough lead time to order, prep, staff, and execute effectively.\n\nBuild detailed shopping lists and purchasing needs by event, including food, beverages, disposables, rentals, smallwares, service equipment, and other supplies, and coordinate ordering with the appropriate team members.\n\nCreate practical kitchen plans that identify recipes, quantities, prep assignments, production timing, cooking and holding needs, packing order, transportation, on-site finishing, and service responsibilities.\n\nCoordinate tastings, special requests, serving equipment, transportation, staffing, and event-day food logistics.\n\nMonitor event changes and communicate updates quickly to every affected department, protecting the client experience while managing operational and financial impact.\n\nDevelop and maintain menus, standardized recipes, yields, portion standards, pricing, and realistic production expectations.\n\nResolve food-related client concerns professionally and promptly, escalating significant quality, safety, contract, or financial issues when appropriate.\n\nOff-Site Catering Sales & Business Development (25% of workload)\nDevelop and manage off-site catering revenue streams for corporate meals, weddings, social events, nonprofit events, private parties, drop-off catering, staffed catering, and recurring accounts.\n\nRespond to catering leads, qualify opportunities, conduct consultations and site visits, recommend menus and service formats, and move prospects through booking.\n\nCreate accurate proposals, contracts, invoices, payment schedules, event orders, and client records using company sales and CRM systems.\n\nBuild relationships with corporate offices, venues, planners, schools, nonprofits, healthcare organizations, residential communities, and other referral partners.\n\nCreate sales packages and service options that are appealing to clients, practical for the kitchen, and priced to meet company margin goals.\n\nIdentify recurring revenue opportunities such as office lunches, training meals, boxed meals, seasonal catering, venue partnerships, and preferred-caterer relationships.\n\nAttend networking events, tastings, open houses, community events, and industry functions to generate leads and strengthen the catering brand.\n\nTrack lead volume, conversion, average order value, repeat business, booked revenue, client feedback, and progress toward monthly and annual sales goals.\n\nStaff Management & Operational Responsibilities (25% of workload)\nPartner with leadership, Finance, and the culinary team to establish and monitor revenue, food cost, labor, gross margin, and program profitability goals.\n\nMaintain accurate pricing and cost information and recommend menu, package, minimum, delivery, staffing, or service-fee adjustments when needed.\n\nMonitor discounts, substitutions, additions, cancellations, and last-minute changes to ensure they are documented, approved, and billed correctly.\n\nPrepare regular reports covering catering sales, pipeline, booked revenue, meal-prep performance, client feedback, food cost, labor, waste, and growth opportunities.\n\nWork assigned catering events as the primary catering lead, running point for the banquet team from load-in and setup through service, breakdown, and return, while coordinating staff assignments, kitchen and service timing, client needs, vendor communication, and real-time problem solving.\n\nLead, coach, and hold accountable the culinary team, dishwashers, event captains, and banquet staff, typically consisting of 2-4 full-time employees and 10-20 part-time and temporary team members, with staffing levels varying by season and event volume.\n\nPartner with HR and senior leadership on recruiting, interviewing, hiring, onboarding, performance management, documentation, and legally compliant employee actions.\n\nOversee staff scheduling, labor planning, shift assignments, timecard review and approval, attendance follow-up, and coverage for kitchen production, dishwashing, meal-prep fulfillment, and catering events.\n\nProvide clear direction before, during, and after events, including assigning leads, communicating priorities, monitoring execution, and remaining available for escalation and decision-making when urgent issues arise.\n\nBuild and maintain training programs, role expectations, checklists, service standards, food-safety practices, and cross-training plans so team members are prepared to perform consistently across kitchen, dishwashing, banquet, and event assignments.\n\nConduct regular coaching, check-ins, and performance feedback; recognize strong performance; address attendance, conduct, quality, productivity, and teamwork concerns promptly and professionally; and document follow-up as required.\n\nDelegate weekly production, cleaning, inventory, packing, and operational assignments, follow up on completion, and adjust priorities as event needs and business conditions change.\n\nSupport a positive, inclusive, safe, and accountable team culture while maintaining appropriate communication, professional boundaries, and consistent application of company policies.\n\nProfessional Standards & Company Expectations\nTake ownership of assigned work, follow through on commitments, and communicate proactively when support or clarification is needed.\n\nRepresent High Spirits Hospitality with professionalism and reflect our brand values in your work, communication, decision-making, and service to others.\n\nCommunicate quickly and professionally with clients, guests, teammates, vendors, and partners, recognizing that some work-related communication may occur after hours due to the event-based nature of our business.\n\nHandle client, vendor, and employee concerns with professionalism, sound judgment, and timely escalation when needed.\n\nSupport a positive, inclusive, and accountable work environment that aligns with our company culture and standards.\n\nBe dependable, solutions-focused, and adaptable as business needs, priorities, and event conditions change.\n\nUse company technology, communication platforms, and digital systems consistently, accurately, and responsibly to complete your work and stay informed.\n\nSubmit digital documents, reports, checklists, receipts, and other required records accurately and on time.\n\nAttend required company meetings, trainings, and check-ins as scheduled, and come prepared to actively participate.\n\nStay well-versed in company offerings, policies, safety standards, and service expectations, and follow updates as they are communicated.\n\nHandle company, client, and employee information with professionalism, discretion, and appropriate confidentiality.\n\nFollow all applicable laws, licensing requirements, and company procedures related to your work, including safety, sanitation, alcohol service, and workplace conduct standards.\n\nUse company property, equipment, and workspaces responsibly and help maintain them in clean, organized, working condition.\n\nSupport alcohol service or alcohol-related event duties as needed, in accordance with company policy and applicable law.\n\nMaintain a professional appearance and present yourself in a way that reflects our hospitality standards and brand.\n\nPerform other duties and support additional shifts or assignments as needed based on business needs.\n\nSuccess in This Role Looks Like\nSales, planning, and culinary teams receive accurate information, clear deadlines, and timely updates with minimal last-minute surprises.\n\nClients receive fast, knowledgeable guidance and feel confident in their menu, service plan, and catering experience.\n\nOff-site catering leads are actively developed and converted into profitable, repeatable business.\n\nCatering revenue grows while food cost, labor, service standards, and customer satisfaction remain within company goals.\n\nTypical Schedule\nThis is an office- and event-based role. Most hours occur during normal business hours, but flexibility is essential because client appointments and events do not always follow a standard schedule. Team members should expect availability for approximately 1-3 evenings per week and 2-4 Saturdays or Sundays per month for meetings, walkthroughs, event visits, or event assignments. 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