Catering Manager

Job Summary

The Catering Manager is responsible for overseeing all aspects of catering operations to ensure high-quality service delivery and customer satisfaction. This includes planning and developing menus, supervising food production, coordinating logistics for events, and managing the storage and maintenance of catering equipment. The role requires strong organizational and leadership skills to ensure efficient workflow, cost control, and adherence to food safety and quality standards.

Primary Responsibilities

Staff and Catering Management (75%)

• Train, supervise, and support both student and non-student staff to ensure efficient and professional service delivery.
• Develop and implement training programs that enhance staff skills, service standards, and operational efficiency.
• Monitor the quality of food, service, and overall customer experience to ensure excellence and consistency.
• Collaborate with chefs on menu planning and coordinate the ordering and inventory of supplies as needed.
• Ensure all catering events meet high-quality standards and align with customer expectations.
• Attend and oversee events to provide on-site leadership and ensure seamless execution of catering operations.
• Maintain an accessible and efficient system for receiving and managing catering orders through in-person, mail, and phone requests.

Staff and Catering Management (25%)

• Prepare and manage catering contracts, booking records, event schedules, and client invoices with accuracy and timeliness.
• Organize and maintain catering equipment, supplies, and storage systems to prevent loss or damage.
• Oversee the timely setup and teardown of catering functions, ensuring compliance with safety and quality standards.
• Attend and oversee events to provide on-site leadership and ensure seamless execution of catering operations.

Minimum Qualification and Experience Requirements

• Bachelor's degree in a related field and/or training; or equivalent combination of education and experience.
• Minimum 3-5 years’ experience in hospitality and supervisory.

Skills

• Excellent communication and interpersonal skills.
• Strong organizational and time management skills combined with a high level of initiative.
• Ability to manage in a diverse environment with a focus on client and customer services.
• Good business and commercial acumen.
• Strong leadership and motivating skills including the ability to build strong relationships with customers and staff.
• Stamina and the ability to work under stress, good at thinking quickly and sorting out problems on the spot and the ability to stay calm in a crisis.
• Financial, budgeting and stock-taking skills Knowledge of food (food hygiene and food preparation).
• License or Certification: Serv Safe Certified

Benefits

• 401(k) matching
• Tuition benefits for employee and qualified dependents
• Medical and Dental
• Short-and Long-term disability benefits
• Paid parental and maternity leave

As an educational institution affiliated with The Church of Jesus Christ of Latter-day Saints, BYU–Hawaii prefers to hire qualified members of the Church in good standing, as authorized under 41 C.F.R. § 60-1.5 (a)(6). To be eligible for employment, applicants who are members of the Church must hold and be worthy to hold a current temple recommend and receive a clearance from the Church’s Ecclesiastical Clearance Office. Job applicants must be able to meet these conditions to advance through the hiring process successfully. An expired temple recommend will prevent consideration for hire.

Approximate starting salary:

$69,500 - $85,000

The wage offered could be above or below range based on education and experience as it relates to the job description.