Catering Manager - Getty

Job Summary

The Catering Manager is responsible for the successful planning, coordination, and execution of catering and special events across the Getty Center and Getty Villa. This position serves as the primary operational leader for catering events, ensuring exceptional guest experiences through meticulous event planning, outstanding service execution, and effective team leadership.

Working closely with culinary leadership, event stakeholders, and operational teams, the Catering Manager oversees all aspects of catering operations, from menu planning and event logistics to staffing, service standards, and post-event evaluation. This role supervises a team of catering associates, depending on event size and complexity. The schedule for this position varies throughout the year based on event activity and may include evenings, weekends, and holidays.

Key Responsibilities:

• Lead the execution of catered events at both the Getty Center and Getty Villa, ensuring exceptional service and operational excellence.
• Manage all event logistics, including staffing plans, timelines, room setups, service execution, breakdown, and post-event follow-up.
• Partner closely with chefs and culinary leadership on menu development, event customization, food presentation, and guest experience initiatives.
• Recruit, train, schedule, supervise, and develop a team of catering attendants, providing leadership before, during, and after events.
• Ensure all events meet established standards for hospitality, quality, safety, sanitation, and presentation.
• Conduct pre-event meetings and provide clear direction to service staff regarding event expectations, service standards, and guest interactions.
• Monitor labor utilization and event-related costs while maintaining service excellence and operational efficiency.
• Serve as a primary point of contact for clients, vendors, and internal stakeholders, building strong relationships and ensuring seamless event execution.
• Collaborate with culinary, operations, facilities, and support teams to coordinate event requirements and resolve operational challenges.
• Maintain compliance with food safety regulations, company policies, and venue-specific requirements.
• Assist with forecasting, reporting, inventory management, and other administrative responsibilities related to catering operations.
• Support continuous improvement initiatives focused on service quality, guest satisfaction, and operational effectiveness.
• Perform other duties as assigned.

Qualifications:

• Minimum of 3 years of catering, hospitality, event management, or foodservice leadership experience.
• Proven experience managing catered events of varying sizes and complexities.
• Experience supervising hourly, temporary, or on-call event staff in a fast-paced hospitality environment.
• Strong understanding of catering operations, banquet service, event logistics, food presentation, and guest service standards.
• Demonstrated ability to collaborate effectively with chefs, culinary teams, clients, and operational stakeholders.
• Excellent organizational, communication, and problem-solving skills with a strong attention to detail.
• Ability to manage multiple events and priorities simultaneously while maintaining a high level of service excellence.
• Financial acumen, including experience with labor management, budgeting, and cost controls.
• Proficiency with Microsoft Office Suite, including Word, Excel, Outlook, and PowerPoint.
• ServSafe Certification preferred or ability to obtain upon hire.
• Ability to work a flexible schedule, including evenings, weekends, and holidays, based on event needs.