CATERING OPERATIONS MANAGER

The Catering Operations Manager is responsible for the successful planning, coordination, and execution of on-site catering services within the hospital, including leadership events, department meetings, physician functions, and community outreach programs. This role ensures all catering services align with hospital standards, dietary guidelines, and client expectations.

The position requires exceptional attention to detail, strong communication skills, and the ability to manage multiple catering events simultaneously while maintaining seamless coordination with culinary teams, clinical staff, and external vendors. A strong focus on customer service, presentation, and service excellence is essential to support both internal stakeholders and external guests.

Key Responsibilities

• Serve as the primary point of contact for hospital catering services, consulting with departments, physicians, and leadership to define event scope, service style, menu selection, and budget parameters
• Plan and coordinate catering menus in partnership with chefs and Registered Dietitians, ensuring compliance with hospital nutrition standards and dietary restrictions
• Oversee execution of catering functions including meetings, conferences, executive dining, and special hospital events
• Manage relationships and negotiate contracts with external vendors (rentals, specialty items, décor, etc.) when required
• Ensure seamless coordination and execution of events by supervising catering staff and working closely with kitchen, service, and support teams
• Recruit, hire, train, and develop catering and food service staff, including full-time and per diem team members
• Organize, lead, and motivate the catering team to deliver high-quality service with a focus on professionalism and hospitality
• Develop and manage catering production and event schedules to ensure timely service and efficient staffing coverage
• Maintain accurate catering records, including billing, cost tracking, and financial reporting
• Act as liaison between hospital departments, culinary leadership, vendors, and catering staff to ensure organized and successful events
• Monitor catering service quality, presentation standards, and customer satisfaction, implementing improvements as needed
• Conduct post-event reviews to evaluate service delivery, financial performance, and client feedback
• Resolve client concerns promptly and ensure accurate, timely billing and payment processes

Preferred Qualifications

• Hospitality or food service leader with strong experience in catering operations, preferably in healthcare or institutional environments
• Proven ability to manage multiple events simultaneously while maintaining exceptional service standards
• Strong organizational, time management, and team leadership skills
• Excellent interpersonal and communication skills, with the ability to work effectively with hospital leadership, physicians, and staff
• Experience with catering sales, event planning, budgeting, and financial management
• Ability to adapt to changing demands and operate effectively in a fast-paced healthcare setting
• Strong problem-solving abilities and attention to detail in event execution
• Experience negotiating with vendors and coordinating event logistics
• Demonstrated ability to build relationships with culinary and clinical teams
• Experience leading with unionized employees
• 3–5 years of experience in catering, hospitality, or food service management (healthcare experience preferred)
• Commitment to service excellence, professionalism, and enhancing the guest experience within a hospital environment