CATERING FOOD AND BEVERAGE MANAGER - REDMOND, WA

Job Summary

The Catering & Beverage Operations Manager oversees catering service operations based out of a commercial kitchen, ensuring events are executed to company standards and that customers receive exceptional service. This role manages, trains, coaches, and develops a team of 15–30 hourly associates in a union environment while supporting both food and beverage operational needs.

KEY RESPONSIBILITIES

Event & Operations Management

• Leads Catering staff in pre-planning, execution, and breakdown of daily events
• Coordinates with event organizers to confirm and adjust BEOs as needed
• Delegates to Catering staff to ensure successful execution within established parameters
• Serves as liaison between Event Planners, Culinary, Staffing, and customers to plan and execute events
• Assesses event requirements and ensures services delivered meet client expectations
• Performs final review and quality assessment of events to ensure operational standards are met
• Resolves customer concerns in a timely and professional manner

Team Leadership

• Recruits, interviews, and trains full-time and temporary staff
• Provides ongoing coaching, training, and development plans for hourly associates
• Organizes, leads, and motivates the team, fostering a positive and productive culture
• Plans staff and event schedules as needed
• Approves staff payroll as required

Beverage Operations 

• Oversees beverage operations for all catered events, including setup, breakdown, equipment staging, and product readiness
• Ensures beverage service areas are properly prepared according to event specifications
• Coordinates beverage inventory, delivery logistics, and day-of-event needs
• Supports specialty beverage programming, including batching procedures and consistency in recipe preparation
• Ensures compliance with all beverage-handling guidelines, safety requirements, and applicable state/county regulations

Process Improvement

• Identifies service efficiency opportunities and implements improved operational processes
• Ensures smooth communication with internal departments to maintain high service standards

Qualifications:

• High school diploma or general education degree (GED), or equivalent combination of education and experience
• 5 years of hospitality or food service experience required
• 3–5 years’ experience in a hospitality management environment, preferably off-premise catering
• Strong leadership, communication, and team-development skills
• Ability to work independently with minimal supervision
• Ability to communicate effectively with customers, senior management, and internal teams
• Strong organizational, time management, and multitasking abilities
• Ability to respond effectively to changing demands in a fast-paced environment
• Experience managing staff within a union environment preferred
• Demonstrated ability to support client service, business growth, and operational excellence

Beverage Qualifications

• Experience coordinating beverage operations, including setup logistics, equipment organization, and compliance
• Ability to support specialty beverage programs, including batching and recipe consistency
• Understanding of responsible beverage-service requirements and applicable regulations

Other Requirements

• Food Handler’s Permit & MAST Permit; ServSafe certification as required by state/county regulations
• Valid driver’s license required