CATERING MANAGER

Job Summary

The Catering Coordinator serves as a key operational leader within the hospitality team, functioning as a strategic partner to the Hospitality Manager. This role oversees the coordination, execution, and quality assurance of all catering services, ensuring an exceptional guest experience from inquiry through event completion.
While titled “Coordinator,” this position operates at a manager-level capacity — owning daily catering operations, maintaining service standards, and driving continuous improvement across food quality, presentation, and client satisfaction.

Job responsibilities
Catering Operations & Execution
•Lead end-to-end coordination of catering events, including intake, menu planning support, vendor communication, logistics, and on-site execution.
•Partner with culinary and vendor teams to ensure food quality, presentation standards, and timely delivery.
•Oversee room setups, service flow, replenishment, and breakdown processes to maintain operational excellence.
•Conduct pre-event briefings and post-event recaps to drive consistency and improvement.
•Anticipate operational needs and proactively resolve service gaps before they impact the client experience.
Quality & Standards Management
•Uphold and enforce hospitality and brand standards across all catering functions.
•Monitor food quality, temperature controls, presentation, and service etiquette.
•Ensure compliance with food safety regulations and internal policies.
•Conduct routine audits of catering displays, equipment, and service readiness.
•Identify opportunities to elevate service offerings and enhance guest satisfaction.

Client & Stakeholder Partnership
•Serve as a primary point of contact for internal clients regarding catering needs.
•Provide menu guidance, cost estimates, and service recommendations aligned with budget parameters.
•Maintain strong working relationships with vendors and suppliers to ensure reliability and value.
•Support the Hospitality Manager in client meetings, tastings, and strategic planning discussions.

Financial & Administrative Oversight
•Track catering orders, invoices, and billing accuracy.
•Monitor spend against budget and recommend cost-control measures when needed.
•Support forecasting and reporting for catering activity and performance trends.
•Maintain accurate documentation within reservation and event management systems.
Leadership & Team Support
•Provide direction and oversight to catering attendants or service staff during events.
•Model professional hospitality standards and service excellence.
•Assist in training team members on catering procedures, service etiquette, and operational protocols.
•Act as a leadership presence in the absence of the Hospitality Manager.

Long Description

Key Competencies
Client Care
•Greeting all guests/ visitors, ensure eye contact is made within 10 ft. of entrances
•Greeting internal and external clients with a smile, acknowledging them promptly, using the agreed welcome “Good Morning/Good Afternoon …”
•Works closest with the General Manager or other client contacts and building personnel, always ensuring smooth transitions at each stage of guest’s journey.

Team Work and Communication
•Communicate effectively with peers, displaying accuracy and attention to detail both in verbal and written communication.
•Maintaining a strong awareness of business activity and communicating all updates with your team members.
•Communicating with support vendors and staff to ensure seamless escorting process including security, engineering, facilities and FLS.
•Communicating effectively with team members and passing on necessary information to colleagues that may arise during the escorting process.
•Providing assistance according to business needs e.g. lunch cover, call-outs, and general support.
•Supporting the training of new associates and completing checklists accordingly.
•Taking part in the cross-training program which covers all areas of the department, when available.

Building and History Knowledge
•Maintaining basic knowledge of history of building and surrounding areas.
•Maintaining basic knowledge of shops, restaurants, and attractions.

Personal Presentation and Responsibilities
•Always maintaining a professional, polite, and considerate manner.
•Adhering to uniform and presentation standards as per the dress policy.
Working Environment
•Maintain a clear, presentable working area and report all maintenance faults/hazards and cleaning requests to the appropriate personnel. Monitor progress to ensure issues are promptly rectified. Escalate to your Supervisor, as necessary.

Physical Aspects of Position
•Physical aspects of the position include but are not limited to the following:
•Constant standing and walking in the building lobby throughout shift
•Frequent lifting and carrying up to 30lbs
•Constant kneeling, pushing, pulling, lifting
•May be required to cover Exterior Lobby Host breaks/shifts where applicable, as needed.

Policies and Procedures
•Adhere to the Company and the building’s policies and procedures.
•Abide by all Security policies and procedures, including access restrictions, Fire and Life Safety information.
•Comply with the Reception and Lobby Services Standard Operating Procedures (SOP) Manual and keep up to date with new information issued. Familiarize yourself with the site-specific SOPs. Maintain SOPs as ‘living’ document.