Catering Manager

Description:

The Hospitality/Catering Manager supports the successful operation of Executive Dining services at TD Bank campus in Mount Laurel, NJ. Reporting to the Hospitality Director, this position leads the day-to-day execution of premium hospitality and catering services, ensuring an elevated guest experience and consistently upholding Restaurant Associates standards of excellence.

This hands-on leadership role oversees catering operations, supports staffing and scheduling, and trains and develops service associates to deliver polished, white-glove hospitality. The Hospitality/Catering Manager works closely with the client, culinary team, and operational leadership to ensure seamless event execution, exceptional service, and strong attention to detail.

The position also supports inventory management, labor oversight, event planning, cost control, sanitation, and compliance with company and client standards. In partnership with the Hospitality Director, this role helps drive the operational and financial success of the Executive Dining program.

Essential Duties and Responsibilities:
 

• Lead and supervise catering events, ensuring seamless execution from planning through completion.
• Oversee event logistics, service quality, sanitation, setup, breakdown, and facility-related activities.
• Partner with the Executive Chef and culinary team on menus, service flow, presentation, and event execution.
• Train, coach, and develop catering associates in elevated service techniques, menu knowledge, presentation, and client hospitality.
• Monitor labor and food costs for each event and support effective cost-control measures.
• Maintain strong relationships with clients, guests, associates, vendors, and internal leadership.
• Communicate effectively across all levels to ensure alignment, responsiveness, and exceptional service delivery.
• Assist with staffing, scheduling, inventory management, service planning, and foodservice-related operations.
• Ensure compliance with food safety, sanitation, quality, and company standards.
• Support departmental goals, financial objectives, and continuous-improvement initiatives.
• Perform other duties as assigned.
   

What We're Looking For:
 

• At least two years of foodservice experience, including one year in a supervisory or catering management role.
• Previous experience in premium corporate dining, executive dining, catering, hotels, restaurants, or related hospitality environments preferred.
• Catering management and event-execution experience required.
• Knowledge of foodservice and catering trends, quality standards, production, sanitation, food cost controls, and presentation.
• Strong client-service, communication, leadership, and organizational skills.
• Financial, budgetary, accounting, and computational skills.
• Proficiency with Microsoft Office, including Word, Excel, PowerPoint, Outlook, email, and internet applications.
• ServSafe certification required or highly preferred.