Catering Manager - DUKE University

The primary responsibility will include event execution, scheduling, developing & leading the team.

This role will involve leading the front of the house team, ensuring exceptional client experiences, and managing the coordination of service delivery.

The ideal candidate will bring a passion for hospitality and a proven ability to execute events with efficiency and flair.

Responsibilities:

• Day-to-day operations of Catering program
• Scheduling staff and labor management
• Recruiting and retention - training and managing staff to provide high-quality service
• Bar Operations (in cooperation with beverage manager)
• Meeting with clients to understand and document their catering needs and preferences
• Organizing and supervising the work of the catering team to ensure that food is served in a timely manner
• Ensuring compliance with health and safety regulations
• Controlling budgets and minimizing expenditure by efficiently managing resources
• Handling customer inquiries and complaints professionally and promptly
• Conducting regular inventory checks, developing par lists and communicating supply needs
• Planning and executing marketing strategies to promote the catering business
• Support General manager and catering director in cost management and budget analysis

Performs other related duties as needed.