Manager, Catering

Position Title: Catering Manager

Reports to: Director of Food Services

Department: Culinary

Location: Causeway Center

Classification: On-site

Core Hours: Includes weekdays, evenings, weekends, and holidays depending on the event schedule.

Status: Nonexempt

GRADE: 7

SALARY RANGE: 66,810 - 68,425

COMPANY OVERVIEW

Feeding Tampa Bay serves ten counties in West Central Florida and we are a leader in hunger relief across our region. Just last year, we served 85M meals to our neighbors through direct service and through our network of 400+ food pantry partners. But we know food alone won’t solve hunger – that’s why we’re redefining that it means to feed our region. By creating pathways to possibilities for nearly 1 million people, Feeding Tampa Bay connects and convenes solutions, partners and resources that nourish long-term stability. As a member of the Feeding America Network, we will work to dismantle barriers for individuals, families, and seniors across our area – because it’s possible.

At Feeding Tampa Bay, we are on a united path to transform our community. We thoughtfully drive change while embracing and celebrating our collective impact, as well as the impact of each individual. Through our Grow Code we strive to honor all, conquer together, be imaginists, speak with truth, and stay rooted in the mission of Feeding Tampa Bay.

SUMMARY

The Catering Manager is the engine behind successful events, balancing the "front of house" hospitality with the "back of house" logistics. They are responsible for everything from menu planning to on-site execution and financial reporting. The Catering Manager oversees all aspects of catering operations, ensuring that food service for events (weddings, corporate meetings, galas, etc.) meets high standards of quality and service. This role involves a blend of event planning, staff management, and financial oversight. This is a hands-on role. As we grow our catering business, these duties will also expand to include off-site catering.

ESSENTIAL DUTIES AND RESPONSIBILITIES

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lead the execution of events, ensuring food is served on time, at the correct temperature, and according to the client’s specifications and FTB standards of excellence.
• Coordinate with the Events team on all requests and logistics, including staffing needs, floor plans, equipment rentals (linens, glassware), and floral or theme arrangements.
• Coordinate with the Catering Chef on dietary restrictions, substitutions, buffet set-ups and layouts, buffet decor, serving utensils, keeping the buffets cleaned and stocked during the event, and overall event execution.
• Work with the Events team to schedule catering staff (servers, bussers, dishwashers) via vendor. Train temporary service staff. Manage performance and ensure a high level of professional conduct. Guide, motivate, and oversee staff, promoting teamwork and positive culture.
• Demonstrates ability to communicate clearly and concisely, both orally and in writing. Excellent verbal and interpersonal skills.
• Handle on-the-job coaching and conflict resolution.
• Ability to work constructively with individuals (colleagues, guests, neighbors we serve, and volunteers) from a variety of socioeconomic backgrounds in culturally diverse work environments.
• Develop and manage budgets, track menu and labor costs. Manages and monitors stock levels, rotates stocks, checks in orders and compares to manifest, orders supplies, minimizes waste, controls food costs, and finds ways to repurpose food when appropriate. Utilize systems such as Concur for expense reporting.
• Ensure all food handling and service follow local health department regulations and safety standards.