Catering Manager - DUKE University
$37,440–$41,600 year
On-siteDurham, North Carolina, United States or North Carolina, United States
Job Summary
Execute day-to-day operations of the Catering program, including scheduling staff, managing labor, and recruiting to ensure high-quality service. Lead the front of the house team, coordinate service delivery, and meet with clients to document needs while organizing work to ensure timely food service. Control budgets, manage inventory, and handle customer inquiries to achieve financial targets. Ensure compliance with health and safety regulations and lead teams in dynamic, fast-paced environments. This role supports the General Manager and Catering Director in cost management and requires flexibility for weekends, early mornings, and late nights.
Required Qualifications
- Proven track record managing both indoor and outdoor catering events for up to 350 guests, ensuring seamless service delivery in various environments
- Strong background in creating and curating diverse, high-quality menus tailored to client preferences and event themes
- Ability to lead and manage catering teams, ensuring smooth coordination of staff and resources during events
- Highly organized with a keen eye for detail, capable of overseeing all aspects of catering logistics, from set-up to execution
- Comfortable working in dynamic, fast-paced environments, with the ability to adapt to changing conditions and resolve issues quickly and efficiently
- Flexibility with schedule and availability, Catering may be weekends, early mornings, late nights
- Ability to perform physical tasks; such as but not limited to, lifting approx. 30 lbs
Desired Qualifications
- Deliver high quality food service
- Achieve company and client financial targets and goals
- Develop and maintain client and customer relationships
- Deliver strategic plans
- Hold team members accountable for all expectations using our HR guided team coaching process
- Communicate effectively with all crew members and team members
- Foster a positive environment, with a measured temperament
- Demonstrate comprehension of the job, including policies, practices, and relationships
- Dependable, reliable and follows through on projects from inception to completion
- Acts with integrity, honesty and knowledge that promote the company's culture, values and beliefs while maintaining the highest standards of professional conduct
- Observe safety and security standards. Use equipment and materials properly. Comply with safety standards and personal protective equipment requirements. Report potential unsafe conditions or practices to appropriate person immediately. Promote restaurant safety, cleanliness and security compliance at all times
- Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely
- Communicate clearly and effectively with mutual respect, understanding and trust to fellow associates, managers, supervisors and guests. Listen carefully to opinions and views of others; state understanding of what has been heard
- Contribute new ideas and suggestions to enhance productivity and efficiency. Be proactive in troubleshooting problems or issues and take action to mitigate potential problems
- Possess the ability to learn new tasks and adjusts well to new situations. Perform well under tight time schedules and pressures to change direction quickly
- Demonstrates a sense of urgency. Is welcoming, friendly and smiles when visible to guests
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