Title:  Catering Manager

About Aramark

At Aramark, we empower our people to create moments that matter through exceptional hospitality experiences. We serve more than a dozen industries with pride and passion, building community, connection, and careers all around the world. 

You'll be surrounded by some of the most innovative minds in the industry and powered by our shared mission to pursue what matters. Here, you'll have the opportunity to do great things for our people, our planet, our partners and our communities. We believe a career should develop your talents, fuel your passions, and enable your growth. Supported by committed leadership, you'll be empowered to try new things and find solutions to tough problems. No matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is to help you reach your full potential and pursue what matters. 

Job Description

The Multi-Location Catering Manager is responsible for overseeing catering operations across multiple sites, ensuring consistent service excellence, efficient operations, and alignment with client expectations and company standards. This role involves managing and coordinating catering teams, events, and logistics across all assigned locations.

Job Responsibilities

•    Manage day-to-day catering operations across multiple locations, ensuring smooth execution and high-quality service.
•    Coordinate and oversee catering functions and special events for both internal and external clients across all sites.
•    Meet with clients to understand catering requirements including menu selection, staffing, rentals, and logistics.
•    Oversee the client booking process, prepare customized proposals, and finalize catering contracts.
•    Collaborate with Executive Chefs and kitchen teams at each location to develop and tailor event menus.
•    Ensure consistent client communication and satisfaction through professional service delivery and follow-up.
•    Provide final approval on catering event details and contracts.
•    Ensure operational consistency and adherence to quality control standards across all locations.
•    Manage and monitor catering inventories and purchasing at each site.
•    Analyze and manage the multi-location catering budget, ensuring profitability and cost control.
•    Lead weekly planning meetings with location managers and catering teams.
•    Drive new business development across regions; actively pursue and secure new catering clients.
•    Build and maintain strong relationships with corporate, institutional, and private clients.
•    Resolve client concerns in a timely and effective manner.
•    Oversee staff scheduling and coordination across multiple sites to ensure coverage and efficiency.
•    Hire, train, and develop catering staff at each location, maintaining performance standards and morale.
•    Ensure all staff follow company policies, food safety, and health regulations consistently across all locations.
•    Maintain and protect company equipment and assets across all facilities.
•    Uphold the Classic Fare Catering brand and standards through regular training and updates.
•    Participate in regular operational reviews and strategic planning with leadership.
•    Perform other duties as required by the Assistant General Manager.

Qualifications

•    2–4 years of catering or hospitality management experience, preferably in a multi-site or regional role.
•    Proven track record of driving business growth and expanding client base.
•    Diploma or degree in Hospitality Management, Culinary Arts, or a related field.
•    Exceptional relationship-building and client service skills.
•    Strong leadership, organizational, and communication abilities.
•    Capable of managing multiple events and locations simultaneously.
•    Meticulous attention to detail and proactive problem-solving skills.
•    Proficient in budgeting, purchasing, and inventory control.
•    Valid driver's license and willingness to travel between sites.
•    Smart Choices certificate (or willingness to obtain) is required.
•    Advanced Food Safety Training is considered an asset.

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Education