Catering Sales & Operations Manager

Catering Sales & Operations Manager

TheCatering Sales & Operations Manager is responsible for leading and growing thecatering business across multiple restaurant locations. This position owns thecatering sales strategy, develops new business, manages client relationships, leads thecatering team, and oversees the successful execution ofcatering events from initial inquiry through completion. The ideal candidate is a strong sales leader and relationship builder who is results-driven, highly organized, and comfortable managing both sales and operations.

Key Responsibilities:

• Own the overallcatering sales strategy and revenue growth across multiple restaurant locations.
• Lead inside and outside sales efforts, including prospecting through cold calls, email outreach, networking, community involvement, client visits, and other business development activities.
• Build and maintain strong relationships with new and existing clients while driving repeat business, referrals, and long-term partnerships.
• Directly manage and develop twoCatering Sales Representatives responsible for inside and outside sales, as well as twoCatering Operations team members responsible forcatering preparation, packaging, delivery, pickup, setup, timing, and event logistics.
• Set individual and team sales goals, monitor performance, lead regular sales meetings, establish priorities, and hold the team accountable for results.
• Train and coach team members on prospecting, sales, closing, client relationships, follow-up, and operational expectations.
• Assist with challenging accounts, proposals, negotiations, and client issues.
• Oversee the completecatering process from initial inquiry and booking through preparation, delivery, event execution, and client follow-up.
• Partner closely with General Managers, kitchen teams, and restaurant leadership to ensurecatering orders are accurately entered, communicated, scheduled, prepared, delivered, and executed on time.
• Ensure consistentcatering menus, portions, packaging, presentation, service, and operational standards across all locations.
• Develop and maintain consistentcatering procedures and processes across the restaurant group while identifying opportunities to improve efficiency and execution.
• Manage thecatering menu program, ensuring menus and packages align with customer demand, restaurant capabilities, operational efficiency, and profitability.
• Monitorcatering revenue, sales performance, costs, margins, and overall profitability; identify opportunities to increase revenue and improve financial performance.
• Ensure accurate pricing, discounts, deposits, invoicing, payment collection, and proper attribution ofcatering revenue, labor, tips, and expenses to the appropriate restaurant location.
• Maintain accurate client, sales, event, and financial records and provide regularcatering performance reporting to leadership.
• Follow up with clients after events to ensure satisfaction, strengthen relationships, and identify additional sales opportunities.
• Resolve operational or client issues quickly and effectively while maintaining a high level of customer service.
• Ensure thecatering operations team has the appropriate staffing, equipment, supplies, and information needed to successfully execute events.

Qualifications:

• Proven experience in sales,catering, hospitality, restaurant operations, or business development.
• Demonstrated success generating new business and achieving sales goals.
• Previous management or team leadership experience.
• Strong sales, negotiation, presentation, communication, and relationship-building skills.
• Highly organized with the ability to manage multiple clients, events, employees, and restaurant locations.
• Strong understanding of restaurant andcatering operations.
• Comfortable with both inside and outside sales.
• Strong problem-solving skills and the ability to work independently while collaborating with restaurant leadership.
• Proficiency with Microsoft Office, Google Workspace, CRM, POS,catering, or sales-management systems.

Preferred Qualifications:

• 5+ years ofcatering, restaurant, hospitality, or B2B sales experience.
• Previous experience managing a sales and/or operations team.
• Experience selling corporate or large-volumecatering.
• Established relationships within the local business and community market.
• Experience managingcatering programs across multiple locations.

Key Performance Indicators:

• Catering revenue and profitability growth
• New account acquisition
• Individual and team sales performance
• Client satisfaction and retention
• Successful and consistent event execution
• Operational efficiency and order accuracy
• Development and performance of thecatering team
• Consistency ofcatering standards across all restaurant locations