Catering Manager at University of Indianapolis

About the Role:

The Catering Manager at the University of Indianapolis plays a pivotal role in overseeing and executing all aspects of catering services within the retail trade environment of the campus. This position is responsible for ensuring exceptional food and beverage quality, seamless event execution, and superior customer satisfaction. The manager will lead a team of culinary and service professionals, coordinating closely with executive chefs and hospitality staff to design and implement innovative menu plans tailored to diverse client needs. Additionally, the role involves managing operational budgets, analyzing revenue streams, and optimizing service delivery to maximize profitability while maintaining high standards. Ultimately, the Catering Manager ensures that all catering events reflect the university’s commitment to excellence and hospitality, enhancing the overall campus experience.

Minimum Qualifications:

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Minimum of 3 years of experience in catering management or a similar hospitality leadership role.
• Proven experience working with food and beverage operations, including menu planning and food service management.
• Strong knowledge of health and safety regulations related to food service.
• Demonstrated ability to manage budgets, analyze revenue, and drive financial performance.

Preferred Qualifications:

• Certification in Food Safety or ServSafe.
• Experience working in a university or large institutional setting.
• Familiarity with event management software and catering-specific technology platforms.
• Advanced culinary skills or experience as a head or executive chef.
• Strong background in customer relationship management and hospitality marketing.

Responsibilities:

• Plan, coordinate, and oversee all catering events from initial inquiry through execution and follow-up.
• Collaborate with executive chefs and kitchen staff to develop creative and appealing menu options that meet client preferences and dietary requirements.
• Manage daily operations of the catering department, including staffing, inventory control, and vendor relationships.
• Analyze financial reports and revenue data to optimize pricing strategies and improve profitability.
• Ensure compliance with health, safety, and sanitation regulations across all catering activities.
• Provide exceptional customer service by addressing client needs, resolving issues promptly, and maintaining strong client relationships.
• Train, mentor, and supervise catering and hospitality staff to uphold service excellence and operational efficiency.
• Coordinate with other university departments to support campus events and initiatives requiring catering services.

Skills:

The Catering Manager utilizes food and beverage expertise daily to ensure menu offerings are both innovative and aligned with client expectations. Hospitality management skills are essential for leading teams, coordinating events, and maintaining high service standards. Executive and head chef experience contribute to effective collaboration with kitchen staff and menu development. Revenue analytical skills enable the manager to interpret financial data, optimize pricing, and enhance profitability. Additionally, proficiency in food service and room service operations ensures smooth event execution and exceptional guest experiences.