Catering Operations Jobs in Georgia (NOW HIRING)

Catering & Banquet Operations Manager
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Job Summary (PLEASE READ BEFORE APPLYING)
The Catering & Banquet Operations Manager is responsible for the day-to-day execution of all catering operations, ensuring exceptional service and flawless event delivery across campus. This hands-on leadership role oversees Front of House and Back of House event execution, manages staffing and labor, and ensures all events are executed according to approved Banquet Event Orders (BEOs) and company standards.
Reporting directly to the Catering Director, this position partners closely with another Catering Operations Manager, culinary leadership, conference services, and support teams to deliver an exceptional guest experience while leading a team of Catering Captains, Servers, and Bartenders.
This role oversees multiple concurrent events ranging from executive meetings and conference dining to large-scale receptions and campus-wide catering functions.
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Key Responsibilities
   Report directly to the Catering Director and partner with another Catering Operations Manager to oversee daily catering operations. 
   Lead the day-to-day execution of all catered events, ensuring exceptional service from setup through event completion and breakdown. 
   Manage the daily execution of Banquet Event Orders (BEOs), ensuring Front of House and Back of House teams are aligned and all event specifications are executed accurately. 
   Conduct pre-event inspections to verify room setup, equipment, signage, decor, and overall event readiness. 
   Ensure that all catering signage and operational materials are prepared accurately and available prior to each event. 
   Serve as Manager on Duty during events, providing hands-on leadership, directing service teams, and resolving operational issues in real time. 
   Develop staffing plans, create employee schedules, approve payroll, and manage labor costs to meet operational and financial goals. 
   Recruit, interview, hire, onboard, train, coach, and develop Catering Captains, Servers, Bartenders, and other front-of-house team members. 
   Collaborate closely with the culinary team to coordinate food production, timing, staffing, and service execution. 
   Partner with conference services, facilities, audiovisual, security, and other support teams to ensure seamless event execution. 
   Maintain high standards of hospitality, food safety, sanitation, and operational excellence throughout all catering functions. 
   Conduct post-event reviews to identify opportunities for continuous improvement and ensure quality standards are consistently achieved. 
   Build strong relationships with internal stakeholders while delivering an exceptional guest experience. 
   Assist with departmental budgeting, labor management, inventory coordination, and other operational initiatives as assigned.
   Strong knowledge of banquet bar operations, bartender management, beverage service, and responsible alcohol service is required.

Preferred Qualifications
   Demonstrated leadership experience in catering, banquet, conference center, hotel, stadium, country club, or high-volume hospitality operations. 
   Previous banquet operations or large-scale catering leadership experience strongly preferred. 
   Proven ability to lead teams while managing multiple events simultaneously in a fast-paced environment. 
   Strong organizational, time management, and team leadership skills. 
   Excellent verbal and written communication skills with the ability to interact professionally with clients, senior leadership, and cross-functional teams. 
   Ability to work independently while exercising sound judgment and decision-making. 
   Demonstrated experience managing labor, payroll, budgets, productivity, and operational performance. 
   Effective problem-solving skills with the ability to remain calm under pressure. 
   Strong partnership skills with culinary leadership and operational support teams. 
   Human Resources experience including recruiting, interviewing, hiring, onboarding, coaching, mentoring, and performance management. 
   Three to five years of progressive hospitality management experience, preferably within banquet operations, conference centers, hotels, or high-volume catering environments. 
   Passion for operational excellence, team development, and delivering exceptional guest experiences.