Head Catering Operations Manager

Our client, a premier hospitality group based in **Baltimore, Maryland, US**, is seeking an experienced and dynamic Head Catering Operations Manager to lead their prestigious catering division. This senior role is responsible for overseeing all aspects of catering operations, from menu planning and event execution to staff management and financial performance. The ideal candidate will possess a deep understanding of high-end catering, exceptional leadership skills, and a passion for delivering unforgettable culinary experiences. You will be instrumental in maintaining and elevating the brand's reputation for excellence in event catering.

Key Responsibilities: Manage all day-to-day operations of the catering department, ensuring seamless execution of events. Develop and refine innovative menus in collaboration with the culinary team, catering to diverse client needs and dietary restrictions. Oversee event planning and logistics, ensuring all details from setup to breakdown are handled meticulously. Recruit, train, schedule, and manage a high-performing team of catering staff, including servers, bartenders, and event coordinators. Develop and implement operational standards and procedures to ensure consistent quality and service delivery. Manage inventory, procurement, and vendor relationships to ensure cost-effectiveness and quality supplies. Develop and manage the catering department budget, monitoring revenue, expenses, and profitability. Build and maintain strong relationships with clients, addressing their needs and ensuring client satisfaction. Conduct regular performance reviews and provide ongoing feedback and development opportunities for staff. Ensure compliance with all health, safety, and sanitation regulations within the catering operations. Collaborate with sales and marketing teams to develop strategies for business growth and client acquisition. Troubleshoot and resolve any operational issues or client concerns promptly and professionally. Required Qualifications: Bachelor's degree in Hospitality Management, Business Administration, Culinary Arts, or a related field. Minimum of 7 years of progressive experience in catering management, with at least 3 years in a leadership or managerial role. Proven track record of successfully managing large-scale, high-profile events. Extensive knowledge of food and beverage operations, menu development, and event planning. Strong understanding of financial management, budgeting, and P&L responsibility. Exceptional leadership, team management, and interpersonal skills. Excellent organizational and multitasking abilities, with keen attention to detail. Proficiency in event management software and MS Office Suite. Strong customer service orientation and problem-solving skills. Ability to work flexible hours, including evenings, weekends, and holidays, as required by event schedules. ServSafe certification or equivalent food safety certification is required. This role offers a competitive salary, performance-based incentives, comprehensive benefits, and the opportunity to lead a renowned catering operation in a vibrant city. Join a team dedicated to culinary excellence and exceptional event experiences.