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Catering Service Manager
Ecsr Fa Us2 Oraclecloud Com CX 1 · Nashville, TN, United States · On Site · Active · Oracle Recruiting Cloud / Fusion HCM
Job facts
| Field | Value |
|---|---|
| Company | Ecsr Fa Us2 Oraclecloud Com CX 1 |
| Title | Catering Service Manager |
| Normalized title | - |
| Department / team | University Operations |
| Location | Nashville, TN, United States |
| Work model | On Site |
| Employment type | Full Time |
| Salary | - |
| Status | active |
| ATS provider | Oracle Recruiting Cloud / Fusion HCM |
| Posted / first seen | 2026-03-04 / 2026-05-31 |
| Changed / last seen | 2026-05-31 / 2026-06-06 |
Related slices
| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from Ecsr Fa Us2 Oraclecloud Com CX 1. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through Oracle Recruiting Cloud / Fusion HCM. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Nashville. | Open |
| Department jobs | Active postings in University Operations. | Open |
| Work model jobs | Active On Site postings. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | Ecsr Fa Us2 Oraclecloud Com CX 1 |
| Source | 3664dde8-6061-4d3c-9a7b-1d7a789d2753 |
| ATS provider | Oracle Recruiting Cloud / Fusion HCM |
Description
Description
Position Summary :
The Catering Service Manager provides strategic and hands-on leadership for front-of-house catering operations, ensuring the flawless execution of high-end events. This role directs service teams, collaborates closely with Culinary, Sales, and Event Planning partners, and ensures every event reflects the organization’s premium brand standards. The ideal candidate is a dynamic hospitality leader with strong operational discipline, exceptional service instincts, and a passion for delivering memorable guest experiences at scale. #VUrecruitIND
Key Responsibilities:
Event Execution & Service Leadership
Provide on-site leadership for catered events ranging from intimate private meals to large-scale university-wide functions. Direct, coach, and supervise service teams, including captains, servers, bartenders, and support personnel. Ensure impeccable service standards, timing, presentation, and attention to detail at every event. Conduct pre-event briefings and post-event evaluations to drive continuous improvement. Cultivate strong working relationships with third-party staffing partners to ensure consistent service excellence. Client Experience & Relationship Management
Serve as the senior on-site representative and primary client contact during events. Anticipate guest needs, proactively address challenges, and resolve issues with professionalism and urgency. Uphold and protect the University’s brand reputation through white-glove hospitality and flawless execution. Operational Excellence
Develop and manage service schedules for University staff and contracted waitstaff. Oversee event setup, service flow, breakdown, and post-event reconciliation processes. Partner with Culinary, Sales, and Logistics teams to ensure seamless coordination and execution. Manage labor deployment to meet budgeted targets while maintaining premium service standards. Ensure compliance with food safety, alcohol service, and workplace safety regulations. Team Development
Recruit, train, and mentor high-performing service professionals. Foster a culture of accountability, hospitality, teamwork, and continuous improvement. Conduct performance evaluations and provide ongoing coaching and development. Financial & Administrative Oversight
Monitor labor costs and support event profitability goals. Approve timesheets and ensure payroll accuracy. Contribute to departmental budgeting and forecasting processes.
Supervisory Relationships :
This position reports to the Assistant Director, Catering Operations.
The Catering Operations Manager directly supervises:
Contracted waitstaff Hourly non-exempt employees Student employees
Education and Certifications:
High school diploma or GED required
Bachelor’s degree preferred, ideally in Hospitality, Hotel/Restaurant Management, or a related field
ServSafe certification required within three months of hire (renewal every five years)
ABC alcohol service permit required (or obtained within one week of hire)
Valid driver’s license with a satisfactory driving record required
The University engages a third-party vendor for continuous motor vehicle record monitoring
Experience and Skills:
Minimum of three (3) years of relevant hospitality experience; prior Banquet or Service Manager experience preferred Minimum of one (1) year of off-premise catering experience preferred, including loading/unloading and driving delivery vehicles Ability to drive a golf cart and medium-sized box truck, with a clean driving history
Proficiency in Microsoft Office Suite
Strong leadership, supervisory, and people management skills Demonstrated ability to deliver exceptional customer service in high-pressure environments Excellent communication skills and ability to work effectively with diverse populations Strong organizational, time management, and multitasking abilities with keen attention to detail Proven ability to manage confidential information and safeguard University assets Professional, proactive, and solutions-oriented mindset
Physical Demands and Work Environment:
Thrives in a fast-paced environment and works effectively both independently and as part of a team
Availability to work a flexible schedule, including evenings, weekends, and extended hours as needed
Ability to lift up to 50 lbs. and frequently lift, push, pull, or carry up to 30 lbs.
Ability to stand and walk for extended periods and perform frequent bending, stretching, twisting, and lifting
Ability to frequently lift and transport hot food equipment (including hotboxes up to 200 lbs.) on and off box trucks and at event locations
This is a full-time, exempt leadership position requiring a high degree of professional judgment, operational oversight, and schedule flexibility. The role is event-driven and demands responsiveness to dynamic business needs.
The Catering Operations Manager can expect a typical workweek of 40–50 hours, with flexibility required based on event schedules. This includes availability for evenings, weekends, holidays, and extended hours as necessary to ensure seamless event execution. Work locations may vary depending on event sites and operational needs.
Company
At Vanderbilt University , our work - regardless of title or role - is in service to an important and noble mission in which every member of our community serves in advancing knowledge and transforming lives on a daily basis. Located in Nashville , Tennessee, on a 330+ acre campus and arboretum dating back to 1873, Vanderbilt is proud to have been named as one of “America’s Best Large Employers” as well as a top employer in Tennessee and the Nashville metropolitan area by Forbes for several years running. We welcome those who are interested in learning and growing professionally with an employer that strives to create, foster and sustain opportunities as an employer of choice.
We understand you have a choice when choosing where to work and pursue a career. We understand you are unique and have a story. We want to hear it. We encourage you to apply today so that you might become a part of our story.
Vanderbilt University is an equal-opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran, or any other characteristic protected by law.
Full job record
| Job ID | 2cdd629e04eba39b2db183801392947ab47c8a49 |
| Org ID | 0d2e39cf-1616-4992-a88e-a87018fc8c2a |
| Source ID | 3664dde8-6061-4d3c-9a7b-1d7a789d2753 |
| Board ID | 3664dde8-6061-4d3c-9a7b-1d7a789d2753 |
| Provider | oracle_hcm |
| Provider Job Key | 10007970 |
| Title | Catering Service Manager |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | Nashville, TN, United States |
| Department | University Operations |
| Team | — |
| Employment Type | full_time |
| Workplace Type | on_site |
| Remote Policy | — |
| Country | United States |
| Region | TN |
| City | Nashville |
| Salary Raw | Description Position Summary : The Catering Service Manager provides strategic and hands-on leadership for front-of-house catering operations, ensuring the flawless execution of high-end events. This role directs service teams, collaborates closely with Culinary, Sales, and Event Planning partners, and ensures every event reflects the organization’s premium brand standards. The ideal candidate is a dynamic hospitality leader with strong operational discipline, exceptional service instincts, and a passion for delivering memorable guest experiences at scale. #VUrecruitIND Key Responsibilities: Event Execution & Service Leadership Provide on-site leadership for catered events ranging from intimate private meals to large-scale university-wide functions. Direct, coach, and supervise service teams, including captains, servers, bartenders, and support personnel. Ensure impeccable service standards, timing, presentation, and attention to detail at every event. Conduct pre-event briefings and post-event evaluations to drive continuous improvement. Cultivate strong working relationships with third-party staffing partners to ensure consistent service excellence. Client Experience & Relationship Management Serve as the senior on-site representative and primary client contact during events. Anticipate guest needs, proactively address challenges, and resolve issues with professionalism and urgency. Uphold and protect the University’s brand reputation through white-glove hospitality and flawless execution. Operational Excellence Develop and manage service schedules for University staff and contracted waitstaff. Oversee event setup, service flow, breakdown, and post-event reconciliation processes. Partner with Culinary, Sales, and Logistics teams to ensure seamless coordination and execution. Manage labor deployment to meet budgeted targets while maintaining premium service standards. Ensure compliance with food safety, alcohol service, and workplace safety regulations. Team Development Recruit, train, and mentor high-performing service professionals. Foster a culture of accountability, hospitality, teamwork, and continuous improvement. Conduct performance evaluations and provide ongoing coaching and development. Financial & Administrative Oversight Monitor labor costs and support event profitability goals. Approve timesheets and ensure payroll accuracy. Contribute to departmental budgeting and forecasting processes. Supervisory Relationships : This position reports to the Assistant Director, Catering Operations. The Catering Operations Manager directly supervises: Contracted waitstaff Hourly non-exempt employees Student employees Education and Certifications: High school diploma or GED required Bachelor’s degree preferred, ideally in Hospitality, Hotel/Restaurant Management, or a related field ServSafe certification required within three months of hire (renewal every five years) ABC alcohol service permit required (or obtained within one week of hire) Valid driver’s license with a satisfactory driving record required The University engages a third-party vendor for continuous motor vehicle record monitoring Experience and Skills: Minimum of three (3) years of relevant hospitality experience; prior Banquet or Service Manager experience preferred Minimum of one (1) year of off-premise catering experience preferred, including loading/unloading and driving delivery vehicles Ability to drive a golf cart and medium-sized box truck, with a clean driving history Proficiency in Microsoft Office Suite Strong leadership, supervisory, and people management skills Demonstrated ability to deliver exceptional customer service in high-pressure environments Excellent communication skills and ability to work effectively with diverse populations Strong organizational, time management, and multitasking abilities with keen attention to detail Proven ability to manage confidential information and safeguard University assets Professional, proactive, and solutions-oriented mindset Physical Demands and Work Environment: Thrives in a fast-paced environment and works effectively both independently and as part of a team Availability to work a flexible schedule, including evenings, weekends, and extended hours as needed Ability to lift up to 50 lbs. and frequently lift, push, pull, or carry up to 30 lbs. Ability to stand and walk for extended periods and perform frequent bending, stretching, twisting, and lifting Ability to frequently lift and transport hot food equipment (including hotboxes up to 200 lbs.) on and off box trucks and at event locations This is a full-time, exempt leadership position requiring a high degree of professional judgment, operational oversight, and schedule flexibility. The role is event-driven and demands responsiveness to dynamic business needs. The Catering Operations Manager can expect a typical workweek of 40–50 hours, with flexibility required based on event schedules. This includes availability for evenings, weekends, holidays, and extended hours as necessary to ensure seamless event execution. Work locations may vary depending on event sites and operational needs. Company At Vanderbilt University , our work - regardless of title or role - is in service to an important and noble mission in which every member of our community serves in advancing knowledge and transforming lives on a daily basis. Located in Nashville , Tennessee, on a 330+ acre campus and arboretum dating back to 1873, Vanderbilt is proud to have been named as one of “America’s Best Large Employers” as well as a top employer in Tennessee and the Nashville metropolitan area by Forbes for several years running. We welcome those who are interested in learning and growing professionally with an employer that strives to create, foster and sustain opportunities as an employer of choice. We understand you have a choice when choosing where to work and pursue a career. We understand you are unique and have a story. We want to hear it. We encourage you to apply today so that you might become a part of our story. Vanderbilt University is an equal-opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran, or any other characteristic protected by law. |
| Salary Min | — |
| Salary Max | — |
| Salary Currency | — |
| Salary Period | hour |
| Source URL | https://ecsr.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1/job/10007970 |
| Apply URL | https://ecsr.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1/job/10007970 |
| First Seen At | 2026-05-31 18:00:39Z |
| Last Seen At | 2026-06-06 19:54:55Z |
| Last Checked At | 2026-06-06 19:54:55Z |
| Last Changed At | 2026-05-31 18:00:39Z |
| Inactive At | — |
| Source Posted At | 2026-03-04 21:27:08Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=oracle_hcm/board=ecsr.fa.us2.oraclecloud.com|CX_1/date=2026-06-06/2026-06-06T19-54-44-729Z-726804237b8bd15fff0304358df0a07f615a7a40ae137683c9af8cf0257f28a8.json |
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"ExternalDescriptionStr": "<p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\"><strong><u>Position Summary</u>:</strong> </span></p><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">The Catering Service Manager provides strategic and hands-on leadership for front-of-house catering operations, ensuring the flawless execution of high-end events. This role directs service teams, collaborates closely with Culinary, Sales, and Event Planning partners, and ensures every event reflects the organization’s premium brand standards. 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line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Direct, coach, and supervise service teams, including captains, servers, bartenders, and support personnel.</span></li><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Ensure impeccable service standards, timing, presentation, and attention to detail at every event.</span></li><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Conduct pre-event briefings and post-event evaluations to drive continuous improvement.</span></li><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Cultivate strong working relationships with third-party staffing partners to ensure consistent service excellence. </span></li></ul><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"color: black;\"><span style=\"font-size: 12pt;\"><strong>Client Experience & Relationship Management</strong></span></span></p><ul style=\"list-style-type: disc;\"><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Serve as the senior on-site representative and primary client contact during events.</span></li><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Anticipate guest needs, proactively address challenges, and resolve issues with professionalism and urgency.</span></li><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Uphold and protect the University’s brand reputation through white-glove hospitality and flawless execution.</span></li></ul><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"color: black;\"><span style=\"font-size: 12pt;\"><strong>Operational Excellence</strong></span></span></p><ul style=\"list-style-type: disc;\"><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Develop and manage service schedules for University staff and contracted waitstaff.</span></li><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Oversee event setup, service flow, breakdown, and post-event reconciliation processes.</span></li><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Partner with Culinary, Sales, and Logistics teams to ensure seamless coordination and execution.</span></li><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Manage labor deployment to meet budgeted targets while maintaining premium service standards.</span></li><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Ensure compliance with food safety, alcohol service, and workplace safety regulations.</span></li></ul><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"color: black;\"><span style=\"font-size: 12pt;\"><strong>Team Development</strong></span></span></p><ul style=\"list-style-type: disc;\"><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Recruit, train, and mentor high-performing service professionals.</span></li><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Foster a culture of accountability, hospitality, teamwork, and continuous improvement.</span></li><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Conduct performance evaluations and provide ongoing coaching and development.</span></li></ul><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"color: black;\"><span style=\"font-size: 12pt;\"><strong>Financial & Administrative Oversight</strong></span></span></p><ul style=\"list-style-type: disc;\"><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Monitor labor costs and support event profitability goals.</span></li><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Approve timesheets and ensure payroll accuracy.</span></li><li style=\"color: black; line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Contribute to departmental budgeting and forecasting processes.</span></li></ul><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt; text-decoration: none;\"><strong><u> </u></strong></span></p><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt; text-decoration: none;\"><strong><u> </u></strong></span></p><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt; text-decoration: none;\"><strong><u> </u></strong></span></p><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\"><strong><u>Supervisory Relationships</u>:</strong> </span></p><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">This position reports to the Assistant Director, Catering Operations.</span></p><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">The Catering Operations Manager directly supervises:</span></p><ul style=\"list-style-type: disc;\"><li style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Contracted waitstaff</span></li><li style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Hourly non-exempt employees </span></li><li style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Student employees</span></li></ul><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\"> </span></p><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\"><strong><u>Education and Certifications:</u></strong></span></p><ul style=\"list-style-type: disc;\"><li><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">High school diploma or GED required</span></p></li><li><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Bachelor’s degree preferred, ideally in Hospitality, Hotel/Restaurant Management, or a related field</span></p></li><li><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">ServSafe certification required within three months of hire (renewal every five years)</span></p></li><li><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">ABC alcohol service permit required (or obtained within one week of hire)</span></p></li><li><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Valid driver’s license with a satisfactory driving record required</span></p></li><li style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">The University engages a third-party vendor for continuous motor vehicle record monitoring</span></li></ul><p> </p><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\"><strong><u>Experience and Skills:</u></strong></span></p><ul style=\"list-style-type: disc; padding-left: 48px;\"><li><span style=\"font-family: Calibri, sans-serif;\">Minimum of three (3) years of relevant hospitality experience; prior Banquet or Service Manager experience preferred</span></li><li><span style=\"font-family: Calibri, sans-serif;\">Minimum of one (1) year of off-premise catering experience preferred, including loading/unloading and driving delivery vehicles</span></li><li><p style=\"vertical-align: baseline;\"><span style=\"font-size: 12pt; line-height: 107%;\">Ability to drive a golf cart and medium-sized box truck, with a clean driving history</span></p></li><li><p style=\"vertical-align: baseline;\"><span style=\"font-size: 12pt; line-height: 107%;\">Proficiency in Microsoft Office Suite</span></p></li><li><span style=\"font-family: Calibri, sans-serif;\">Strong leadership, supervisory, and people management skills</span></li><li><span style=\"font-family: Calibri, sans-serif;\">Demonstrated ability to deliver exceptional customer service in high-pressure environments</span></li><li><span style=\"font-family: Calibri, sans-serif;\">Excellent communication skills and ability to work effectively with diverse populations</span></li><li><span style=\"font-family: Calibri, sans-serif;\">Strong organizational, time management, and multitasking abilities with keen attention to detail</span></li><li><span style=\"font-family: Calibri, sans-serif;\">Proven ability to manage confidential information and safeguard University assets</span></li><li><span style=\"font-family: Calibri, sans-serif;\">Professional, proactive, and solutions-oriented mindset</span></li></ul><p> </p><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\"><strong><u>Physical Demands and Work Environment:</u></strong></span></p><ul style=\"list-style-type: disc;\"><li><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Thrives in a fast-paced environment and works effectively both independently and as part of a team</span></p></li><li><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Availability to work a flexible schedule, including evenings, weekends, and extended hours as needed</span></p></li><li><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Ability to lift up to 50 lbs. and frequently lift, push, pull, or carry up to 30 lbs.</span></p></li><li><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Ability to stand and walk for extended periods and perform frequent bending, stretching, twisting, and lifting</span></p></li><li><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">Ability to frequently lift and transport hot food equipment (including hotboxes up to 200 lbs.) on and off box trucks and at event locations</span></p></li></ul><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"> </p><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">This is a full-time, exempt leadership position requiring a high degree of professional judgment, operational oversight, and schedule flexibility. The role is event-driven and demands responsiveness to dynamic business needs.</span></p><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"> </p><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"><span style=\"font-size: 12pt;\">The Catering Operations Manager can expect a typical workweek of 40–50 hours, with flexibility required based on event schedules. This includes availability for evenings, weekends, holidays, and extended hours as necessary to ensure seamless event execution. Work locations may vary depending on event sites and operational needs.</span></p><p style=\"line-height: normal; margin-bottom: 0in; vertical-align: baseline;\"> </p>",
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