Catering Manager - Full Time

CATERING MANAGER - FULL TIME

WASBURN CULINARY & HOSPITALITY INSTITUTE

Washburne Culinary & Hospitality Institute (WCHI), a leader in providing superior culinary arts training, is headquartered at the City Colleges of Chicago (CCC) Kennedy-King campus. WCHI provides students with real-world training in several fully functioning restaurants. Students learn front-of-the- house and kitchen skills at the schools fine dining restaurants and cafe sites; they learn volume food preparation by working on catering events, and they have the opportunity to participate in unique business enterprise operations. Washburne Catering is a CCC business enterprise, supporting the culinary and hospitality students and programs at WCHI.

PRIMARY OBJECTIVE

Reporting to the Food and Beverage Director, the Catering Manager plans, manages, and oversees WCHIs catering operations and services, directing all phases of catered events to ensure customer expectations are met for planning, service delivery, and quality of food and beverage provided at events. This position is responsible for the successful execution and financial performance of catering events. 

This role also serves as an instructional and operational leader, integrating hands-on supervision, coaching, and assessment of student performance into live catering operations to support approved curricula and ensure alignment with industry standards and defined student learning outcomes. The position emphasizes skill development, professionalism, and workforce readiness while maintaining high-quality service delivery. Performs related duties as required.

ESSENTIAL DUTIES

Event Planning, Sales, and Client Relations

• Meets with prospective customers to discuss and plan catered events, including location (WCHI facilities or external site), menu selection, food and beverage options and pricing, complementary services, and associated costs.
• Develops catering proposals for prospective customers, providing information on various package options, menu selection, and costs for planned events. Prepares catering services contracts for management approval.
• Meets with external clients to discuss event requirements, providing information and walk-throughs of Washburne kitchens, classrooms, and restaurant space.
• Provides information on the requirements and procedures for the restaurant, cafe, and catering resources.
• Maintains and updates records of all catering sales contacts with prospective clients and catering agreements with clients using various software including People Soft.
• Works with WCHIs Executive Dean, Director of Marketing and Public Relations, and Food and Beverage Director to plan and implement marketing and sales promotion activities to publicize catering services.

Scheduling, Coordination, and Logistics

• Prepares and maintains master schedule of catered events to facilitate required planning, preparation, staffing, ordering, and budgeting of scheduled events. Schedules staff to work events.
• Works closely with Chefs and related kitchen staff to plan and coordinate the logistics for the preparation, presentation, and delivery/transportation of food items to catered events.
• Works directly with engineering, IT support, facilities, and office support staff, and outside vendors to schedule and facilitate catering events.

Event Execution and Service Oversight

• Works catered events, directing activities and overseeing staff engaged in assigned tasks to ensure the quality of the food and service provided. Follows through on catering details to ensure special requests are met and resolves any customer complaints.
• Oversees catering staff in the set-up and break-down of catering events, monitoring and ensuring proper table settings, set-up of beverage and bar areas, and the provision of excellent customer service to event guests.

Instructional Leadership and Student Learning

• Leads and manages catering operations as an instructional environment, integrating real-world catering operations with structured experiential learning that supports approved curricula and ensures students achieve defined program learning outcomes and workforce competencies.
• Provides direct instruction, supervision, and mentorship to students during catering activities, reinforcing technical skills, food safety, service execution, event logistics, and professional workplace behaviors consistent with industry standards.
• Assesses and documents student learning and performance data through real-time coaching and formal evaluations aligned with course and program objectives, maintaining records to support continuous improvement, academic review, and accreditation requirements.
• Ensures operational and instructional compliance with institutional, accreditation, and workforce standards, collaborating with academic leadership to align catering practices with curricula, assessment methods, and applicable HLC, ICCB, and WIOA requirements.

Staff Supervision and Workforce Management

• Trains and supervises catering staff of Student Food Service Workers and Food Service Workers in all aspects of catering including food preparation, presentation, delivery; proper food and beverage serving techniques, and use of related equipment.
• Participates in the interviewing and selection of Food Service Worker catering staff and collaborates with managers/ supervisors to address performance concerns and service related issues across restaurants, cafe sites, or catering events. Reviews operational and revenue reports.

Financial Management and Compliance

• Prepares operating budget for each catered event and monitors expenditures, maintaining accurate accounting of food, beverages, supplies, and labor costs. Prepares operating statements detailing profit and loss for individual events.
• Works with management in menu development, menu pricing, and review of operating costs to ensure catered events are financially viable and revenue-generating.
• Ensures restaurants, cafe sites, catering operations, and other food preparation sites comply with state and municipal health and sanitation requirements.

REPORTING RELATIONSHIPS

Reports To                        Food and Beverage Director 

Direct Supervision          Student Food Service Workers and Food Service Workers 

QUALIFICATIONS

• Associates degree from an accredited college or university, preferably in Hospitality Management, Culinary Arts, Business Administration or a related field
• Minimum of three (3) years of progressively responsible work experience in catering, food service management, or hospitality operations
• Experience supervising, training, or mentoring students or entry-level staff in a hospitality operations, learning, or workforce development environment
• Food Service Sanitation certification by the City of Chicago and the State of Illinois is required
• A combination of education, training and experience may be considered at the discretion of management
• In depth knowledge of catering, restaurant, and food service industry practices
• Understanding of food health and safety regulations
• Expertise of best practices in food service management with a specialty in catering
• Ability to maintain a professional demeanor in all workplace interactions
• Excellent interpersonal, written and verbal communication skills
• Strong organizational skills
• Excellent customer service and teambuilding skills
• Strong leadership skills, with the ability to lead and provide direction
• Excellent problem-solving skills, with the ability to generate innovative ideas and effective solutions
• Ability to work with and relate to a culturally diverse student body, faculty and staff
• Ability to provide hands-on instruction, coaching, and feedback in a fast-paced operational environment
• Ability to collaborate with academic leadership to ensure alignment between operational practices, approved curricula, and assessment requirements
• Ability to manage multiple events
• Ability to develop operating budgets
• Ability to work weekends as required
• Ability to take initiative with the willingness to take on responsibilities and job challenges
• Ability to adapt to change and manage shifting priorities
• Physical ability to perform duties, including the ability to lift 25lbs or more
• Proficiency with Microsoft Office 365 (Word, Excel, PowerPoint, Outlook, Teams)

Salary range: $56,057 - $65,000

• Offered salary will be determined by the applicant's education, knowledge, skills, and abilities, as well as other factors such as internal equity.

• Benefits information is found at https://www.ccc.edu/departments/Benefits 

Chicago residency is required for all full-time employees within six (6) months of hire.
We are an equal opportunity and affirmative action employer.
Thank you for your interest in City Colleges of Chicago.