About Us High Spirits Hospitality is the parent company to Liquid Catering, Events at Judson Mill, The 405, Bravo1 Protection, and High Spirits Events. What started as a small bartending company in our owner's garage in 2011 has grown into a thriving business with 30 full-time employees and 150+ part-time employees providing services for over 1,000 events a year. We are driven with the vision of providing exceptional customer service to our clients, as well as embracing a REMARKABLE team culture for our employees. Our Values: We are... • Radically Inclusive • Embracing Individuality • Making Life Fun • Active Learners • Responsible Citizens • Keepin' It Real • Ahead of the Curve • Bold • Leading with Heart • Exceeding Expectations Everyday Job Purpose Our Catering Manager is responsible for the success of all catering operations, planning, and sales. This role guides clients from inquiry through event completion, helping them select menus and service styles, booking off-site catering events, building accurate shopping needs and kitchen production plans, and coordinating every operational detail required for successful execution. The Catering Manager also works assigned events as the primary catering lead, running point for the banquet team and serving as the key connection between clients, sales, culinary, operations, and event staff. The ideal candidate understands both hospitality sales and hands-on catering operations. They can confidently guide a client through menu and service decisions, translate those decisions into complete purchasing, production, staffing, packing, and service plans, and lead the banquet team on-site with calm, organized direction. They are equally comfortable selling new business, coordinating with the kitchen, solving event-day problems, and protecting food quality, service standards, and profitability. We have recently launched our in-house catering division for our venues and are currently executing 2-4 catering events a week. Our goal is to expand to outside catering in Q1 of 2027, with a meal prep division starting in Q3 of 2027. This is a growing division and we need someone with strong leadership skills to develop it’s growth. What You’ll Own • Own client menu selection, service planning, proposals, contracts, event details, and clear communication throughout the catering process. • Own complete shopping needs, kitchen production plans, staffing plans, packing lists, timelines, and operational handoffs for every catering event. • Own the booking and growth of off-site catering, including lead response, site visits, proposals, relationship development, and revenue goals. • Own event-day catering execution by running point for the banquet team and coordinating the client, kitchen, service staff, vendors, and venue contacts. • Own catering revenue, margin, customer satisfaction, and continuous improvement across venue and off-site business lines. • Own training, coaching, and development for the culinary and banquet service teams. Catering Planning & Kitchen Liaison (50% of workload) • Serve as the primary liaison between Venue Sales, Event Specialists, Finance, Venue Operations, and the culinary team for all food-related event details. • Review catering proposals and contracts before booking or handoff to confirm menu feasibility, pricing, staffing, equipment, transportation, service style, and kitchen capacity. • Guide clients and planning team members through menu selections, quantities, service formats, dietary accommodations, tastings, and food-related upgrades. • Prepare and maintain complete catering event orders, production summaries, kitchen timelines, packing lists, service notes, allergen information, and final guest counts. • Lead food-detail meetings and conduct timely final handoffs so the kitchen receives accurate information with enough lead time to order, prep, staff, and execute effectively. • Build detailed shopping lists and purchasing needs by event, including food, beverages, disposables, rentals, smallwares, service equipment, and other supplies, and coordinate ordering with the appropriate team members. • Create practical kitchen plans that identify recipes, quantities, prep assignments, production timing, cooking and holding needs, packing order, transportation, on-site finishing, and service responsibilities. • Coordinate tastings, special requests, serving equipment, transportation, staffing, and event-day food logistics. • Monitor event changes and communicate updates quickly to every affected department, protecting the client experience while managing operational and financial impact. • Develop and maintain menus, standardized recipes, yields, portion standards, pricing, and realistic production expectations. • Resolve food-related client concerns professionally and promptly, escalating significant quality, safety, contract, or financial issues when appropriate. Off-Site Catering Sales & Business Development (25% of workload) • Develop and manage off-site catering revenue streams for corporate meals, weddings, social events, nonprofit events, private parties, drop-off catering, staffed catering, and recurring accounts. • Respond to catering leads, qualify opportunities, conduct consultations and site visits, recommend menus and service formats, and move prospects through booking. • Create accurate proposals, contracts, invoices, payment schedules, event orders, and client records using company sales and CRM systems. • Build relationships with corporate offices, venues, planners, schools, nonprofits, healthcare organizations, residential communities, and other referral partners. • Create sales packages and service options that are appealing to clients, practical for the kitchen, and priced to meet company margin goals. • Identify recurring revenue opportunities such as office lunches, training meals, boxed meals, seasonal catering, venue partnerships, and preferred-caterer relationships. • Attend networking events, tastings, open