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 houses, community events, and industry functions to generate leads and strengthen the catering brand.

Track lead volume, conversion, average order value, repeat business, booked revenue, client feedback, and progress toward monthly and annual sales goals.

Requirements

Have at least 5 years of relevant experience in catering sales, catering management, event planning, hospitality sales, hotel banquet management, or a similar role.

Understand catering operations, including menus, portions, food production timelines, staffing, transportation, rentals, service styles, food safety, and event execution.

Have demonstrated sales, business-development, or account-management ability with confidence preparing proposals, guiding clients, and closing business.

Be highly organized and able to manage multiple events, leads, deadlines, production needs, and recurring meal-prep orders without losing accuracy or follow-through.

Bring strong financial judgment and be comfortable reviewing pricing, food cost, labor, margins, sales reports, and program performance.

Communicate clearly and professionally with clients, salespeople, planners, chefs, kitchen staff, event teams, vendors, and leadership.

Be comfortable using Microsoft Office, CRM and proposal systems, spreadsheets, ordering tools, scheduling systems, and other company technology.

Lead with respect and inclusivity—we proudly serve clients of all backgrounds, identities, beliefs, and relationships, and team members must support every client with professionalism and care.

Have the flexibility to work occasional early mornings, evenings, weekends, and seasonal peak periods.

Have a valid driver’s license, reliable vehicle, and the ability to travel between the office, kitchen, venues, client meetings, delivery areas, and event locations.

Have a cell phone with voice, text, and data capabilities available for work use.

Be able to perform the essential functions of the role, with or without reasonable accommodation, including standing and walking during events and occasionally lifting or carrying up to 50 lbs.

Hold a high school diploma or GED. A college degree is not required; relevant experience, judgment, results, and attitude are valued.

Be able to successfully pass a background check and drug screening consistent with applicable law, company policy, and the requirements of the role.

Be authorized to work in the United States.

Maintain a ServSafe Food Manager Certificate and any additional food-safety or alcohol-service certifications required for assigned duties.

Disclaimer: This job description is intended to describe the general nature and level of work being performed and is not an exhaustive list of all duties, responsibilities, or qualifications. It does not create a contract of employment and may be modified at any time based on business needs, event volume, or operational priorities.