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Overall Responsibility:

The Catering Manager is responsible for planning, organizing, and developing catering services that are accurate of content and consistency with brand standards, as well as meeting customer expectations, food and hygiene standards and financial targets.

Key areas of responsibility:

  • Assists with the development, implementation, and maintenance of the quality standards for Schlotzsky’s.
  • Actively solicits all types of catering business from various sources of leads.
  • Helps plan, organize, and coordinate all aspects of events utilizing catering services.
  • Responsible for overseeing and organizing the events including obtaining catering rentals.
  • Assists in pre-shift and departmental meetings to brief personnel regarding event information and needs for all day/evening events and specials.
  • Helps lead the restaurant team to meet sales and profit objectives.
  • Handles and resolves customer complaints.
  • Ensures top quality sanitation standards.
  • Develops and implements programs to increase revenues.
  • Performs other tasks and duties as assigned by the General Manager and/or Area Director.

Consults with:

  • All levels of management
  • Support Center staff
  • Restaurant Staff
  • Vendors


  • High School Diploma
  • 3 to 5 years of catering management experience in a high-volume environment is required.
  • Must be able to obtain the appropriate state occupational license.
  • Proven ability to sell events in a highly professional manner.
  • Proven ability to delegate work in a cost saving manner.
  • Must possess strong leadership skills to manage, motivate and develop staff.
  • Must have strong customer service abilities.
  • Must have excellent communication and people skills.
  • Will be required to work a flexible schedule.