Catering Manager

You plan and execute food service for events — weddings, corporate functions, galas, and everything in between. You'll design menus, manage staff, coordinate logistics, and deliver 200 perfectly plated dinners in a venue with one working outlet and a loading dock you can't find. The events are glamorous. The behind-the-scenes work is chaos managed by spreadsheets, walkie-talkies, and sheer willpower.

What you'll actually do

• 01Design custom menus for clients who want a $200-per-plate experience on a $50-per-plate budget
• 02Coordinate logistics for events at venues you've never been to, with kitchen access that ranges from 'fully equipped' to 'extension cord and a folding table'
• 03Manage a team of cooks, servers, and bartenders who are often freelancers you've never worked with before tonight
• 04Handle last-minute dietary changes — 'oh, 15 of our 200 guests are now vegan' — 48 hours before the event
• 05Execute food service timing so 200 plates hit tables hot, simultaneously, and looking like the sample the client approved
• 06Break down events at midnight and prep for the next morning's brunch because catering seasons don't include rest days