Catering Manager - Stryker - Portage, MI

Seeking a highly organized and experienced Catering Manager to oversee the catering operations across multiple locations at Stryker Corporation, an American multinational medical technologies company based in Kalamazoo, Michigan. This role will manage catering services at two units within the same building and two additional sites across from each other, handling high-volume and high-end catering events. As the Catering Manager, you will ensure seamless service and exceptional quality, overseeing multiple events in a fast-paced environment. You'll work a Monday to Friday schedule with the possibility of catering events that require flexibility based on client needs.

Essential Duties and Responsibilities:

• Supervise and manage catering events across multiple high-volume locations within Stryker, ensuring exceptional service and client satisfaction at all sites.
• Oversee event logistics for high-end and high-volume catering events, ensuring quality control, proper sanitation, and smooth operational flow.
• Collaborate with the Chef to create customized event menus that meet client needs, align with budgets, and reflect current food trends.
• Train catering associates in service techniques, menu presentation, customer service, and safety standards to ensure consistency across all events.
• Track and manage labor and food costs for each event to ensure adherence to budgets and profitability.
• Maintain strong communication with management, clients, vendors, and staff to ensure smooth event execution and client satisfaction.
• Coordinate the logistics for multiple catering events, including setup, service, and breakdown, while ensuring high-quality food presentation and service.
• Maintain excellent client relationships by addressing inquiries and resolving issues promptly, ensuring a positive experience for every event.
• Ensure all operations comply with health, safety, and sanitation regulations.
• Perform other duties as assigned to support the success of the catering department.

Qualifications:

• At least 3 years of catering management required.
• Proven experience in catering management, particularly in high-volume and high-end catering events.
• Multi-unit experience managing catering operations across multiple units or locations highly desired
• Strong knowledge of food trends, production, sanitation, food cost controls, and high-end catering presentations.
• Solid financial, budgeting, accounting, and computational skills.
• Proficient with MS Office (Word, Excel, PowerPoint, Outlook) and other basic computer skills.
• ServSafe Certification required.
• Excellent communication, organizational, and leadership skills, with the ability to oversee multiple events and manage staff across different sites.
• Ability to work a Monday to Friday schedule, with flexibility to accommodate catering events that may require weekend or evening hours.
• Onsite parking available.