We’re looking for a passionate, organized, and hospitality-driven Catering Manager to lead and elevate our growing catering program across the Rustic Canyon Family of restaurants. This is a unique opportunity to work with a dynamic, mission-driven team that values hyper seasonal cooking, warm service, and meaningful connections with our guests and community. You’ll play a vital role in ensuring every catering experience reflects the care, creativity, and excellence that define our family of restaurants. If you’re someone who thrives in a fast-paced environment, loves building relationships, and has a sharp eye for detail, we’d love to meet you!
At Rustic Canyon Family of Restaurants, we take “family” to heart, by ensuring all our customers and staff feel at home, and leave feeling satisfied, nourished and inspired. We believe food tastes better when ingredients are sourced responsibly from local farmers and vendors, and is made by hand in-house, using classic craftsmanship and technique. We create welcoming places for people to come together and gather over delicious, thoughtful food. We give back to our community through charitable outreach, and care for our natural environment by recycling and implementing other sustainable practices. Finally, we take care of ourselves and each other, so we can feel proud about all the hard work we do.

RC Family Guiding Principles

• Serve delicious, thoughtful food using the best local ingredients.
• Create an environment for guests where they feel like they are being taken into our home and cared for.
• Take care of ourselves and each other so we can feel proud about the work that we do.

Comp + Benefits Include:

• $65,000 Based plus commissions (estimated 9-10k annually)
• Fully Covered Anthem Platinum PPO Healthcare
• 401k Savings Program
• $75 Monthly Cell Phone Reimbursement Stipend
• $500 Annual Wellness Stipend
• Flexible Time off
• Paid Sick Time
• Meals while working
• Dining Discounts
• Growth Opportunities

Job Description
The Catering Manager plays a vital role in the planning, coordination, and execution of all catering operations, working closely with the Director of Events & Catering to ensure that all catering initiatives are executed seamlessly and align with company goals and budgetary expectations. This position is responsible for overseeing the entire lifecycle of catering events—from initial inquiry to post-event follow-up—ensuring exceptional service, operational excellence, and client satisfaction throughout the process.
The Catering Manager assumes full ownership of the catering program and is accountable for ensuring that all events are accurately documented, properly staffed, and flawlessly executed. This includes the timely creation, review, and distribution of Banquet Event Orders (BEOs), which serve as the foundational guide for event execution. The manager must confirm that BEOs reflect all necessary details, are communicated clearly to internal teams, and are adhered to with precision on the day of the event.
In addition to managing logistics and execution, the Catering Manager is also responsible for all administrative and operational functions related to catering, including guest communication, lead follow-up, menu coordination, scheduling, inventory oversight, and quality assurance. This role requires strong organizational skills, attention to detail, and a proactive approach to problem-solving. The Catering Manager must also foster positive relationships with guests, vendors, and internal teams to ensure consistent excellence in both client experience and operational performance.
Ultimately, the Catering Manager serves as a key ambassador for the restaurant’s catering program, upholding the brand’s standards and values while driving growth, profitability, and client satisfaction
Duties and Responsibilities

Event Coordination & Execution

• Oversee all aspects of catering events from inquiry to completion, ensuring flawless execution.
• Create, review, and distribute Banquet Event Orders (BEOs) to relevant departments with accuracy and timeliness.
• Collaborate with kitchen and front-of-house teams to ensure menu items and service standards are executed as promised.
• Conduct pre-event briefings and post-event debriefs to ensure consistency and continual improvement.
• Be present and available for key events to ensure quality control and address any issues in real time.

Client Relations

• Serve as the primary point of contact for all catering inquiries, maintaining timely and professional communication.
• Conduct client meetings, tastings, and walkthroughs as needed.
• Build and maintain strong relationships with clients to encourage repeat business and positive word-of-mouth.
• Manage guest expectations and troubleshoot any concerns with professionalism and care.

Sales & Outreach

• Respond to all incoming leads in a timely manner, track leads through CRM or designated systems.
• Develop and maintain catering sales pipelines, working to convert inquiries into confirmed bookings.
• Assist with menu development and proposals in collaboration with the Executive Chef and Director of Events.
• Identify opportunities for growing catering business through community outreach, partnerships, or marketing.

Administration & Documentation

• Maintain accurate records of all event details, communications, payments, and documentation.
• Manage catering calendar, deposits, contracts, and final invoices.
• Track expenses and revenues to ensure profitability and alignment with budget goals.
• Ensure compliance with all health, safety, and licensing regulations.

Team Coordination & Leadership

• Coordinate with restaurant leadership and staff to ensure catering events are properly staffed and supported.
• Communicate clearly with team members regarding event needs, service standards, and responsibilities.
• Provide leadership and guidance to hourly staff working catering events, ensuring performance aligns with brand standards.

Operational Oversight

• Oversee all logistics related to offsite and onsite catering including transportation, equipment, setup, and breakdown.
• Ensure catering equipment, supplies, and materials are maintained and available as needed.
• Monitor food quality and presentation to ensure consistency with brand expectations.
• Conduct regular quality checks and implement improvements based on client feedback and internal review.

Staff Training & Standard Operating Procedures (SOPs):

• Develop and maintain clear, detailed Standard Operating Procedures (SOPs) for all catering-related tasks, including order intake, event setup, service expectations, breakdown, and follow-up.
• Train restaurant staff—both front-of-house and back-of-house—on catering procedures to ensure seamless integration between daily restaurant operations and special events.
• Conduct regular training sessions and refreshers to ensure all team members understand their roles in executing catering orders, whether onsite or offsite.
• Use real-time feedback, event recaps, and service reviews to coach staff and reinforce best practices.
• Ensure staff are prepared to uphold brand standards in guest service, food quality, timing, and presentation during all catering events.
• Foster a culture of accountability and teamwork during events by assigning clear responsibilities and encouraging open communication before, during, and after service.

Requirements

Education

• High school diploma or equivalent. College Degree preferable. Good verbal and written communication skills; is capable of communicating effectively with customers and co-workers; bi-lingual skills a plus.

Experience

• 1-2 years hospitality experience (preferably restaurant experience, including full service or fast casual)
• 1-2 years of catering or event experience (Must have experience with catering platforms, point of sales platforms & excel.
• Must be a minimum of 18 years of age

License and Insurance

• Must have reliable personal transportation, valid driver’s license and proof of insurance

Accessibility

• Must have a telephone or other reliable method of communicating with all employees
• Must be accessible 24 hours a day, 7 days a week
• Maintains an open door policy

Hours

• Able to work a minimum of 50 hours per week
• Must be available to work weekends

Physical Demands

• Requires moderate physical effort
• Requires long stretches of standing, occasional carrying, pushing or pulling of items up to 50 lbs in weight

Uniform
We ask that Managers take into consideration the venue in which they are leading and embody the tone of that venue. We have more casual outlets and others that are more elegant. Please dress accordingly. Your attire should never distract from the environment. Please take into account that you are the leader of the venue and your attire should reflect the image of a professional.
Job Type: Full-time
Pay: $65,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: Hybrid remote in Santa Monica, CA 9040

Please refer the Job description for details