Corporate Catering & Events Manager

Job Description

Position Summary

The Corporate Catering & Events Manager provides strategic leadership and operational oversight for corporate catering and event services across multiple Lake County campus locations at AbbVie. Reporting to the Manager, Foodservice Operations, this position is responsible for developing, standardizing, and growing an enterprise catering program that delivers exceptional hospitality experiences while supporting organizational objectives.

This role will lead the design and implementation of catering systems, service standards, menu programs, operating procedures, technology solutions, and training initiatives that create consistency across all locations. Initially, the position will focus on building these foundational capabilities while providing oversight of current catering and event operations. As the program matures, the Corporate Catering & Events Manager will oversee daily catering and event operations, financial performance, stakeholder relationships, and team development while ensuring an elevated customer experience for all clients, guests, and executive stakeholders.

The successful candidate is a hospitality leader with a passion for service excellence, operational efficiency, client experience, and business growth.

Key Responsibilities

1. Enterprise Catering Program Leadership

Lead the strategic development and execution of the corporate catering program, establishing scalable service models, operating standards, menu packages, hospitality guidelines, and business processes that support long-term growth and operational consistency.

2. Team Leadership & Development

Provide direct leadership to two Catering Operations Group Leaders and indirect leadership to the broader catering and events teams. Foster a culture of accountability, hospitality, collaboration, professional development, and service excellence.

3. Operational Excellence

Oversee daily catering and event operations across multiple locations, ensuring seamless coordination, execution, and service delivery while maintaining consistent standards across all catering programs.

4. Menu & Service Innovation

Partner with culinary leadership to develop and continuously enhance catering menus, package offerings, service tiers, and event solutions that meet client needs, reflect industry trends, and drive program growth. Ensure catering and event services appropriately address dietary, allergen, cultural, religious, accessibility, and other accommodation requirements while maintaining consistent standards for food safety and guest experience.

5. Systems, Technology & Process Improvement

Lead the implementation and ongoing management of catering technology platforms, online ordering systems, reporting tools, and operational processes. Develop and maintain standard operating procedures that improve efficiency, accuracy, and the customer experience.

6. Event Planning & Execution

Oversee the planning and execution of corporate meetings, executive events, VIP functions, conferences, and large-scale organizational events, ensuring flawless coordination from initial request through final delivery. Develop contingency plans for service disruptions, staffing challenges, facility issues, supplier delays, and other event-related risks.

7. Financial & Revenue Management

Manage catering revenue performance, food cost controls, labor utilization, and operational expenses. Identify opportunities to grow revenue, improve cost recovery, increase operational efficiency, and achieve financial objectives.

8. Client & Stakeholder Engagement

Build and maintain strong relationships with administrative partners, corporate clients, executive stakeholders, and event sponsors. Serve as the primary escalation point for service concerns and ensure high levels of customer satisfaction.

9. Compliance, Safety & Quality Assurance

Ensure compliance with all food safety, sanitation, workplace safety, and company policies. Maintain operational standards that align with regulatory requirements and industry best practices while promoting a safe working environment.

10. Strategic Growth & Continuous Improvement

Utilize operational data, customer feedback, and performance metrics to identify opportunities for innovation, program enhancements, process improvements, and long-term business growth.

Qualifications

1. Bachelor's degree in Hospitality Management, Culinary Management, Event Management, or a related field or equivalent combination of education and relevant experience.

2. Minimum 8 years of progressive leadership experience in catering, hospitality, event management, business dining, hotel operations, or a related service environment.

3. Demonstrated experience leading multi-site catering operations, large-scale [corporate] events, or complex hospitality programs.

4. Proven success developing and implementing operating procedures, service standards, training programs, and process improvements.

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