Job Description

Title: Restaurant and Catering Manager

Department: HCC Operations

Supervisor: GM Event Operations

Job Type: Exempt Salary, benefit eligible Salary $60,000-$70,000 + bonus eligible

OVERVIEW

Occasions Catering at the History Colorado Center is seeking a dynamic and results-driven Restaurant & Catering Manager to lead our dynamic team and ensure excellence across both in-house dining operations and on-site catered events. This is a high-impact leadership position ideal for someone who thrives in a fast-paced, service-driven environment and is passionate about delivering exceptional food and guest experiences.

As the face of our operation, you’ll oversee everything from day-to-day restaurant activities to large-scale event execution, driving quality, efficiency, and client satisfaction at every level. You’ll lead a diverse team, manage key budgets, and play a critical role in shaping the guest experience, whether it's a lunch rush or a corporate event for 400 people.

PRIMARY FUNCTIONS

· Acts as a coach and role model of the Occasions Values: Create the Magic, Every Moment Matters, Next Level Teamwork, It’s Bigger Than Us!

· Demonstrates and promotes a 100% commitment to providing the best possible experience for our guests, partners, and employees of both Occasions and History Colorado through all catering, restaurant, and food and beverage offerings related to History Colorado Center.

· Manage daily operations of the restaurant and catering services with a focus on efficiency, consistency, and quality.

• Oversee all logistics related to event execution—from planning and prep to service and clean-up.
• Coordinate closely with kitchen and front-of-house teams to ensure smooth service flow.
• Act as the primary contact for catering clients; understand the vision and expectations.
• Execute a variety of events, ensuring every detail is handled with accuracy and professionalism. This includes running the restaurant simultaneously.
• Provide on-site leadership and hands-on support during events, stepping in wherever needed.
• Hire, train, and supervise front-of-house and back-of-house staff.
• Create a positive, collaborative, and high-performance work culture.
• Lead by example—whether it's running service, washing dishes, or handling last-minute issues.
• Manage food and beverage budgets, monitor costs, and maintain profitability.
• Handle ordering and vendor negotiations to ensure quality and cost control.
• Track inventory levels and reduce waste through smart purchasing and storage systems.
• Maintain high standards of food quality, safety, and presentation.
• Ensure full compliance with health codes and safety regulations.
• Conduct regular training and audits to uphold operational excellence.

Qualifications

• Proven Experience in restaurant management, catering, or hospitality leadership roles.
• Strong client-facing and organizational skills with the ability to juggle multiple events and priorities.
• Exceptional leadership, time management, and problem-solving abilities.
• A “no job too small” attitude – willing to jump in and support all areas of the operation.
• In-depth knowledge of food, beverages, health regulations, and industry trends.
• Ability to work flexible hours, including nights, weekends, and holidays as needed.

EQUAL EMPLOYMENT OPPORTUNITY

Occasions cares about merit, experience, and other job-related criteria. We recruit, hire, and manage without regard to sex, race, color, age, national origin, religion, disability, genetic information, marital status, sexual orientation, gender identity or expression, citizenship, pregnancy or veteran status.

TO APPLY

Send a resume and a letter expressing your interest to Genifer Murray, General Manager Event Operations at [email protected] or apply on the Occasions Catering website. 

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