Catering and Convention Services Manager

Your day moves between the sales office and the function-room floor — meeting with prospective clients on event proposals, walking room setups before service, coordinating with culinary on menus, troubleshooting on-site during active events. You're often carrying multiple events at different planning stages, each with its own logistics. F&B revenue and client retention anchor the operating measures.

The harder part is often the simultaneity of active events — a manager may have a board breakfast, a wedding reception, and a corporate dinner running on the same property the same day, with the team and the kitchen shared. Property variance shapes the role: convention hotels run high-volume catering with structured operations; resort properties run lighter volumes with bigger production values per event.

Folks who do well here often have stamina for event hours, fluency with client expectations, and an operator's eye for room setup. CMP and certified hospitality credentials anchor advancement. The trade-off is the evening and weekend schedule — catering and convention services follow client events, and the manager works the rhythm the bookings demand.