Catering Services Manager Salary in Rhode Island

Catering And Conference Services Manager - Average Salary $119,867

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Catering Manager - Average Salary $54,313

Plans, directs, and coordinates catered events for an establishment. Negotiates contracts, assists in the selection of menu items, schedules catering staff, arranges for facilities or equipment, and communicates customer needs to the appropriate personnel. Develops and maintains catering accounts by ensuring customer satisfaction before, during, and after the event. May require a bachelor's degree. Typically reports to a head of a unit/department. Supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes.

Catering Services Coordinator - Average Salary $50,558

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Catering Sales Manager - Casino - Average Salary $58,738

Solicits, promotes, and facilitates new and repeat contracts of meetings, banquets, and catering events. Conducts marketing programs to achieve revenue and booking goals and to develop new markets. Negotiates contracts. May require a bachelor's degree in area of specialty. Typically reports to a head of a unit/department. Manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. Typically requires 5 years experience in the related area as an individual contributor. 1 - 3 years supervisory experience may be required. Extensive knowledge of the function and department processes.

Catering Manager - Casino - Average Salary $56,268

Responsible for operation and execution of the culinary aspects of events at the casino. Coordinates menus, supervises wait staff, and assists in staff training and approving payroll records. May require a bachelor's degree in area of specialty. Typically reports to a head of a unit/department. Supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes.