Resume Example

Catering Resume Examples

Use these ATS-friendly resume examples and templates to showcase your event volume, client ratings, and service results in catering.
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Contents
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A strong catering resume should show the events you have delivered and how well they went. Highlight events per year and guest counts, client satisfaction scores and repeat bookings, food safety records, revenue or margin results if you manage a department, and any procedure you built that made service more reliable. Name your certifications and software, because ServSafe, alcohol service cards, and catering platforms are filtered on. State your level plainly, since an assistant who preps and sets up, a captain who runs the event on the day, and a manager who owns the budget and the team are hired on different evidence. Use the examples below to see how to turn catering work into clear, results-focused resume achievements.

Catering Resume Example

Meet Marisol Ybarra, a fictional lead event captain running about 140 events a year of 50 to 900 guests for a catering company. This example shows the core catering role measured on client ratings, repeat bookings, and service issues removed.

Marisol Ybarra

(520) 555-0147 ◇ Tucson, AZ

marisol.ybarra@example.com ◇ linkedin.com/in/marisol-ybarra ◇ marisolybarra.com

Objective

Catering professional with 7 years running events from tasting to teardown, currently the lead event captain for a catering company serving about 320 events a year. Runs events of 50 to 900 guests, holds a 4.9 of 5 client rating across 140 events led, and cut on-site service issues 60% by rewriting the load-out and setup checklists. Knows that a catered event is judged on whether the food arrives hot, on time, and exactly as ordered, and plans for all 3.

Education
A.A.S. in Culinary Arts and Hospitality, Sonoran Crown Community College 2017 – 2019

Coursework in Catering Operations, Food Safety, Event Planning, Menu Costing, and Beverage Service.

ServSafe Manager Certification, National Restaurant Association 2023

Also holds a state alcohol service certification and a certified professional in catering and events credential earned in 2024.

Skills
Event Execution
Event captaining, timeline management, floor plans and service flow, buffet and plated service, bar coordination, load-out and teardown
Client and Menu
Tastings, menu consultation, dietary and allergen handling, banquet event orders, final walkthroughs, client communication on the day
Operations
Staff scheduling, food safety and temperature logs, equipment inventory, vendor coordination, cost control against event budgets
Tools & Platforms
Caterease, Total Party Planner, Google Workspace, Excel, 7shifts, Square, Slack, AllSeated
Experience
Lead Event Captain 03/2022 – Present
Sonoran Crown Catering Tucson, AZ
  • Lead on-site execution for about 140 events a year of 50 to 900 guests, including 30 weddings and 25 corporate events over 300 guests.
  • Hold a 4.9 of 5 client rating across 140 events led in the last year, with 46% of clients booking again within 12 months.
  • Cut on-site service issues 60% by rewriting the load-out and setup checklists now used by all 6 captains.
Catering Coordinator 06/2019 – 02/2022
Rillito Line Events Tucson, AZ
  • Coordinated about 200 events a year from tasting to banquet event order, with 0 missed dietary requests across 3 years.
  • Scheduled a pool of 45 servers and bartenders across an average of 4 events a weekend with a 97% fill rate.
  • Ran about 120 tastings a year, converting 71% of tastings into booked events against a company average of 58%.
Catering Server and Bartender 08/2017 – 05/2019
Rillito Line Events Tucson, AZ
  • Served and tended bar at about 90 events a year while completing a culinary and hospitality degree.
  • Selected as 1 of 5 servers to train new hires, onboarding about 20 servers a year.
  • Received 14 named client compliments across 2 years, the most of a 45-person server pool.
Projects

Load-Out and Setup Checklists. Rewrote the truck load-out, setup, and service checklists after logging every on-site issue across 60 events, adding a 40-item verification before departure and a 15-minute pre-service huddle, which cut service issues 60% across all 6 captains.

900-Guest Gala. Captained the largest event in company history, a 900-guest plated dinner with 60 staff, 3 kitchens, and a 4-course menu served within 22 minutes per course, which brought 4 further bookings from guests who attended.

Allergen Handling Procedure. Built the dietary and allergen procedure at a previous employer, colour-coding banquet event orders and plating tickets across 200 events a year, which produced 0 missed dietary requests in 3 years.

Extra-Curricular Activities
  • Member of a regional catering and events association, attending about 6 events a year.
  • Volunteer meal service lead for a community kitchen serving 400 people every Thanksgiving.
  • Guest speaker for a community college catering course once a semester.
Leadership
  • Lead on-site teams of 8 to 60 staff per event as the senior of 6 event captains.
  • Trained 5 captains and about 80 servers on the setup and service standards across 4 years.
  • Represent the captains in weekly operations meetings with sales and the kitchen.
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Catering Assistant Resume Example

Meet Tobias Haugen, a catering assistant 2 years into a hotel banquet team after restaurant work. This example shows how to write a support role honestly, on events supported, a perfect food safety record, and being the assistant the senior captain asks for.

Tobias Haugen

(218) 555-0162 ◇ Duluth, MN

tobias.haugen@example.com ◇ linkedin.com/in/tobias-haugen ◇ tobiashaugen.com

Objective

Catering assistant with 2 years supporting a hotel banquet and catering team that serves about 250 events a year, following 18 months in a busy restaurant. Preps and sets up for events of 20 to 500 guests, holds a 100% record on food safety temperature logs across 2 years, and was chosen as the assistant on 40 events a year for the senior captain. Seeking to move into a catering coordinator role, with the setup, prep, and service basics already proven.

Education
Certificate in Hospitality Operations, Lake Superior Crown Technical College 2023 – 2024

Coursework in Food Safety, Banquet Service, Event Setup, and Customer Service; completed while working full time.

ServSafe Food Handler Certification, National Restaurant Association 2024

Also holds a state alcohol service certification and a forklift operator card for loading dock work.

Skills
Event Setup and Service
Room setup from floor plans, buffet building, plated service, table settings, bar setup, teardown and reset
Food Preparation
Cold prep, portioning, platter assembly, hot box and chafer management, temperature logging, allergen labelling
Support Operations
Load-out from packing lists, equipment inventory, dish and linen counts, van loading, supplier deliveries, event day timelines
Tools & Platforms
Caterease, Google Workspace, 7shifts, Excel basics, Microsoft Teams, Square
Experience
Catering Assistant 09/2024 – Present
Lake Superior Crown Hotel Duluth, MN
  • Support setup, prep, and service for about 250 events a year of 20 to 500 guests across 4 banquet rooms.
  • Hold a 100% completion record on food safety temperature logs across 2 years and 3 health inspections.
  • Chosen as the assistant on 40 events a year for the senior captain, including all events over 300 guests.
Banquet Server 01/2024 – 08/2024
Lake Superior Crown Hotel Duluth, MN
  • Served about 120 events in 8 months, covering plated dinners of up to 400 guests.
  • Promoted to catering assistant after 8 months, the fastest of 12 servers hired that year.
  • Counted and reset linen and dishware for every event with 0 shortages on the next event.
Line Cook and Server 06/2022 – 12/2023
Canal Park Line Grill Duluth, MN
  • Worked prep and line for a restaurant serving about 350 covers a night in the summer season.
  • Handled the takeout and small catering orders of up to 60 portions with 0 wrong orders logged in 18 months.
  • Trained 6 new prep staff on knife work, portioning, and labelling in the second year.
Projects

Packing List System. Built a per-event packing list template in a spreadsheet covering 120 standard items, checked at load-out and again on site, which cut forgotten equipment trips back to the hotel from about 3 a month to 0 across 8 months.

500-Guest Conference Lunch. Assisted the senior captain on a 500-guest buffet lunch with a 45-minute service window, building and restocking 4 buffet lines with a team of 10 and finishing service 6 minutes inside the window.

Allergen Labelling. Introduced colour-coded allergen labels on every platter and chafer for 250 events a year, which let servers answer guest questions without going back to the kitchen and was adopted by all 4 banquet rooms.

Extra-Curricular Activities
  • Volunteer cook for a community meal programme serving about 150 people every Wednesday.
  • Member of a local hospitality workers group that runs 4 skills workshops a year.
  • Play in a recreational hockey league through the winter season.
Leadership
  • Lead setup crews of 4 to 6 servers on events when the captain is managing the client.
  • Trained 10 new banquet servers on room setup and service standards over 2 years.
  • Coordinate the load-out for about 5 off-site events a month from the packing list system.
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Catering Manager Resume Example

Meet Genevieve Rousseau, a catering manager running a $6.8M department across 1,100 events a year at a hotel and conference center. This example shows management scope: revenue growth, margin, turnover, and a corporate programme that filled empty dates.

Genevieve Rousseau

(804) 555-0175 ◇ Richmond, VA

genevieve.rousseau@example.com ◇ linkedin.com/in/genevieve-rousseau ◇ genevieverousseau.com

Objective

Catering manager with 12 years in hotel and conference catering, running a department that delivers $6.8M in annual catering revenue across 1,100 events a year. Grew catering revenue 38% in 4 years, raised department margin from 24% to 31%, and holds a 4.8 of 5 client satisfaction score across 3 years with a staff turnover rate half the market average. Manages the department as a business, with the kitchen, sales, and service working from 1 plan.

Education
B.S. in Hospitality Management, James River Crown University 2010 – 2014

Coursework in Catering and Banquet Management, Food and Beverage Cost Control, Event Sales, and Hospitality Finance.

Certified Professional in Catering and Events, National Association for Catering and Events 2019

Also holds ServSafe Manager certification and completed a hotel revenue management programme in 2022.

Skills
Catering Management
Department budgeting and forecasting, menu engineering and pricing, banquet event order control, event scheduling across venues, margin management
Sales and Clients
Catering sales strategy, corporate and wedding accounts, site visits and proposals, contract negotiation, client retention
Operations and People
Staffing models and scheduling, hiring and training, food safety compliance, vendor and rental management, kitchen coordination
Tools & Platforms
Delphi.fdc, Caterease, Opera, Excel and Power BI, 7shifts, Salesforce, Social Tables, Microsoft 365
Experience
Catering Manager 02/2021 – Present
James River Crown Hotel and Conference Center Richmond, VA
  • Run a catering department of 34 staff delivering $6.8M in annual revenue across 1,100 events a year in 12 function rooms.
  • Grew catering revenue 38% in 4 years by building a corporate meetings programme that now accounts for 44% of revenue.
  • Raised department margin from 24% to 31% through menu re-engineering, a staffing model tied to guest counts, and rental consolidation.
Assistant Catering Manager 05/2017 – 01/2021
Shockoe Line Hospitality Group Richmond, VA
  • Managed banquet event orders and execution for about 700 events a year across 2 venues with a team of 20.
  • Cut food cost from 34% to 29% by rebuilding 60 menu items with standard recipes and portion specifications.
  • Reduced staff turnover from 58% to 31% in 3 years through a tiered pay scale and a captain development track.
Catering Sales Coordinator 07/2014 – 04/2017
Shockoe Line Hospitality Group Richmond, VA
  • Booked about $1.4M a year in social and corporate events, exceeding target in each of 3 years.
  • Converted 64% of site visits into signed contracts against a team average of 49%.
  • Wrote about 300 banquet event orders a year with a 99% accuracy rate at the kitchen review.
Projects

Corporate Meetings Programme. Built a day-meeting package with 3 price tiers, a 48-hour booking guarantee, and a dedicated coordinator, which grew corporate catering from $1.9M to $3M in 4 years and now fills the midweek dates that were empty.

Margin Improvement. Raised department margin from 24% to 31% by re-engineering 80 menu items around cost and popularity, moving to a staffing model that sets servers per 20 guests, and consolidating 6 rental vendors to 2 for a 17% rental saving.

Captain Development Track. Created a 6-month development track from server to captain with 4 skill sign-offs and a pay step at each, which cut turnover from 58% to 31% at a previous employer and produced 9 captains promoted from within.

Extra-Curricular Activities
  • Serve on the board of a regional catering and events association chapter with about 200 members.
  • Guest lecturer on catering finance for a university hospitality programme twice a year.
  • Volunteer event lead for an annual hospital foundation gala of 600 guests.
Leadership
  • Lead a catering department of 34 across sales, coordination, and banquet service, with 4 direct reports.
  • Promoted 9 captains and 2 coordinators from within across 8 years through structured development tracks.
  • Own the annual catering budget and forecast presented to hotel ownership each quarter.
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