Resume template · Updated October 2026
Catering manager resume template
Short answer
Leslie suits a catering manager: experience prints before skills, so event volume, revenue and food cost come first, and the one blue accent keeps the page tidy for hospitality owners. The fictional sample runs catering for a hotel and conference center, grew catering revenue and held food cost steady. Show events, covers, revenue and cost with your own numbers.
Download the catering manager sample
Gabriel is a fictional catering manager. Replace every detail with your own before you send it.
The files are made in your browser by Resumity's own exporters, from this sample. The builder opens it as your own resume: click any line to replace it. Free plan, no watermark.
Why Leslie suits a catering manager resume
Leslie prints a short summary, then Work Experience, then Skills and Education, under a centred header with a blue accent. Hotel and venue general managers hire catering managers on revenue, cost and event execution, so the experience-first order puts those numbers on top.
Second choice: Henrietta. Henrietta is plainer, with education close behind the jobs, a fit for corporate food service contractors.
What goes in each section, in Leslie's order
Leslie prints its sections in a fixed order, the same in the PDF and the Word file. Here is that order for this sample, and what to put in each section.
- Professional Summary. Venue type, events per year, typical event size and one result such as catering revenue growth or food cost held.
- Work Experience. Bullets on events and covers, revenue, food and labour cost, staffing, client satisfaction and rebookings.
- Skills. Event planning and menu skills, cost control, staffing and scheduling, then software such as event management tools.
- Education. Hospitality or culinary degree, or diploma, with the year.
- Certifications. Food safety manager certification with the issuer and year.
The sample resume as text
The same content as the files above, so you can copy a line or compare it with your own.
Gabriel Santos
Catering Manager, Hotel and Conference Center
Orlando, FL | gabriel.santos@example.com | (407) 555-0184 | linkedin.com/in/sample-gabriel-santos
Catering manager running about 320 weddings, conferences and corporate events a year at a 400-room hotel. Grew catering revenue while holding food cost near target.
Experience
Catering Manager, Lake Eola Grand Hotel, Orlando, FL (03/2021 to Present)
- Run about 320 events a year from 20 to 600 guests, with a team of 4 captains and about 50 banquet staff.
- Grew catering revenue about 18% over two years by adding plated upgrades and late-night stations to wedding packages.
- Held food cost near 29% of sales with weekly ordering against banquet event orders and tighter portion standards.
- Kept client survey scores above 4.7 out of 5, and about a third of corporate clients rebooked within a year.
Banquet Captain, Sunshine Conference Resort, Kissimmee, FL (05/2017 to 02/2021)
- Led banquet teams of up to 25 servers on event days.
- Set rooms from event orders and checked timing with the kitchen.
- Trained new servers on plated and buffet service standards.
Education
Bachelor of Science, Hospitality Management, University of Central Florida (05/2017)
Certifications
- ServSafe Manager, National Restaurant Association (2022)
Skills
Banquet event orders, Menu planning, Food and labour cost control, Event timelines, Staff scheduling, Delphi event management, Excel, Client relations, Calm under event pressure
How to make the sample yours
Count events and covers
Events per year and typical guest counts. A manager who runs 300 weddings and conferences a year has a different job from one who runs 30.
Show revenue and cost together
Catering revenue, average spend per guest, food cost and labour cost as a share of sales. Owners look for growth without margin loss.
Describe a hard event
A last-minute guest count change, an outdoor event in bad weather, a dietary-heavy menu. One event saved under pressure shows judgment.
Include client results
Rebookings, survey scores, referrals. Repeat clients are the heart of catering revenue.
Mention staffing
Banquet staff scheduled, captains trained, agency staff managed. Labour is the biggest variable cost in catering.
Keywords to keep where they are true
Terms this kind of resume is usually searched for. Use the posting's exact wording, and only for work you have done.
- catering manager
- banquet operations
- event execution
- catering sales
- food cost control
- labor scheduling
- menu planning
- BEO
- client relations
- wedding catering
- conference catering
- food safety
Mistakes to avoid
- Event counts with no revenue or cost results.
- Client names or private event details.
- Long lists of menus you served.
- Leaving out food safety and staffing.
How the sample PDF reads in text extractors
We exported this sample with Resumity's PDF exporter in Chrome on 2026-10-29 and read the file back with three open-source text extractors. This shows whether software that turns a PDF into text can recover it; it is not a test of any commercial applicant tracking system. How we test templates.
| Extractor | Name, email, phone | Headings | Bullets intact |
|---|---|---|---|
| pdf.js 4.10.38 | All found | 5 of 5 | 7 of 7 |
| pdftotext (Xpdf) 4.00 | All found | 5 of 5 | 7 of 7 |
| pypdf 6.13.0 | All found | 5 of 5 | 7 of 7 |
Frequently asked questions
What should a catering manager resume focus on?
Events and covers, revenue, food and labour cost, client results and staffing. Give numbers for each where you can.
Should I include catering sales numbers?
Yes, if you sell events. Revenue booked and average spend per guest show sales skill.
How do I show event execution skill?
Describe one difficult event and how it went, and give client survey scores or rebookings.
Is a banquet captain ready for a catering manager role?
Often. Highlight team leadership, timeline control, client contact and any ordering or scheduling work.
Should I list food safety certification?
Yes, with the issuer and year. Many employers require it for managers.
How long should the resume be?
One page for most catering managers.
Will applicant tracking systems read this Leslie PDF?
The sample PDF read back with its contact details, all 5 section headings and all 7 bullets intact in three open-source text extractors (pdf.js, pdftotext and pypdf). Commercial systems such as Workday, Greenhouse or Taleo were not tested, and each employer configures its own.
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