Corporate Catering & Events Manager

Position Summary The Corporate Catering & Events Manager provides strategic leadership and operational oversight for corporate catering and event services across multiple Lake County campus locations at AbbVie. Reporting to the Manager, Foodservice Operations, this position is responsible for developing, standardizing, and growing an enterprise catering program that delivers exceptional hospitality experiences while supporting organizational objectives. This role will lead the design and implementation of catering systems, service standards, menu programs, operating procedures, technology solutions, and training initiatives that create consistency across all locations. Initially, the position will focus on building these foundational capabilities while providing oversight of current catering and event operations . As the program matures, the Corporate Catering & Events Manager will oversee daily catering and event operations, financial performance, stakeholder relationships, and team development while ensuring an elevated customer experience for all clients, guests, and executive stakeholders. The successful candidate is a hospitality leader with a passion for service excellence, operational efficiency, client experience, and business growth. Key Responsibilities 1. Enterprise Catering Program Leadership Lead the strategic development and execution of the corporate catering program, establishing scalable service models, operating standards, menu packages, hospitality guidelines, and business processes that support long-term growth and operational consistency.   2. Team Leadership & Development Provide direct leadership to two Catering Operations Group Leaders and indirect leadership to the broader catering and events teams. Foster a culture of accountability, hospitality, collaboration, professional development, and service excellence.   3. Operational Excellence Oversee daily catering and event operations across multiple locations, ensuring seamless coordination, execution, and service delivery while maintaining consistent standards across all catering programs.   4. Menu & Service Innovation Partner with culinary leadership to develop and continuously enhance catering menus, package offerings, service tiers, and event solutions that meet client needs, reflect industry trends, and drive program growth. Ensure catering and event services appropriately address dietary, allergen, cultural, religious, accessibility, and other accommodation requirements while maintaining consistent standards for food safety and guest experience.   5. Systems, Technology & Process Improvement Lead the implementation and ongoing management of catering technology platforms, online ordering systems, reporting tools, and operational processes. Develop and maintain standard operating procedures that improve efficiency, accuracy, and the customer experience.   6. Event Planning & Execution Oversee the planning and execution of corporate meetings, executive events, VIP functions, conferences, and large-scale organizational events, ensuring flawless coordination from initial request through final delivery. Develop contingency plans for service disruptions, staffing challenges, facility issues, supplier delays, and other event-related risks.   7. Financial & Revenue Management Manage catering revenue performance, food cost controls, labor utilization, and operational expenses. Identify opportunities to grow revenue, improve cost recovery, increase operational efficiency, and achieve financial objectives.   8. Client & Stakeholder Engagement Build and maintain strong relationships with administrative partners, corporate clients, executive stakeholders, and event sponsors. Serve as the primary escalation point for service concerns and ensure high levels of custom