Catering & Events Manager

Catering & events manager


About No More Empty Pots

No More Empty Pots (NMEP) is a grassroots non-profit corporation that connects individuals and groups to improve self-sufficiency, regional food security and economic resilience of urban and rural communities through advocacy and action. No More Empty Pots’ vision is to support communities in becoming self-sufficient and food secure through collaboration and adhering to core values of education, stewardship, and sustainability.

position description

No More Empty Pots seeks a people-oriented manager with strong administrative skills and food service experience to join the team. This position is the team lead for Food Distribution team including oversight of systems, operations, management of ordering and inventory, responsibility for tracking and maintaining the budget for Food Distribution Team programs, taking the lead on people management for the team, working with other team leads to coordinate programming, and setting and meeting data-driven program goals as established and updated throughout the year. Food Distribution Team activities currently include catering, events, the Community Harvest CSA and healthy prepared meals program, and organization-wide food production, distribution, and procurement. All NMEP staff are expected to prioritize people and a focus on relationships while maintaining high standards of program delivery and using sustainable budgeting and time management practices. The position reports directly to the CEO.


  • Serve as primary lead on organization-wide catering and events activities including filling both internal and external catering orders and coordinating organizational events such as graduations, open houses, and fundraisers
  • Manage bookings of food hub spaces including meeting rooms, kitchens, the rooftop, and other spaces
  • Develop space usage policies, communicate policies to guests, communicate with internal staff and programs about space availability, and ensure that spaces are usable including equipment and supply management
  • Ensure that catering and other events are staffed or serving as the on-site staff
  • Developing policies and implementing tools to improve booking process and experience


  • Staffing, supervising, and training all Food Distribution Team personnel
  • Scheduling staff, volunteers, and interns for catering, events, production, and distribution
  • Performance management including providing feedback to Food Distribution staff about performance, providing professional development training, and ensuring that staff are supported in meeting performance goals
  • Lead weekly team meeting, trainings, and one-on-ones with team members


  • Supervise operations of Community Harvest CSA and prepared meals program, procurement, processing of food donations,
  • Ensure that monitoring and outcome program data for internal and external purposes is properly collected, reported, and used to improve program operations, including submitting monthly program data
  • Setting and meeting data-driven program goals as established and updated throughout the year, including expectations articulated in grants that fund Food Distribution programs
  • Working with other team leads to coordinate cross-team programming
  • Support Food Distribution Team staff with programming and activities that reinforce mission-driven initiatives such as local food sourcing, nutrition education and food security, zero-waste, and food rescue
  • Ensure that Food Distribution programs are properly integrating volunteers and training program students to meet organizational and program goals


  • Budget management for Food Distribution team
  • Ensure that the team’s financial documents are submitted in compliance with company policy including receipts, requisitions, invoices, and other sensitive documents
  • Following and setting team or company policy to support the organizational KPI to close books by the third of the following month and drive the Food Distribution team to reach program financial self-sufficiency


  • Attending or leading supervision and team meetings, responding to email and communications, professional development

other duties as assigned

  • All NMEP staff are expected to prioritize people and a focus on relationships while maintaining high standards of program delivery and using sustainable budgeting and time management practices.


required qualifications

  • 3+ years management experience including training staff, leading team meetings, planning programming, managing a budget, and making data-driven, mission-focused decisions
  • 3+ years catering/culinary management experience, preferably in the Omaha Metro market
  • Demonstrated track record of driving product sales through quality product and customer service
  • Strong interpersonal skills and customer service experience including communicating with a wide variety of people and problem solving customer service and product quality issues
  • Proficiency in Google Suite and Microsoft Office including Excel
  • Experience and skill to effectively manage sensitive financial and HR documents
  • Event planning experience including successful fundraising events, events for clients, and meaningful ceremonial events like graduations
  • A valid driver’s license, access to transportation, and local travel are required
  • Flexibility to work evenings and weekends

Preferred Skills, Qualities, and Experience

FYI Competencies

Communicates Effectively

You’re comfortable using a broad range of communication styles, and you choose appropriate, effective ways to communicate to different audiences in diverse situations. You show this competency when you:
communicate in a respectful tone and manner
listen actively and communicate effectively with others
use effective cross-cultural communication skills

cultivates innovation

You use information from a variety of sources—including personal experience and your own observations—to identify and solve problems. You take pride in your work and strive for excellence to achieve the best possible results. You show this competency when you:
try innovative ways to get things done
persist when difficulties arise
recognize the human, interpersonal and technical sides of a problem

builds networks

You work cooperatively and collaboratively with others to achieve collective goals. You plan, implement, manage and measure projects and tasks in a timely and directed manner. You put this competency into practice when you:
establish priorities to meet deadlines and communicate in a timely manner regarding deadlines
accept and provide feedback in a constructive and considerate way
show accountability to the team and follow through on your commitments

demonstrates self-awareness

You use sound judgment to meet or exceed workplace guidelines, standards and expectations. You acquire and apply new knowledge and skills in all of your experiences. You show this competency when you:
show a willingness to continuously learn and grow
adapt to changing work priorities and workplace practices
practice self-compassion and avoid self-abuse and negative self-talk

situational adaptability

You recognize how your beliefs, ethics and actions fit within the context of a greater community. You show this competency when you:
know your personal convictions and strive to put them into practice within the context of the situation or task
shows respect for others’ rights and diverse ideas when determining how best to respond to a situation
consider the broader implications of your decisions rather than reacting reactively in the moment – think long-term, not short-term

Working Conditions and Physical Demands

  • This person frequently serves as the staff at catering and other events and must be able to move about an events or kitchen space for up to 8 hours at a time
  • Constantly moves about event spaces at various locations
  • Frequently moves product weighing up to 50 pounds between rooms in the Food Hub or from one location to another
  • Frequently positions self to reach products stored on high or low storage shelves
  • Frequently works in indoor conditions
  • This person frequently communicates with staff, students, volunteers, vendors, guests to the Food Hub, and others about program and organizational operations, policies, and products. Must be able to communicate and exchange accurate and relevant information in these situations
  • Must be able to discern between acceptable and unacceptable product and cleanliness standards in a food service setting


  • Full-time


  • Commensurate with experience, starting at $40,000 annually

reports to

  • CEO

to apply

To be considered for this position, please submit a resume and cover letter to No More Empty Pots at jobs@nmepomaha.org . Be sure to include why this position with No More Empty Pots is a good fit for you.
No More Empty Pots does not discriminate based on race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation in its programs, activities, or employment.
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