Orger
Food & Beverage

Free Catering Company Org Chart Template

A catering company has three peer functions: Sales books events, the Kitchen builds the menus, and Event Ops runs the on-site execution. All three report to the owner. The chart is unique because the same job moves through all three teams in sequence.

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Typical structure · 10 to 40 staff

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Roles in a typical catering company

Headcount ranges are typical for a single-location operator. Multi-location and franchise structures scale these up.

RoleReports toHeadcount
OwnerCatering Company1
Sales DirectorOwner1
Executive ChefOwner1
Event Operations ManagerOwner1
Account ExecutivesSales Director2-4
Sous ChefExecutive Chef1-2
Line CooksSous Chef3-6
Event CaptainsEvent Operations Manager3-5
Event ServersEvent Captains10-30 per event
DriversEvent Operations Manager2-4

Where to add AI agents in a catering company

The seats most likely to lift output if an AI agent runs the work alongside the human.

Sales Director

Inquiry-to-quote agent

Reads incoming inquiries, asks qualifying questions, returns a draft proposal in minutes.

Event Ops Manager

Staff scheduler

Stitches captain availability against booked events.

Frequently asked questions

How is a catering org chart different from a restaurant?

Catering has three parallel teams (sales, kitchen, ops) instead of two (FOH and BOH). Each booked event passes through all three sequentially: sold by Sales, prepped by Kitchen, executed by Event Ops.

How many event captains does a catering company need?

Plan for one event captain per concurrent event. A catering company doing 4 events a weekend typically keeps 4 to 6 captains on roster so weekend coverage and PTO never break service.

Does the catering kitchen overlap with sales?

The Executive Chef should be looped in on any custom menu request before the proposal goes out. Most caterers use a shared spec sheet between Sales and the Kitchen to lock pricing.

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