Overview

The Director of Catering is responsible for planning and leading the catering operation across multiple units and event functions. The Director of Catering will be responsible for the Catering team, planning, and completing catering orders and special events. Additionally, he/she will be responsible for the budgets and financial goals of the department.

This role will pay a salary of $80,000 to $100,000. + commission

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays)

job expires 8/31/2024

Responsibilities

Coordinate total catering operations to include duties such as booking events, supervising teams, developing, selecting, and costing menus, pricing, hiring, and departmental administration
•    Be responsible for all aspects of preparation, service, and cleanup for multiple catering operations
•    Develop and implement catering solutions to meet customers’ needs
•    Develop and maintain effective client and customer rapport
•    Develop and implement annual comprehensive marketing plan for catering, including but not limited to collateral, sales strategies, and marketing budgets
•    Establish and implement service and presentation standards for all catering operations, implement processes to ensure compliance and consistency
•    Implement new services to support base business growth and client retentions
•    Stay ahead of and advise clients, customers and staff on current catering trends and products
•    Facilitate the delivery of prepared food built from banquet event orders
•    Participate in sales process and negotiations of contracts and assist clients in planning special events
•    Train and lead catering employees to ensure catering standards are followed
•    Responsible for setting and delivering sales, food, and labor targets
•    Responsible for execution of catering events of varied size and scope including staffing and management
•    Responsible for components accounting functions including accurate reporting of all catering related revenue, expenses, and receivables
•    Ensure compliance with all food, occupational and environmental safety policies.

Qualifications

A minimum of 5-7 years of experience
•    Requires at least 5+ years of experience in a management role
•    Previous experience in events and catering required
•    Bachelor’s degree or equivalent experience required
•    Strong communication skills
•    Available to work event-based hours
•    Complete Food Handlers and Alcohol Service Certifications as required.

This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).