The Director of Catering oversees all internal and external catering events, including menu development, costing, marketing, and event coordination.
They manage staffing, training, and development of managers, while ensuring safety, sanitation, and compliance standards are met.
Responsibilities include preparing budgets, operational reports, proposals, contracts, and banquet orders, as well as maintaining client and vendor relationships.
Qualifications include 5-8 years in hospitality, catering sales experience, supervisory skills, and proficiency in food presentation, A/V setup, and computer tools like Excel and PowerPoint.
The role demands strong leadership, organization, client service, and problem-solving abilities, with a proactive approach and attention to detail.
Benefits encompass health insurance, retirement, paid time off, wellness programs, and more.
Applicants must meet essential job functions and comply with company policies and Equal Opportunity employment standards.