Director of Catering

Keys Responsibilities

• Maintain positive relationships with internal clients and collaborate as needed to ensure consistently positive interactions.
• Collaborate directly with the venue sales team to develop strategies that drive additional revenue.
• Independently conduct client outreach to build new client relationships and generate sales opportunities.
• Develop an annual sales plan and monitor monthly KPIs for both yourself and your team.
• Mentor, train, and develop support staff to foster a collaborative and productive work environment.
• Handle incoming sales inquiries as assigned by the venue sales team, assess client needs, provide preliminary information and price quotes, negotiate terms, and close sales.
• Lead weekly sales meetings at the unit level to discuss progress and strategies.
• Follow up with clients and the venue sales team to ensure annual events are consistently secured on the calendar.
• Oversee finalization of staffing needs and event details.
• Maintain accountability for accounts receivable at the unit level.
• Prepare sales and status reports, manage deposits/accounts receivable, and oversee contract administration.
• Coordinate events, including scheduling, assisting Captains with staffing assignments, and acting as the primary liaison between clients, kitchen staff, event staff, and vendors.
• Create detailed catering proposals, covering menu planning, beverage selections, staffing requirements, and equipment rentals.
• Conduct client meetings, make sales calls, and follow up to secure new business.
• Organize and conduct tastings as needed to showcase menu options.

Requirements:

• At least 3 years of experience managing high-volume food and beverage or catering operations within a hotel, cultural institution, or premier catering company.
• Proven experience in a corporate business environment with an entrepreneurial mindset.
• Excellent interpersonal, organizational, and communication skills.
• Strong leadership abilities to manage multiple levels of catering operations in a fast-paced and dynamic environment.
• Hands-on approach, strong work ethic, and a passion for the hospitality industry.
• Effective communication skills for interacting with colleagues, management, vendors, and clients.
• Willingness to work a flexible schedule to accommodate business needs.
• Advanced proficiency in current technology and the Microsoft Office suite, with experience using catering software.
• In-depth knowledge of opening and closing procedures, accurate monthly reporting, and food and beverage expertise.

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