Catering Director: Lead Events & Menu Strategy

Compass Group, North America; Lawrence Township (NJ); On-site; USD 63,000 - 68,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Job summary

Gourmet Dining & Chartwells Higher Education is seeking a talented Catering Director to lead catering and events across college campuses. This role manages a team, builds client relationships, and ensures top-quality service for all events.

Required are a Bachelor's degree in Hospitality or Culinary Arts, with at least 5 years in hospitality including 2 years in management. Experience in menu costing, pricing contracts, and staff development is essential.

Qualifications

• Bachelor's Degree in Hospitality or Culinary Arts.
• Minimum of 5 years of experience in the hospitality industry including 2 years in management.
• Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key.

Responsibilities

• Coordinates and oversees internal and external catering events.
• Develops and maintains a catering marketing plan including a comprehensive event planning service to clients and detailed menu development.
• Hires, trains, and schedules catering staff, and will be actively involved in the development of existing catering staff in-service techniques, menu presentation, policies, and procedures
• Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and cleanup of all events

Education

Bachelor's Degree in Hospitality or Culinary Arts

Job description

Gourmet Dining & Chartwells Higher Education is seeking a talented Catering Director to lead catering and events across college campuses. This role manages a team, builds client relationships, and ensures top-quality service for all events.

Required are a Bachelor's degree in Hospitality or Culinary Arts, with at least 5 years in hospitality including 2 years in management. Experience in menu costing, pricing contracts, and staff development is essential.