Catering Director: Lead Events, Menus & Team

Compass Group USA; Boston (MA); On-site; USD 80,000 - 120,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

FLIK Hospitality, part of Compass Group USA, seeks a Catering Director to lead catering and events operations. You will manage a team, build client relations, and ensure high-quality catering services for guests.

The role requires a Bachelor's in Hospitality or Culinary Arts and at least five years in hospitality, including two in management, with expertise in menu costing and contract pricing. Strong supervision of staff and cost control is essential.

Qualifications

• Bachelor's Degree in Hospitality or Culinary Arts required.
• Minimum of 5 years in hospitality with at least 2 years in management (Catering Management preferred).
• Experience booking, costing menu items, pricing contracts, and resourcing temporary help and equipment is key.
• Ability to supervise food preparation, service, and cleanup is essential.

Responsibilities

• Coordinates and oversees internal and external catering events.
• Develops and maintains the catering marketing plan including event planning and detailed menu development.
• Hires, trains, and schedules catering staff and develops in-service techniques and policies.
• Ensures successful operations of catering functions including labor and food cost control, transportation, setup, operation, and cleanup.

Skills

Staff management

Menu costing

Client relations

Event planning

Education

Bachelor's Degree in Hospitality or Culinary Arts

Job description

FLIK Hospitality, part of Compass Group USA, seeks a Catering Director to lead catering and events operations. You will manage a team, build client relations, and ensure high-quality catering services for guests.

The role requires a Bachelor's in Hospitality or Culinary Arts and at least five years in hospitality, including two in management, with expertise in menu costing and contract pricing. Strong supervision of staff and cost control is essential.