Catering Director: Lead High-Volume Campus Events

Compass Group USA; Santa Clara (CA); On-site; USD 100,000 - 110,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Bon Appetit on the Santa Clara campus is seeking a Catering Director to lead all catering and event operations for a dynamic, high-volume corporate environment.

You will oversee catering execution, event logistics, team leadership, client relations, and ensure excellence across multiple venues serving thousands of guests. A strong background in catering operations, menu development, cost control, and leadership in fast-paced hospitality is essential.

Qualifications

• Bachelor’s degree in hospitality, culinary arts, business, or related field.
• Minimum 5 years of hospitality or catering experience with 2 years in leadership.
• Experience managing high-volume catering and events in corporate or upscale foodservice.

Responsibilities

• Direct and oversee internal and external catering events for a high-volume corporate campus.
• Lead operational execution across multiple locations and venues.
• Develop and maintain catering programs, menus, and client engagement strategies.
• Review and execute Banquet Event Orders (BEOs) to ensure seamless coordination.
• Manage labor, food, and costs while meeting profitability goals.

Skills

Catering leadership

Event logistics

Budget management

Menu development

Banquet Event Orders

Client relations

Staff management

Education

Bachelor's Degree in Hospitality Management, Culinary Arts, Business, or related field

Job description

Bon Appetit on the Santa Clara campus is seeking a Catering Director to lead all catering and event operations for a dynamic, high-volume corporate environment.

You will oversee catering execution, event logistics, team leadership, client relations, and ensure excellence across multiple venues serving thousands of guests. A strong background in catering operations, menu development, cost control, and leadership in fast-paced hospitality is essential.