Catering & Events Director — Premier Corporate Dining

Compass Group USA; Mount Laurel Township (NJ); On-site; USD 90,000 - 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

FSAs

Personal Leave

Job summary

Restaurant Associates in New Jersey seeks a Hospitality Director to oversee catering and events at a premier corporate dining account. You will lead a team, build client relationships, and ensure outstanding quality of catering for guests.

Responsibilities include coordinating events, developing menus and marketing plans, hiring and training staff, and controlling labor and food costs to ensure smooth operations across all events.

Qualifications

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

Responsibilities

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

Education

Bachelor's degree in Hospitality or Culinary Arts

Job description

Restaurant Associates in New Jersey seeks a Hospitality Director to oversee catering and events at a premier corporate dining account. You will lead a team, build client relationships, and ensure outstanding quality of catering for guests.

Responsibilities include coordinating events, developing menus and marketing plans, hiring and training staff, and controlling labor and food costs to ensure smooth operations across all events.