Director of Catering

The Chef Agency; Petersburg (VA); On-site; USD 82,000 - 85,000; Full time

Job summary

Join a forward-thinking company as a Catering Director, where you'll lead the planning and execution of catering operations. This role involves developing strategic plans, fostering client relationships, and customizing menus to ensure high-quality service at various events. With a focus on growth and client satisfaction, you'll play a vital role in enhancing the catering business. If you have a passion for the culinary arts and a knack for management, this opportunity is perfect for you to thrive in a vibrant dining environment.

Qualifications

• 2-5 years of catering/event management experience required.
• Expertise in menu diversity and effective food presentation.

Responsibilities

• Develop and implement strategic catering plans to boost business growth.
• Cultivate strong client relationships and ensure satisfaction.

Skills

Interpersonal Skills

Leadership Skills

Budget Management

Vendor Negotiation

Education

Bachelor’s Degree in Relevant Field

Job description

This range is provided by The Chef Agency. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$82,000.00/yr - $85,000.00/yr

Location: Petersburg VA

Looking for a Catering Director for our campus dining facility, you'll be at the forefront of planning, executing, and overseeing all catering operations.

Responsibilities:

• Develop and implement a strategic catering plan, aligning with organizational goals, target markets, pricing strategies, and promotions to boost catering business growth.
• Cultivate strong client relationships via effective communication, understanding needs, and ensuring client satisfaction throughout the catering process.
• Customize catering menus for various events while maintaining high-quality food presentation and taste. Coordinate all aspects of catering events, including logistics, staffing, and ensuring seamless execution.

Qualifications:

• Bachelor’s degree in relevant field. 2 – 5 years catering/event management experience.
• Expertise in menu diversity and cost-effective food presentation.
• Strong interpersonal and leadership skills. Proficient in budget management and vendor negotiation.
• Previous experience in a college or university dining facility is required.

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management

Industries

Hospitality, Food and Beverage Services, and Restaurants