Director of Catering Operations

Benson's Restaurant Group; Milwaukee (WI); On-site; USD 70,000 - 90,000; Full time

Job summary

Benson's Restaurant Group in Milwaukee, WI is seeking a Director of Catering Operations to lead their catering and events team. This full-time role oversees the entire catering lifecycle, ensures successful execution of events, and maintains budgetary responsibilities. Essential qualifications include strong leadership skills, event management experience, and excellent communication abilities. The position offers flexibility with work hours and emphasizes collaboration across departments to deliver exceptional client experiences.

Qualifications

• Minimum of 2 years of experience in Restaurant or Catering Events.
• Ability to adapt to high-pressure situations while providing exemplary customer service.
• Strong initiative and proactive thinking to ensure departmental success.

Responsibilities

• Oversee all catering, events, and offsite for Benson’s Catering.
• Consult with VIP clients to determine catering requirements for successful events.
• Manage and maintain catering budgets and provide profit and loss statements.

Skills

Excellent verbal and written communication

Event and catering experience

Leadership and team motivation

Budget management

Proficiency in MS Office and TripleSeat

Education

High School Diploma

College degree preferred

Tools

TripleSeat

MS Office

Google Docs

Excel

Job description

Benson’s Catering is seeking a strategic and high-energy Director of Catering Operations to lead our amazing events team in delivering world-class, customized event experiences. Reporting directly to the COO, this exempt, full-time leadership role is responsible for overseeing the entire catering and events lifecycle, from the initial client inquiry through seamless event execution, while consistently driving sales and maintaining our hallmark standard of excellence. You will serve as a vital bridge between departments, collaborating closely with the Culinary, Operations, and Finance teams to ensure that every event is both fiscally sound and creatively exceptional. The team consists of a sales, culinary and operations team who will be reporting to you. Benson's offers multiple event spaces and private dining rooms to create the perfect event for our guests. While the primary schedule is Monday through Friday, this position requires a minimum of 45 hours per week and the flexibility to work evenings and weekends as needed to oversee event operations. In return, we offer a flexible schedule designed to provide two days off per week, allowing you to balance a demanding, high-impact career with your personal time.

Key Responsibilities and Core Competencies

• The Director of Catering Operations is responsible to oversee all catering, events and offsite for Benson’s Catering.
• Responsible for all Benson’s Catering management team and staff.
• The Director of Catering Operations is responsible for consulting with VIP or high-profile clients to determine catering requirements for a successful and profitable event.
• Final detailing of BEOs, meeting and exceeding customer requirements for VIP or high-profile events.
• Works directly with the sales, operations and culinary teams on catering event details, blackout dates, and weekly meetings to ensure all events are planned and executed to the highest level.
• Networks with local vendors, industry staff, clients and other business opportunities.
• Responsible to manage and maintain catering budgets annually.
• Ensures inventory is taken and submitted timely to create accurate financial statements.
• Lead communication and meetings between Benson’s Catering staff and the Executive Leadership team.
• Follows up with clients after the event and frequently throughout the year to build relationships and secure future business.
• Finalizes menus with the chef and oversees venue, rentals, equipment, food and service preparations.
• Request and utilize marketing materials, such as brochures, event photos, social media content, and branded assets, to enhance proposals and presentations.
• Coordinate with the marketing department to ensure timely access to updated promotional assets, event visuals, and seasonal campaign materials.
• Overseeing and supervising catering staff for large or VIP events.
• Promoting a positive company culture, and good morale among employees.
• Prepares performance evaluations for team with a focus on internal growth and retention.
• Resolving complaints and concerns from clients and staff in a polite, friendly manner.
• Participating in training and developing service standards for team members. Works closely with the Director of Training to ensure service standards are upkept and the clients’ experience is positive.
• Adhering to food and health industry regulations and standards.
• Ability to drive or find transportation to event spaces and to meet clients.

Data & Reporting

• Works with the COO to create the profit and loss statements for Benson’s Catering.
• Provide analysis and reporting of staffing, labor numbers and food and beverage margins to the Executive Leadership team for catering sales.
• Ability to cost out events to focus on profitability and create efficiencies for future events.
• Ability to use all internal software systems and become an expert in training the team, especially TripleSeat, Paycom, Toast and 7Shifts.

Education and Professional Requirements

• Excellent verbal and written communication skills, including ability to effectively communicate with internal and external customers in a professional manner.
• Excellent computer & program proficiency (MS Office, Google Docs, Excel, TripleSeat)
• Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service.
• Ability to work independently and in a team environment.
• Shows drive, initiative, ownership and pro‑active thinking to ensure the success of the Benson’s Catering department.
• Highest level of event and catering experience and event knowledge to ensure VIP and high‑profile events are executed to meet clients expectations.
• Ability to report on qualitative and quantitative sales trends with actionable plans.
• Knowledge of set and maintaining a sales budget.
• Strong communication skills to train and motivate employees.
• Available evenings and weekends.
• Minimum of 2‑year Restaurant or Catering Events experience highly preferred.
• High School Diploma required, College degree preferred.
• Willingness to work evenings, weekends and holidays as required.

Physical Demands and Work Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions.

• While performing the duties of this position, the employee is regularly required to stand the entire shift.
• The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms.
• The employee must occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus.
• While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold.
• The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items.
• The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.
• This position is primarily onsite, with the ability to be remote. Remote work must be approved by the COO.
• Driver’s License preferred and personal vehicle preferred.

The position is primarily onsite, with the ability to be remote. Remote work must be approved by the COO. Driver’s License preferred and personal vehicle preferred.