Senior Director of Catering

Eat’n Park Restaurants; Waterville (ME); On-site; USD 79,000 - 109,000; Full time

Job summary

A leading dining service provider is seeking a Senior Director of Catering to oversee catered functions, ensuring exceptional service and customer satisfaction. The role requires extensive experience in hospitality, strong leadership, and creativity in event planning. Benefits include free meals, discounts, and development opportunities.

Benefits

FREE meal during your shift

20% discount on food purchases

Paid time off

Access to continuous development

Eligibility for 401k, vision, dental, and medical plans

Qualifications

• 12+ years in hospitality, 7+ years in high volume catering.
• Strong planning and organizing skills.
• Creativity in event presentation.

Responsibilities

• Oversees catered events and assesses customer satisfaction.
• Plans and executes special events based on customer preferences.
• Handles customer complaints and resolves issues.

Skills

Leadership

Communication

Planning

Creativity

Organizing

Education

Bachelor’s Degree in Hospitality Management

Associate’s Degree in Culinary

Tools

Microsoft software programs

Job description

Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you’ve been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat’n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store.

JOB SUMMARY

The senior director of catering oversees two or more units for catering and is responsible for all catered functions from origination to execution in departments where the annual managed volume is above $1 million annually. The senior director of catering is the top catering lead for a unit and is responsible for handling complex planning, revenue growth, and culinary partnership for catering across the entire unit. This individual also supports catering planning and development at smaller, less complex units within the region. This role develops catering systems conducive to growth, innovation, and excellence in customer service and has the ability to use high levels of creativity in event planning and execution. The senior director of catering works on a consistent basis with sales personnel to generate new business and plans menus in accordance with customer expectations and budget. This individual coordinates the smooth execution of all catered events by serving as the principal contact, manager, and cost control and collection agent. The senior director of catering is responsible for department cash handling and verification of all sales and proper reporting for all interested parties and is also responsible for handling customer complaints and rectifying problem situations.

ESSENTIAL FUNCTIONS

Client, Customer and Guest Relations:

• Oversees all catered events throughout the day to assess service and customer satisfaction levels. Evaluates customer suggestions and implements changes as needed.
• Plans and executes special events based upon customer preferences, budget, and expectations.
• Addresses guests’ concerns regarding catered functions and consults with GM to resolve issues.
• Models the Smile Plus hospitality imperatives.
• Develops meaningful relationships with key client personnel and special events contacts.
• “Sells Parkhurst” to clients and customers and keeps them informed on unit and Parkhurst activities/accomplishments.
• Provides financial and other data to supervisor for review with clients

Financial Results:

• Works with client contact to develop costs for functions that meet company and client goals.
• Maintains documentation to support agreed-upon financial arrangements for events.
• In conjunction with the Chef, determines pricing of catering event using company guidelines.
• Properly bills for catered events per policy.

Qualifications:

• Twelve or more years of professional experience with seven or more years in hospitality industry, preferably in high volume catering.
• Bachelor’s or Associate’s Degree in Hospitality Management, Culinary, or related field preferred, or equivalent related job experience.
• Strong planning and organizing skills to consistently meet deadlines.
• Creativity and innovative event presentation skills are highly desirable.
• Strong leadership, communication, and team management skills.
• Proficient in Microsoft software programs.

Benefits:

• FREE meal during your shift.
• 20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining.
• Paid time off.
• Access to continuous development with Smile Universe.
• Eligibility for 401k, vision, dental, and medical plans.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Eat’n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

The annual salary for this position ranges from $79,040 to $108,680, based on experience.