Boutique Catering Director

Placements24; Mossel Bay; Hybrid; ZAR 900,000 - 1,500,000; Full time

Benefits offered by this job

Competitive salary

Incentives

Stunning views

Professional development

Employee discounts

Creative autonomy

Prestigious venue

Job summary

Placements24 is seeking a visionary Boutique Catering Director for a luxury boutique hotel and event space in Mossel Bay. The role oversees the entire catering department—from menu conception and food production to service delivery and client management for hotel guests and external events.

The ideal candidate will have a refined palate, strong creative vision, and extensive experience in high-end hospitality operations.

Qualifications

• Senior culinary/catering management experience in luxury hospitality.
• Proven skills in menu development, food costing and inventory.
• Strong leadership, interpersonal and communication abilities.
• Ability to manage budgets and procurement processes.
• Flexibility to work evenings, weekends, holidays.
• Culinary degree or equivalent experience.

Responsibilities

• Develop and implement innovative, high-quality menus that reflect seasonal ingredients and current culinary trends.
• Oversee all culinary operations, ensuring consistency, quality, and presentation standards are met.
• Manage and mentor the culinary and catering team, fostering a positive and high-performance work environment.
• Control food and beverage costs, manage inventory, and optimize procurement processes.
• Ensure strict adherence to all health, safety, and sanitation regulations.
• Collaborate closely with the hotel management, sales, and event teams to deliver seamless guest experiences.
• Engage directly with clients to understand their needs, preferences, and budget for bespoke events.
• Develop and manage catering budgets, ensuring profitability and financial targets are met.
• Conduct regular training sessions for staff on culinary techniques, service standards, and presentation.
• Stay abreast of luxury market trends in food, beverage, and event services.

Skills

Leadership

Menu development

Food costing

Client management

Communication

Education

Culinary degree

Tools

POS systems

Microsoft Office

Job description

About the Role

Our client, an exclusive boutique hotel and event space in Mossel Bay, Western Cape , is seeking a visionary Boutique Catering Director. This senior role is responsible for curating and executing exceptional culinary experiences that align with the hotel's luxury brand. You will oversee all aspects of the catering department, from menu conceptualization and food production to service delivery and client management for hotel guests and external events. The ideal candidate will possess a refined palate, a strong creative vision, and a deep understanding of high-end hospitality operations. This hybrid role requires strong leadership to manage the culinary team and extensive client interaction to ensure bespoke event success. You will be instrumental in elevating the reputation of our client as a premier destination for sophisticated events in the Mossel Bay region.

Key Responsibilities

• Develop and implement innovative, high-quality menus that reflect seasonal ingredients and current culinary trends.
• Oversee all culinary operations, ensuring consistency, quality, and presentation standards are met.
• Manage and mentor the culinary and catering team, fostering a positive and high-performance work environment.
• Control food and beverage costs, manage inventory, and optimize procurement processes.
• Ensure strict adherence to all health, safety, and sanitation regulations.
• Collaborate closely with the hotel management, sales, and event teams to deliver seamless guest experiences.
• Engage directly with clients to understand their needs, preferences, and budget for bespoke events.
• Develop and manage catering budgets, ensuring profitability and financial targets are met.
• Conduct regular training sessions for staff on culinary techniques, service standards, and presentation.
• Stay abreast of luxury market trends in food, beverage, and event services.

Requirements

• A minimum of 6 years of experience in a senior culinary or catering management role, preferably within the luxury hotel or fine dining sector.
• Proven experience in menu development, food costing, and inventory management.
• Exceptional leadership, team management, and interpersonal skills.
• A passion for creating unique and memorable culinary experiences.
• Strong understanding of luxury hospitality standards and client expectations.
• Excellent communication and presentation skills.
• Ability to manage multiple priorities and work effectively under pressure.
• Proficiency in relevant POS systems and Microsoft Office Suite.
• Flexibility to work variable hours, including evenings, weekends, and public holidays, particularly during peak seasons in Mossel Bay .
• Culinary degree or equivalent professional experience is required.

Benefits

• Competitive salary and attractive performance-based incentives.
• Opportunity to work in a high-end boutique setting with stunning views.
• Professional development and growth opportunities within a respected hospitality group.
• Be part of a creative and dedicated team.
• Comprehensive benefits package.
• Employee discounts on hotel services.
• Chance to shape the culinary identity of a premier venue in Mossel Bay .
• A dynamic role with significant creative input and autonomy.