Director of Catering

Position Description Reports to the Food Service Director or Catering Director. Supervises catering operations both on and off campus for the component. Functions include booking&managing events, supervising preparation, service and cleanup. Level of impact is within own operation.

Key Responsibilities


Supervise catering operations including such duties as booking, selecting and costing menu items, pricing, coordinating staff and equipment rental

Supervise the preparation, service, and clean up of food and refreshments

Assists with hiring, discipline, performance reviews and initiating pay increases of employees

Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization

External Customer Relations

Ensures that appropriate sanitation and safety standards are met

Employee training - catering service/ TIPS


Job Requirements
Ideal candidates will possess a bachelor's degree and/or 6-8 years industry&management experience as well as the ability to manage in a diverse environment with focus on client and customer services. Strong organizational and time management skills are essential to success in this role. The ability to manage multiple tasks simultaneously while providing a high level of customer service is critical. Experience with and knowledge of all Microsoft Office applications required.P&L accountability and/or contract-managed service experience is desirable.