Catering Director

Catering DirectorThe Catering Services Director is a visionary leader responsible for delivering outstanding culinary and event experiences. This role oversees the full catering operation, leading teams that transform client needs into unforgettable events. By balancing creativity, operational excellence, and financial stewardship, the Catering Services Director ensures every catering order and special event is executed flawlessly while achieving budgetary and revenue goals.LifeWorks Restaurant Group crafts thoughtful, chef-led dining and hospitality experiences designed around the people and places we serve. From the first conversation, our teams work as true partners with our clients, shaping everything from the design of a space to the way the experience comes to life. We craft thoughtful, elevated experiences that leave people more inspired, more connected, and genuinely cared for.Job Responsibilities:Leadership: Ensure catering operations connect to the Executional Framework. Deliver consistent quality in planning and execution of events. Demonstrate established company solutions to ensure consistency, quality and efficiency within consumer driven offerings. Lead catering team to ensure quality in final presentation of food. Train and lead employees to ensure knowledge of food menus and promotional calendars. Model and reinforce Aramark's mentor process. Reward and recognize employees. Monitor team performance and provide regular feedback. Plan and execute team meetings and daily huddles. Complete and maintain all staff records including training records, schedules and performance data.Client Relationship: Develop and maintain effective client and customer rapport for mutually effective business relationships. Demonstrate excellent customer service using Aramark's standard model. Implement communication strategy as provided by marketing team in order to build catering revenue.Financial Performance: Responsible for delivering food and labor targets. Develop and execute strategies to achieve catering revenue forecasts.Efficiency: Responsible for executing catering events of wide-ranging size and scope, including staffing and management. Ensure accurate reporting of all catering related revenue, expenses, and receivables. Coordinate activities with other departments as appropriate.Compliance: Ensure compliance with Aramark food, occupational and environmental safety policies in all culinary and kitchen operations. Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.Qualifications:An approved catering qualification at diploma/degree level and/or 2-5 years industry experience, 2 of which were at management or department head level with a strong background in a high-volume hospitality, conference and banqueting operation.Bachelor's degree or equivalent experience.Strong hotel or restaurant background would be very important for this role as well as a background in industrial catering.Demonstrates excellent people management skills with experience of managing large teams of staff.A passion for food and service and the ability to innovate in this area.A high degree of knowledge of Food Hygiene including HACCP.The ability to manage in a diverse and pressurized environment with a focus on client and customer services.Commercially focused, experience with budgets and a proven ability to achieve stretching commercial targets.Actively seeks change, a self-motivator and is ready to challenge in the interest of continuous improvement.