Director of Catering

Overview

Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining program on the Tufts University Medford/Somerville and SMFA/Fenway campus, delivering high quality, contemporary and innovative food, and hospitality services to meet the various needs of students, staff, faculty, administrators, and visitors in a fiscally responsible manner. Our team provides a progressive resident dining program as well as innovative retail services, and a distinctive university catering program serving a campus community comprised of 6500 undergraduates, 2100 graduate students, and 2300 staff, faculty and administrators. Please review the Application Instructions under "What We're Looking For" for specific guidance on submitting your cover letter.
What You'll Do

The Director of Catering provides strategic leadership, operational oversight, and financial management for all catering and event dining services across the university. This role is responsible for delivering high-quality hospitality experiences that support the institution's academic mission, community engagement, and campus life. The Director oversees a comprehensive catering program that serves faculty, staff, students, alumni, and external clients through a wide range of events including conferences, executive functions, academic programming, large-scale campus celebrations, and donor or presidential events. This position partners closely with university leadership, conference services, campus departments, and external vendors to ensure seamless event execution, exceptional service standards, and sustainable business growth.

Key Performance Indicators (KPIs)

• Catering revenue growth.
• Event profitability.
• Food and labor cost control.
• Client satisfaction scores.
• Event execution quality.
• Team performance and retention

Strategic Leadership & Program Development

• Provide vision, leadership, and strategic direction for the campus catering program, aligning services with the university's hospitality standards and institutional priorities.
• Develop and implement long-term strategies to grow catering revenue, expand service offerings, and enhance the campus event experience.
• Identify opportunities to support conferences, alumni engagement, development events, and institutional initiatives through innovative catering solutions.
• Establish service standards and operational practices that reflect a high level of professionalism consistent with leading higher education institutions

Operational Oversight

• Direct all aspects of campus catering operations including event planning, logistics, service delivery, and post-event evaluation.
• Oversee a broad portfolio of events ranging from small executive meetings to large-scale campus functions, conferences, and high-profile university events.
• Ensure seamless coordination between culinary teams, service staff, event planners, facilities, and campus partners.
• Implement operational systems, technology platforms, and process improvements to enhance efficiency and service delivery.

Financial Management

• Develop and manage the annual catering operating budget, revenue projections, and financial performance metrics.
• Monitor food, labor, and operational costs while maintaining high service standards and profitability.
• Establish pricing strategies and service models that support both internal campus needs and external revenue opportunities.
• Analyze financial data and operational trends to guide strategic decision-making.

Leadership & Talent Development

• Lead, mentor, and develop a team of catering managers, event coordinators, culinary professionals, and service staff.
• Promote a culture of hospitality, accountability, inclusion, and service excellence.
• Oversee hiring, training, scheduling, and performance management of staff across catering operations.
• Support leadership development and career growth within the dining services organization.

Client Engagement & Campus Partnerships

• Serve as the senior point of contact for campus departments, senior administrators, conference services, and external partners regarding catering services.
• Provide consultative guidance on event planning, menu development, service styles, and event logistics.
• Build strong collaborative relationships with university leadership, development offices, alumni relations, and academic departments to support institutional events.
• Ensure a high level of client satisfaction through proactive communication and service excellence.

Quality Assurance & Compliance

• Maintain strict compliance with all food safety regulations, sanitation standards, and university policies.
• Ensure adherence to sustainability, dietary accommodation, and inclusive dining practices that reflect the institution's values.
• Establish performance metrics and feedback systems to continually improve service quality and guest experience.

Vendor & Logistics Coordination

• Manage relationships with rental companies, florists, audio-visual providers, and event vendors.
• Coordinate delivery schedules, equipment usage, and setup logistics.

What We're Looking For

Basic Requirements:
Knowledge and experience typically acquired by:

• Associate's Degree in Hospitality Management, Business Administration, Culinary Management, or related field
• 7-10 years of progressive leadership experience in catering, hospitality, conference services, or large-scale food service operations
• Proven ability to lead complex operations, manage high-profile events, and oversee multi-million-dollar catering programs
• Strong financial acumen including budgeting, forecasting, and operational analysis
• Exceptional leadership, communication, and relationship-building skills
• Knowledge and experience in foodservice administration, hospitality management, or events and marketing
• Managing a progressive catering program including off-premises events, with progressively more responsibility for supervision and administration
• Outstanding communication skills including interpersonal communication, writing, public speaking and presenting

Preferred Qualifications:

• Bachelor's Degree in Hospitality Management, Business Administration, Culinary Management, or related field
• Experience in higher education, cultural institutions, or large event venues strongly preferred

Application Instructions:

• Please submit a brief cover letter describing your experience and interest in the Director of Catering role. Candidates are encouraged to highlight relevant catering operations, team leadership, service, or union experience. You may also share what draws you to Tufts Dining and your professional goals in a similiar setting.

We encourage concise, focused responses rather than general statements of interest.

Pay Range

Minimum $98,400.00, Midpoint $123,000.00, Maximum $147,600.00

Salary is based on related experience, expertise, and internal equity; generally, new hires can expect pay between the minimum and midpoint of the range.