Assistant Director of Food & Beverage - Catering & Event Operations

We are seeking an experienced Assistant Director of Food & Beverage – Catering to help lead catering, banquet, and event operations within a high-volume hospitality and entertainment venue in Syracuse, NY.

This role combines hands-on operational leadership, financial management, team development, client service, and large-scale event execution . The ideal candidate has experience managing catered events, banquets, entertainment venues, convention facilities, hotels, or comparable high-volume food and beverage operations.

Key Responsibilities

• Lead the planning and execution of catering, banquet, and large-scale events
• Coordinate staffing, scheduling, purchasing, ordering, setup, service, and post-event follow-up
• Support menu development and food & beverage programming based on event and client needs
• Manage budgets, forecasts, revenue, expenses, and departmental financial performance
• Monitor sales, labor, event volume, and operating costs to improve efficiency and profitability
• Maintain high standards for service, presentation, food quality, and guest experience
• Ensure compliance with food safety, alcohol service, health, and workplace safety requirements
• Lead, coach, and develop food & beverage managers and hourly team members
• Support hiring, onboarding, training, scheduling, performance management, and employee development
• Manage labor planning and adjust staffing based on event volume and business demands
• Coordinate with temporary and supplemental staffing partners as needed
• Partner with culinary, operations, sales, finance, HR, and event teams
• Assist with vendor relationships, purchasing, and contract-related needs
• Participate in event planning meetings and contribute to operational strategy
• Identify opportunities to increase catering and food & beverage revenue
• Build strong relationships with clients and support account development
• Maintain operational readiness of service areas, facilities, and equipment

Qualifications

• 5+ years of progressive hospitality or food & beverage management experience
• Bachelor's degree in Hospitality, Business, Food & Beverage Management, or related field preferred
• Experience in catering, banquets, events, hotels, convention centers, entertainment venues, or other high-volume hospitality environments strongly preferred
• Proven experience leading complex food & beverage operations and large-scale events
• Strong knowledge of P&L management, budgeting, forecasting, labor management, and cost controls
• Experience with POS, inventory, scheduling, and standard business software
• Knowledge of purchasing, vendor management, and contract negotiations
• Union or structured labor environment experience is a plus
• Strong leadership, communication, organization, and team-development skills
• Ability to manage multiple events, priorities, and deadlines simultaneously
• Strong financial and business acumen
• Guest-focused approach with a commitment to service excellence
• Ability to work evenings, weekends, early mornings, and holidays based on event schedules

Work Environment

This is an on-site, high-volume event and hospitality position requiring active involvement during event execution.

The Assistant Director should be comfortable:

• Standing and walking for extended periods
• Working in fast-paced event environments
• Moving between office, event, service, and operational areas
• Working indoors and outdoors when required
• Occasionally lifting or moving items up to approximately 50 pounds
• Using POS systems, computers, and standard office equipment