Catering Director

Director Of Catering

The Director of Catering is tasked with providing strategic leadership, operational execution, and financial oversight for all catering and dining programs. This role is pivotal in delivering high-quality, diverse, and thoughtfully curated food experiences that align with client preferences, dietary requirements, and organizational objectives. The Director leads comprehensive catering and event operations, builds high-performing teams, and drives continuous improvement in service quality, financial performance, and client satisfaction.

Success criteria include:

• Communication and adept stakeholder management.
• Strong financial acumen with responsibility for P&L, forecasting, and cost controls.
• Proven ability to design, implement, and scale effective operational systems.
• Demonstrated success in leading high-performing teams within fast-paced environments.
• Fosters strong relationships with clients and cross-functional teams.
• Maintains a hospitality-driven mindset with a focus on customer satisfaction.
• Exhibits exceptional organizational, multitasking, and problem-solving skills.
• Adapts seamlessly under pressure while ensuring service excellence.

Key areas of collaboration and influence include:

• Partner with client stakeholders to ensure catering programs align with business needs.
• Collaborate with culinary, operations, HR, finance, and procurement teams.
• Lead the coordination of catering and events.
• Actively participate in leadership meetings and contribute to overall account strategy.

Key accountabilities include:

Program Leadership & Strategy

• Design and implement catering and dining programs that cater to client preferences and dietary needs.
• Develop food service strategies that align with client goals, especially around sustainability.
• Identify and integrate new products, services, and innovations to boost engagement and growth.

Financial Performance & Business Management

• Own financial performance, managing food, beverage, and labor costs effectively.
• Create and manage budgets, forecasts, and operational financial plans.
• Ensure timely, accurate P&L reporting and variance analysis.
• Enhance profitability through operational efficiency and resource allocation.

Operations & Execution Excellence

• Oversee all facets of catering, dining, and front-of-house operations.
• Maintain consistent execution of high-quality food production, distribution, and service.
• Develop systems for procurement, storage, preparation, presentation, and menu planning.
• Implement effective labor scheduling models and culinary execution plans.
• Continuously refine workflows, service delivery, and operational processes.
• Conduct inventory audits and maintain accurate recordkeeping.
• Utilize CaterTrax to streamline operational efficiency and manage catering workflows.

Client Relationship Management

• Build and nurture strong relationships with client leadership and stakeholders.
• Identify and address customer needs, translating feedback into actionable improvements.
• Communicate service enhancements and program updates effectively.

Team Leadership & Development

• Recruit, hire, train, and retain top-tier team members.
• Guide and mentor teams through effective coaching and performance management.
• Set clear performance goals and accountability frameworks.
• Foster a culture of recognition, engagement, and continuous development.

Compliance, Safety & Quality

• Ensure full compliance with food safety, sanitation, and allergen programs.
• Adhere to HACCP, ServSafe, and Operational Excellence standards.
• Maintain compliance with company policies, health regulations, and labor laws.
• Create a safe and healthy environment for employees, clients, and guests.

Physical Demands & Work Environment

• Ability to stand and walk for extended periods.
• Capability to lift, carry, push, or pull up to 50 pounds.
• Comfortable working under pressure and meeting tight deadlines.
• Flexibility to work evenings, weekends, and peak event times.

Qualifications and experience include:

• Bachelor's degree or equivalent professional experience required.
• Proven track record in food service, catering, or hospitality operations.
• 5+ years of progressive leadership experience preferred.
• Strong verbal and written communication skills.
• Proven ability to cultivate and maintain strong client and customer relationships.
• Experience in financial management, including budgeting and P&L oversight.
• Deep expertise in CaterTrax, utilizing it as a core operational and financial tool.
• Proficient in Google Workspace and Microsoft Office Suite.
• ServSafe Manager certification preferred.
• Physical capability to lift up to 50 lbs and stand for extended periods as required.

HSEQ Compliance: All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.

ISS offers full-time employees a variety of benefits, including medical, dental, life, and disability insurance, as well as a comprehensive leave program based on employment status. The annual salary range for this position is $105000.00 - $115000.00. Final compensation will be determined based on experience and skills and may vary from the above range.

As a global organization, ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and to influence the market positively wherever we operate.