Director of Catering 1
$400,000–$400,000 year
On-siteHanover, Indiana, United States
Job Summary
Manage all catered functions from origination to execution for units with annual volumes above $400K or high complexity, serving as the principal contact, manager, and cost control agent. Lead complex planning, revenue growth, and culinary partnerships across the entire unit while developing systems for growth and innovation. Collaborate with sales personnel to generate new business, plan menus according to customer expectations and budget, and coordinate smooth event execution. Handle department cash handling, verify all sales and reporting, manage customer complaints, and rectify problem situations. Ensure quality, efficiency, and compliance with safety and sanitation standards while training and mentoring staff.
Required Qualifications
- 10+ years of professional experience
- 7+ years in hospitality or high-volume catering
- Skilled in planning, executing, and managing catered events
- Ability to develop pricing, manage budgets, handle billing and cash reporting, and achieve revenue goals for catered functions
- Experienced in coordinating catering operations
- Proven ability to train, mentor, and manage catering staff
Desired Qualifications
- degree in Hospitality Management, Culinary, or related field
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