Dir, Catering 

The Role at a glance:

The Director of Catering – Off Premise (DOC) is responsible for the successful development and growth of the off-premises division. Their primary responsibilities include overseeing the entire event planning process, from initial inquiry through execution. In addition to leading their team, the DOC is expected to actively network, build relationships, and consistently identify new client opportunities to drive revenue growth. The DOC plays a key role in ensuring the success of events managed by their team, maintaining a strong focus on profitability and client satisfaction. They are also tasked with cultivating and sustaining venue and external client relationships while fostering excellent collaboration with the operations team. A core responsibility of the DOC is to uphold the client's vision and brand standards at all off-premise venues and events, ensuring a seamless and high-quality experience that aligns with organizational goals. The DOC fosters a collaborative environment on all levels. 

What you'll be doing:

• Work independently towards client outreach 
• Consistently network and prospect to gain market share
• Work with auxiliary teams as needed for: menus revamps, promotional events, photos shoots, trainings, client gifting  
• Lead a successful sales team by working to set annual sales goals, developing their yearly sales plan
• Consistently Mentoring, training and developing the sales team to grow topline revenue, all while maintaining profitability  
• Field incoming inquiries, assign leads as necessary and hold high value events to ensure conversion – keeping an equitable distribution of leads  
• Attend events and ensure client satisfaction as needed 
• Utilize catering software to create and price client proposals, including managing revisions
• Submit weekly pace reports to the company 
• Ensure that all event deposits, payments, and invoicing reflect the company policies and procedures 
• Monitor staffing levels on each event to ensure proper service standards are achieved and profitability maintained according to budget 
•  
• Financial Performance 
• Work to set and ensure that budgeted sales goals are met or exceeded  
• Responsible for maintaining A/R accountability at the unit  
• Set individual team members revenue goals and assist in directing their outreach to meet and achieve goals 
• Monitor event profitability to ensure that events are sold and executed according to company standards and budget 
• Create a P&L as necessary to ensures the successful execution of each event in all cost areas 
• Submit weekly pace reports to the company 
• Ensure that all event deposits, payments, and invoicing reflect the company policies and procedures 
• Monitor staffing levels on each event to ensure proper service standards are achieved and profitability maintained 

• Marketing 
• This will be a collaborative approach with Marketing to ensure the successful development of the brand 
• Develop and maintain an active and aggressive advertising campaign to ensure the successful integration of the brand in the market  
• Creating brand collateral with the Marketing department as need arises  
• Monitor and track the results of the advertising campaigns to ensure that the expense has a significant impact on sales and brand awareness 
• Establish signature marketing events to bring awareness of our offerings to the event planning industry 
• Regularly networking to increase notoriety and buzz surrounding events at venue  
• Establish market comp analysis annually to ensure the competitive offerings and pricing for the area 
•  
• Technical Knowledge 
• The DOC must possess a working knowledge of the systems used within the company.  The DOC must be proficient in the following 
• Opening & closing procedures 
• Producing accurate monthly reporting 
• Food and beverage knowledge 
• Knowledge of Microsoft Office Suite– inclusive of Word, Power Point, Excel, and Outlook  

What we're looking for:

• 5+ years of leadership experience overseeing high-volume food and beverage/catering operations either within a hotel, cultural institution, or premier catering company  
• Bachelor’s degree preferred, or relevant experience in high volume catering  
• Must have experience in corporate business environment with an entrepreneurial spirit 
• Exceptional interpersonal, organizational and communication skills 
• The ability to direct multiple levels of catering within a very dynamic environment 
• hardworking nature, hands-on approach, and a passion for the business 
• Ability to communicate effectively with co-workers, management, vendors, and clients 
• Able to work a flexible schedule to accommodate business levels 
• Advanced knowledge of current technology and MS Office suite, with catering software experience  

Our Benefits & Salary

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit) 
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off 

Salary:

Base $120,000 plus commission and bonus

#indeedelior

#LI-MA1