Dir, Catering

The Role at a glance:

Director of Catering 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:

Essential Job Functions 

Direct Sales and Sales Management  

Work independently towards client outreach to develop new client relationships to initiate sales opportunities 

Consistently network and prospect to gain market share, while promoting the brand and its offerings to both new and existing catering clients 

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, and set KPI’s for themselves and their team 

Consistently Mentoring, training and developing the sales team to grow topline revenue, all while maintaining profitability  

Maintain positive client relationships and liaison as necessary to ensure a consistently positive interaction 

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, while also providing support to sales managers with pricing and proposal development as needed. Proposals are comprised of four major areas: menu, beverage, staff and equipment rental 

Ensure compliance with all Elior mandated company wide trainings and courses  

Run weekly sales meetings at the unit level 

Follow up with clients and sales managers to ensure that annual events are secured on the calendar each year – pushing for multiyear contracts  

Hire, train and mentor team members in their org chart – performance reviews, disciplinary activities – etc  

Participate, conduct client meetings, visits and tastings   

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 according to budget 

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  

Compensation Range

Base: $80,000 - $85,000

Plus commission and bonus

Our Benefits:

• 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 

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