ASSISTANT DIRECTOR OF FOOD & BEVERAGE – CATERING & EVENTS

THE ROLE

We are seeking an experienced Assistant Director of Food & Beverage to help lead catering, banquet, and event operations within a very high-volume hospitality and events environment.

This position combines hands-on operational leadership, financial management, team development, client service, and large-scale event execution. The ideal candidate has proven experience overseeing catered events, banquets, or complex food and beverage operations in a very high-volume venue or hospitality environment and is comfortable balancing exceptional guest experiences with labor, cost, revenue, and operational goals.

The Assistant Director will work closely with culinary, operations, sales, finance, HR, and event teams to ensure seamless execution across multiple events and service periods.

KEY RESPONSIBILITIES

• Lead the planning and execution of catering, banquet, and food & beverage operations for meetings, receptions, private functions, corporate events, and very high-volume large-scale events.
• Coordinate event logistics, including staffing, scheduling, purchasing, ordering, setup, service, breakdown, and post-event follow-up.
• Manage multiple events and competing operational priorities within a fast-paced, very high-volume environment.
• Support menu development and food & beverage programming based on client requirements, event specifications, and operational needs.
• Manage departmental budgets, forecasts, revenue, expenses, labor, and overall financial performance.
• Monitor sales, labor, event volume, food and beverage costs, and other operational metrics to identify opportunities for greater efficiency and profitability.
• Maintain consistently high standards for service, presentation, quality, professionalism, and overall guest experience.
• Ensure all catering and food & beverage operations comply with applicable food safety, alcohol service, health, and workplace safety regulations.
• Monitor facilities, event spaces, service areas, equipment, and supplies to ensure operational readiness.
• Lead, coach, mentor, and develop food & beverage managers, supervisors, and hourly team members.
• Participate in recruiting, interviewing, onboarding, training, employee development, and performance management.
• Manage labor planning and payroll processes while adjusting staffing levels based on event schedules, attendance, and business demands.
• Coordinate with supplemental, temporary, or outside staffing partners when necessary.
• Maintain productive employee and labor relationships.
• Partner closely with culinary, operations, sales, finance, HR, and event teams to ensure effective communication and execution.
• Assist with vendor relationships, purchasing, negotiations, and contract-related needs.
• Participate in event planning meetings and provide operational recommendations.
• Identify opportunities to increase catering and food & beverage revenue while maintaining service and quality standards.
• Build strong relationships with existing and prospective clients and support account development and retention.
• Respond to operational challenges quickly and implement effective solutions during high-volume service periods.
• Ensure proper completion of event documentation, financial reporting, operational checklists, and other required processes.
• Perform additional operational, administrative, and leadership responsibilities as needed.

LEADERSHIP RESPONSIBILITIES

This position provides direct leadership to members of the food & beverage operation.

Responsibilities may include:

• Interviewing and hiring team members
• Training and onboarding
• Scheduling and assigning work
• Coaching and developing employees
• Conducting performance evaluations
• Addressing employee concerns and performance issues
• Maintaining service and operational standards
• Supporting employee engagement and retention
• Building a strong culture of teamwork, accountability, and hospitality
• Leading teams effectively during high-volume and peak event periods

QUALIFICATIONS

• Bachelor’s degree in Hospitality, Business, Food & Beverage Management, or a related field preferred.
• 5 years of hospitality or food & beverage experience with progressive management responsibility.
• Proven experience in a very high-volume food & beverage, catering, banquet, or hospitality operation.
• Previous experience in catering, banquets, hotels, convention facilities, entertainment venues, stadiums, large-scale event facilities, or similar high-volume hospitality environments strongly preferred.
• Proven experience leading large-scale events and complex food & beverage operations with significant guest volume.
• Strong understanding of budgeting, forecasting, labor management, cost controls, purchasing, and operational planning.
• Experience managing large teams and adjusting staffing levels to meet significant fluctuations in business volume.
• Experience with POS, inventory, scheduling, payroll, and standard business software.
• Knowledge of vendor management, purchasing, and contract negotiations.
• Experience working within a union or structured labor environment is beneficial.
• Strong leadership, coaching, and team-development skills.
• Excellent communication and relationship-building abilities.
• Highly organized with the ability to manage multiple events, large teams, tight deadlines, and competing priorities simultaneously.
• Strong financial and business acumen.
• Ability to make sound decisions and remain composed in a fast-moving, high-pressure environment.
• Guest-focused approach with a commitment to service excellence.
• High level of accountability, initiative, professionalism, and attention to detail.
• Ability to work a flexible hospitality schedule, including evenings, weekends, early mornings, and holidays as business needs require.

WORK ENVIRONMENT

This is an on-site leadership position within a very high-volume catering, events, and hospitality operation. The role requires significant time throughout the facility and active involvement during event planning, setup, service, and breakdown.

Candidates should be comfortable:

• Standing and walking for extended periods.
• Working for extended periods during high-volume event operations.
• Occasionally lifting or moving items weighing up to approximately 50 pounds.
• Working in active, high-volume event environments.
• Moving between office, event, service, kitchen, and operational areas.
• Working both indoors and outdoors when required.
• Managing multiple priorities during peak business periods.
• Using computers, POS systems, and standard office equipment.
• Maintaining a professional and composed presence during high-pressure events.

COMPENSATION & BENEFITS

Competitive compensation based on experience, along with a comprehensive benefits package that may include:

• Medical insurance
• Dental insurance
• Vision insurance
• Retirement benefits
• Paid time off
• Life insurance
• Disability coverage
• Professional growth and development opportunities