Catering Director

ISS•Los Angeles, CA

11d•$105,000 - $115,000•Onsite

About The Position

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.

Requirements

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.
Physical capability to lift up to 50 lbs and stand for extended periods as required.
Work up to 8 hours a day on your feet, excluding breaks
Must be able to lift a minimum of 25lbs.
Come to work properly dressed according to the dress code
Employee must be able to work under pressure and time deadlines during peak periods
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.

Nice To Haves

ServSafe Manager certification preferred.

Responsibilities

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.
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.
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.
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.
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.
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.
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.