Catering Director- Corporate Dining

Compass Group•New York, NY

3d•$100,000 - $110,000

About The Position

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A !Job Summary We are seeking an experienced Catering Director to lead the full catering operations for a premier corporate client in NYC. This is a hands‑on, operational leadership role responsible for delivering exceptional hospitality, flawless event execution, and strict alignment with R/A and our clients brand standards. The ideal candidate is a strong people leader with experience in premium food & beverage environments and a proven ability to manage complex, high‑volume catering operations—experience working with union staff is preferred.

Requirements

Minimum 3 years of catering management experience in a high‑volume, luxury, or premium F&B environment.
Strong knowledge of food, catering operations, and industry trends.
Exceptional communication, problem‑solving, and event‑planning skills.
Proficiency in Excel and PowerPoint.
ServSafe certification recommended.
Demonstrated integrity, professionalism, and ethical decision‑making aligned with R/A and JPMC standards.

Nice To Haves

Effectively manage labor in environments with union‑represented staff (preferred).

Responsibilities

Lead all daily catering operations, ensuring precision, timeliness, and exceptional guest experiences.
Develop and implement catering service standards and operating procedures for the NYC campus.
Anticipate client needs and resolve concerns with proactive, solution‑oriented communication.
Oversee planning and execution of catered events, including menus, floor plans, décor, and entertainment (as applicable).
Partner closely with the on-site leadership team to ensure seamless event execution.
Manage inventory including equipment, product, linens, and décor.
Ensure operations align with budget guidelines and financial expectations.
Maintain accurate event tracking, billing, and administrative systems.
Prepare and distribute detailed function sheets to all relevant departments.
Ensure compliance with sanitation, safety, and organizational standards.
Hire, train, coach, and manage hourly and salaried catering associates.
Provide performance feedback, counseling, and progressive discipline as needed.
Foster a culture of accountability, professionalism, and hospitality excellence.
Effectively manage labor in environments with union‑represented staff (preferred).