Catering Director

Compass Group•New York, NY

6d•$100,000 - $110,000

About The Position

The Catering Director leads the planning and execution of catering and events for a premier corporate dining account in New York City. The role is responsible for delivering elevated hospitality experiences, leading a high-performing catering team, and building strong partnerships with clients, executives, and other stakeholders. The director oversees event operations from initial planning and menu development through execution and post-event follow-up, ensuring exceptional service, presentation, quality, and attention to detail appropriate to a luxury corporate dining environment.

Requirements

At least five years of hospitality or catering experience, including at least two years in a management or leadership role.
Experience with event booking, menu selection and costing, contract pricing, staffing, equipment coordination, and vendor management.
Strong knowledge of catering operations, food preparation, service standards, event logistics, and cost control.
Excellent communication, organizational, client relations, and problem-solving skills.
Ability to lead a team in a fast-paced, high-touch environment while maintaining composure and attention to detail.

Nice To Haves

Experience supporting corporate dining, executive dining, luxury hospitality, conference services, or high-end catering environments.
Proficiency with Microsoft Office and catering or event management systems.
Bachelor’s degree in Hospitality, Culinary Arts, Business, or a related field.

Responsibilities

Lead the planning, coordination, and execution of internal and external catering events, including executive meetings, conferences, receptions, and special functions.
Serve as a primary client contact, develop trusted relationships, and consistently exceed service expectations.
Create and maintain a catering strategy covering event planning services, menu development, pricing, and promotional initiatives.
Partner with culinary leadership to develop menus that reflect premium standards, dietary needs, seasonal offerings, and client preferences.
Manage event booking, forecasting, contracts, menu costing, equipment requirements, staffing, and logistics.
Recruit, train, schedule, and develop catering team members, promoting service excellence, menu presentation, professionalism, and hospitality.
Oversee event setup, service, transportation, breakdown, and cleanup.
Monitor labor, food, and operating costs while maintaining financial and service objectives.
Ensure compliance with company policies, food safety standards, sanitation requirements, and client expectations.
Conduct post-event reviews and implement improvements to enhance the guest and client experience.