Catering Director
About The Position
Bon Appetit Management Company, a Compass Group USA member, is seeking a Catering Director to lead catering and event operations across a dynamic, high-volume corporate campus. The role oversees event execution, logistics, team leadership, client relations, and operational performance for events ranging from executive meetings and VIP functions to large campus activations serving thousands of guests. The position supports the Santa Clara campus, including daily catering deliveries and service coordination for the Fremont location. The Catering Director manages a high-volume operation involving multiple events each day and more than 60 events per week across multiple venues. The role develops catering programs, menus, event-planning services, and client-engagement strategies; manages labor, food, and operational costs; and works closely with culinary leadership, clients, vendors, and operational partners to ensure quality, service, and profitability. The schedule is primarily morning-focused, with typical start times between 6:00 AM and 8:00 AM, depending on business needs and events. Occasional evening functions and a limited number of weekend events are required.
Requirements
- At least 5 years of progressive hospitality or catering experience, including at least 2 years in a leadership role.
- Demonstrated success managing high-volume catering and event operations in a corporate dining, conference center, hospitality, university, or upscale foodservice environment.
- Strong experience reviewing and executing Banquet Event Orders (BEOs).
- Ability to manage multiple events simultaneously with exceptional attention to detail.
- Experience with menu development, event proposal creation, menu costing, budget management, contract pricing, and resource planning.
- Knowledge of food and beverage operations, service standards, and catering best practices.
- Experience supporting executive-level clients, VIP events, and high-profile corporate functions.
- Strong leadership, organizational, communication, and problem-solving skills.
- Ability to supervise food preparation, service execution, and event cleanup while maintaining high quality standards.
- Track record of building strong client relationships and delivering outstanding hospitality experiences.
Nice To Haves
- Bachelor's degree in Hospitality Management, Culinary Arts, Business, or a related field preferred.
Responsibilities
- Direct and oversee internal and external catering events, ensuring excellent guest experiences and smooth execution.
- Manage high-volume catering operations, including multiple daily events such as executive lunches, plated VIP dinners, receptions, happy hours, and events serving 3,000 or more guests.
- Lead execution during peak periods, overseeing 60 or more events per week across multiple locations and venues.
- Support catering operations across the Santa Clara campus, including daily deliveries and service coordination for the Fremont location.
- Coordinate simultaneous events in conference rooms, lounges, executive spaces, meeting facilities, and campus event venues.
- Develop and maintain catering programs, menus, event-planning services, and client-engagement strategies.
- Work with clients to understand requirements, prepare proposals, recommend menus, and support successful event outcomes.
- Review, communicate, and execute Banquet Event Orders (BEOs), coordinating with clients, culinary teams, service staff, and operational partners.
- Oversee staffing, transportation, setup, service, breakdown, and post-event follow-up.
- Manage labor, food, and operational costs while meeting quality and profitability goals.
- Collaborate with culinary leadership on food quality, presentation, service standards, and guest satisfaction.
- Maintain client relationships and provide service for executive meetings, VIP functions, and high-profile corporate events.
- Coordinate with vendors and external partners as needed.
- Ensure compliance with company, food safety, sanitation, and workplace safety standards.
- Hire, train, develop, schedule, and mentor catering team members.
- Directly supervise catering attendants, drivers, and hourly staff.
- Lead training on service standards, event execution, hospitality, menu presentation, and operational procedures.
- Promote accountability, teamwork, professionalism, and exceptional guest service.
- Manage staffing priorities across concurrent events and changing operational needs.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance and accidental death coverage
- Disability insurance
- Retirement plan
- Paid time off
- Holiday time off, varying by site and state
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Paid Parental Leave
- Personal Leave
- Additional paid and/or unpaid time off benefits may be available in accordance with applicable federal, state, and local laws.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
