CATERING DIRECTOR

Compass Group•New York, NY

1d•$95,000 - $100,000

About The Position

As our Catering Director, you will lead all catering and event operations in a fast‑paced, client‑focused law firm environment. This role is central to delivering exceptional hospitality experiences for attorneys, staff, and high‑profile clients. You will oversee daily catering services and special events, manage and mentor a dedicated team, and build strong internal client relationships—all while ensuring flawless execution and outstanding presentation. You are both a strategic planner and a hands‑on leader, passionate about quality, service excellence, and creating memorable experiences through food and hospitality.

Requirements

Minimum of five (5) years of hospitality experience, including at least two (2) years in a catering or management role
Proven experience in menu planning, event booking, cost analysis, contract pricing, and coordination of temporary staff and equipment
Strong leadership capabilities with the ability to supervise food preparation, service, and cleanup across multiple events
Exceptional organizational, communication, and client‑service skills with a polished professional presence

Nice To Haves

Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field

Responsibilities

Plan, coordinate, and execute internal and external catering events ranging from daily meetings to high‑profile client functions
Develop and manage a dynamic catering and events program, including menu design, event concepts, and customized planning services
Build strong relationships with internal stakeholders to anticipate needs and deliver tailored hospitality solutions
Recruit, train, schedule, and lead catering staff, fostering a culture of professionalism, service excellence, and continuous improvement
Provide ongoing coaching and development in service standards, culinary presentation, policies, and procedures
Ensure seamless execution of all catering functions, overseeing preparation, transportation, setup, service, and post‑event cleanup
Manage operational performance with a focus on labor optimization, food cost controls, quality assurance, and efficiency