Director of Catering Sales and Operations

Compass Group•Woodside, CA

3d•$92,000 - $98,000

About The Position

The Director of Catering Sales & Operations holds duties related to the successful execution and coordination for catering and events in the club, offices, and residences. The position entails a need for excellent attention to detail and communication skills; ability to multi-task on a variety of projects simultaneously, accurate distribution of pertinent information both internally to all departments as well as to clients and related vendors. You will be expected to have excellent client skills in presentation and marketing ability.

Requirements

Must have a minimum of five years of high-volume catering Sales selling high-end large scal events and operational leadership experience in a professional business environment.
Must have strong experience in fine catering, special events, and elevated hospitality service.
Must have experience overseeing beautiful, welcoming retail dining environments, with a focus on presentation, merchandising, guest experience, and operational excellence.
Must be able to develop creative, seasonal menus based on client needs, guest preferences, and current food trends.
Must demonstrate a strong eye for beautiful food presentations, catering displays, and visual standards.
Must be able to generate and understand standard accounting and operational reports, including budgets, labor, and food costs.
Must possess strong leadership skills with the ability to hire, train, develop, and motivate staff.
Must be highly organized, detail-oriented, and able to manage multiple priorities in a fast-paced environment.
Must have valid work authorization.
Must pass a background check.

Responsibilities

Oversees all operations for catering, deliveries, pantry stocking, and service for all offices and residences
Carries out FOH & BOH administrative tasks such as payroll, invoicing, scheduling, inventory, ordering
Spearheads administrative operations for events in the club
Consults clients as to scope, expectations, setting, menu, collateral entertainment to have successful and appropriate events and meals within the client’s budget
Plans menus in consultation with the clients and chefs
Recruits, interviews, selects, and trains permanent and casual staff
Organizes, leads and motivates the catering team
Plans staff, and schedules for meals, events, stocking, deliveries.
Maintains and develops accurate financial and administrative records
Serves as liaison and coordinator between Commissary and the operation.
Assesses BEO requirements and ensure satisfaction with the services delivered
Performs final review and assessment of catering events to determine if they meet performance and quality standards
Resolves customer concerns and ensures timely customer payment