Director of Catering Sales and Operations

Compass Group•Town of Hyde Park, NY

2d•$80,000 - $100,000

About The Position

As the Director of Catering Sales and Operations at the prestigious CIA in Hyde Park, you will have the chance to lead and complete outstanding internal and external catering events. This dynamic role involves a wide range of responsibilities, from visiting sites to coordinating flawless catering operations. You will coordinate menu development, costing, marketing, labor, and food cost control. Your leadership will guarantee that every event is implemented flawlessly, from preparation to cleanup.

Requirements

A minimum of 5-8 years of experience in the hospitality industry, including at least 3 years in catering sales.
Supervisory experience, with skills in scheduling, training, and mentorship.
Ability to assess client requirements and determine their delight.
Competence in writing menu proposals in consultation with chefs.
Expertise in supervising food preparation, service, and event cleanup.
Knowledge of A/V equipment and the ability to set up and break it down for events.
Outstanding quantitative, oral, and written communication, as well as problem-solving and strategizing skills.
Excellent leadership and organizational skills, with flexibility and adaptability to change.
High attention to detail and a proactive approach, capable of remaining calm under pressure.
Dedication to the highest standards of personal integrity and ethical behavior.
Outstanding client relations and customer service abilities.

Nice To Haves

Bachelor’s degree or equivalent professional experience preferred.
Proven track record of meeting sales goals.
Strong knowledge of current food industry trends and fine dining service standards.

Responsibilities

Hire, train, and develop managers, improving service techniques, menu presentation, and department policies.
Build and manage operating statements, operational budgets, and the collection of receivables.
Coordinate catering activities, including booking, planning, and directing functions.
Develop proposals, contracts, and banquet event orders.
Ensure compliance with all safety and sanitation procedures, strictly adhering to HACCP standards.
Maintain and build relationships with local clients and vendors.
Perform related duties and special projects as assigned.
Prepare and monitor budgets, setting financial targets, and forecasts.