Director of Catering

EOS Hospitality • Marathon, FL

14h • Onsite

About The Position

The Director of Catering will lead, train, mentor, and manage the catering and conference services team. This role involves prospecting and securing new business, developing and managing budgets, contracts, and proposals, and achieving revenue targets. The Director will oversee the full lifecycle of events, from initial inquiry and menu planning to on-site coordination and post-event follow-up, ensuring seamless integration with culinary, banquet, audiovisual, and operations teams. Collaboration with executive chefs on innovative menus, handling costing, pricing, and profitability analysis are key. Providing white-glove service to clients, conducting site tours, managing expectations, resolving issues, and securing repeat/referral business are essential. Maintaining high standards of food safety, sanitation, hygiene, and service, along with compliance with resort policies, health regulations, and liquor laws, is required. The role also includes coordinating with suppliers, vendors, and internal departments, tracking key metrics, and contributing to annual budgeting, forecasting, and strategic planning. The Director will perform other assignments as required by the Director of Sales to support overall resort operations and guest satisfaction.

Requirements

• 3–5+ years of progressive catering/sales leadership experience, preferably in resorts or luxury venues.
• Strong sales, leadership, and organizational skills.
• Proficiency with event management software and Microsoft Office.
• Availability for flexible hours, including weekends and holidays.

Nice To Haves

• Bachelor’s degree in Hospitality or related field preferred.

Responsibilities

• Lead, train, mentor, and manage the catering and conference services team (including sales managers, coordinators, and banquet staff).
• Foster a culture of excellence and high performance.
• Prospect and secure new business for catering, banquets, conferences, weddings, and events.
• Develop and manage budgets, contracts, and proposals.
• Achieve revenue targets through proactive sales, upselling packages, and strong client relationships.
• Oversee the full lifecycle of events—from initial inquiry and menu planning to on-site coordination and post-event follow-up.
• Ensure seamless integration with culinary, banquet, audiovisual, and operations teams.
• Collaborate with executive chefs on innovative, seasonally inspired menus (emphasizing fresh Florida Keys seafood and local ingredients).
• Handle costing, pricing, and profitability analysis.
• Provide white-glove service to clients.
• Conduct site tours, manage expectations, resolve issues, and secure repeat/referral business.
• Maintain the highest levels of food safety, sanitation, hygiene, and service standards.
• Ensure compliance with resort policies, health regulations, and liquor laws.
• Coordinate with suppliers, vendors, and internal departments for equipment, staffing, and logistics.
• Track key metrics (revenue, occupancy, guest satisfaction).
• Contribute to annual budgeting, forecasting, and strategic planning for the catering department.
• Perform other assignments as required by the Director of Sales to support overall resort operations and guest satisfaction.

Benefits

• Competitive base salary plus performance-based bonus and commission opportunities.
• Comprehensive health, dental, and vision insurance plans.
• 401(k) retirement plan with company match.
• Paid Time Off (PTO) and Holiday Pay.
• Resort discounts on rooms, dining, marina, and spa services.
• Employee meals and uniform allowance.
• Professional development and training opportunities.
• Potential relocation assistance for qualified candidates.
• Access to resort amenities including pools, fitness facilities, and the saltwater lagoon.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager