Director of Catering

Compass Group•Fort Worth, TX

5d•$50,000 - $55,000

About The Position

Working as the Catering Sales Director you will effectively coordinate and oversee all internal and external catering events. You are directly responsible for menu development as well as costing and marketing functions as they relate to the catering department. You will implement labor cost control and food cost control, manage preparation, transportation, and setup, and oversee operation and clean-up of all events. You are responsible for Event Coordination and Sales Financials.

Requirements

Proven track record for meeting sales goals
Strong knowledge of current food, industry trends and fine dining points of service
A minimum of five to eight years of experience in hospitality industry including three years’ experience in catering sales
Supervisory, scheduling, training and coaching skills
Ability to assess client requirements and deliver ensuring client satisfaction
Must be able to write menu proposals in consultation with chefs
The ability to supervise food preparation, service and clean-up is also essential
Knowledge of A/V equipment with the ability to set up and break down for events
Superior quantitative, oral and written communications and problem-solving/strategizing skills
Excellent leadership and organizational skills, flexible and adaptable to constant changes and must possess attention to detail
Excellent overall computer skills with advanced knowledge of Excel and PowerPoint
Proactive mindset and able to remain calm under pressure to anticipate and support changes in our business.
Conformity to the highest standards of personal integrity and ethical behavior
Exceptional client relations and customer service abilities

Nice To Haves

Bachelor’s degree is preferred or equivalent professional experience

Responsibilities

Hires, trains and develops managers, and is actively involved in the development of service techniques, menu presentation, policies and procedures
Creates reports of operating statements and operational budgets, and reviews the collection of receivables
Catering activities, books, plans & directed functions
Creates proposals, contracts and banquet event orders
Ensures all safety and sanitation procedures are followed in compliance with HACCP
Maintains local clients database and builds and maintains relationship with vendors
Performs related duties and special projects as assigned
Prepares and monitors budgets; financial targets and forecasts