Director of Catering

EOS•Kitty Hawk, NC

2d•Onsite

About The Position

The Director of Catering will lead, train, mentor, and manage the catering and conference services team. This role is responsible for prospecting and securing new business, developing and managing budgets, and overseeing the full lifecycle of events. Collaboration with culinary teams for menu development, ensuring white-glove client service, and maintaining high standards of food safety and sanitation are key aspects of this position. The Director will also manage vendor relationships, contribute to strategic planning, and track key performance metrics.

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.