Director of Catering

Compass Group•Easton, MA

3d•$80,000 - $85,000

About The Position

Working as a Catering Director, you have the responsibility for Catering and Events. You will manage a team of staff, build client relations, along with ensuring the catering offered to our guests is of outstanding quality. Stonehill College is a private, Catholic liberal arts college located in southeastern Massachusetts. Founded in 1948 by the Congregation of Holy Cross, Stonehill is guided by a holistic educational philosophy grounded in faith, academic excellence, and service. The College prepares students to become engaged global citizens who value knowledge, integrity, and compassion and who are committed to creating a more just society.Stonehill offers a vibrant campus life with a wide range of student‑focused programs and events. Campus Dining plays an integral role in this experience, and Catering is deeply woven into the fabric of campus life. From signature campus traditions to high‑profile events, the catering program helps bring the Stonehill community together by creating welcoming, memorable experiences that energize and enrich campus life.

Requirements

Bachelor's Degree is required in Hospitality or Culinary Arts
Minimum of 5 years of experience in the hospitality industry including 2 years in management (preferably Catering Management) is required
Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key
The ability to supervise food preparation, service, and cleanup is also essential

Responsibilities

Coordinates and oversees internal and external catering events
Develops and maintains the catering marketing plan including a comprehensive event planning service to clients and detailed menu development
Hires, trains, and schedules catering staff, and will be actively involved in the development of existing catering staff in-service techniques, menu presentation, policies, and procedures
Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and cleanup of all events