Director of Catering

Compass Group•New York, NY

3d•$85,000 - $95,000•Onsite

About The Position

As the Director of Catering, you will lead a premier catering and events program within a sophisticated corporate dining environment. This role is highly visible and dedicated to serving executive leadership and C-suite stakeholders, requiring exceptional relationship management, attention to detail, and a hospitality-first approach. You will act as a trusted partner to clients, translating business needs into seamless event experiences that reflect the highest standards of service, professionalism, and culinary excellence. Working closely with operations, culinary, and executive teams, you will oversee all aspects of catering and events while leading a small, high-performing team.

Requirements

Experience supporting or partnering with C-suite executives and senior leadership teams in a hospitality, catering, events, or corporate dining setting.
Demonstrated success in event planning and execution, managing multiple priorities while maintaining exceptional attention to detail.
Excellent written and verbal communication skills, with the ability to interact confidently and professionally with executive stakeholders.
Experience managing catering operations, special events, or hospitality services.
Proven ability to build trusted client relationships and deliver high-touch service.
Experience leading, coaching, or supervising team members.
Bachelor's degree in Hospitality Management, Culinary Arts, Business, or a related field.
Experience in corporate dining, conference centers, luxury hospitality, or executive catering environments.
Knowledge of menu development, event budgeting, contract pricing, and cost management.
Experience sourcing temporary labor, rentals, and event equipment.
Strong organizational, problem-solving, and project management skills.
Familiarity with catering management and event planning systems.

Responsibilities

Serve as the primary point of contact for catering and events, building strong relationships with clients and executive stakeholders.
Coordinate and oversee all internal and external catering events from concept through execution.
Consult with clients to understand event objectives and create customized solutions that deliver exceptional experiences.
Partner with culinary and operations teams to develop menus, event plans, and service strategies aligned with client expectations.
Lead all event logistics, including planning, staffing, transportation, setup, service execution, and post-event evaluation.
Manage catering budgets, contract pricing, food costs, and labor costs to support operational and financial goals.
Develop and implement catering sales and marketing initiatives that promote program growth and client engagement.
Hire, train, coach, and schedule catering staff while fostering a culture of hospitality, collaboration, and continuous improvement.
Supervise a team providing guidance, support, and professional development.
Ensure compliance with food safety, sanitation, and company operating standards.
Continuously evaluate client feedback and event outcomes to enhance service delivery and strengthen partnerships.