Director of Catering
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, 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 various operational teams. Collaboration with executive chefs on menu development, handling costing and pricing, and providing exceptional client relations are key aspects of this position. Additionally, the role requires maintaining high standards of food safety, sanitation, and service, managing vendors and logistics, and contributing to strategic planning and reporting.
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).
- 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.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Manager
