Director of Catering

Compass Group•Atlanta, GA

About The Position

The Director of Catering is responsible for the overall leadership and success of the catering business, including sales, client relations, financial performance, event planning, and operations. This position leads the Catering team from the initial sales process through event execution and final billing, ensuring exceptional guest experiences while achieving established revenue, profitability, quality, and service standards. The Director works closely with culinary, operations, finance, and other internal partners to drive business growth, operational excellence, and consistent execution of all catering events.

Requirements

5-8 years of progressive hospitality experience with significant catering, sales, or operations experience.
Proven track record of achieving sales and financial goals.
Strong knowledge of catering, event planning, food and beverage operations, and hospitality service standards.
Experience with budgeting, forecasting, P&L management, labor and food cost control, pricing, and menu costing.
Strong leadership, communication, organizational, and problem-solving skills.
Ability to build strong client relationships and deliver exceptional customer service.
Proficiency with Microsoft Office and web-based catering, event, scheduling, and financial systems.
Ability to work a flexible schedule, including nights, weekends, holidays, and extended hours based on event requirements.
Ability to work effectively in a fast-paced, high-volume environment and manage multiple priorities.

Nice To Haves

Bachelor's degree in Hospitality, Business, Culinary Arts, or related field preferred, or equivalent professional experience.
ServSafe and/or responsible alcohol certification preferred.

Responsibilities

Lead catering sales and business development strategies to achieve revenue and profitability goals.
Build and maintain strong relationships with clients, vendors, and internal partners.
Oversee the sales process, including proposals, contracts, menu development, pricing, BEOs, and event planning.
Direct the planning and execution of all catering events, including staffing, scheduling, setup, service, breakdown, and cleanup.
Develop and maintain operational standards to ensure consistent, high-quality service and guest experiences.
Partner with culinary leadership on menu development, presentation, quality, costing, and execution.
Develop and monitor budgets, forecasts, financial targets, labor costs, food costs, and overall departmental profitability.
Oversee accurate and timely billing, reporting, and collection of receivables.
Hire, train, coach, and develop Catering managers and team members.
Ensure compliance with food safety, sanitation, alcohol service, safety, and company policies and procedures.
Monitor event performance and identify opportunities to improve efficiency, service, revenue, and profitability.
Lead special events and other catering initiatives as assigned.