Director of Catering

Boardwalk IG Management LLC•Yountville, CA

17d

About The Position

The Director of Catering is responsible for the strategic leadership, revenue growth, and operational execution of all catering and event functions. This role oversees sales strategy, client experience, financial performance, and team development to ensure exceptional events that align with the organization’s brand standards and profitability goals.

Requirements

Bachelor’s degree in Hospitality Management, Business Administration, Marketing, or related field required; Master’s degree preferred.
Minimum of 6–8 years of progressive experience in hotel or luxury catering sales and event management, with at least 2–3 years in a leadership role.
Proven track record of driving catering revenue growth and consistently achieving or exceeding sales and profitability targets.
Demonstrated experience developing and managing annual budgets, revenue forecasts, and financial reporting.
Strong knowledge of food & beverage operations, banquet service standards, event logistics, and contract negotiation.
Experience working in a high-volume, luxury hotel, resort, country club, or comparable hospitality environment preferred.

Nice To Haves

Master’s degree preferred.
Experience working in a high-volume, luxury hotel, resort, country club, or comparable hospitality environment preferred.

Responsibilities

Develop and execute a comprehensive catering sales and revenue strategy aligned with overall business objectives.
Drive revenue growth through proactive sales initiatives, strategic pricing, and market positioning.
Prepare and manage annual budgets, revenue forecasts, and financial performance metrics to ensure profitability.
Oversee the planning, coordination, and execution of all catering and banquet events, from corporate meetings to large-scale weddings and social functions.
Lead the full sales cycle, including prospecting, contract negotiation, detailing, and post-event follow-up.
Cultivate and maintain strong client relationships to generate repeat business and long-term partnerships.
Collaborate with Culinary, Banquets, Operations, and external vendors to ensure seamless event execution.
Manage event logistics including staffing plans, rentals, vendor coordination, timelines, and service standards.
Recruit, train, mentor, and lead a high-performing catering and events team.
Establish clear performance goals and provide coaching and development to drive team success.
Monitor service quality and client satisfaction, responding promptly to feedback and implementing continuous improvement initiatives.
Ensure compliance with health, safety, and company policies while maintaining brand standards.