Director of Venue Operations & Catering Services

NYSARC INC•City of Norwich, NY

3d•$60,000 - $75,000

About The Position

The Director of Venue Operations & Catering Services oversees the daily operations of ACHIEVE's multifunctional event venue, cafeteria, and catering services. This leadership role combines hospitality management, food service operations, event planning, staff supervision, and business development to deliver exceptional guest experiences and efficient service. The position is based in Broome County and requires a flexible schedule, including evenings, weekends, holidays, and special events as needed.

Requirements

Associate's degree in Hospitality, Event Management, Food Service, or a related field with relevant experience in event management or food service; or a high school diploma/GED with three or more years of experience in hospitality, event management, food service, catering, or a related field.
Ability to lift up to 25 pounds and perform the physical requirements of the position.
Valid New York State driver's license with a driving record acceptable to the agency's insurance carrier.

Nice To Haves

ServSafe Manager Certification, Certified Food Protection Manager (CFPM) certification, or ability to obtain certification within six months of hire.

Responsibilities

Oversee the scheduling, coordination, and execution of corporate, community, social, and private events.
Collaborate with clients to understand event needs and deliver exceptional customer experiences.
Coordinate event logistics, including staffing, vendors, audiovisual needs, décor, and event setup.
Ensure the venue, cafeteria, and catering operations maintain high standards of cleanliness, safety, and presentation.
Manage daily cafeteria operations, including customer service, menu planning, and food preparation oversight.
Oversee catering services, delivery schedules, and accommodations for special dietary requests.
Ensure compliance with food safety regulations, health standards, and agency policies.
Recruit, train, supervise, and evaluate staff while fostering a positive, service-oriented team culture.
Develop employee schedules and monitor performance to ensure operational efficiency.
Manage budgets, invoices, inventory, purchasing activities, and vendor relationships.
Identify opportunities to improve operational effectiveness, customer satisfaction, and financial performance.
Promote venue and catering services through community outreach, networking, and relationship building.
Respond to customer inquiries, concerns, and feedback in a professional and timely manner.
Build and maintain strong relationships with community partners, corporate clients, and repeat customers.
Use sound judgment to address routine operational matters and unexpected situations.
Attend required meetings, trainings, and agency events while maintaining reliable attendance and flexibility to support business needs.