Director of Catering at Boardwalk IG Management LLC

Yountville, California, United States -

Full Time

Start Date

Immediate

Expiry Date

13 May, 26

Salary

0.0

Posted On

12 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Catering Sales, Event Management, Client Relationship Management, Budget Management, Revenue Growth, Team Leadership, Contract Negotiation, Food & Beverage Operations, Event Logistics, Service Standards, Market Positioning, Sales Strategy, Client Experience, Financial Performance, Coaching, Continuous Improvement

Industry

Hospitality

Description

DIRECTOR OF CATERING Yountville, CA Nestled on 22 acres of breathtaking landscapes in the heart of Napa Valley, Estate Yountville is not only a luxurious retreat but has also been named one of the best hotels in California by Condé Nast Traveler in 2024. Voted the most beautiful boutique hotel in Napa Valley, the Estate is a true gem, offering 192 elegantly appointed guest rooms, a private vineyard, and world-class amenities. Guests enjoy two serene pools, a spa with 12 luxurious treatment rooms and suites, and over 55,000 square feet of exceptional event spaces. With culinary offerings that harmonize the bounty of Northern California with European elegance, Estate Yountville invites you to experience a haven of exclusivity and refined beauty. JOB SUMMARY: 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. ESSENTIAL JOB 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. REQUIRED QUALIFICATIONS: * 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. PHYSICAL REQUIREMENTS * Ability to sit for extended periods while working at a computer, reviewing contracts, and conducting virtual or in-person meetings. * Ability to stand and walk for extended periods during site tours, client meetings, and event execution. * Ability to move throughout the property, including banquet spaces, kitchens, storage areas, and outdoor event locations. * Ability to lift and carry up to 25 pounds occasionally (e.g., event materials, décor samples, marketing collateral). * Ability to bend, stoop, reach, and climb stairs as necessary during event setup and inspections. * Ability to work in varying indoor and outdoor environmental conditions, including exposure to heat, cold, and noise during events. Hotel Villagio & Vintage House offer an attractive compensation and benefits package and the opportunity to be part of a dynamic team. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Hotel Villagio and Vintage House are equal opportunity employers (Minorities/Females/Disabled/Veterans) https://www.theestateyountville.com/

Responsibilities

The Director of Catering is responsible for the strategic leadership and operational execution of all catering and event functions. This includes overseeing sales strategy, client experience, financial performance, and team development to ensure exceptional events.