JOB SUMMARY

Working as a Catering Director, you have the responsibility for Catering and Events. You will manage a team of staff, build client relations, along with ensuring the catering offered to our guests is of outstanding quality.

PREFERRED QUALIFICATIONS:

• Bachelor’s Degree is required in Hospitality or Culinary Arts
• Minimum of 5 years of experience in the hospitality industry including 2 years in management (preferably Catering Management) is required
• Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key
• The ability to supervise food preparation, service, and cleanup is also essential

QUALIFIED CANDIDATES MUST BE ABLE TO PERFORM THE ESSENTIAL FUNCTIONS OF THIS POSITION SATISFACTORILY WITH OR WITHOUT A REASONABLE ACCOMMODATION. DISCLAIMER: THIS JOB POST IS NOT NECESSARILY AN EXHAUSTIVE LIST OF ALL ESSENTIAL RESPONSIBILITIES, SKILLS, TASKS, OR REQUIREMENTS ASSOCIATED WITH THIS POSITION. WHILE THIS IS INTENDED TO BE AN ACCURATE REFLECTION OF THE POSITION POSTED, THE COMPANY RESERVES THE RIGHT TO MODIFY OR CHANGE THE ESSENTIAL FUNCTIONS OF THE JOB BASED ON BUSINESS NECESSITY. WE WILL CONSIDER FOR EMPLOYMENT ALL QUALIFIED APPLICANTS, INCLUDING THOSE WITH A CRIMINAL HISTORY (INCLUDING RELEVANT DRIVING HISTORY), IN A MANNER CONSISTENT WITH ALL APPLICABLE FEDERAL, STATE, AND LOCAL LAWS, INCLUDING THE CITY OF LOS ANGELES’ FAIR CHANCE INITIATIVE FOR HIRING ORDINANCE, THE SAN FRANCISCO FAIR CHANCE ORDINANCE, AND THE NEW YORK FAIR CHANCE ACT.

Applications are accepted on an ongoing basis.

KEY RESPONSIBILITIES:

• Coordinates and oversees internal and external catering events
• Develops and maintains the catering marketing plan including a comprehensive event planning service to clients and detailed menu development
• Hires, trains, and schedules catering staff, and will be actively involved in the development of existing catering staff in-service techniques, menu presentation, policies, and procedures
• Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and cleanup of all events