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Become A Director Of Catering

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Working As A Director Of Catering

  • Making Decisions and Solving Problems
  • Training and Teaching Others
  • Getting Information
  • Performing for or Working Directly with the Public
  • Guiding, Directing, and Motivating Subordinates
  • Unpleasant/Angry People

  • Repetitive

  • $58,810

    Average Salary

What Does A Director Of Catering Do At Compass Group, North America

* Coordinate and oversee internal and external Higher Education client catering events - this role will ensure operational excellence in execution of events
* Develop and maintain the catering marketing plan including a comprehensive event planning service to clients and detailed menu development
* Hire, train, and schedule catering staff, and be actively involved in the development of existing catering staff in service techniques, menu presentation, policies, and procedures
* Ensure successful operations of catering functions including labor cost control, food cost control and preparation, transportation, setup, operation, and clean up of all events
* Additional responsibilities include the reporting of operating statements, reports, and operational budgets, and review of the collection of receivables
* All catering activities, books, plans & directed functions
* Menu development & costing, marketing functions as they relate to the catering department

What Does A Director Of Catering Do At Kimpton Hotels

* Responsible for completing and communicating monthly sales/revenue/pace results to General Managers, Director of Operations and Director of Marketing
* Conducts Weekly BEO Meetings
* Attends Restaurant Managers Meetings
* Develops appropriate revenue/production goals for the catering team with General
* Managers buy-in and support
* Work with Executive Chef and Restaurant General Manager to create and maintain Banquet menus and other Marketing Collateral
* Actively participates in weekly sales/pace/BEO meetings
* Pulls and analyzes appropriate data to develop and recommend appropriate actions
* Creation of Annual Budget with support of General Manager
* Writes Annual/Quarterly Marketing Plans
* Conducts FJP and Annual Reviews of catering/private dining team
* Review costing policy with Executive Chef to ensure maximizing profitability
* Ensure that accurate and thorough notes/traces of accounts are maintained via PMS and restaurant database
* Organize activities and represent restaurant at off-premise/charity events
* Supervise execution of banquets on occasion
* Support restaurant in any hotel emergency/safety situation

What Does A Director Of Catering Do At Philadelphia Cricket Club

* Coordinate all aspects of catered events from time of booking to the actual events, including menu planning, contract pricing, ensuring customer service, and billing
* Consistently seek ways to improve established offerings and processes and develop opportunities for additional event sales
* Meet with prospective clients to provide tours of banquet facilities and discuss event options
* Meet with clients to coordinate details of their confirmed events and obtain pertinent information needed for planning
* Maintain positive guest relations, resolving issues and complaints in an efficient and timely manner
* Update weekly function information in online database and distribute to all affected staff; work as a liaison between client, kitchen, service and management by communicating all needs of events to each department
* Work with the Executive Chef to determine selling prices, menus and other details for catered events
* Oversee the development of contracts to reflect agreed upon services and pricing
* Arrange for printing of menus, procuring of decorations, entertainment and other special requests, etc.
* Complete all in-house banquet event orders (BEOs), room layout diagrams, and related function details and communicate them to all required internal departments in a timely manner
* On day of event, check BEOs against actual room setup and maintain a presence to greet clients and occasionally oversee service
* Manage banquet billing and arrange for prompt payment after all events

What Does A Director Of Catering Do At Aramark

* Supervises and works with all catering service staff, as well as the planning merchandising and execution of the functions.
* Participates in catering sales presentations, property tours and customer meetings.
* Administers all phases of the banquet department, included, but not limited to, planning, staffing, servicing and administrative procedures.
* Interprets, analyzes, and manages budget to meet business objectives.
* Plan, direct and control premium services within the convention center to meet operating and financial goals, client objectives and customer needs.
* Responsible for developing a management team to oversee daily catering operations.
* To ensure successful operations of catering functions including labor, cost control, preparation, transportation, setup, operation and clean-up of all levels.
* To hire, train and schedule all catering staff and managers and is actively involved in the development of existing catering staff service techniques and menu presentation.
* To ensure compliance with policies, procedures, guidelines and standards in maintaining effective customer support and meeting financial goals and budget.
* Previous catering and banquet experience required, be able to multi-task, and have comprehensive knowledge of MS Office applications such as CaterMate, ABI, CBORD.
* Interacts and maintains effective client and customer relations at all levels with client organization.
* Assist in developing realistic and accurate operation forecasts while directing the purchasing, receiving, storing and preparing of food and other related products.
* Seeks opportunities to implement new products and services to support Base Business Growth and client retention.
* Additional responsibilities include the reporting of operating statements, flash reports, operational budgets and review of the collection of receivables, and directly supervises 2 or more managers.
* The Catering Director must work proactively with the AGM to develop annual forecast for the Catering department.
* Must be able to manage a team, providing on-going training opportunities to enhance each Catering Manager's customer relationship skills and Catering development, and to create a positive working environment

What Does A Director Of Catering Do At Marriott

* Manages event management functions and staff on a daily basis, including the departments of Event Planning, Banquets/Catering, Event Service and Event Technology (Destination Management, if applicable).
* Position has overall responsibility for executing all property events with a seamless turnover from sales to operations and back to sales while consistently delivering a high level of service.
* Ensures team maximizes revenue opportunities by up-selling and accurately forecasting (catering and group rooms) all events.
* The position is responsible for achieving guest and employee satisfaction and for managing the financial performance of the department.
* CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the event management, food and beverage, sales and marketing, or related professional area.
* OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the event management, food and beverage, sales and marketing, or related professional area.
* CORE WORK ACTIVITIES Managing Event Planning Operations Leads execution of activities to support the Event Management strategy.
* Works with direct reports to review scheduled events and event complexity in order to avoid potential service challenges and failures.
* Ensures the property is apprised of all groups that will impact property operations.
* Ensures meeting space and corresponding heart of the house areas are cleaned and maintained.
* Ensures furniture and equipment is maintained and inventory levels are kept in accordance to corporate guidelines.
* Leads the catering menu development process.
* Works with culinary team to ensure compliance to food handling and sanitation standards.
* Oversees turned opportunities function space and group room blocks.
* Maintains inventories to maximize customer satisfaction and revenue opportunities.
* Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.
* Reviews property specific event operations annually and makes appropriate adjustments.
* Consult with customers in order to determine objectives and requirements for events such as meetings, conferences, and conventions.
* Works directly with high profile and high revenue groups to ensure an excellent customer experience for all customers.
* Leading Discipline and Department Teams Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
* Communicates vision for service delivery in Event Management to ensure guest is serviced from arrival to departure (e.g., greeting from maitred or event services team, food and beverage delivery, fulfillment of special requests, invitation to return).
* Assigns all events turned over to Event Planning team (if no DEP).
* Manages customer budgets to maximize revenue and meet customer needs.
* Champions all standards, policies and procedures (PPM, Core Deliverables, SOPs, LSOPs, etc.).
* Ensuring and Providing Exceptional Customer Service Interacts with guests to obtain feedback on product quality and service levels.
* Responds to and handles guest problems and complaints.
* Empowers employees to provide excellent customer service.
* Establishes guidelines so employees understand expectations and parameters.
* Managing the Sales and Marketing Strategy Develops working relationships with outside vendors and establishes prices and service agreements to enhance the event experience and to increase additional revenue opportunities for the property.
* Conducting Human Resources Activities Works with Human Resources to ensure compliance with all applicable laws and regulations.
* Ensures that regular, ongoing communication is happening in all areas of event operations (e.g., Banquet Event Order meetings, pre-event briefings and staff meetings).
* Reviews staffing levels to ensure that guest service and operational needs are met.
* To apply now, go to: https://marriott.taleo.Net/careersection/2/jobdetail.ftl?job=17002NTL Marriott International is consistently recognized as an employer of choice globally by FORTUNE magazine, DiversityInc and Great Places to Work Institute, among others.
* Visit www.marriott.com/careers to learn more about our workplace culture and career opportunities.
* Chat, engage and follow us on social media. https://www.facebook.com/marriottjobsandcareers http://www.twitter.com/marriottcareers http://www.linkedin

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How To Become A Director Of Catering

Most applicants qualify with a high school diploma and several years of work experience in the food service industry as a cook, waiter or waitress, or counter attendant. Some applicants have received additional training at a community college, technical or vocational school, culinary school, or 4-year college.


Although a bachelor’s degree is not required, some postsecondary education is increasingly preferred for many manager positions, especially at upscale restaurants and hotels. Some food service companies, hotels, and restaurant chains recruit management trainees from college hospitality or food service management programs. These programs may require the participants to work in internships and to have real-life food industry-related experiences in order to graduate.

Many colleges and universities offer bachelor’s degree programs in restaurant and hospitality management or institutional food service management. In addition, numerous community colleges, technical institutes, and other institutions offer programs in the field that lead to an associate’s degree. Some culinary schools offer programs in restaurant management with courses designed for those who want to start and run their own restaurant.

Most programs provide instruction in nutrition, sanitation, and food preparation, as well as courses in accounting, business law, and management. Some programs combine classroom and practical study with internships.

Work Experience in a Related Occupation

Most food service managers start working in industry-related jobs, such as cooks, waiters and waitresses, or hosts and hostesses. They often spend years working under the direction of an experienced worker, learning the necessary skills before they are promoted to manager positions.


Managers who work for restaurant chains and food service management companies may be required to complete programs that combine classroom instruction and on-the-job training. Topics may include food preparation, sanitation, security, company policies, personnel management, and recordkeeping.

Licenses, Certifications, and Registrations

Although certification is not required, managers may obtain the Food Protection Managers Certification (FPMC) by passing a food safety exam. The American National Standards Institute accredits institutions that offer the FPMC.

In addition, the National Restaurant Association Educational Foundation awards the Foodservice Management Professional (FMP) designation, a voluntary certification to managers who meet the following criteria:

  • Have supervisory experience in food service
  • Have specialized training in food safety
  • Pass a multiple-choice exam

The certification attests to professional competence, particularly for managers who learned their skills on the job.

Important Qualities

Business skills. Food service managers, especially those who run their own restaurant, must understand all aspects of the restaurant business. They should know how to budget for supplies, set prices, and manage workers to ensure that the restaurant is profitable.

Communication skills. Food service managers must give clear orders to staff and be able to communicate effectively with employees and customers.

Customer-service skills. Food service managers must be courteous and attentive when dealing with patrons. Satisfying customers’ dining needs is critical to business success and ensures customer loyalty.

Detail oriented. Managers deal with many different types of activities. They ensure that there is enough food to serve to customers, they maintain financial records, and they ensure that the food meets health and safety standards.

Leadership skills. Managers must establish good working relationships to maintain a productive work environment. Carrying out this task may involve motivating workers and leading by example.

Organizational skills. Food service managers keep track of many different schedules, budgets, and staff. Their job becomes more complex as the size of the restaurant or food service facility increases.

Physical stamina. Managers, especially those who run their own restaurant, often work long shifts and sometimes spend entire evenings on their feet helping to serve customers.

Problem-solving skills. Managers need to be able to resolve personnel issues and customer-related problems.

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Director Of Catering jobs

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Director Of Catering Demographics


  • Female

  • Male

  • Unknown



  • White

  • Hispanic or Latino

  • Asian

  • Unknown

  • Black or African American

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Languages Spoken

  • Spanish

  • French

  • Italian

  • Portuguese

  • Cantonese

  • Thai

  • German

  • Swedish

  • Norwegian

  • Japanese

  • Mandarin

  • Russian

  • Danish

  • Chinese

  • Czech

  • Romanian

  • Turkish

  • Cheyenne

  • Polish

  • Arabic

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Director Of Catering

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Real Director Of Catering Salaries

Job Title Company Location Start Date Salary
Divisional Director, Catering Sales and Event Management Starwood Hotels & Resorts Worldwide, Inc. Stamford, CT Sep 15, 2016 $165,238
Director of Catering and Events Hilton Worldwide, Inc. New York, NY Aug 16, 2011 $140,000
Director of Catering & Conference Management Venetian Casino Resort, LLC Las Vegas, NV Mar 01, 2011 $120,000 -
Director of Catering/Conference Services Four Seasons Hotels Corporate Services, Inc. Scottsdale, AZ Aug 04, 2013 $101,000
Director of Catering/Conference Services Four Seasons Corporate Services, Inc. Scottsdale, AZ Aug 04, 2013 $101,000
Associate Director of Catering and Conference Serv Pebble Beach Company CA May 17, 2010 $100,000
Associate Director of Catering and Conference Serv Pebble Beach Company CA May 24, 2010 $100,000
Director of Catering & Conference Services Kimpton Hotel and Restaurant Group, LLC San Francisco, CA Mar 02, 2014 $95,004
Director of Catering and Conference Services KHRG Monaco Sf LLC San Francisco, CA Mar 17, 2014 $95,004
Hotel Director of Catering Intercontinental The Barclay New York New York, NY Aug 06, 2010 $91,574
Director of Catering Four Seasons Hotels Corporate Services, Inc. East Palo Alto, CA Jan 02, 2014 $91,500
Director of Catering Operations Arizin Ventures, LLC Cherry Hill, NJ Dec 10, 2012 $90,000
Director of Catering Operations Arizin Ventures, LLC Cherry Hill, NJ Apr 25, 2011 $90,000
Assistant Director of Catering Four Seasons Corporate Services, Inc. East Palo Alto, CA Jan 01, 2011 $75,000
Catering Director ABGW, LLC Boca Raton, FL Dec 12, 2011 $62,026
Catering Director ABGW LLC Boca Raton, FL Jul 11, 2015 $60,523
Assistant Director of Catering & Conference Loews Santa Monica Beach Hotel Santa Monica, CA Feb 08, 2010 $58,302
Director of Catering RYM Foods, LLC New York, NY Jun 10, 2012 $57,000
Director of Catering Specialty Brewing Restaurants, LLC San Francisco, CA May 11, 2012 $56,000
Director of Catering and Events Amber India Commercial, Inc. Mountain View, CA Sep 01, 2015 $56,000
Director of Catering Pine Lake Country Club Orchard Lake Village, MI Sep 11, 2014 $54,000
Catering Director Thompson Hospitality Services LLC Petersburg, VA Jun 12, 2015 $52,172
Catering Director Kumar Fine Dining Inc. New Hyde Park, NY Jun 20, 2010 $51,000
Catering Director Kumar Fine Dining Inc. New Hyde Park, NY Jun 25, 2010 $51,000
Director of Catering Columbia Sussex Corporation Islandia, NY Feb 16, 2010 $51,000

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Top Skills for A Director Of Catering


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Top Director Of Catering Skills

  1. Menu Planning
  2. Banquet Staff
  3. Beverage Sales
You can check out examples of real life uses of top skills on resumes here:
  • Directed sales efforts, including menu planning, agenda setting, and hotel meeting services.
  • Contract with outside vendors Supervise banquet staff during set up Prospect by phone and email for future corporate business.
  • Conduct catering and food and beverage sales - service in 3 Regions Bank corporate facilities in the Birmingham Area.
  • Pursued and identified a quality Service Company that provides superior customer service and guest experiences.
  • Negotiate pricing for food and beverage, guest rooms, function space; create contracts and banquet event orders.

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