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Director of catering skills for your resume and career

Updated January 8, 2025
4 min read
Below we've compiled a list of the most critical director of catering skills. We ranked the top skills for directors of catering based on the percentage of resumes they appeared on. For example, 10.4% of director of catering resumes contained booking as a skill. Continue reading to find out what skills a director of catering needs to be successful in the workplace.

15 director of catering skills for your resume and career

1. Booking

Here's how directors of catering use booking:
  • Directed campus catering operations including booking and scheduling all events.
  • Contracted all social and hospitality events from booking to execution.

2. Customer Service

Customer service is the process of offering assistance to all the current and potential customers -- answering questions, fixing problems, and providing excellent service. The main goal of customer service is to build a strong relationship with the customers so that they keep coming back for more business.

Here's how directors of catering use customer service:
  • Recognized for consistently meeting all deadlines and budgets, continuously providing superior customer service, and surpassing client expectations.
  • Recognized by President of Business Services with both an Outstanding Customer Service Award and a Profitability Recognition Award.

3. Culinary

Here's how directors of catering use culinary:
  • Researched trade magazines and websites for culinary trends and implemented many into production.
  • Charged with developing the look and feel for catered events, ensuring consistency, outstanding presentation and culinary excellence.

4. Event Planning

Here's how directors of catering use event planning:
  • Served as a sole contact with all clients, directing their catering and event planning needs while guaranteeing complete client satisfaction.
  • Finalize event orders, complete contracts and coordinate with cross-functional business teams to ensure accuracy and completion of event planning.

5. Food Preparation

Here's how directors of catering use food preparation:
  • Directed proper food and safety sanitation, proper food preparation procedures.
  • Observed and assisted in food preparation, and tested foods to determine if they had been properly prepared to clients requests.

6. Menu Planning

Menu planning is the process of making a list of the food items you are going to prepare and serve in any type of meal e.g. for breakfast, lunch, or dinner. Menu planning helps you to decide what you will eat for each meal, to know how many meals to plan for, and the right time to serve them.

Here's how directors of catering use menu planning:
  • Manage, train, motivate all staff, and work closely with customer and chef on menu planning and presentations.
  • Worked directly with Executive Chef, using extensive food and beverage knowledge, to assist in formal menu planning.

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7. Client Relations

Here's how directors of catering use client relations:
  • Plan and execute quality events while building exceptional client relationships.
  • Maintained and managed client relations as well as employee/vendor relationships.

8. Wine

Here's how directors of catering use wine:
  • Managed and trained catering department of three managers in wine education, food pairings and forecasting revenue.
  • Designed and consulted members on d cor, menu and wine selection for private events.

9. Food Service

The food service industry is a vast industry comprising of restaurants, caterers, cafeterias operating in institutions and any other business offering a meal not prepared at home. Foodservice operators require necessary utensils for preparing food for the consumers, foodservice distributors are the people who take care of this need for them.

Here's how directors of catering use food service:
  • Recognized in Food Service Director Magazine
  • Plan menus* Maintain labor schedules* Schedule and plan events with customers* Prepare food* Maintain a high quality of food service and presentation

10. Service Techniques

Here's how directors of catering use service techniques:
  • Hire, train and schedule catering staff and is actively involved in service techniques, menu presentation, policies and procedures.
  • Exhibit thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.

11. Menu Development

Here's how directors of catering use menu development:
  • Managed staff and coordinated logistics of operation, including menu development and pricing.
  • Contributed to menu development alongside Executive Chef to maintain industry trends.

12. Guest Rooms

A guest room is an assigned room at someone's house which is reserved for guests. It is a room or suite of rooms used or maintained for the accommodation of individuals to whom hospitality is extended for compensation.

Here's how directors of catering use guest rooms:
  • Managed logistics with guest rooms and 18,000 square feet of meeting space.
  • Booked guest rooms for Government and Corporate markets.

13. Customer Satisfaction

Here's how directors of catering use customer satisfaction:
  • Recruited developed and motivated staff to achieve total customer satisfaction and consistently achieve Marriott Standards.
  • Deliver all catering deliveries and guarantee customer satisfaction throughout their entire catering experience.

14. Catering Management

Here's how directors of catering use catering management:
  • Train and develop the Catering management team.
  • Negotiated many catering events; handled event sales, and provided end-to-end catering management.

15. Fine Dining

Here's how directors of catering use fine dining:
  • Staff supervision for all in house events Set up and service for fine dining.
  • Worked with in-house managers from the casual and fine dining restaurants and audiovisual company.
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List of director of catering skills to add to your resume

Director of catering skills

The most important skills for a director of catering resume and required skills for a director of catering to have include:

  • Booking
  • Customer Service
  • Culinary
  • Event Planning
  • Food Preparation
  • Menu Planning
  • Client Relations
  • Wine
  • Food Service
  • Service Techniques
  • Menu Development
  • Guest Rooms
  • Customer Satisfaction
  • Catering Management
  • Fine Dining
  • Social Events
  • Event Management
  • Banquet Event Orders
  • Guest Satisfaction
  • Audio Visual
  • Repeat Business
  • Client Satisfaction
  • Delphi
  • Site Inspections
  • Market Segments
  • Trade Shows
  • Meeting Space
  • Private Dining
  • Sales Efforts
  • Exceptional Guest
  • Sales Strategies
  • Event Space
  • Banquet Menus
  • Corporate Events
  • Function Space
  • Square Feet
  • VIP
  • Labor Costs
  • Event Execution
  • Food Quality
  • Beverage Management
  • Food Cost
  • Banquet Space
  • Site Tours
  • Private Events
  • Client Expectations
  • Upselling
  • Customer Relations
  • Marriott
  • Menu Design

Updated January 8, 2025

Zippia Research Team
Zippia Team

Editorial Staff

The Zippia Research Team has spent countless hours reviewing resumes, job postings, and government data to determine what goes into getting a job in each phase of life. Professional writers and data scientists comprise the Zippia Research Team.

Updated January 8, 2025

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