Director

• Lead and manage all catering operations, including event planning, menu development, staffing, and execution.
• Build strong client relationships and support sales efforts, proposals, and event planning consultations.
• Oversee menu costing, pricing, and presentation standards to ensure high-quality, consistent service delivery.
• Direct and train catering staff to maintain excellence in service, safety, and operational processes.
• Manage departmental budgets, revenue forecasting, and financial reporting for all catering activities.
• Ensure compliance with food safety, sanitation, occupational safety, and environmental standards.
• Implement new catering solutions, stay current on industry trends, and drive continuous improvement.

Catering Director

Food Service Director

Director, Intake, Planning & Handoff