Director of Catering and Executive Dining

As the Director of Catering, Conference and Executive Dining, you will be the on-site point of contact for all associated services. You will play a vital role in the success of this prestigious, high-volume operation providing both high-level leadership and hands-on support. You will oversee a team of managers and catering attendants executing elaborate food service operations and ensuring seamless coordination of large-scale events. This is an exciting opportunity to lead an elite catering operation in one of the most high-profile corporate settings in New York City.

Key Responsibilities:

• Manage a team of 4 managers and 25+ catering attendants, providing hands-on leadership and guidance.
• Foster a positive and innovative team culture focused on excellence and continuous service improvement.
• Lead and coordinate catering for large-scale conferences, corporate events, private dining, and VIP functions.
• Manage all aspects of catering operations, including menu design, food preparation, and delivery, to ensure an impeccable guest experience.
• Act as the primary point of contact for all clients and stakeholders, ensuring clear communication and a deep understanding of their specific needs and expectations.
• Collaborate with internal teams, such as marketing, operations, and event coordinators, to ensure the seamless execution of events and catering services.
• Manage catering service-related financials, ensuring adherence to budgets and cost controls while maintaining high-quality service standards.
• Drive continuous improvements and innovation in catering services and daily operations to enhance service delivery and team performance.
• Address and resolve any operational or service-related challenges that arise during events or operations, ensuring smooth and effective solutions.
• Ensure all food safety, health, and sanitation standards are strictly adhered to.

Qualifications:

• Minimum of 8 years of experience in managing large scale catering events, ideally in a high-volume, luxury food and beverage environment.
• Strong leadership abilities with experience managing both salaried and hourly associates.
• Exceptional communication, interpersonal, and organizational skills to build strong relationships with clients and teams.
• Advanced knowledge of food and beverage trends, and the ability to translate them into innovative catering solutions.
• Proven ability to manage budgets, control costs, and ensure financial success in catering operations.
• ServSafe certification (recommended).
• High-level problem-solving and strategic planning skills, with the ability to adapt quickly to evolving situations.
• Proficient in Excel and PowerPoint with excellent computer skills.
• Strong personal integrity and ethical behavior, with a commitment to the highest standards of hospitality and service.