Catering Director

ARAMARK seeks a Catering Director to lead Food & Beverage Operations within our Hospitality & Travel segment. This role oversees all catering functions, including menu development, event planning, budgeting, and client relations. The Catering Director will manage and develop a team, ensure exceptional guest experiences, and maintain high standards of quality, safety, and compliance. At Aramark, you'll join an inclusive culture focused on employee growth, community impact, and innovation, with opportunities to advance across hospitality, culinary arts, and facilities management.

Responsibilities

• Lead day-to-day catering operations for ARAMARK within the Food & Beverage Operations department, ensuring exceptional service, presentation, and hospitality for all events.
• Develop, plan, and execute a wide range of catered functions, from small meetings to large-scale events, aligning menus and service style with client needs and brand standards.
• Drive catering revenue growth by building and maintaining strong client relationships, identifying new business opportunities, and proactively upselling services and menu enhancements.
• Create and manage operating budgets, forecasts, and financial plans for the catering operation, monitoring revenue, costs, labor, and profitability against targets.
• Oversee menu development and costing in partnership with culinary teams, ensuring quality, consistency, and adherence to food safety, nutritional, and brand guidelines.
• Recruit, train, schedule, and supervise catering staff, including front-of-house and support teams, fostering a culture of accountability, development, and inclusive teamwork.
• Ensure all events comply with health, safety, and sanitation regulations, as well as ARAMARK standards, conducting regular inspections and addressing any issues promptly.
• Coordinate event logistics, including room setups, equipment needs, staffing levels, timelines, and vendor deliveries, to ensure flawless execution and client satisfaction.
• Monitor guest feedback and service metrics, implementing continuous improvement initiatives to enhance quality, efficiency, and the overall guest experience.
• Collaborate with cross-functional partners in hospitality, culinary, facilities, and finance to support integrated service delivery and operational excellence.
• Represent ARAMARK's culture of inclusion, community engagement, and innovation, modeling professional behavior and commitment to client and guest service at all times.

Required Skills

• Catering operations management
• Menu planning and costing
• Food & beverage cost control
• Budgeting and financial analysis
• Sales and account management
• Client relationship management
• Event planning and logistics
• Vendor negotiation and management
• Staff scheduling and labor planning
• Team leadership and coaching
• Quality assurance and food safety
• Inventory management
• Contract review and compliance
• POS and catering management systems
• Data analysis and reporting
• Conflict resolution
• Time management
• Upselling and revenue optimization