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Catering Director Jobs in Spring, TX (NOW HIRING)

goodies soul kitchen

Director of Operations

Houston, TX · On-site

$55K - $85K/yr (+ commission)

This leader will oversee all restaurant operations, including the kitchen, front of house, food truck operations, catering, inventory, staffing, training, and financial performance. The Director of ...

Socket.dev

Banquet & Catering Manager

Houston, TX · On-site

$65 - $90/hr

Description The Banquet & Catering Manager is responsible for overseeing the operation of all food ... Will also organize and conduct pre-shift and departmental meetings, and schedule and direct the ...

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Catering Director information

See Spring, TX salary details

$23.6K

$63.7K

$99.2K

How much do catering director jobs pay per year?

As of Sep 4, 2026, the average yearly pay for catering director in Spring, TX is $63,693.00, according to ZipRecruiter salary data. Most workers in this role earn between $44,500.00 and $77,900.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a catering director?

To thrive as a Catering Director, you need expertise in event planning, food service management, and budgeting, often supported by a degree in hospitality or related experience. Familiarity with catering management software, food safety certifications, and point-of-sale systems is typically required. Outstanding leadership, communication, and problem-solving abilities help in managing teams and exceeding client expectations. These skills ensure seamless event execution, client satisfaction, and efficient business operations in a competitive hospitality environment.

How does a catering director typically collaborate with other departments to ensure a successful event?

A Catering Director works closely with various departments such as culinary, event planning, sales, and operations to coordinate all aspects of an event. Regular communication with the kitchen staff ensures menu execution aligns with client expectations, while collaboration with event planners helps manage guest flow, décor, and service timing. The Catering Director also liaises with sales teams to confirm bookings and address client preferences, ensuring seamless coordination from planning to execution. This role requires strong organizational and interpersonal skills to balance the needs of both clients and internal teams.

What is the difference between Catering Director vs Catering Manager?

AspectCatering DirectorCatering Manager
ResponsibilitiesOversees entire catering operations, develops strategies, manages budgets, and leads teamsHandles daily catering service, coordinates events, manages staff, and ensures customer satisfaction
Required CredentialsExperience in catering, hospitality management, often a degree in hospitality or related fieldExperience in catering, hospitality, or food service, often with relevant certifications
Work EnvironmentOffice-based with frequent site visits, strategic planningOn-site at event locations, direct interaction with clients and staff

The Catering Director focuses on strategic oversight and overall management of catering operations, while the Catering Manager handles day-to-day event execution and client interactions. Both roles require catering experience, but the director's role is broader and more strategic.

What does a catering director do?

A catering director oversees the planning, coordination, and execution of catering events, managing staff, menus, and budgets to ensure client satisfaction. They often collaborate with clients, vendors, and event staff, and may require skills in organization, communication, and food service management.

What is the difference between a catering manager and a catering director?

A catering director oversees the entire catering operation, including strategic planning, budgeting, and client relationships, often managing multiple catering managers. A catering manager handles day-to-day event coordination, staff supervision, and service delivery at individual events. The director typically has broader responsibilities and higher-level decision-making authority than the manager.

What are the most commonly searched types of Catering jobs in Spring, TX?

The most popular types of Catering jobs in Spring, TX are:

What cities near Spring, TX are hiring for Catering Director jobs?

Cities near Spring, TX with the most Catering Director job openings:

Catering Director jobs near you
Infographic showing various Catering Director job openings in Spring, TX as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 13% Part Time, and 2% Contract. Highlights an 89% Physical, 3% Hybrid, and 8% Remote job distribution, with an average salary of $63,693 per year, or $30.6 per hour.

Catering Manager | Part-Time | Golf Tournaments

Spectra

Conroe, TX • On-site

$15.75 - $19.25/hr

Part-time

Medical, Retirement

Re-posted 6 days ago

Job description

Oak View Group
Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.
Overview
The Catering Manager provides support and assistance with catering activities as well as provides assistance to the concession managers in the profitable management of concession operations, as needed. The Catering Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. The Catering Manager will provide oversight and resolution responsibility for employee performance issues. The Catering Manager must provide a high level of event oversight, technical proficiency, and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Catering Manager will be to actively mentor, train, and help employees and volunteers meet company quality standards. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction, and strong technical (computer and POS) aptitude are required.
This role pays an hourly rate of $15.75-$19.25
Benefits for part-time roles: 401(k) Savings Plan and 401(k) matching.
EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline.
Responsibilities
  • Assists in the overall effective management of catering and concessions operations.
  • Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout the event to ensure 100% compliance with alcohol service policies. Reports any alcohol service or compliance issues to management immediately.
  • Provides ongoing direction, supervision, and mentoring to hourly event staff. Monitor product quality and ensure a high level of guest service.
  • Assists in troubleshooting technical problems with Point of Sale systems from both a hardware and software perspective.
  • Assists in vault opening, closing, and balancing, as necessary.
  • Generates event employee schedules and verifies employee time as required.
  • Assist in the ongoing training, development, mentoring, and supervision of hourly employees, as directed by department managers; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
  • Assist in the management of catered events from set-up to tear-down, including handling all communication with hourly staff, culinary staff, and guests.

Qualifications
  • Three to five (3-5) years of experience in catering or concessions.
  • Nationally recognized, advanced food service sanitation training course certification.
  • Familiar with inventory cost control and menu planning.
  • Basic computer proficiency: e-mail, Excel, Word, Outlook, Schedule+.
  • Working knowledge of point-of-sale and timekeeping systems.
  • Cash handling abilities and basic math skills, including significant number manipulation.
  • Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
  • Good verbal and written communication skills.

Strengthened by our Differences. United to Make a Difference
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
Equal Opportunity Employer
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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