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Director Of Catering Operations Jobs (NOW HIRING)

Columbia Sussex

We are seeking an experienced and dynamic Director of Catering to lead our catering operations in Arlington, VA. The ideal candidate will have a strong background in event planning, client relations ...

mjh

Director Of Catering

Stamford, CT

Director of Catering- Marriott Stamford Hotel & Spa Job Category - Sales & Marketing Location 243 ... Leading Operations and Department Teams • Champions the brand's service vision for product and ...

mjh

Director Of Catering

Stamford, CT · On-site

Director of Catering- Marriott Stamford Hotel & Spa Job Category - Sales & Marketing Location 243 ... Leading Operations and Department Teams • Champions the brand's service vision for product and ...

Compass Group

Director of Catering

Manhattan, NY · On-site

$85K - $95K/yr

Director of Catering Salary: $85,000 - $95,000 Other Forms of Compensation: Become part of ... Working closely with operations, culinary, and executive teams, you will oversee all aspects of ...

SSA Group

Director of Catering & Event Operations Department: Catering & Events Location: [Your Location], Onsite Reports to: General Manager or Assistant General Manager Revenue Oversight: $850,000+ JOB ...

Jimmy John's

Director of Catering

Rockford, IL

Jimmy John's - Director of Catering Opportunity Are you passionate about creating an excellent customer experience, and have a desire to help us grow sales? Do you thrive in a fast-paced, dynamic ...

Jimmy John's

Director of Catering

Rockford, IL

Jimmy John's - Director of Catering Opportunity Are you passionate about creating an excellent customer experience, and have a desire to help us grow sales? Do you thrive in a fast-paced, dynamic ...

Zaxby's

Director of Catering

Franklin, KY · On-site

$18 - $20/hr

Now Hiring Director of Catering (Franklin, KY) We're looking for the right person to lead and grow our catering business. What you'll do - Build and grow catering sales in the Franklin area and ...

Compass Group

Director of Catering

Atlanta, GA · On-site

The Director works closely with culinary, operations, finance, and other internal partners to drive business growth, operational excellence, and consistent execution of all catering events. Key ...

Marriott

Director of Catering

Daytona Beach, FL · On-site

We're searching for a dynamic, results-driven Director of Catering to lead our catering sales ... Coordinate closely with culinary, banquet, operations, and sales teams to ensure flawless event ...

Compass Group

Director of Catering

San Francisco, CA · On-site

Director of Catering Salary: 110,000-120,000 Other Forms of Compensation: Our Passion is Food! At ... Makes strategic, executive decisions affecting the operation, following the Client's culture and ...

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Director Of Catering Operations information

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$34K

$107.7K

$179.5K

How much do director of catering operations jobs pay per year?

As of Sep 14, 2026, the average yearly pay for director of catering operations in the United States is $107,680.00, according to ZipRecruiter salary data. Most workers in this role earn between $75,500.00 and $135,500.00 per year, depending on experience, location, and employer.

What does a director of catering operations do?

A Director of Catering Operations oversees all aspects of catering services for an organization, such as hotels, event venues, or catering companies. Their responsibilities include managing catering staff, coordinating with clients to plan events, ensuring food quality and safety standards, and overseeing budgets and logistics. They work to deliver exceptional guest experiences while maximizing efficiency and profitability. Directors of Catering Operations also develop menus, negotiate contracts, and ensure compliance with health and safety regulations.

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

To thrive as a Director Of Catering Operations, you need extensive experience in event planning, food and beverage management, and hospitality leadership, often supported by a degree in hospitality or business management. Familiarity with catering-specific software, budgeting tools, and food safety certifications is typically required. Outstanding organizational skills, leadership, and effective communication help you manage teams and client relationships seamlessly. These abilities are critical for delivering high-quality events, maximizing profitability, and ensuring client satisfaction in a competitive industry.

What are the primary challenges a director of catering operations might face when managing large-scale events?

A Director of Catering Operations often encounters challenges such as coordinating logistics for multiple events simultaneously, ensuring consistent food quality, and managing diverse teams under tight deadlines. They must be adept at quickly resolving unexpected issues, such as last-minute menu changes or staffing shortages. Strong communication and organizational skills are essential, as this role requires close collaboration with chefs, event planners, and clients to deliver seamless experiences.

What is the difference between Director Of Catering Operations vs Catering Manager?

AspectDirector Of Catering OperationsCatering Manager
ResponsibilitiesOversees multiple catering departments, develops strategies, manages budgets, and ensures overall service qualityManages daily catering service, coordinates events, supervises staff, and handles client relations
CredentialsBachelor’s degree in hospitality, business, or related field; extensive experience in catering or hospitality managementHigh school diploma or equivalent; experience in catering or hospitality roles often preferred
Work EnvironmentCorporate offices, large event venues, hotel chainsEvent sites, hotels, restaurants, catering companies

The main difference is that the Director Of Catering Operations focuses on strategic oversight and managing multiple catering services, while the Catering Manager handles daily event operations and client interactions. Both roles require hospitality experience, but the director position involves higher-level planning and management responsibilities.

What cities are hiring for Director Of Catering Operations jobs?

Cities with the most Director Of Catering Operations job openings:

What states have the most Director Of Catering Operations jobs?

States with the most job openings for Director Of Catering Operations jobs include:

What are popular job titles related to Director Of Catering Operations jobs?

For Director Of Catering Operations jobs, the most frequently searched job titles are:

Director Of Catering Operations jobs near you

Assistant Director of Catering Operations

Providence, RI • On-site

Brown University
Colleges, Universities, and Professional Schools • 5 - 10K employees
Learn more about Brown Universityexternal

Full-time

Re-posted 10 days ago

Key responsibilities

  • Oversee the planning and organization of the Brown Dining catering division.

  • Lead a team of managers, supervisors, and union employees to ensure high-quality services and guest satisfaction.

  • Create and manage programs to increase community engagement, membership, and sales, and analyze sales and revenue data to evaluate project success.

Brown University rating

8.1

Company rating: 8.1 out of 10

Based on 27 frontline employees who took The Breakroom Quiz

Job description

Job Description:
This position is responsible for overseeing the planning and organization of the Brown Dining catering division. With supervisory responsibility, this position will effectively lead a team of managers, supervisors, and union employees by promoting a culture of collaboration, trust and accountability. The successful candidate will maximize customer satisfaction by ensuring high quality services and a variety of contemporary and on-trend menu packages. This position will work with OUC and the department's Communications and Outreach Manager to effectively market the services of Brown Dining's catering division. This position will maintain oversight of the budget for this area while offering competitive pricing to consumers. This position will report directly to the Vice President of Dining Programs.
Major responsibilities include but are not limited to:
  • Ensure relevant staff are TIPS and food safety certified and compliant with University, OSHA and other training requirements.
  • Ensure compliance with standards in all areas of operations, menu development, service quality, food safety and sanitation, and adherence to budget.
  • Create and manage programs in Catering that increase community engagement and develop strategies to increase membership and sales.
  • Analyze sales and revenue data to evaluate the success of projects and programs.
  • Develop program enhancement and cost saving initiatives for Brown Catering
  • Maintain a presence at events to ensure successful execution and guest satisfaction.
  • Partner with clients to create and define their vision for high profile events.
  • Coordinate menu tastings.
  • Assign appropriate catering personnel to develop menu, order quantities, auxiliary service requirements, develop equipment lists, identify staffing needs, and other details as needed.
  • Estimate function expenses and provide to client
  • Review menu with Director of Culinary Operations.
  • Notify Assistant Director of Purchasing of special requirements, and of alcohol and floral needs.
  • Confirm all details prior to events.
  • Review post-event paperwork to identify problems or issues that require follow up.
  • Solicit feedback from clients and follow up as appropriate.
  • Review consumption data and compile billing details.
  • Create and manage programs in Catering that increase community engagement and develop strategies to increase membership and sales.
  • Analyze sales and revenue data to evaluate the success of projects and programs.
  • Develop program enhancement and cost saving initiatives for Brown Catering
  • Mentor, support and lead managers through open dialogue
  • Set standards and expectations and hold staff to accountable
  • Provide constructive feedback
  • Serve as a positive role model
  • Develop and maintain a cohesive and high-performing team by promoting trust, respect and collaboration
  • Develop strong internal communication systems in both areas
  • Effectively manage conflict
  • Build relationships with staff and create a positive and productive environment.
  • Ensure team members stay motivated through positive reinforcement, coaching, and accountability.
  • Train and develop managers, shift supervisors, and service personnel.

Education
  • Required: Bachelor's degree in Hotel, Restaurant and Institutional Management, Food Service Management, or related discipline or equivalent combination of education and professional experience.

Required Experience:
  • 3-5 years' progressive professional experience in food service, restaurant/catering, or project management with progressively increasing levels of responsibility.
  • Successful record of accomplishment managing in a union environment strongly preferred.

Job Competencies
Indicate the essential job competencies. Competencies are required knowledge, skills and abilities necessary to perform the job successfully.
  • Strong leadership skills and effective change agent
  • Track record of successful collaboration and relationship-building; ability to manage through others
  • Effective prioritization and problem-solving skills
  • Goal-oriented and results-driven
  • Strategic thinker
  • Outstanding problem---solving skills, ability to implement solutions.
  • Excellent organizational skills, task prioritization and ability to juggle multiple projects
  • Excellent negotiation and communication skills
  • Demonstrated excellent customer service orientation.
  • Organized and high attention to detail
  • Ability to manage expenses and work within budgetary guidelines.
  • Competency using MS Office suite including Word and Excel. Experience with catering or event planning software preferred.
  • Culinary knowledge and/or professional experience preferred.
  • RI Food Safety and Bar Code certification preferred, or willingness to obtain both certifications upon hire is required.

All offers of employment are contingent upon a records check satisfactory to Brown University.
Benefits of Working at Brown:
Please review additional information on the Benefits of Working at Brown.
Recruiting Start Date:
2026-07-22
Job Posting Title:
Assistant Director of Catering Operations
Department:
Dining Services
Grade:
Grade 10
Worker Type:
Employee
Worker Sub-Type:
Regular
Time Type:
Full time
Scheduled Weekly Hours:
40
Position Work Location:
Onsite
Submission Guidelines:
The designated Position Work Location for each position determines the approved modality of work. Positions are classified based on the operational and business needs of the department and may be designated as on-site, hybrid, or remote.
Employees with a designated position work location as remote must reside and perform their work in a state where Brown University is registered to do business. Brown University is a registered employer in the following states: Rhode Island, California, Colorado, Connecticut, Florida, Maryland, Massachusetts, New York, New Hampshire, New Jersey, North Carolina, Washington, D.C.
Please note that to be considered for a staff position at Brown University, you must submit a separate application for each position you wish to be considered for. Applications are reviewed only for the specific position to which they are submitted and are not automatically considered for future openings.
This position is not eligible for visa sponsorship.
Still Have Questions?
If you have any questions you may contact employment@brown.edu.
Brown is an E-Verify Employer.
EEO Statement:
Brown University provides equal opportunity and prohibits discrimination, harassment and retaliation based upon a person's race, color, religion, sex, age, national or ethnic origin, disability, veteran status, sexual orientation, gender identity, gender expression, or any other characteristic protected under applicable law, in the administration of its policies, programs, and activities. The University recognizes and rewards individuals on the basis of qualifications and performance. The University maintains certain affirmative action programs in compliance with applicable law.

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