Key Responsibilities and Required Skills for Catering Director

🎯 Role Definition

The Catering Director leads all catering and event food & beverage operations for venues, hotels, conference centers, or independent catering companies. This strategic leadership role blends sales, operations, culinary partnering, and financial management to deliver profitable, high-quality events from initial client inquiry through execution and post-event reconciliation. The Catering Director builds and mentors multi-disciplinary teams, develops scalable processes, manages vendor partnerships, enforces health & safety standards, and drives revenue growth through strategic business development and exceptional client service.

📈 Career Progression

Typical Career Path

Entry Point From:

Banquet Manager / Banquet Captain
Catering Sales Manager
Restaurant or Food & Beverage Manager

Advancement To:

Director of Food & Beverage
Regional Catering Director / Area Operations Director
VP of Hospitality / Chief Operations Officer (in hospitality groups)

Lateral Moves:

Event Operations Director
Conference Services Director
Corporate Catering Sales Director
Foodservice Consultant / Catering Operations Consultant

Core Responsibilities

Primary Functions

Lead end-to-end catering operations for all events, including sales intake, contract negotiation, menu development, staffing plans, day-of execution, invoicing, and post-event analysis to ensure consistent, high-quality client experiences and profitable outcomes.
Own the catering P&L: create annual budgets, set revenue targets, track monthly performance, analyze variances, and implement corrective actions to meet or exceed financial goals.
Develop and implement scalable processes and standard operating procedures for event planning, kitchen production, front-of-house service, sanitation, and closing activities to maximize efficiency and reduce waste.
Collaborate with culinary leadership to design seasonally relevant, cost-effective menus and beverage programs that align with client needs, themes, dietary restrictions, and profitability targets.
Manage and coach multi-site or multi-team catering staff (schedulers, chefs, sous chefs, servers, bartenders, event captains) including recruitment, onboarding, performance management, and succession planning to maintain operational readiness and service excellence.
Generate and manage the catering sales pipeline: lead qualification, proposal development, RFP responses, site inspections, and relationship-building with corporate clients, wedding planners, and event planners to drive new business.
Negotiate vendor agreements and maintain strategic supplier relationships for food purveyors, rentals, linen, AV, and specialty services to ensure best pricing, consistent quality, and reliable delivery.
Design staffing models and labor schedules using forecasting tools and historical data to optimize labor costs while maintaining service standards during peak seasons and large-scale events.
Oversee inventory control systems and procurement practices, including stock rotation, par levels, waste tracking, and cycle counts to reduce shrinkage and manage working capital efficiently.
Ensure compliance with all local, state, and federal food safety, health code, liquor licensing, and permit regulations; develop and maintain HACCP or equivalent food safety programs and lead internal audits.
Create and deliver targeted training programs for front- and back-of-house teams on service standards, upselling techniques, safety protocols, and event-specific processes to elevate guest satisfaction and revenue per event.
Partner with sales and marketing to create packages, seasonal promotions, branded collateral, and web content that increase catering visibility, conversion rates, and online search performance.
Build and maintain detailed event orders (BEOs), timelines, floor plans, and production schedules; coordinate with internal teams (AV, facilities, security) and third-party vendors to ensure flawless event delivery.
Implement technology solutions and oversee catering software (e.g., Caterease, Tripleseat, SevenRooms, Delphi) to centralize bookings, track client communications, manage inventory, and automate reporting.
Lead post-event debriefs and quality assurance reviews, capturing lessons learned and client feedback to improve future service, reduce risks, and increase client retention.
Monitor and control food cost margins through recipe costing, portion control, standardized prep lists, and vendor price negotiation to protect profitability.
Drive corporate and group account development by building long-term relationships with meeting planners, corporate clients, universities, and non-profit organizations to secure repeat business and contracted volume.
Oversee beverage programs, including beverage cost controls, bar staffing, responsible beverage service training, and license compliance to maximize margin and reduce liability.
Coordinate logistics for off-site and remote events, including transportation, mobile kitchen setups, temporary licensing, and staffing logistics for complex event footprints.
Develop emergency response and contingency plans for large events covering weather, power disruptions, supplier failures, and on-site incidents to protect guest safety and preserve revenue.
Prepare weekly and monthly operational reports, forecasting models, and executive summaries for senior leadership, highlighting revenue trends, margin drivers, staffing indicators, and action plans.
Lead sustainability initiatives such as local sourcing, menu optimization to reduce waste, recycling programs, and energy-efficient practices to align operations with corporate social responsibility goals.

Secondary Functions

Provide senior leadership coverage for on-site events as needed and act as a visible point of escalation for complex client or operational issues.
Support cross-functional projects with Sales, Marketing, Facilities, and Accounting to improve customer journey, streamline billing processes, and enhance digital booking experiences.
Participate in budget planning cycles, capital expenditure requests, and RFP evaluations for equipment and facility investments related to catering operations.
Mentor emerging leaders and contribute to talent development programs, diversity hiring initiatives, and workforce planning across the restaurant or hospitality group.
Maintain a vendor performance scorecard and contract renewal cadence to continuously improve third-party service levels and reduce supply chain risk.
Lead periodic vendor and quality audits to ensure compliance with standards and implement corrective action plans when necessary.
Support ad-hoc executive requests for revenue modeling, scenario planning, and market opportunity assessments tied to catering and events.
Represent the company at industry trade shows, local business associations, and community events to strengthen brand presence and develop referral networks.
Coordinate with IT and operations to pilot new event technologies (mobile POS, digital BEOs, client portals) and drive adoption through training and change management.
Maintain a library of standard templates, checklists, and training materials that can be used across locations to reduce onboarding time and elevate baseline performance.

Required Skills & Competencies

Hard Skills (Technical)

Catering sales and contract negotiation (RFPs, master contracts, attrition clauses)
Banquet and event operations management (BEO creation, floor plans, run of show)
Menu engineering, recipe costing, and food cost analysis to maintain target margins
Budgeting and P&L ownership, forecasting, monthly close support, variance analysis
Vendor sourcing, procurement, and contract management for food, rentals, and services
Staff scheduling, labor forecasting, and labor-cost optimization strategies
Food safety certifications and knowledge (ServSafe, HACCP, local health codes)
Experience with catering and event software (Caterease, Tripleseat, Social Tables, Delphi, SevenRooms)
Advanced Microsoft Excel (pivot tables, VLOOKUP/XLOOKUP, financial modeling)
Inventory control systems, par level management, and purchase order processes
Beverage program management and liquor licensing compliance
Event logistics planning for off-site and multi-venue events
CRM and sales pipeline management to track leads and close bookings
Reporting and analytics for revenue per event, average check, and client segmentation

Soft Skills

Strategic leadership and team development with demonstrated ability to scale operations
Client-facing relationship management and consultative selling
Strong negotiation and influencing skills with internal and external stakeholders
Excellent written and verbal communication; clears, concise client proposals and internal briefs
Problem-solving under pressure and decisive incident management
High attention to detail and commitment to service excellence
Time management and multi-event prioritization across concurrent projects
Coaching and mentoring with a focus on performance improvement and retention
Adaptability to dynamic event environments and changing client needs
Collaborative mindset with cross-functional stakeholders (Sales, Marketing, Culinary, Facilities)

Education & Experience

Educational Background

Minimum Education:

Associate degree or equivalent experience in hospitality, culinary arts, business, or related field.

Preferred Education:

Bachelor's degree in Hospitality Management, Business Administration, Culinary Arts, or Event Management; MBA or hospitality graduate degree preferred for senior roles.

Relevant Fields of Study:

Hospitality Management
Culinary Arts / Food Service Management
Business Administration / Finance
Event Management / Tourism

Experience Requirements

Typical Experience Range:

5–10 years in catering, banquet, or large-scale food & beverage operations with at least 3 years in a supervisory or management role.

Preferred:

7–12+ years with demonstrated experience managing large-event portfolios, P&L responsibility, multi-site operations, and proven success in sales growth and margin improvement.

If you’d like, I can tailor this job spec to a specific venue type (hotel, conference center, independent caterer), region, or salary band for SEO targeting and candidate attraction.