Catering Director Corporate Campus Dining

Position: Catering Director - Corporate Campus Dining

Location: Los Angeles CA

Duration: Full Time/Permanent

Salary: $105k-$115k

Key Purpose:

The Director of Catering is tasked with providing strategic leadership operational execution and financial oversight for all catering and dining programs. This role is pivotal in delivering high-quality diverse and thoughtfully curated food experiences that align with client preferences dietary requirements and organizational objectives. The Director leads comprehensive catering and event operations builds high-performing teams and drives continuous improvement in service quality financial performance and client satisfaction.

Mandatory:

• 5 years of progressive leadership experience in Corporate Campus Dining
• 5 year track record in corporate catering
• High-volume Corporate Campus Catering experience (not institutions)
• Experience with Corporate accounts serving 2000 people daily
• Experience in financial management including budgeting and P&L oversight
• Catering management with emphasis on creativity and presentation
• Deep expertise in CaterTrax utilizing it as a core operational and financial tool
• Proven ability to cultivate and maintain strong client and customer relationships

Resume Must Reflect:

• Strong Corporate Campus Dining/ Catering experience
• Experience in high-touch subsidized accounts preferred
• Experience catering in a highly creative artsy and experience-driven environment
• Ability to collaborate with creative stakeholders and adapt to evolving ideas

Success Criteria:

• Communication and adept stakeholder management.
• Strong financial acumen with responsibility for P&L forecasting and cost controls.
• Proven ability to design implement and scale effective operational systems.
• Demonstrated success in leading high-performing teams within fast-paced environments.
• Fosters strong relationships with clients and cross-functional teams.
• Maintains a hospitality-driven mindset with a focus on customer satisfaction.
• Exhibits exceptional organizational multitasking and problem-solving skills.
• Adapts seamlessly under pressure while ensuring service excellence.

Key Areas of Collaboration & Influence:

• Partner with client stakeholders to ensure catering programs align with business needs.
• Collaborate with culinary operations HR finance and procurement teams.
• Lead the coordination of catering and events
• Actively participate in leadership meetings and contribute to overall account strategy.

Key Accountabilities:

Program Leadership & Strategy

• Design and implement catering and dining programs that cater to client preferences and dietary needs.
• Develop food service strategies that align with client goals especially around sustainability.
• Identify and integrate new products services and innovations to boost engagement and growth.

Financial Performance & Business Management

• Own financial performance managing food beverage and labor costs effectively.
• Create and manage budgets forecasts and operational financial plans.
• Ensure timely accurate P&L reporting and variance analysis.
• Enhance profitability through operational efficiency and resource allocation.

Operations & Execution Excellence

• Oversee all facets of catering dining and front-of-house operations.
• Maintain consistent execution of high-quality food production distribution and service.
• Develop systems for procurement storage preparation presentation and menu planning.
• Implement effective labor scheduling models and culinary execution plans.
• Continuously refine workflows service delivery and operational processes.
• Conduct inventory audits and maintain accurate recordkeeping.
• Utilize CaterTrax to streamline operational efficiency and manage catering workflows.

Client Relationship Management

• Build and nurture strong relationships with client leadership and stakeholders.
• Identify and address customer needs translating feedback into actionable improvements.
• Communicate service enhancements and program updates effectively.

Team Leadership & Development

• Recruit hire train and retain top-tier team members.
• Guide and mentor teams through effective coaching and performance management.
• Set clear performance goals and accountability frameworks.
• Foster a culture of recognition engagement and continuous development.

Compliance Safety & Quality

• Ensure full compliance with food safety sanitation and allergen programs.
• Adhere to HACCP ServSafe and Operational Excellence standards.
• Maintain compliance with company policies health regulations and labor laws.
• Create a safe and healthy environment for employees clients and guests.

Qualifications & Experience:

• Bachelors degree or equivalent professional experience required.
• Proven track record in food service catering or hospitality operations.
• 5 years of progressive leadership experience preferred.
• Strong verbal and written communication skills.
• Proven ability to cultivate and maintain strong client and customer relationships.
• Experience in financial management including budgeting and P&L oversight.
• Deep expertise in CaterTrax utilizing it as a core operational and financial tool.
• Proficient in Google Workspace and Microsoft Office Suite.
• ServSafe Manager certification preferred.
• Physical capability to lift up to 50 lbs and stand for extended periods as required.

EOE - Equal Opportunity Employer