Director of Catering – Higher Education

About the role

The Director of Catering for Higher Education leads all catering operations for an assigned campus, ensuring exceptional client service, strong financial performance, and operational excellence. Working closely with the General Manager, Executive Chef, and campus partners, this senior leader creates memorable guest experiences that reflect the organization’s commitment to hospitality.

Key responsibilities

• Lead planning, execution, delivery, setup, breakdown, and post‑event follow‑up for all catering events.
• Serve as primary point of contact for catering clients and campus partners, maintaining professional relationships.
• Develop and implement catering strategies to drive revenue growth and meet account goals.
• Manage the full event cycle, including inquiries, staffing, rentals, equipment, and service details.
• Oversee budgeting, revenue, labor costs, and expense controls to ensure profitability.
• Lead, train, coach, and schedule catering staff, establishing service standards and accountability.
• Coordinate with culinary leadership on menu planning, production timelines, and event‑specific requirements.
• Maintain accurate catering calendars, booking systems, and inventory management.

Required profile

• Proven leadership experience in large‑scale catering or food service operations.
• Strong client relationship management and communication skills.
• Demonstrated ability to drive sales and achieve financial targets.
• Excellent organizational and logistical planning capabilities.
• Experience supervising front‑of‑house and back‑of‑house teams.

Required skills