Senior Director of Catering Services - UN (New York, NY)

Job Summary

The Senior Director of Catering Operations is responsible for leading, optimizing, and executing all catering operations at the United Nations Headquarters in New York, NY. This role ensures flawless delivery of high-profile, high-volume events while consistently providing world-class hospitality aligned with Culinart Group’s standards and brand promise. The Senior Director partners closely with the Resident District Manager to achieve annual financial goals, operational excellence, and exceptional client and guest satisfaction in a complex, unionized environment.

Core Responsibilities:
-Directs all catering operations, including diplomatic functions, high-level meetings, conferences, receptions, and special events.

-Oversees all Catering/Banquet Managers, Catering Operations Managers, and Catering Supervisors.
-Leads event logistics and on-site execution for all catered events.
-Ensures clear communication with internal departments, clients, contractors, and subcontractors.
-Manages catering operations in a union environment and provides on-site leadership during events.
-Provides training, coaching, and development for management and frontline teams.
-Serves as the senior operational leader accountable for catering revenue performance, client retention, and service execution at the United Nations.
-Partners closely with Culinart Catering Sales, Event Services, and United Nations internal teams to support achievement of annual catering revenue and growth objectives.
-Owns the operational feasibility, accuracy, and execution readiness of all catering opportunities, ensuring proposed solutions can be delivered profitably and in compliance with UN standards.
-Collaborates with UN stakeholders, protocol offices, and department leads to strengthen relationships, drive repeat business, and identify opportunities for incremental growth.
-Ensures a disciplined and timely handoff from sales to operations, maintaining alignment on scope, pricing assumptions, labor models, service levels, and client expectations.
-Participates in key client meetings, tastings, walkthroughs, and high-profile events to support conversion, retention, and long-term account growth.
-Provides post-event analysis and operational insight to Sales and leadership to refine pricing strategies, improve proposals, and enhance future bookings.
-Shares accountability with the Resident District Manager and Sales leadership for year-over-year catering revenue growth, client satisfaction, and profitability.Supports the Resident District Manager in achieving annual revenue, profitability, and KPI targets.
-Establishes and monitors measurable operational and financial goals.
-Ensures the department operates within budget and adjusts labor and expenses based on revenue.
-Leads execution of all corporate initiatives, standards, and promotions.

Quality, Service & Guest Experience:

-Ensures all events meet or exceed established quality and service standards.
-Holds teams accountable to the steps of service and brand expectations.
-Conducts and ensures FOH walkthroughs before, during, and after events.
-Actively solicits and analyzes client and guest feedback for continuous improvement.
-Provides mentorship, coaching, and performance management for managers and team members.
-Leads meetings, BEO reviews, trainings, and pre-shift briefings.
-Oversees scheduling, staffing, and event assignments across catering operations.
-Manages employee discipline, terminations, and union relations in partnership with Human Resources.

Contracts, Compliance & Safety:
-Demonstrates working knowledge of event contracts and ensures compliance with all terms.
-Ensures adherence to UN policies, Culinart standards, and food safety regulations.
-Partners with Safety leadership to maintain a safe work environment.

Required Skills & Qualifications:
-Extensive banquet and catering experience in a high-end, high-volume environment.
-Proven leadership experience managing large teams in a unionized environment is a plus.
-Strong financial and operational acumen.
-Ability to work 60+ hours per week with a flexible schedule including nights, weekends, and holidays.
-Excellent verbal and written communication skills in English.
-Ability to stand, walk, lift, and perform physical requirements of event operations