Regional Catering Director

Job Summary

Key Responsibilities

• Lead the overall catering strategy and operational execution across the assigned region.
• Partner with Catering Directors, Catering Managers, and Service Managers to ensure consistency in event planning, execution, and guest experience.
• Establish and maintain service standards that reflect both company and client expectations.
• Build strong client relationships and serve as a trusted advisor on catering and hospitality solutions.
• Monitor catering performance, budgets, labor utilization, and financial results to support profitability goals.
• Identify opportunities to enhance service delivery, operational efficiency, and client satisfaction.
• Collaborate with regional and operational leaders to support business growth initiatives and special projects.
• Recruit, develop, coach, and mentor catering and service teams, creating opportunities for professional growth and advancement.
• Oversee staffing strategies and workforce planning to support event demand and service excellence.
• Partner with Human Resources and operational leadership to address employee relations matters and support a positive workplace culture.
• Facilitate onboarding, training, and professional development programs that reinforce hospitality standards and operational best practices.
• Ensure compliance with company policies, safety standards, and applicable regulatory requirements.
• Review catering reports, business metrics, and client feedback to drive continuous improvement initiatives.
• Support high-profile meetings, executive events, conferences, and special programs requiring elevated levels of hospitality and service.

What We're Looking For

• Bachelor's degree in Hospitality Management, Business, Culinary Management, or a related field, or equivalent combination of education and experience.
• Experience leading catering, hospitality, conference services, or corporate dining operations within a multi-site environment.
• Demonstrated success managing large-scale catering programs and high-profile client events.
• Knowledge of hospitality trends, event management practices, and premium service standards.
• Experience leading, coaching, and developing teams across multiple locations.
• Strong financial acumen, including budgeting, forecasting, labor management, and cost controls.
• Ability to build collaborative relationships with clients, operational leaders, and support teams.
• Excellent problem-solving, organizational, and decision-making skills.
• Strong written, verbal, and presentation communication skills.
• Advanced proficiency with Microsoft Excel, PowerPoint, and event management systems.
• ServSafe certification preferred.
• TIPS certification preferred.
• Commitment to professionalism, integrity, and exceptional customer service.