Director of Catering

Job Summary

As a member of the ACE Team, you will support and manage Flik Hospitality Group accounts, providing operational leadership where it is needed most. Based in New York City, you will primarily support locations throughout the Tri-State area, with opportunities to assist non-local Flik accounts requiring up to 25% travel. ACE schedules vary weekly based on business needs. While most assignments occur Monday through Friday, occasional evening, weekend, and holiday support will be required with advance notice.

The Catering Director is responsible for leading all aspects of catering and event operations, ensuring exceptional hospitality, seamless execution, and outstanding client experiences. This role oversees event planning, client relationships, financial performance, team leadership, and operational excellence while partnering with culinary and operations teams to deliver high-quality meetings, conferences, executive dining, and special events.

Key Responsibilities:

• Build and maintain strong relationships with clients, ensuring exceptional service and long-term partnerships.

• Develop and execute catering sales and marketing initiatives to drive business growth and enhance client engagement.

• Create customized menus and event experiences in partnership with culinary leadership.

• Recruit, train, coach, schedule, and develop catering associates while fostering a culture of hospitality and accountability.

• Oversee staffing, event logistics, transportation, setup, execution, and breakdown to ensure flawless event delivery.

• Manage food cost, labor expenses, budgets, and operational performance while identifying opportunities for continuous improvement.

• Ensure compliance with food safety, sanitation, workplace safety, and company operating standards.

• Collaborate with culinary, operations, facilities, and client teams to ensure seamless execution of all events.

Preferred Qualifications:

• Bachelor's degree in Hospitality Management, Culinary Arts, Business, or a related field preferred.

• Minimum of five years of hospitality experience, including at least two years in catering or event management.

• Experience developing catering proposals, pricing events, menu planning, contract management, and coordinating staffing and equipment.

• Strong financial acumen with experience managing budgets, food costs, labor, and event profitability.

• Proven ability to lead teams while delivering exceptional client service and operational excellence.

• Excellent communication, organizational, and relationship management skills.

• Proficiency with Microsoft Office and catering or event management software.

• ServSafe Certification preferred.

Operational Expectations:

• Ability to lead multiple catering programs and events simultaneously in a fast-paced hospitality environment.

• Flexibility to work varying schedules, including occasional evenings, weekends, holidays, and travel assignments.

• Commitment to delivering exceptional hospitality, operational excellence, and memorable client experiences across multiple Flik locations.