Director of Catering Sales

Job Summary

The Director of Catering Sales is the central connection point for all catering, events, and café operations at WinterthuGardens & Museum. This role blends sales leadership, operational oversight, and financial management while fostering strong, collaborative relationships with clients, museum partners, and team members. The position requires a balance of creativity, strategic thinking, and operational excellence to deliver memorable guest experiences while ensuring the financial health of the account.

Key Responsibilities

• Serve as the primary contact for catering and event clients, guiding them from initial inquiry through post-event follow-up.
• Build and sustain positive relationships with museum leadership, clients, vendors, and internal teams.
• Collaborate with clients to craft events that reflect their vision while aligning with the museum’s mission and standards.
• Manage all phases of the sales process, including proposals, site visits, customized menus, and contracts.
• Coordinate and oversee the execution of events ranging from intimate gatherings to large-scale galas, corporate programs, and museum-hosted activities.
• Work with culinary leadership to introduce seasonal menu updates for both catering and café services.
• Ensure compliance with health, safety, and sanitation guidelines across all areas of the operation.
• Guide the development and management of the account’s annual budget, including catering sales goals, café revenue, and operating expenses.
• Monitor and review P&L statements, labor costs, inventory, and purchasing.
• Identify opportunities for revenue growth and operational efficiencies through data analysis and team input.
• Support informed decision-making by sharing financial insights with stakeholders.
• Provide coaching, mentorship, and support to catering sales, operations, and café team members.
• Encourage an inclusive, solutions-oriented culture that values creativity, adaptability, and continuous improvement.
• Work collaboratively across departments to ensure smooth communication and alignment on event execution.
• Participate in recruiting, scheduling, and performance feedback processes for team members.

Qualifications

• Bachelor’s degree in Hospitality, Event Management, Business Administration, or related field preferred.
• Minimum 5 years of catering sales or event management experience, ideally in a cultural institution, hospitality venue, or high-volume catering environment.
• Strong client relationship skills with a focus on collaboration and long-term partnerships.
• Solid financial management capabilities, including budgeting, forecasting, and interpreting P&L statements.
• Excellent communication, organizational, and problem-solving skills.
• Proficiency in catering software, CRM systems, and Microsoft Office Suite.