Catering Director - University at Albany

About the role

The Catering Director is responsible for planning and leading the entire catering operation across multiple units or in a large account. The role oversees the catering team, planning, and completing catering orders and special events, as well as managing the department’s budgets and financial goals. Schedule flexibility is required, including late‑night, weekends and holidays on an event‑based schedule.

Responsibilities

• Coordinate total catering operations, including booking events, supervising teams, developing, selecting, and costing menus, pricing, hiring, and departmental administration.
• Oversee all aspects of preparation, service, and cleanup for multiple catering operations.
• Develop and implement catering solutions to meet customers' needs.
• Develop and maintain effective client and customer rapport.
• Create and execute an annual comprehensive marketing plan for catering, covering collateral, sales strategies, and marketing budgets.
• Establish and enforce service and presentation standards, ensuring compliance and consistency.
• Implement new services to support business growth and client retention.
• Advise clients, customers, and staff on current catering trends and products.
• Facilitate delivery of prepared food built from banquet event orders.
• Participate in sales processes, negotiate contracts, and assist clients in planning special events.
• Train and lead catering employees to ensure standards are followed.
• Set and achieve sales, food, and labor targets.
• Execute catering events of varied size and scope, including staffing and management.
• Handle accounting functions, accurately reporting all catering‑related revenue, expenses, and receivables.
• Ensure compliance with all food, occupational, and environmental safety policies.

Qualifications

• Minimum 4 years of experience.
• 1–3 years of experience in a management role.
• Previous experience in events and catering required.
• Bachelor’s degree or equivalent experience.
• Strong communication skills.
• Availability to work event‑based hours.
• Complete Food Handlers and Alcohol Service Certifications as required.
• Physical ability to lift, bend, push, pull, and engage in extended walking and standing.
• May be required to wear uniforms and/or personal protective equipment (PPE).

Schedule

Event‑based schedule with required flexibility for late‑night shifts, weekends, and holidays.

Pay

Salary range: $100,000 – $110,000.

Benefits

• Comprehensive medical, dental, and vision plans.
• Work/life resources.
• Retirement savings plans such as 401(k).
• Paid days off, including parental leave and disability coverage.
• Benefits vary by location and are subject to legal requirements and employee eligibility.