Catering Services Director - Richmond Convention Center

About the role

The Catering Services Director is responsible for planning and leading the entire catering operation across multiple units or in a large account. The director oversees the catering team, plans and completes catering orders and special events, and manages the budgets and financial goals of the department.

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.
• Develop and implement an annual comprehensive marketing plan for catering, covering collateral, sales strategies, and marketing budgets.
• Establish and implement service and presentation standards for all catering operations, and ensure compliance and consistency.
• Implement new services to support business growth and client retention.
• Stay ahead of and advise clients, customers, and staff on current catering trends and products.
• Facilitate the delivery of prepared food built from banquet event orders.
• Participate in the sales process, negotiate contracts, and assist clients in planning special events.
• Train and lead catering employees to ensure catering standards are followed.
• Set and deliver sales, food, and labor targets.
• Execute catering events of varied size and scope, including staffing and management.
• Handle accounting functions, providing accurate reporting of all catering‑related revenue, expenses, and receivables.
• Ensure compliance with all food, occupational, and environmental safety policies.
• Adapt to changing job duties or new assignments as needed to meet organizational commitments.

Qualifications

• At least 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 required.
• Strong communication skills.
• Available to work event‑based hours.
• Complete Food Handlers and Alcohol Service Certifications as required.
• Physical demands may include lifting, bending, pushing, pulling, and extended walking and standing.
• May require uniforms and/or use of Personal Protective Equipment (PPE).

Pay

The salaried rate for this position is $80,000.00 to $85,000.00.

Benefits

Aramark offers comprehensive benefit programs and services for eligible employees, including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans such as a 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to legal requirements, employee eligibility, and where the employee lives or works.