Director of Catering

Pay

$80,000 per year – $90,000 per year

Schedule

First‑shift position, typically Monday through Friday, with occasional evenings and weekends.

Location

Portland, ME

About the role

The Director of Catering is responsible for leading all aspects of catering operations, ensuring each event is planned, coordinated, and executed to the highest standard. This hands‑on position requires active involvement in daily dining operations, catering production, service execution, and on‑site event support. The role blends strategic planning, creativity, and operational leadership to deliver exceptional client experiences that align with company standards and exceed expectations. The Director will oversee event execution, lead and support the catering team, remain engaged in dining operations, manage budgets, and help drive business growth through innovative event solutions and strong client relationships.

Responsibilities

• Take an active, hands‑on role in catering and dining operations, including production, service execution, setup, breakdown, and day‑of event support.
• Plan, design, and execute catering events within established timelines and operational standards.
• Collaborate with clients to understand event needs, confirm expectations, and ensure a high level of customer satisfaction.
• Conduct market research, gather relevant event details, and support contract negotiations prior to finalizing agreements.
• Provide regular updates, feedback, and reports to internal and external stakeholders.
• Coordinate event logistics, including facilities, décor, catering, entertainment, transportation, location, invite lists, special guests, equipment, promotional materials, and related details.
• Determine staffing needs, coordinate team activities, and work alongside the team as needed to ensure smooth dining and event execution.
• Partner with marketing and public relations teams to promote and publicize events as appropriate.
• Research market trends, identify event opportunities, and generate interest in catering services.
• Perform other duties and responsibilities as assigned.

Qualifications

• Proven experience in event planning, catering coordination, or a related hospitality role.
• Strong time management, organization, and communication skills.
• Ability to build and maintain productive client and business relationships.
• Proficiency with Microsoft Office applications.
• Bachelor’s degree in Event Management, Hospitality, Business, or a related field preferred.

About Us

Together, American Food & Vending and American Dining Creations form one of the nation’s largest privately held dining and refreshment service organizations. Family‑owned and headquartered in Syracuse, NY, we have served clients nationwide for more than 80 years, delivering customized dining and refreshment solutions across business, education, healthcare, and cultural environments. Recognized by NAMA and our peers as Operator of the Year, we combine national capabilities with a personal, responsive approach to create exceptional experiences for our clients and guests.

Mission: To create moments of happiness through customized hospitality experiences that delight guests and bring people together.

Vision: To be the best in the industry at elevating hospitality experiences for places where people want to be.

Values – F.I.R.S.T.: Family – Treat people as family. Integrity – Do the right thing. Responsiveness – Listen first, then act with urgency. Service Excellence – Deliver exceptional experiences every day. Teamwork – Win together.

Benefits

• Weekly Pay
• 401K with company match
• Employee Assistance Program
• Medical, Prescription, Dental, and Vision plans (eligible employees), plus FSA/HSA options
• Ongoing training and development programs
• Bonus programs for eligible positions