Director of Catering & Event Operations

Department: Catering & Events

Location: San Antonio Zoo (Onsite)

Reports to: General Manager or Assistant General Manager

Revenue Oversight: $850,000+

Job Summary

The Director of Catering & Event Operations is responsible for supporting the Event/Catering Sales and Culinary teams by leading the catering logistics planning, coordination, execution, and quality control of events. This role requires expert knowledge of client relationships, event logistics, and delivering customer satisfaction, and is ultimately accountable for delivering seamless and memorable events.

Qualifications

• Strong interpersonal and communication skills across all organizational levels.
• Expert leadership abilities with a focus on team building, development, and partnership fostering.
• Exceptional problem‑solving and decision‑making skills; highly organized.
• Demonstrated financial management, analytical, and planning capabilities.
• Flexibility in a fast‑paced environment.
• Proficiency with basic office computer functions.
• Physical ability to stand for extended periods and lift/handle boxes up to 35 lb; comfortable working outdoors and exposed to the elements.
• Willingness to work varied hours/days, including nights, weekends, and holidays as needed.
• Minimum 6 years of catering operations and/or event‑planning management in off‑site catering, hotel, or cultural‑attraction venues (candidates with 8 + years receive stronger consideration).
• Working knowledge of Tripleseat is a plus.
• All education backgrounds eligible; must be 18 years or older.

Key Responsibilities

• Event Planning & Execution: Develop and implement detailed event plans (orders, pull sheets, timelines, staffing, visual appeal, logistics); coordinate with sales to capture requirements; oversee setup, execution, and breakdown; ensure equipment and supplies are available and functional; walk event spaces with Sales Team; attend weekly BEO meetings; distribute operations plan revisions; advise on post‑event balances; collaborate on floor plans and event flow; create innovative F&B displays; oversee product quality, inventory, and equipment maintenance.
• Client Relationship Management: Maintain strong internal and external client relationships; conduct pre‑event meetings and post‑event follow‑ups; provide tailored solutions; act as day‑of contact for catering services.
• Vendor and Resource Management: Communicate with vendors for timely delivery; negotiate pricing and contracts; maintain an active resource list for internal use.
• Operational Excellence: Ensure compliance with local, state, and federal laws; maintain a clean, safe, organized work environment; uphold company policies and procedures.
• Financial Management: Develop, meet, and exceed monthly and annual catering budgets; analyze operational costs and inventory to maximize opportunities and minimize waste; review invoices and accounting documents for accuracy; minimize controllable costs (payroll, equipment rental) and strategize revenue avenues.
• Reporting and Analysis: Report weekly and monthly operational performance; analyze event data to identify trends and improvement areas; handle budgeting, forecasting, and cost control for labor, food, and profitability.
• Social Responsibility: Promote an inclusive, supportive unit culture; lead sustainability and conservation efforts; engage in community outreach and giving‑back initiatives.
• Team Management: Hire, recruit, and integrate new team members; schedule staff according to business level and budget; approve weekly timesheets; supervise personnel, evaluate performance, and provide coaching; develop training programs to motivate and mentor employees; remove barriers and empower growth.
• Offsite Sales Support (where applicable): Partner with area sales teams on site visits; conduct tastings; participate in client hand‑off meetings; lead weekly BEO meetings; manage approval and distribution of internal event information; communicate day‑of add‑ons; support onsite coordinators with sales responsibilities; manage partner relationships, including gala and fundraising duties.
• Other Responsibilities: Perform additional tasks as needed; adapt to changing circumstances such as emergencies, workload shifts, or technological developments.

Compensation and Benefits

• Full‑Time, Exempt position.
• Base compensation (salary not specified).
• $75 monthly cell‑phone stipend.
• Flex Time Off – no accruals; employees schedule time off as needed within business scope.
• Medical, Dental, Vision, Life Insurance, and other voluntary benefits for employee and family (employee premiums applicable).
• 401(k) program with 15 % company match (eligible after one year of employment, 1,000 hours worked).
• Short‑Term and Long‑Term Disability, employer‑sponsored.
• Parental Leave – birthing parent plan provides 6–8 weeks fully paid leave.
• SSA Paid Benefit – up to 120 hours paid leave for qualifying reasons (parental bonding, serious family medical conditions).
• Up to 5 days paid bereavement leave.
• On‑Demand Pay Program – access to a portion of earned wages before payday.
• Meal plan and employee discounts where applicable.
• Paid sick leave in accordance with state and local laws (accrual rates and caps vary by location).

Schedule

Ability to work varied hours and days, including nights, weekends, and holidays as needed. Flex Time Off allows employees to schedule time off as required within the scope of business operations.