Director of Catering Higher Education

Responsibilities

• Lead all catering operations for the assigned account, including event planning, service execution, delivery, setup, breakdown, storage, and post-event follow-up.
• Oversee both front-of-house and back-of-house catering functions to ensure seamless event execution and a high level of customer satisfaction.
• Serve as the primary point of contact for catering clients and campus partners, maintaining strong relationships through professional, timely, and service-focused communication.
• Partner with the General Manager and Executive Chef to develop and execute catering strategies that support account goals, client expectations, and revenue growth.
• Manage the full catering event cycle, including inquiry handling, event coordination, timelines, staffing plans, rentals, equipment, and service details.
• Ensure all catered events are executed with exceptional attention to detail, including presentation, smallwares, equipment, beverages, condiments, décor elements, and service standards.
• Help drive catering sales and identify opportunities to expand business through promotions, partnerships, seasonal offerings, and enhanced client engagement.
• Oversee catering calendars, booking systems, and event communication to ensure accuracy, organization, and operational readiness.
• Monitor and manage catering budgets, revenue, labor, expenses, and cost controls to support profitability and financial performance.
• Review catering reports and operational results; provide recommendations to improve efficiency, service, and revenue opportunities.
• Lead, train, coach, schedule, and develop catering staff, event staff, and supervisors to ensure successful event execution and strong employee performance.
• Establish service expectations and maintain accountability for hospitality, professionalism, appearance, punctuality, and execution standards.
• Cook with culinary leadership on menu planning, production timelines, product needs, and event-specific preparation requirements.
• Oversee inventory, ordering, organization, cleaning, and maintenance of catering equipment and supplies to ensure all items are in excellent working condition.
• Ensure compliance with company standards and all local, state, and federal health, safety, sanitation, and labor regulations.
• Maintain a hands-on presence in the operation and provide direct support during high-volume events, peak periods, and special campus functions.
• Support high-profile campus events, VIP functions, admissions events, board meetings, athletic hospitality, and other special programs as required.
• Absorb and respond to special projects, new account openings, training initiatives, and other responsibilities as assigned.
• Supervise catering team members and event staff and may oversee catering supervisors or other support roles.
• Conduct hiring, onboarding, coaching, performance management, and ongoing staff development.
• Build a strong culture of hospitality, teamwork, accountability, and client responsiveness.
• Promote clear communication between catering, culinary, operations, and client stakeholders to ensure event success.

Qualifications

• Bachelor’s degree in hospitality, Business, Event Management, Culinary, or related field preferred.
• Minimum of 5–7 years of progressive catering or hospitality leadership experience in higher education, hotels, conference centers, private clubs, event venues, or similar environments.
• Demonstrated experience managing multiple events, complex logistics, and high-volume catering operations.
• Strong client relationship skills with the ability to communicate effectively in person, by phone, and through email.
• Proven leadership experience with training, coaching, and directing teams in a fast-paced hospitality environment.
• Strong organizational skills and attention to detail, with the ability to manage multiple priorities and deadlines.
• Experience with catering systems such as CaterTrax or similar event management and ordering platforms preferred.
• Financial acumen with experience managing catering revenue, labor, and event-related expenses preferred.
• Working knowledge of food safety, sanitation, and service standards.
• Proficient in Microsoft Office and standard business systems.

About Us

American Dining Creations is a division of American Food & Vending and one of the largest privately held hospitality service partners in the United States. We pride ourselves on creating programs and providing dining services with the strength of a national program and the flexibility and innovation of an industry leader. We pair superior culinary offerings with outstanding management practices, providing every client with the highest operation standards and flexibility and responding quickly with creative menus, comprehensive concepts, and top-notch service. Our full range of dining and catering amenities elevates the guest experience by providing outstanding and memorable dining solutions for students, guests, and faculty. We currently operate nationwide dining accounts, employing over 2,000 people and serving hundreds of thousands daily. Our services include full café dining emphasizing our Fresh Difference culinary philosophy, mobile ordering, catering, events, and our grab-and-go program, My Fresh Market. We stand committed to providing true partnership, customization, and 24/7 support.

Benefits

• Weekly Pay
• 401K with company match
• Employee Assistance Program
• Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
• Ongoing training and development programs
• Bonus Programs for eligible positions

Equal Opportunity Employer

American Food & Vending is an Equal Opportunity Employer.