National Catering Director

About the role

The National Director of Catering serves as the senior business leader for catering across the portfolio, overseeing roughly 55% of total account revenue. This role sets vision, commercial strategy, operating model, service standards, and guest experience for a diverse range of catering services—from everyday meetings and executive dining to high‑profile VIP events and large‑scale experiences. The Director leads site Catering Directors and partners with culinary, operations, finance, marketing, procurement, and client stakeholders to create a consistent, distinctive catering brand across all locations.

Responsibilities

• Business Strategy and Financial Leadership: Develop and execute a multi‑year catering strategy and annual operating plan aligned with account objectives; own portfolio revenue, profitability, labor productivity, food cost, pricing, forecasting, and budget performance in partnership with Finance and site leaders; use data, market intelligence, customer feedback, event trends, and site performance to identify opportunities, correct underperformance, and guide investment.
• Portfolio Operations and Standards: Define the catering operating model, including service standards, planning tools, ordering and production processes, staffing principles, quality controls, and escalation protocols; standardize practices across the portfolio while allowing flexibility for different markets, event types, and client needs.
• VIP Events and Executive Hospitality: Provide strategic oversight for VIP, executive, board, client, and highly visible events from concept through post‑event review; build trusted relationships with executive assistants, event planners, workplace teams, and senior client stakeholders to anticipate needs and deliver with discretion.
• Catering Brand, Design, and Guest Experience: Own the look and feel of catering across the portfolio, including presentation standards, equipment, service ware, uniforms, signage, packaging, event styling, and visual brand expression; partner with Culinary and Marketing to develop menus, seasonal programs, packages, storytelling, photography, and sales materials; establish tiered service models and design standards for everyday catering, premium meetings, executive hospitality, celebrations, and large‑scale events.
• People Leadership and Organizational Capability: Lead, coach, and develop site catering directors as business owners; set clear role expectations, goals, routines, and performance standards; strengthen capabilities in hospitality, sales, financial management, workforce planning, and event execution.
• Client Partnership and Cross‑Functional Leadership: Serve as the principal catering partner to senior client stakeholders, translating business needs into scalable programs and measurable results; present catering strategy, performance, innovation, opportunities, and investment recommendations in executive meetings and business reviews.

Qualifications

• Bachelor's degree in Hospitality, Culinary Arts, Business, Marketing, or a related field preferred; equivalent senior‑level experience considered.
• 10 + years of progressive leadership experience in catering, events, luxury hospitality, hotels, restaurants, workplace dining, or contract food service.
• At least 5 years leading a multi‑site, regional, national, or similarly complex catering operation through other managers.
• Demonstrated ownership of a significant revenue and profit portfolio, including budgeting, forecasting, pricing, labor management, food cost, and business development.
• Proven experience leading VIP and executive events, large‑scale programs, and complex, high‑visibility operations.
• Strong design and hospitality sensibility with experience establishing brand, presentation, and service standards.
• Executive‑level communication, presentation, influence, and relationship‑building skills; ability to operate confidently with senior leaders and clients.
• Ability to build strategy, translate it into scalable systems, and hold multiple locations accountable for execution and results.
• Strong analytical skills; comfortable using financial, sales, operational, and customer data to make decisions.
• Willingness to travel approximately 60 % of the time, including occasional early mornings, evenings, or weekends based on event needs.
• Physical ability to perform duties such as lifting, bending, pushing, pulling, extended walking and standing; may require uniforms and/or personal protective equipment (PPE).

Pay

Salaried rate: $140,000 – $155,000 per year (Aramark’s good‑faith estimate of compensation at the time of posting).

Benefits

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