Catering Director

Job Summary:

The Catering Director oversees all aspects of il Centro’s catering operations, ensuring exceptional service and quality for clients and guests. This role involves planning, organizing, and executing catering events while managing staff, budgets, and client relationships. This role also includes a business development component to foster growth in il Centro’s catering by identifying new business opportunities, developing relationships with key clients, and leading strategic initiatives to increase catering sales. This role requires a deep understanding of the catering market, exceptional sales skills, and the ability to build long-lasting client relationships. The Director will oversee a staff that includes event planning, front and back of house and customer experience. Il Centro is a nonprofit organization and supports Italian Canadian member associations. Experience in Italian cuisine is an essential asset for this position. Our facility can host up to 900 guests in multiple rooms. This position reports to the Executive Director.

Key Responsibilities:

1. Business Development:
   • Identify and pursue new business opportunities in corporate, social, and large-scale catering markets.
   • Develop and implement sales strategies to drive revenue growth and maintain strong margins.
   • Build and maintain long-term relationships with key clients, event planners, and corporate partners.
   • Attend industry trade shows and networking events to generate leads and promote il Centro’s catering services.
   • Collaborate with the Marketing Department to create promotional campaigns aimed at expanding the catering client base.
2. Event Planning and Coordination:
   • Collaborate with clients and staff to determine event details, including menu selection, setup, and service style.
   • Develop comprehensive event plans and timelines to ensure seamless execution.
   • Utilize event planning software to support and assist event planning and execution from initial inquiry to customer billing.
   • Expand vendor relationships with partners to offer more services to support il Centro’s catering services.
3. Menu Development:
   • Work with the culinary team to develop and update catering menus that reflect current culinary trends and dietary needs.
   • Ensure menus are priced and entered into software and inventory management systems.
   • Coordinate tastings and presentations for clients.
4. Budget Management:
   • Prepare and manage annual catering and event budgets.
   • Provide clients with accurate detailed quotes and invoices through a technology-based system.
5. Staff Management:
   • Recruit, train, and supervise catering staff, ensuring high standards of food quality, service, customer experience, and presentation.
   • Ensure scheduling of staff for events establishes quality standards considering efficiency of service and the most cost-effective use of staffing.
6. Client Relationship Management:
   • Build and maintain strong relationships with clients, vendors, and suppliers to support the growth of the catering division.
   • Act as one of the primary points of contact for all catering inquiries and communications.
   • Create and maintain relationships with supplier network serving all aspects of catering services.
7. Logistics and Operations:
   • Oversee the procurement of food, beverages, and supplies.
   • Ensure that inventory control of food and alcohol is managed through provided software and is updated and maintained.
   • Ensure the setup and breakdown of events complies with the highest standards of health and safety.

Qualifications:

• Bachelor’s degree in hospitality management, Culinary Arts, or a related field.
• 5+ years of experience in catering or event management, with at least 2 years in a leadership role.
• Experience with food preparation.
• Technologically capable and prepared to explore technological solutions to support efficiency and cost-effective delivery of catering services.
• Strong organizational and multitasking skills.
• Excellent communication and interpersonal skills.
• Proficiency in budgeting and financial management.
• Knowledge of food safety regulations, industry trends, and best practices.

Working Conditions:

• May require extended hours, including evenings and weekends, depending on event schedules.
• Physical demands may include lifting heavy equipment and standing for long periods.

Benefits:

• Competitive salary
• Health and dental benefits
• Extended health benefits
• Retirement plan (optional)
• Opportunities for professional development
• Employee discounts and perks
• Free onsite parking

Job Type: Full-time

Pay: $85,000.00-$90,000.00 per year

Additional pay:

• Tips

Flexible language requirement:

• French not required

Schedule:

• Monday to Friday
• Weekends as needed

Experience:

• Serving: 1 year (preferred)

Licence/Certification:

• Smart Serve (preferred)

Work Location: In person