Filling every occasion with great food and service! We are currently seeking a Catering Director for a high-volume and premiere catering department at Long Island University in Greenvale, NY. Our Catering Director will be responsible for developing and driving catering solutions to meet our customer needs, while working closely with the Executive Chef on menu development. Events encompass a diverse spectrum, spanning from coffee services to exclusive VIP dining occasions, hosted both on-campus and off-campus. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences Long Island University.

Key Responsibilities:

• Coordinate and lead all aspects of both internal and external catering events to ensure seamless execution and outstanding customer happiness.
• Develop and maintain the catering marketing plan, offering clients a comprehensive event planning service and detailed menu development that aligns with their needs and preferences.
• Lead the hiring, training, and scheduling of catering staff, actively giving to the development of existing catering staff in service techniques, menu presentation, policies, and procedures.
• Ensure the successful operations of catering functions, including meticulous control over labor and food costs, as well as being responsible for preparation, transportation, setup, operation, and cleanup of all events.
• Collaborate with the Management and Chartwells Marketing teams to implement effective strategies sought at building catering revenue and growing market reach.
• Champion strong client relationships to align our programs with their objectives, driving happiness and retention.
• Perform other duties as assigned to support the efficient functioning of dining service operations.

Preferred Qualifications

• Associate's degree preferred.
• Proven experience in catering leadership including two years in management
• Demonstrated leadership of booking, selecting, and costing menu items; pricing contracts and sourcing temporary help and equipment.
• Strong ability to supervise food preparation, service, and cleanup, ensuring high-quality standards are consistently met.
• Flexibility to work evenings, weekends, and holidays as needed.
• Must be experienced with computers.
• ServSafe Certified.