Regional Director of Catering

Regional Director of Catering

JOB SUMMARY 

The regional director of catering oversees two or more units for catering and is responsible for all catered functions from origination to execution in departments where the annual managed volume is above $1 million annually.  The regional director of catering is the top catering lead for a unit and is responsible for handling complex planning, revenue growth, and culinary partnership for catering across the entire unit.  This individual also supports catering planning and development at smaller, less complex units within the region.  This role develops catering systems conducive to growth, innovation, and excellence in customer service and has the ability to use high levels of creativity in event planning and execution.  The regional director of catering builds and maintains strategic client relationships to generate new business and plans menus in accordance with customer expectations and budget.  This individual coordinates the smooth execution of all catered events by serving as the principal contact, manager, and cost control and collection agent.  The regional director of catering is responsible for department cash handling and verification of all sales and proper reporting for all interested parties and is also responsible for handling customer complaints and rectifying problem situations. 

ESSENTIAL FUNCTIONS 

Client, Customer and Guest Relations 

• Oversees all catered events throughout the day to assess service and customer satisfaction levels.  Evaluates customer suggestions and implements changes as needed. 
• Plans and executes special events based upon customer preferences, budget, and expectations.   
• Addresses guests’ concerns regarding catered functions and consults with GM to resolve issues. 
• Models the Smile Plus hospitality imperatives.  
• “Sells Parkhurst” to clients and customers and keeps them informed on unit and Parkhurst activities/accomplishments. 
• Provides financial and other data to supervisor for review with client. 
• Identifies, pursues, and secures high-profile catering and event opportunities across corporate clients and offsite venues, including large-scale, time-sensitive events. 
• Builds and maintains strategic client relationships, understanding needs and proposing creative solutions to maximize engagement and satisfaction. 
• Collaborate with VP to craft compelling proposals and win new business opportunities that enhance the organization’s market presence. 

Financial Results 

• Works with client contact to develop costs for functions that meet company and client goals. 
• Maintains documentation to support agreed-upon financial arrangements for events. 
• In conjunction with the Chef, determines pricing of catering event using company guidelines. 
• Properly bills for catered events per policy. 
• Drives regional catering revenue by proactively targeting high-value events and negotiating contracts that maximize profitability and growth. 
• Analyzes revenue opportunities and pricing strategies for large-scale events, ensuring alignment with financial goals and regional performance metrics. 
• Expands the business pipeline by exploring unconventional or seasonal events, strategic partnerships, and one-time opportunities, directly contributing to measurable revenue growth. 

Operational Execution 

• Oversees the execution of large-scale, offsite catering events, directing 100–150 team members to ensure seamless delivery, high-quality guest experiences, and adherence to operational standards. May work directly with the client/customers in setting up and following through on all details of the event. 
• Coordinates logistics, staffing, and resources across multiple sites, anticipating challenges and providing leadership to ensure flawless event execution. 
• Reiterates, in contract form, all specified details concerning upcoming catered events. 
• Assists Chef in planning menus and makes suggestions for specialty menus and theme functions. 
• Checks catered function setup, supervises catered events, and follows up with client to ensure client expectations are met. 
• Establishes and maintains accurate event planning documents.   
• Provides management support for team in absence of other management. 
• Supervises and monitors the catering processes.  Makes any necessary changes as needed to meet customer needs, improve efficiency, capitalize on revenue opportunities, and increase satisfaction. 
• Enforces safety and sanitation standards with team members.  Ensures safety problems are corrected to prevent staff injuries. 
• Implements best practices and standard operating procedures for complex events, balancing operational efficiency with exceptional service delivery. 

Human Resource Practices 

• Ensures excellence in the service aspects of catering operations. 
• Supports the implementation of programs for orientation and training of staff to maintain job competence and adherence to service standards. 
• Adheres to Parkhurst human resource policies and procedures, ensuring fairness and respect in all interactions. 
• Maintains clear and consistent communication regarding operational updates and expectations. 
• Upholds professional standards for appearance, dress, attendance, and conduct. 
• Maintains a plan for personal development and growth. 

Qualifications: 

• Twelve or more years of professional experience with seven or more years in hospitality industry, preferably in high volume catering. 
• Bachelor’s or Associate’s Degree in Hospitality Management, Culinary, or related field preferred, or equivalent related job experience. 
• Strong planning and organizing skills to consistently meet deadlines.  
• Creativity and innovative event presentation skills are highly desirable. 
• Strong leadership, communication, and team management skills. 
• Proficient in Microsoft software programs. 

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Eat’n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.