Director of Catering and Events

Director of Catering and Events Paisans Pizzeria - 1.8 Berwyn, IL Job Details Full-time From $70,000 a year 18 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance Employee discount Qualifications Sales Customer service Sanitation Managing catering events Team development Staff training Events management Productivity software Food service management Hospitality management Full Job Description Interacts with: General Manager, AGM, Kitchen Manager, Director of Operations, Manager(s), Team Members.

Professional Profile:

The Director of Catering oversees all aspects of the catering department, including planning, coordinating, and executing events. This individual ensures high-quality service and guest satisfaction while driving revenue growth. They lead a team of catering sales managers, event coordinators, and support staff, and collaborate with kitchen and operations teams to deliver flawless events. The success achieved by the Director of Catering will lead to the overall success of our brand. The Director of Catering role is multi - faceted and includes the following: a leader in the restaurant and the community, mentor and coach of team members, a champion of the culture, and dedicated sales builder. As a Director of Catering, you have input into hiring and training across the restaurants, and you are responsible for ensuring employee performance meets Paisans culture, standards, and expectations. All understand that their ultimate success will be achieved by leading through the company's strategic goals: 1. We consider the guests and employees first in all directions 2. Recruit great people, wrap them in our culture, train them to succeed, and empower them 3. The reward for our profitability will be the continued growth of the company Will have the following leadership attributes: Respectful of people and culture Professionalism Accountable Confident in their ability to lead Proactive Leader Composure under pressure Passionate Detail Oriented Consistent in words, actions and leadership Empathic Listener Ability to hold others accountable Additionally, the Director of Catering will have the following qualifications and experience levels:  5 + years of experience in catering, event management, or hospitality leadership  Strong sales and client service background.  Exceptional organizational and multitasking skills.  Excellent communication and presentation skills.  Proficient in event software and Microsoft office suite.  Willingness to work evenings, weekends, and holidays as needed. Overall full-service knowledge Degree in Hospitality, Business, or related field preferred Safety and Sanitation Fundamentals Hold all required licenses and certifications Market knowledge of where they are located - Optional Successful employment track record with proven longevity

Professional Responsibilities:

In addition to providing overall restaurant leadership, the Director of Catering will be directly responsible for five principles; Success in these areas will be based upon the Director of Catering skills in the following areas

Hospitality Skills:

Interpersonal skills that allow a Director of Catering to accomplish the following when working with clients, direct reports, superiors and external contacts that include their ability to: Develop and maintain strong relationships with corporate and private clients. Identify new business opportunities and develop strategies to increase catering sales. Create customized proposals, contracts, and event packages tailored to client needs. Conduct site visits, tastings, and planning meetings with clients. Act as the primary point of contact for high-profile events and clients.

Event Planning & Execution:

These skills are critical for the Director of Catering ability to effectively lead and manage people's situations through communication styles that allow or support the following types of communication: Oversee the planning and execution of all catering events, ensuring details are communicated and executed across departments. Ensure event timeliness, logistics, and setup plans are followed with precision. Work closely with culinary and operations teams to align on menu execution and service standards. Monitor event quality, guest satisfaction, and team performance on-site.

Financial Management:

These skills are critical for the Director of Catering ability to analyze situations, make informed decisions, and lead effectively. Develop and manage departmental budgets, forecasts, and profit goals. Track sales performance, analyze metrics, and implement strategies to drive profitability. Manage billing, vendor costs, and ensure events stay within budget.

Marketing and Promotions:

Director of Catering is ultimately responsible for hospitality execution.

This is accomplished by:

Collaborate with the marketing team to develop catering campaigns and promotional materials. Represent the company at industry events, bridal shows, and networking opportunities. Maintain updated social media and web content related to catering services.

Leadership & Team Management:

Director of Catering is ultimately responsible for their teams' results.

This is accomplished by:

Hire, train, and manage the catering team including event planners, servers, and support staff. Provide regular coaching feedback and performance evaluations. Build a positive team culture focused on guest service, professionalism, and accountability. One important aspect of the Director of Catering Leadership role is a thorough understanding of their span of control and decision-making capacity within the company. Fundamental to this is also a complete understanding of the importance of communication. The following provides an overview of the Director of Catering role and responsibilities within the organization Staff hires Scheduling/Staff Staff termination Local vendor relationships Local store marketing Company Plans Annual Goals and Objectives -

Company and Restaurant Company Metrics Disclaimer:

This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described, and may be amended at any time at the sole discretion of the Employer. Notes on

Job Description:

This job description in no way states or implies that these are the only duties to be performed by the employee (5) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an "at will" relationship

Confidentiality:

Information disclosed to me or known by me as a consequence of or though my employment by

EMPLOYER

(including information conceived, originated, discovered, or developed by me), not generally known in the relevant trade or industry, about food, beverage and restaurant services, processes and products, including (but not limited to) information relating to programs, systems, receipts, formulas, client and customer lists, confidential information, obtained from clients, research, development, INVENTIONS, and

EMPLOYER'S

purchasing, accounting, engineering, marketing, merchandising and selling information.

Pay:

From $70,000.00 per year

Benefits:

401(k) Dental insurance Employee discount Health insurance Paid time off Vision insurance

Work Location:

In person