Apply here or email us at: The Director of Catering Events and Operations is a hands-on leader, bringing extensive expertise in catering and full service offsite special events. With a profound understanding of culinary operations, beverage systems and the ability to efficiently run facilities, this specialist excels in all areas of catering and events. Collaborating seamlessly with the sales team, this professional contributes to a harmonious fusion of culinary excellence and event success.
Offering an exceptional work-life balance, the role operates on a Monday-to-Friday schedule, with weekends
required only for significant events. The competitive salary ranges from $120,000 to $140,000, complemented by a 10% bonus + competitive benefits, making this an attractive opportunity for a seasoned professional seeking a rewarding and balanced career in events and operations management.
An integral member of our leadership team, this position must lead, inspire, and embody
our values and cultural philosophy in all interactions with our people, clients, vendors
and community. This position will be tasked with overseeing and managing the daily
operations of the company, leading and growing a team of people who exemplify our
culture and values and insuring successful financial operations of the business. Core Tasks and Key Responsibilities: Operations: Oversee all daily operations of the company's operations and logistics. Maintain, develop and implement standard operating procedures. Oversee management of ops team including route planning, scheduling, ordering. Oversee management of culinary team including kitchen daily operations and processes. Work closely with sales team to effectively plan and execute the logistics for full- service and offsite events that include - event staffing, event operations & culinary
planning. For full-service Events, oversee operations team, event logistics plans, delivery & execution. Oversee relationships with clients, partners, and vendors to ensure company success. Oversee legal agreements, employment agreements, vendor, and client contracts. Oversee all licensing, insurance and permitting. Manage beverage & liquor systems including - liquor permits, purchasing, planning, packing & rentals. Oversee and manage all tech systems. Oversee general maintenance and management facility including vehicle fleet. Maintain a safe work environment and oversee OH&S standards. Research & implement new sustainability measures. Financial and Business Development: Work with Ownership to prepare an annual operational budget and manage effectively within this budget. Perform forecasting and budgeting for all controllable costs. Manage weekly COGS meetings with management team and report back to ownership. Evaluate company performance against set goals and by analyzing metrics and past data. Work closely with Director of Catering & Sales on business development and growth opportunities with the goal to reach monthly and yearly sales goals.
HR Management: Recruit, grow and train a team of hospitality professionals in all departments. Ensure effective recruiting, onboarding, professional development, performance management, and staff retention. Oversee kitchen and operations employee productivity, building a highly inclusive culture ensuring team members thrive and organizational outcomes are met. Conduct weekly meetings with management team and track progress. Submit weekly progress reports to ownership in all matters of importance. Other Qualifications: Relevant Knowledge, Skills, & Ability: 5+ years' experience in the catering & events industry with 3+ years' experience in a high-level management position within a catering company. Must have the experience to execute and run large full service offsite events with food, rentals, beverage, staff (minimum 5 years). Complete understanding of business systems including HR, Finance, Operations, Sales & Marketing. Strong leadership skills, a proven background of growing sales and the ability to approach business from a creative point of view. Aptitude in decision-making and problem-solving. Working knowledge of data analysis and performance/operation metrics. High level of experience with triple seat, MS Office, QuickBooks, Project Management tools and Catering Software. Knowledge of federal, state and local laws as it pertains to the catering and events industry. Education/Experience: Bachelor degree preferred. Work Environment: Involves sitting, walking and standing throughout most of the day Must be able to maneuver to all areas of the kitchen, including food and beverage areas
Apply here or email us at: More detail about Persone NYC, please visit
