Director of Catering
University of Charleston, Charleston, SC, United States
AVI Foodsystems is seeking a dynamic, service-driven leader to serve as Director of Catering at the University of Charleston. This position is employed by AVI Foodsystems and based full-time on the University of Charleston campus, where the Director of Catering oversees all catering operations supporting university events and external clients.
The Director of Catering is responsible for the strategic planning, execution, and financial performance of the catering program, ensuring exceptional service, strong campus partnerships, and seamless delivery for events ranging from daily campus functions to major university and community events, including conferences, weddings, and special programs.
The full – time, exempt position reports to the Resident Director.
Leadership & Operations
Lead and manage all on- and off-campus catering operations, ensuring high-quality service and consistent execution.
Recruit, hire, train, schedule, and develop catering staff, fostering a culture of professionalism, hospitality, and accountability.
Oversee event execution including food preparation, transportation, setup, service, breakdown, and post-event follow-up.
Maintain operational standards for safety, sanitation, food quality, and presentation.
Ensure compliance with all health, safety, and food service regulations, including ServSafe standards.
Client & Campus Partnership
Serve as the primary catering liaison to University of Charleston departments, event planners, and external clients.
Collaborate closely with university stakeholders, facilities, event services, culinary leadership, and AVI management to ensure successful events.
Consult with clients on menus, service styles, logistics, timelines, and event flow to deliver exceptional experiences.
Represent the catering program in a professional, responsive, and solutions-oriented manner.
Manage catering budgets, pricing, invoicing, and financial performance, including food, labor, and supply cost controls.
Oversee ordering, receiving, inventory, billing, and reconciliation processes.
Maintain accurate event records, contracts, and reports to support forecasting, planning, and business development.
Utilize catering management and billing systems and Microsoft Office tools for scheduling, proposals, and reporting.
Quality & Continuous Improvement
Train and coach staff in service standards, customer experience, and service recovery.
Evaluate event outcomes and implement improvements to enhance efficiency, quality, and client satisfaction.
Support menu development and presentation standards in partnership with culinary leadership.
Promote a hands-on, visible leadership presence during events and peak service times.
Qualifications Required
2+ years of progressive management experience in catering, hospitality, or food service operations
Proven ability to lead, train, and motivate teams in a fast-paced service environment
Strong organizational, communication, and customer service skills
Financial and operational acumen, including budgeting and cost control
Proficiency with Microsoft Office and catering/event management or billing systems
Ability to work a flexible schedule, including evenings and weekends as required by events
Operational knowledge of commercial kitchen and catering equipment
Preferred
ServSafe Certification (or ability to obtain)
Experience in a university, conference, or large-scale event environment
Competitive compensation
Health, dental, vision, and life insurance
401(k) with generous company match
Paid vacation and holidays
Professional development and growth opportunities
Supportive, team-oriented culture
AVI Foodsystems pre-employment drug testing required
Interested applicants must apply for this position through the AVI Foodsystems website using the link below:
AVI Foodsystems is an Equal Opportunity Employer
#J-18808-Ljbffr
The Director of Catering is responsible for the strategic planning, execution, and financial performance of the catering program, ensuring exceptional service, strong campus partnerships, and seamless delivery for events ranging from daily campus functions to major university and community events, including conferences, weddings, and special programs.
The full – time, exempt position reports to the Resident Director.
Leadership & Operations
Lead and manage all on- and off-campus catering operations, ensuring high-quality service and consistent execution.
Recruit, hire, train, schedule, and develop catering staff, fostering a culture of professionalism, hospitality, and accountability.
Oversee event execution including food preparation, transportation, setup, service, breakdown, and post-event follow-up.
Maintain operational standards for safety, sanitation, food quality, and presentation.
Ensure compliance with all health, safety, and food service regulations, including ServSafe standards.
Client & Campus Partnership
Serve as the primary catering liaison to University of Charleston departments, event planners, and external clients.
Collaborate closely with university stakeholders, facilities, event services, culinary leadership, and AVI management to ensure successful events.
Consult with clients on menus, service styles, logistics, timelines, and event flow to deliver exceptional experiences.
Represent the catering program in a professional, responsive, and solutions-oriented manner.
Manage catering budgets, pricing, invoicing, and financial performance, including food, labor, and supply cost controls.
Oversee ordering, receiving, inventory, billing, and reconciliation processes.
Maintain accurate event records, contracts, and reports to support forecasting, planning, and business development.
Utilize catering management and billing systems and Microsoft Office tools for scheduling, proposals, and reporting.
Quality & Continuous Improvement
Train and coach staff in service standards, customer experience, and service recovery.
Evaluate event outcomes and implement improvements to enhance efficiency, quality, and client satisfaction.
Support menu development and presentation standards in partnership with culinary leadership.
Promote a hands-on, visible leadership presence during events and peak service times.
Qualifications Required
2+ years of progressive management experience in catering, hospitality, or food service operations
Proven ability to lead, train, and motivate teams in a fast-paced service environment
Strong organizational, communication, and customer service skills
Financial and operational acumen, including budgeting and cost control
Proficiency with Microsoft Office and catering/event management or billing systems
Ability to work a flexible schedule, including evenings and weekends as required by events
Operational knowledge of commercial kitchen and catering equipment
Preferred
ServSafe Certification (or ability to obtain)
Experience in a university, conference, or large-scale event environment
Competitive compensation
Health, dental, vision, and life insurance
401(k) with generous company match
Paid vacation and holidays
Professional development and growth opportunities
Supportive, team-oriented culture
AVI Foodsystems pre-employment drug testing required
Interested applicants must apply for this position through the AVI Foodsystems website using the link below:
AVI Foodsystems is an Equal Opportunity Employer
#J-18808-Ljbffr