Director of Catering Higher Education
American Dining Creations, Tyler, TX, United States
Pay: $70,000 per year - $80,000 per year
Location: Tyler, TX
The Director of Catering in Higher Education is responsible for the overall leadership, growth, and execution of all catering operations within an assigned higher education account. This role oversees the planning, organization, delivery, execution, and follow‑up of catering and special events while ensuring exceptional client service, strong financial performance, and operational excellence. Working closely with the General Manager, Executive Chef, and campus partners, the Director of Catering leads all aspects of the catering program, including event sales support, client relationship management, staffing, service standards, logistics, inventory, and quality control. This position serves as the senior catering leader on site and is responsible for creating memorable guest experiences that reflect AFV’s commitment to hospitality, responsiveness, and service excellence.
Responsibilities
Lead all catering operations for the assigned account, including event planning, service execution, delivery, setup, breakdown, storage, and post‑event follow‑up.
Oversee both front‑of‑house and back‑of‑house catering functions to ensure seamless event execution and a high level of customer satisfaction.
Serve as the primary point of contact for catering clients and campus partners, maintaining strong relationships through professional, timely, and service‑focused communication.
Partner with the General Manager and Executive Chef to develop and execute catering strategies that support account goals, client expectations, and revenue growth.
Manage the full catering event cycle, including inquiry handling, event coordination, timelines, staffing plans, rentals, equipment, and service details.
Ensure all catered events are executed with exceptional attention to detail, including presentation, smallwares, equipment, beverages, condiments, décor elements, and service standards.
Help drive catering sales and identify opportunities to expand business through promotions, partnerships, seasonal offerings, and enhanced client engagement.
Oversee catering calendars, booking systems, and event communication to ensure accuracy, organization, and operational readiness.
Monitor and manage catering budgets, revenue, labor, expenses, and cost controls to support profitability and financial performance.
Review catering reports and operational results; provide recommendations to improve efficiency, service, and revenue opportunities.
Lead, train, coach, schedule, and develop catering staff, event staff, and supervisors to ensure successful event execution and strong employee performance.
Establish service expectations and maintain accountability for hospitality, professionalism, appearance, punctuality, and execution standards.
Coordinate with culinary leadership on menu planning, production timelines, product needs, and event‑specific preparation requirements.
Oversee inventory, ordering, organization, cleaning, and maintenance of catering equipment and supplies to ensure all items are in excellent working condition.
Ensure compliance with company standards and all local, state, and federal health, safety, sanitation, and labor regulations.
Maintain a hands‑on presence in the operation and provide direct support during high‑volume events, peak periods, and special campus functions.
Support high‑profile campus events, VIP functions, admissions events, board meetings, athletic hospitality, and other special programs as required.
Assist with special projects, new account openings, training initiatives, and other responsibilities as assigned.
Supervise catering team members and event staff and may oversee catering supervisors or other support roles.
Conduct hiring, onboarding, coaching, performance management, and ongoing staff development.
Build a strong culture of hospitality, teamwork, accountability, and client responsiveness.
Promote clear communication between catering, culinary, operations, and client stakeholders to ensure event success.
Qualifications
Bachelor’s degree in hospitality, Business, Event Management, Culinary, or related field preferred.
Minimum of 5–7 years of progressive catering or hospitality leadership experience in higher education, hotels, conference centers, private clubs, event venues, or similar environments.
Demonstrated experience managing multiple events, complex logistics, and high‑volume catering operations.
Strong client relationship skills with the ability to communicate effectively in person, by phone, and through email.
Proven leadership experience with training, coaching, and directing teams in a fast‑paced hospitality environment.
Strong organizational skills and attention to detail, with the ability to manage multiple priorities and deadlines.
Experience with catering systems such as CaterTrax or similar event management and ordering platforms preferred.
Financial acumen with experience managing catering revenue, labor, and event‑related expenses preferred.
Working knowledge of food safety, sanitation, and service standards.
Proficient in Microsoft Office and standard business systems.
Physical Requirements
Ability to stand and walk for extended periods throughout the workday.
Ability to bend, stoop, reach, lift, carry, and move catering supplies and equipment.
Ability to lift 30 pounds unassisted.
Ability to work in event, kitchen, storage, and office environments as business needs require.
American Dining Creations Offers
Weekly Pay
401K with company match
Employee Assistance Program
Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
Ongoing training and development programs
Bonus Programs for eligible positions
American Food & Vending is an Equal Opportunity Employer.
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Location: Tyler, TX
The Director of Catering in Higher Education is responsible for the overall leadership, growth, and execution of all catering operations within an assigned higher education account. This role oversees the planning, organization, delivery, execution, and follow‑up of catering and special events while ensuring exceptional client service, strong financial performance, and operational excellence. Working closely with the General Manager, Executive Chef, and campus partners, the Director of Catering leads all aspects of the catering program, including event sales support, client relationship management, staffing, service standards, logistics, inventory, and quality control. This position serves as the senior catering leader on site and is responsible for creating memorable guest experiences that reflect AFV’s commitment to hospitality, responsiveness, and service excellence.
Responsibilities
Lead all catering operations for the assigned account, including event planning, service execution, delivery, setup, breakdown, storage, and post‑event follow‑up.
Oversee both front‑of‑house and back‑of‑house catering functions to ensure seamless event execution and a high level of customer satisfaction.
Serve as the primary point of contact for catering clients and campus partners, maintaining strong relationships through professional, timely, and service‑focused communication.
Partner with the General Manager and Executive Chef to develop and execute catering strategies that support account goals, client expectations, and revenue growth.
Manage the full catering event cycle, including inquiry handling, event coordination, timelines, staffing plans, rentals, equipment, and service details.
Ensure all catered events are executed with exceptional attention to detail, including presentation, smallwares, equipment, beverages, condiments, décor elements, and service standards.
Help drive catering sales and identify opportunities to expand business through promotions, partnerships, seasonal offerings, and enhanced client engagement.
Oversee catering calendars, booking systems, and event communication to ensure accuracy, organization, and operational readiness.
Monitor and manage catering budgets, revenue, labor, expenses, and cost controls to support profitability and financial performance.
Review catering reports and operational results; provide recommendations to improve efficiency, service, and revenue opportunities.
Lead, train, coach, schedule, and develop catering staff, event staff, and supervisors to ensure successful event execution and strong employee performance.
Establish service expectations and maintain accountability for hospitality, professionalism, appearance, punctuality, and execution standards.
Coordinate with culinary leadership on menu planning, production timelines, product needs, and event‑specific preparation requirements.
Oversee inventory, ordering, organization, cleaning, and maintenance of catering equipment and supplies to ensure all items are in excellent working condition.
Ensure compliance with company standards and all local, state, and federal health, safety, sanitation, and labor regulations.
Maintain a hands‑on presence in the operation and provide direct support during high‑volume events, peak periods, and special campus functions.
Support high‑profile campus events, VIP functions, admissions events, board meetings, athletic hospitality, and other special programs as required.
Assist with special projects, new account openings, training initiatives, and other responsibilities as assigned.
Supervise catering team members and event staff and may oversee catering supervisors or other support roles.
Conduct hiring, onboarding, coaching, performance management, and ongoing staff development.
Build a strong culture of hospitality, teamwork, accountability, and client responsiveness.
Promote clear communication between catering, culinary, operations, and client stakeholders to ensure event success.
Qualifications
Bachelor’s degree in hospitality, Business, Event Management, Culinary, or related field preferred.
Minimum of 5–7 years of progressive catering or hospitality leadership experience in higher education, hotels, conference centers, private clubs, event venues, or similar environments.
Demonstrated experience managing multiple events, complex logistics, and high‑volume catering operations.
Strong client relationship skills with the ability to communicate effectively in person, by phone, and through email.
Proven leadership experience with training, coaching, and directing teams in a fast‑paced hospitality environment.
Strong organizational skills and attention to detail, with the ability to manage multiple priorities and deadlines.
Experience with catering systems such as CaterTrax or similar event management and ordering platforms preferred.
Financial acumen with experience managing catering revenue, labor, and event‑related expenses preferred.
Working knowledge of food safety, sanitation, and service standards.
Proficient in Microsoft Office and standard business systems.
Physical Requirements
Ability to stand and walk for extended periods throughout the workday.
Ability to bend, stoop, reach, lift, carry, and move catering supplies and equipment.
Ability to lift 30 pounds unassisted.
Ability to work in event, kitchen, storage, and office environments as business needs require.
American Dining Creations Offers
Weekly Pay
401K with company match
Employee Assistance Program
Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
Ongoing training and development programs
Bonus Programs for eligible positions
American Food & Vending is an Equal Opportunity Employer.
#J-18808-Ljbffr