Title:  Catering Services Director - High Point Univ.

Job Description

The catering services director is responsible for developing and executing catering solutions to meet guests’ specific event needs. Facilitates sales growth and client engagement, creating exceptional event experiences.

Scope of Role:

Ensures catering operations comply with Harvest Table’s Executional Framework. Delivers consistent, best-in-class quality in planning and execution of events. Manages catering operations, sales, and execution to ensure quality in final presentation of food.

About Harvest Table Culinary Group

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

Job Responsibilities

Responsibilities include but are not limited to:

• Develops and maintains effective client and customer rapport for mutually beneficial business relationships. Demonstrates excellent customer service using Harvest Table's standard model. Implements communication strategy provided by marketing team in order to build catering revenue.

• Financial Performance: Responsible for on delivering food and labor targets. Develops and executes strategies to achieve catering revenue forecasts.

• Productivity: Responsible for executing catering events of varied size and scope, including staffing and management. Ensures accurate reporting of all catering-related revenue, expenses, and receivables. Coordinates activities with other departments as appropriate.

• Compliance: Ensures compliance with Harvest Table’s food, occupational, and environmental safety policies in all culinary and kitchen operations. Complies with all applicable policies, rules and regulations, including (but not limited to) those relating to safety, health, and wage and hour practices.

Qualifications

• Requires at least 4 years’ experience and 1 to 3 years in a management role.
• Bachelor's degree or equivalent experience.
• Higher Education experience preferred.
• A strong value system, unquestioned integrity, and good listening skills.
• Excellent communication skills.

This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).  

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