This upscale, fine dining restaurant is a cornerstone of the local culinary scene, developed in partnership with nationally recognized hospitality professionals. The concept delivers a refined yet approachable dining experience that celebrates expertly grilled, seared, and roasted dishes—striking a thoughtful balance between steak, seafood, and plant-based cuisine. Sourcing ingredients from regional farms, ranches, and the Gulf, the restaurant also features an innovative beverage program, an expansive wine list, a raw bar, and a dedicated pastry station.

POSITION SUMMARY

The Catering & Events Director will partner closely with the Culinary and Operations teams to deliver exceptional guest experiences and manage all aspects of private dining, events, and catering. This role will be responsible for driving revenue through new business development, sales strategy, and meticulous event execution. The ideal candidate is a dynamic leader with strong marketing instincts, exceptional organizational skills, and a deep understanding of hospitality-driven service.

RESPONSIBILITIES

• Generate new leads and opportunities; identify and engage decision-makers; manage pipeline and sales process
• Provide accurate, timely communication across all guest and internal channels
• Negotiate, draft, and manage event contracts; maintain event records in catering software
• Oversee event execution from inquiry to completion, ensuring seamless service
• Foster lasting client relationships and encourage repeat business
• Develop and execute sales forecasts and business plans
• Establish and uphold service standards for event staff and catering managers
• Lead training and development of banquet managers and event staff
• Participate in daily operations and planning to support the broader business strategy
• Monitor performance metrics and P&L data to drive profitability
• Collaborate with cross-functional teams (culinary, operations, marketing) to support menu development, marketing activations, and guest satisfaction
• Develop promotional campaigns and event calendars in partnership with the marketing team
• Schedule staffing needs in alignment with event demands
• Support broader property goals in conjunction with leadership and corporate team

QUALIFICATIONS

• Minimum 7 years of food & beverage management experience, with emphasis in events and catering
• Proven leadership skills, excellent judgment, and high-volume experience
• Deep knowledge of food & beverage trends and service execution
• Outstanding communication skills and client service instincts, especially with VIP clientele
• Strong organizational abilities and attention to detail
• Experience training teams, managing inventory, and building schedules
• Proficiency in Microsoft Office and catering/event software platforms
• Flexible availability (nights, weekends, holidays as needed)
• Degree in Hospitality, Culinary Arts, or related experience preferred

COMPENSATION & BENEFITS

• Base Salary: 80,000 - 90,000
• 2% Commission on Event Sales
• Annual Bonus based on performance
• Health Insurance: Company covers $700/month
• Dental & Vision Coverage
• Paid Time Off
• Shift Meals & Free Parking
• Growth and promotional opportunities within the organization

SCHEDULE

• Full-Time
• Monday–Friday, with weekend availability as needed
• Day and evening shifts required based on event calendar