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Professional Summary
Experienced, professional, results-oriented Manager with holistic experience in project, supplier, risk, process and program management in financial and customer focused environments. An effective, target driven leader who combines objective management with individual and team development to achieve business strategy goals. Demonstrates considerable business acumen.
  • Effective problem solver
  • Contract Management
  • Negotiation expert
  • Budgeting expertise
  • Customer-focused
  • Process improvement specialist
  • Project planning and development
  • Excellent verbal and written communicator
Work History
Entrepreneur, 2016 to 2017
Self Employed Richmond, VA
  • Business owner specializing in property enhancement and rental management
Project, Risk, Supplier, Process and Program Management, Capital One Financial Richmond, VA
Senior Customer Service Manager, 01/2000 to 04/2002
HBOS Credit Card Services Cardiff, Wales, UK
  • Lead specialized team to support bank associates at retail locations via Call Center 
  • Cross-trained and backed up other customer service managers
  • Met all customer call guidelines including service levels, handle time and productivity
Transportation Facilities Manager (Civilian), 01/1998 to 01/2000
HM British Army Sennelager, Germany
  • Translated business needs and priorities into actionable logistics actions
  • Reduced overall expense by 12.5% during tenure at position
Customer Service Administrator, 1997
Alan Day Audi/Volkswagon Dealership London, England, UK
  • Welcomed customers into the dealership, qualified their needs and directed them to appropriate Sales Associate
  • Supported Sales Team in surpassing annual sales goal by 28%
Store and Catering Manager, 1995 to 1997
Baker's Best Gourmet Food Newton Center, MA
  • Assumed ownership over team productivity and managed work flow to meet or exceed quality service goals
  • Scheduled staff shifts appropriately to cover peaks and lulls
  • Trained staff on operating procedures and company services
  • Effective liaison between customers and internal departments
District Store Manager, 1990 to 1995
J Bildner & Sons Specialty Foods Brookline, MA
  • Fostered an environment which encouraged continual process improvements
  • Cross-trained and backed up other customer service managers
  • Investigated and resolved customer inquiries and complaints in an empathetic manner
  • Strong leader of customer support staff
Special Events and Catering Director, 1989 to 1990
Boston Racquet Club Boston, MA
  • Procured, qualified, booked, and executed customized specialty catered events
  • Increased booked events by 32%
District Sales Representative, 1985 to 1990
Hobart Food Service Equipment Dedham, MA
  • Implemented highest standard of customer service and support
  • Consistently hit and surpassed aggressive sales targets
  • Visited clients on-site to give benefit-oriented sales presentations
  • Prepared sales contracts
  • Trained and mentored new sales representatives
Sr. Business Analyst, 01/2017 to Current
Data Concepts (under contract to) Federal Reserve Bank Richmond, VA
  • Lead Project Analyst for RFP Project to select and purchase a new FRS Business Continuity Planning Application
  • Developed comprehensive set of RFP requirements, documented content for evaluation of proposed solutions, assessed and evaluated results and developed recommendation for FRS Senior Leadership
MBA: Executive Management Certificate, 2010
Strayer University - Glen Allen, VA

Bachelor of Science: Business Administration, Miami University - Oxford, OH
  • Majors
    > Organizational Administration
    > Personnel and Employment Administration
  • Minor
    > Food Management
  • MS Office Suite & Outlook
  • Business Process Management Certification
  • Customer Relationship Management (CRM) Software
  • ServSafe Food Handler Certification
  • First Aid, CPR, AED for Adult, Child, and Infant & Blood Borne Pathogen Certified
This resume is created in 7 minutes.

Goal oriented Catering Director with over 15 years of experience. Excellent leadership skills with a passion to offer clients a unique dining experience.

  • Over 15 years experience in catering 
  • Ability to handle fast-paced environment
  • Banquet operations and off-site catering expert
  • Excellent guest service skills
  • Staff scheduling knowledge
  • Reliable, punctual and committed to customer service
  • Proficiency in inventory and ordering

  • Hiring and training
  • Proven sales record
  • Strong organizational and time management skills
  • Ability to manage in a diverse environment with a focus on client and customer services
  • Strong organisational and time management skills
  • Strong customer relationship builder
Catering Director 12/2016 to Current Greek Islands West Restaurant Lombard, IL
  • Coordinated and managed corporate catering events on and off site, ranging in numbers of 10 - 2000 guests
  • Coordinated and managed catering events on and off site for government officials
  • Ensure successful operations of catering functions including labor cost, food cost control and preparation, transportation, setup, operation, and cleanup of all events
  • Developed menus and catering guides that were cost effective
  • Prepare catering quotes and final invoices for all events

Catering Director 06/2013 to 07/2016 Greek Islands Restaurant Lombard, IL
  • Improved top line revenues for catering sales from $295K annually in 2013 to $600K in 2016.
  • Built customer base to over 500 satisfied customers by maintaining consistently friendly attitude and professional, accurate and on time service.
  • HR duties to include interviewing, hiring, training, and scheduling staff for all catering events.
  • Successfully increased outside sales by 20% by using exceptional customer service and improved accountability
Catering Manager 12/2010 to 06/2013 Athena Resturant Chicago, IL
  • Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items.
  • Increased catering sales by 35%, through increased marketing and improved customer communication
  • Menu planning, food purchasing, production and cost control
  • Maintained accurate financial and administrative records
Housekeeping Manager 07/2016 to Current Edward-Elmhurst Health Naperville, IL
  • Reduced amount of employee overtime by 40% by effectively delegating tasks
  • Effectively managed departmental expenses to stay within allocated budget
  • Developed rapport with the customer base by handling difficult issues with professionalism
  • Regularly evaluated employee performance, provided feedback and assisted, coached and disciplined staff as needed
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Career Focus
Creating a collaborative culture within any business is critical. I strive to build employee morale and independence while creating lasting business relationships with clients. Leading by example sets the pace, and having an in-depth understanding of products and services are vital to achieving success. Creating an environment where objectives are clearly understood within a system of accountability, ensures that mutual goals are achieved. I value an environment that fosters honesty, flexibility and trust.
Summary of Skills
  • Maintaining discretion and confidentiality regarding HR actions, salaries, and staffing directives
  • Attracting, retaining and promoting talent 
  • Managing up to 40 employees
  • Developing employees continuously by providing positive and constructive feedback
  • Understanding and acting from the owner's perspective
  • Setting financial, employee and customer service goals
  • Creating and implementing policies and procedures
  • Working to create an exceptional guest and employee experience in every aspect of business
  • Focus on product and service quality
  • Organizational skills to get things done
  • Executing business through the use of Microsoft Office, Caterease, Constant Contact and Chef Tec
  • Maintaining social media and internet advertising
  • Excellent organizational and communication skills
  • Creating and promoting new menus and items and pricing products to achieve desired profit margins
  • Leading and successfully overseeing 1000 plus events a year from small groups of 10, plated dinners for 300 and receptions for 1000
Professional Experience
General Manager
Ann Arbor, MI
Tavolina Catering & Events/ Sep 2017 to Jul 2018
  • Enhancing team leadership through positive mentoring
  • Increased sales by 75% within the first nine months
  • Worked with clients to create and execute events, coordinating with vendors and venues
  • Coach and develop all management and staff to resolve in-the-moment challenges
  • Lead and support Client Relations & Sales Lead, Event Planner, Service Manager, Head Savory Chef, and Head Pastry Chef to achieve operational excellence
  • Oversee the cross-training of employees to increase cross-functional competency
  • Maintain and boost moral, communication, cooperation and positive energy
  • Oversee event planning, preparations and executions
  • Ensure communication is clear and concise between all departments 
  • Work with Marketing Team to manage, organize and produce all design and marketing projects including menu changes, promotional materials and event and social media campaigns and spatial designs.
  • Collaborate with Head Chefs on menu development to ensure we are providing the highest quality to our guests
  • Responsible for ensuring the timely and accurate completion of personnel/payroll related administrative duties in accordance with company policies and procedures
  • Establish, follow and enforce sanitation standards and procedures
  • Prepare and implement standard operating procedures
  • Facilitate and improve frequent communication between all necessary restaurant and commissary kitchen stakeholders
  • Oversee all EOD reports and cash management
  • Oversee cost cutting measures, labor percentages and incoming sales and revenue
Catering Director
Ann Arbor, MI
Glass House Catering/ Jul 2008 to Sep 2017
  • Continuously grew sales on a yearly basis by 10% or more
  • Worked with clients to coordinate execution of their event, rentals, vendors and staff
  • Helped create and implement a new company's policies and procedures for catered events
  • Educated and trained employees on new products and procedures
  • Handled all new employee on-boarding and training, employee discipline, and terminations for non-performance
  • Communicated with kitchen staff and venue staff regarding events
  • Created social media and electronic marketing materials to increase and promote business
  • Invoiced clients for catered events
  • Tracked and maintained monthly sales and labor costs
  • Set monthly, quarterly and yearly sales goals
  • Attended and oversaw events when required
  • Built trusting relationships with clients to promote repeat business
  • Coordinated and oversaw up to 40+ events a week ranging from small groups to large plated dinners
  • Lead staff of up to 20 people.
Pastry Supervisor
Ann Arbor, Mi
Chop House & La Dolce Vita/ Jan 2004 to Jul 2008
  • Helped create and price new menu items
  • Oversaw kitchen when Head Pastry Chef was away
  • Trained new staff and created training materials
  • Helped with monthly inventory and ordering
  • Attended to guests and co-workers needs.
Event Supervisor
Grass Lake, MI
Laura's Creative Catering/ Jan 2000 to Jul 2008
  • Responsible for scheduling staff of 10 or more employees
  • Oversaw and directed staff at smaller events
  • Managed self at smaller events, prioritizing and executing procedures implemented by owner
  • Met with clients to discuss details of events
  • Helped with production when needed​
Master of Science: Human Resources and Organizational Development Eastern Michigan University 2019 Ypsilanti, MI, USA
Bachelor of Fine Arts Eastern Michigan University December 2011 Ypsilanti, MI
Certificate of Baking and Pastry Washtenaw Community College December 2005 Ann Arbor, MI
Professional Affiliations
Member of NACE since 2017