Catering Director na University of Indianapolis

About the Role:

The Catering Director at the University of Indianapolis is responsible for overseeing all aspects of the catering operations within the institution, ensuring exceptional service and culinary excellence. This role requires strategic leadership to develop innovative menu plans that cater to diverse tastes, including specialized cuisines such as Italian, while maintaining high standards of food quality and presentation. The Catering Director will collaborate closely with executive chefs, hospitality teams, and event coordinators to deliver seamless food and beverage experiences for university events, conferences, and special occasions. Additionally, this position involves managing budgets, vendor relationships, and compliance with health and safety regulations to optimize operational efficiency. Ultimately, the Catering Director plays a pivotal role in enhancing the university’s reputation through outstanding hospitality management and customer satisfaction.

Minimum Qualifications:

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field.
• Minimum of 5 years of experience in catering management or a senior culinary leadership role.
• Proven expertise in menu planning, food and beverage operations, and hospitality management.
• Strong knowledge of food safety standards and regulatory compliance.
• Demonstrated leadership skills with experience managing culinary teams and coordinating large-scale events.

Preferred Qualifications:

• Experience working within a university or large institutional setting.
• Certification as an Executive Chef or similar professional culinary credential.
• Familiarity with Italian cuisine and international culinary trends.
• Advanced training in business or retail trade management.
• Proficiency in catering software and inventory management systems.

Responsibilities:

• Lead and manage the catering department, including executive and head chefs, to ensure high-quality food service delivery.
• Develop and implement diverse menu plans that reflect seasonal ingredients and accommodate various dietary needs, with a focus on Italian cuisine and other specialties.
• Coordinate with university event planners and external clients to tailor catering services that meet specific event requirements and budgets.
• Oversee procurement and inventory management to maintain cost control and ensure the availability of fresh ingredients and supplies.
• Ensure compliance with all food safety, sanitation, and hospitality regulations, while fostering a culture of continuous improvement and staff development.

Skills:

The required skills such as hospitality management and restaurant management are essential for daily oversight of catering operations, ensuring smooth coordination between kitchen staff and event teams. Expertise as an executive or head chef enables the Catering Director to guide menu development and maintain culinary standards, particularly in specialized areas like Italian cuisine. Knowledge of food and beverage service is critical for managing the entire guest experience from preparation to presentation. Additionally, skills in food service and hospitality management support effective team leadership, budget control, and vendor negotiations. Preferred skills, including familiarity with catering software and advanced culinary certifications, enhance operational efficiency and innovation in menu planning and service delivery.