Catering Director

Catering Director

Organizational Overview:

Great events need great service, and when you work at Nelson’s Catering and Events, you play an integral role in delivering experiences our guests will remember for a lifetime. Across three generations, Nelson’s has grown from just one man with Grandma’s secret recipe to its position today as the leading caterer in the region. While delivering unforgettable food at unbelievable prices has played a role in the company’s success, the true hero of the story is our workforce—our people are our real secret sauce. Nelson’s is proud to provide our employees with the opportunity to enjoy a hard day’s work and to serve incredible food to even better people.

We hope to be a company whose employees are:

1. Humble-hearted and coachable

2. Highly relational and service-oriented, and

3. Energized by a fast-paced working environment.

If this describes you, then we hope you will consider applying for the role below.

Position Overview:

The Catering Director leads recruiting, staffing, and training initiatives for the catering team at Nelson’s, the industry leader in Michiana. This role ensures the company is fully staffed with skilled, service-oriented catering professionals who deliver memorable experiences for clients ranging from high-end corporate functions and weddings to large-scale social events. The Catering Director oversees recruitment, event staffing, onboarding, and training to maintain and elevate our standards of service, presentation, and professionalism.

This is a working director role and requires evening and weekend availability.

Key Responsibilities:

Recruitment & Talent Acquisition

• Develop and execute recruitment strategies to attract and retain top catering and event staff for full-time, part-time and seasonal on-call positions.
• Partner with sales, operations, and event management teams to anticipate staffing needs based on event calendars and seasonal demand.
• Manage all phases of hiring for the catering department including sourcing, screening, interviewing, reference and background checks, and onboarding.
• Build relationships with schools, church groups, nonprofit organizations, civic service groups, colleges, and local talent networks to create a reliable pipeline of event-ready staff, particularly for large scale events.

Staffing & Scheduling

• Create and manage event staffing schedules, ensuring proper coverage for all catering events, deliveries, and concession operations.
• Implement and maintain scheduling software to streamline event assignments and time tracking.
• Coordinate with Operations and Event Managers to adjust staffing plans in real time for last-minute changes or high-volume periods.
• Supervise temporary, part-time, and contracted labor pools, ensuring all team members meet company standards before placement at events.

Management Responsibilities

• Collaborate with Leadership to design and deliver onboarding programs for new catering hires, emphasizing service excellence, company culture, and event execution standards.
• Develop ongoing training for service staff in areas such as customer interactions, food safety, and event presentation.
• Collaborate with Leadership to address employee relations, performance management, and retention initiatives for the catering department.
• Foster a positive, team-oriented environment that promotes professionalism, respect, and high morale.

Qualifications:

Education & Experience

• 5+ years of progressive experience in recruitment, staffing, or training management within the catering, hospitality, or events industry.
• Demonstrated success in managing large-scale staffing for corporate events, weddings, and high-volume catering operations.
• Experience using scheduling software (e.g., Nowsta, HotSchedules, or similar event staffing tools) preferred
• Bachelor’s degree in Hospitality Management or Business Administration preferred but not required

Skills & Competencies

• Highly coachable, highly relational, servant-oriented approach to leadership.
• Understanding of event-based staffing models and hospitality operations.
• Exceptional organizational and communication skills.
• Strong ability to multitask and manage deadlines.
• Strong problem-solving, interpersonal, and decision-making skills.
• Knowledge of food safety, alcohol service, and event compliance regulations.

Work Environment:

• Primarily office-based with frequent visits to catering events, event venues, and client sites.
• Must be available for occasional evenings, weekends, and holidays to oversee major events or recruitment functions.

Reports To:

Vice President of Business Development

Pay: $55,000.00 - $70,000.00 per year

Benefits:

• 401(k) matching
• Employee discount
• Paid time off
• Paid training

Experience:

• Leadership: 5 years (Preferred)
• Hospitality: 5 years (Preferred)

Work Location: In person