National Catering Director Requisition ID: 679081 Location: PLANO, TX, USA 75024 Career Area: Food Service Information at a Glance Job Description The National Director of Catering serves as the senior business leader for catering across the portfolio. Operating with the scope and accountability of a district manager, this role sets the vision, commercial strategy, operating model, service standards, and guest experience for a catering business that represents approximately 55% of total account revenue. This leader owns the catering business end to end, from everyday meetings and executive dining to high-profile VIP events and large-scale experiences. The Director leads through site Catering Directors and partners closely with culinary, operations, finance, marketing, procurement, and client stakeholders to create one consistent, distinctive catering brand across all locations. Compensation Data COMPENSATION: The Salaried rate for this position is $140,000.00 to $155,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. Job Responsibilities Business Strategy and Financial Leadership - Develop and execute the multi-year catering strategy and annual operating plan, aligned with account objectives and the broader workplace hospitality vision. - Own portfolio catering revenue, profitability, labor productivity, food cost, pricing, forecasting, and budget performance in partnership with Finance and site leaders. - Use data, market intelligence, customer feedback, event trends, and site performance to identify opportunities, correct underperformance, and guide investment. Portfolio Operations and Standards - Define the portfolio catering operating model, including service standards, planning tools, ordering and production processes, staffing principles, quality controls, and escalation protocols. - Standardize the practices that should be consistent across the portfolio while protecting the flexibility required for different markets, event types, and client needs. VIP Events and Executive Hospitality - Provide strategic oversight for VIP, executive, board, client, and highly visible events, from concept development through post-event review. - Build trusted relationships with executive assistants, event planners, workplace teams, and senior client stakeholders to anticipate needs and deliver with discretion. Catering Brand, Design, and Guest Experience - Own the catering look and feel across the portfolio, including presentation standards, equipment and display direction, service ware, uniforms, signage, packaging, event styling, and the visual expression of the brand. - Partner with Culinary and Marketing to develop relevant menus, seasonal programs, packages, storytelling, photography, and sales materials that strengthen the portfolio's competitive position. - Establish tiered service models and design standards for everyday catering, premium meetings, executive hospitality, celebrations, and large-scale events. People Leadership and Organizational Capability - Lead, coach, and develop site catering directors as business owners, strengthening their capabilities in hospitality, sales, financial management, workforce planning, and event execution. - Set clear role expectations, goals, routines, and performance standards for catering leadership across all sites. Client Partnership and Cross-Functional Leadership - Serve as the principal catering partner to senior client stakeholders, translating business needs into scalable programs and measurable results. - Present catering strategy, performance, innovation, opportunities, and investment recommendations in executive meetings and business reviews. Qualifications In order to be prepared for this leadership role, qualified candidates will possess: - Bachelor's degree in Hospitality, Culinary Arts, Business, Marketing, or a related field preferred. Equivalent senior-level experience will be considered. - 10 or more years of progressive leadership experience in catering, events, luxury hospitality, hotels, restaurants, workplace dining, or contract food service. - At least 5 years leading a multi-site, regional, national, or similarly complex catering operation through other managers. - Demonstrated ownership of a significant revenue and profit portfolio, including budgeting, forecasting, pricing, labor management, food cost, and business development. - Proven experience leading VIP and executive events, large-scale programs, and complex, high-visibility operations. - Strong design and hospitality sensibility with experience establishing brand, presentation, and service standards. - Executive-level communication, presentation, influence, and relationship-building skills, with the judgment to operate confidently with senior leaders and clients. - Ability to build strategy, translate it into scalable systems, and hold multiple locations accountable for execution and results. - Strong analytical skills and comfort using financial, sales, operational, and customer data to make decisions. - Ability to travel approximately 60%, including occasional early mornings, evenings, or weekends based on event needs. - Influence across functions and organizational levels 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). Education