Job Title: Director of Catering

Location: Fort Walton Beach, FL

Salary: $80K - $90K

Benefits: Health, Dental, Vision Insurance, PTO/Sick Pay, 401K w/ match, STD, LTD, Life Insurance

Relocation: Temporary Housing & Relocation Assistance

About the Company / Opportunity

A premier beachfront resort in Fort Walton Beach, FL is seeking an experienced and dynamic Director of Catering to lead all catering, banquet, and event operations. This is an exciting opportunity for a hospitality professional with a strong background in resort, hotel, or luxury event operations who thrives in a high-volume, guest-focused environment.i

Key Responsibilities:

Event Sales & Client Relations

• Oversee all catering and banquet sales, including weddings, corporate meetings, conferences, and social events.
• Build strong relationships with clients, wedding planners, corporate partners, and event organizers to drive repeat business and referrals.
• Conduct site tours, client meetings, and proposal presentations to secure new business.
• Work closely with clients throughout the planning process to understand event vision, logistics, and service expectations.
• Ensure exceptional service and guest satisfaction from initial inquiry through event completion.

Event Planning & Execution

• Lead the planning and execution of all catered events, ensuring seamless coordination between catering, culinary, banquet, and resort operations teams.
• Oversee banquet event orders (BEOs), event timelines, room diagrams, and service logistics.
• Manage high-volume event calendars including weddings, conferences, beachfront events, and resort functions.
• Ensure every event meets the resort’s service standards and creates a memorable guest experience.

Leadership & Team Development

• Recruit, train, and lead catering sales managers, event coordinators, and banquet service teams.
• Conduct regular team meetings, pre-event briefings, and ongoing training to maintain service excellence.
• Foster a collaborative culture between catering, culinary, banquet, and operations departments.
• Mentor team members and develop leadership within the department.

Operations & Financial Management

• Drive catering revenue through strategic sales initiatives, partnerships, and market outreach.
• Manage departmental budgets, revenue forecasting, and cost controls.
• Review contracts, pricing strategies, and event profitability to ensure financial goals are met.
• Monitor event performance metrics and identify opportunities for growth and operational improvements.
• Ensure compliance with all resort policies, safety regulations, and service standards.