Position Summary

The Catering Director leads the financial, operational, people, and guest-service performance of Feedme Hospitality & Restaurant Group offsite catering operation, Shooby Doo Catering, operating out of Lynnwood. Reporting to the Chief Operating Officer, this hands-on leadership role is accountable for profitable growth, consistent event execution, strong teams, effective client and venue relationships, and safe, compliant operations.

About Shooby Doo Catering:

For over 15 years, Shooby Doo Catering has been providing personalized food and event services that align with your taste, budget, and style. We specialize in creating memorable experiences that celebrate you.

About Feedme Hospitality & Restaurant Group:

Feedme Hospitality & Restaurant Group is a family-owned company that prides itself on providing a cohesive and team-oriented environment. Our mission is an exceptional experience executed through amazing food, attentive service and kind people. We are a hospitality, catering and restaurant group that feeds the soul. We are committed to providing a positive, collaborative work environment that invests in the growth of our leaders and encourages all to always be learning.

Feedme Hospitality & Restaurant Group employees are trustworthy, generous and others focused. We exude a positive and open mindset, demonstrated by choosing to focus on opportunities rather than obstacles. If you have a can-do attitude, a sense of humor, a passion for hospitality, a naturally curious personality, and a habit of assuming positive intent, this is the perfect gig for you!

Why We Love Working for Feedme:

• We offer Medical, Dental, and Vision to eligible employees working at least 25+ hours per week. 
• Salaried employees are eligible to participate in company sponsored 401(k) account. 
• All employees are eligible to enroll in FSA, Dependent FSA, Commuter Benefits, Accident Insurance, and Voluntary Life Insurance. 
• 15 Days of PTO
• We post schedules 14+ days in advance. 
• Dining Discounts.
• We are closed Thanksgiving, Christmas Eve, Christmas Day, and New Years Day.
• We use industry leading tools such as Toast, Canva, 7Shifts, Triple Seat, and Open Table. 
• Eligible to participate in Manager Incentive Program.

Essential Functions

•  Lead the overall performance of the catering business, establishing priorities and ensuring coordinated execution across sales, operations, culinary, and events.
•  Own financial results, including revenue, profitability, labor, cost of goods, operating expenses, budgeting, forecasting, inventory, and cash controls; identify and implement actions to improve performance.
•  Drive revenue growth by supporting sales and marketing efforts, developing venue and client relationships, identifying new business opportunities, and ensuring contracts, event details, and payments are accurately managed.
•  Build and lead a high-performing team by establishing clear expectations, maintaining appropriate staffing, coaching managers and employees, and partnering with Human Resources on hiring, training, performance management, employee development, and corrective action.
•  Oversee event and front-of-house execution to ensure appropriate staffing, accurate schedules and timekeeping, equipment and fleet readiness, effective pack-outs and reconciliations, and consistently high service standards.
•  Partner with culinary leadership to manage food and labor costs, ordering and inventory, food quality, food safety, staffing, training, and profitable culinary operations.
•  Manage key venue, vendor, client, and guest relationships and directly support high-profile, complex, or large events as needed.
•  Oversee the condition, cleanliness, maintenance, repair, and security of catering facilities, vehicles, equipment, and operational assets, including preventive-maintenance practices.
•  Ensure compliance with food safety, sanitation, alcohol service, workplace safety, scheduling, timekeeping, meal and rest break, certification, and other applicable company and regulatory requirements.
•  Use and support business and catering systems for scheduling, event management, point-of-sale, reporting, communication, and operational planning.
•  Other duties as assigned.

Knowledge, Skills and Abilities

•  Five or more years of leadership experience in restaurant, catering, hotel food and beverage, or a comparable hospitality environment; general manager-level and high-volume catering/event experience strongly preferred.
•  Bachelor’s degree in hospitality, food and beverage, business, or a related field preferred; equivalent relevant leadership experience may be considered.
•  Strong financial and business acumen, including budgeting, forecasting, P&L management, labor and food-cost management, revenue growth, and profitability.
•  Proven ability to lead and develop teams, hold others accountable, manage multiple priorities, solve problems, and collaborate effectively across functions.
•  Excellent written and verbal communication skills and the ability to build productive relationships with employees, clients, venues, vendors, and leadership.
•  Strong knowledge of hospitality operations, guest service, food safety, sanitation, alcohol service, and workplace safety requirements.
•  Proficiency with Microsoft 365 and hospitality technology; experience with systems such as Tripleseat, Toast, 7shifts, OpenTable, or comparable platforms preferred.
•  Valid driver’s license and ability to satisfy applicable driving-record requirements; ability to obtain required Washington food worker and alcohol service certifications.
•  Demonstrated ability to build working relationships with individuals of various ages, cultures, socioeconomic backgrounds and abilities.
•  Clear nationwide criminal background check and driving record background check.

Physical and Mental Requirements

Mental Requirements – Ability to reason logically, exercise sound judgment, communicate effectively, adapt to changing circumstances, manage competing priorities, and interact professionally with a wide range of people.

Physical Requirements – Work includes office, kitchen, venue, and event environments and may require extended standing and walking, stairs, bending, reaching, pushing, pulling, carrying, and occasional lifting of items up to 50 pounds, with assistance as appropriate. Work environments may at times be hot, cold, wet, slippery, or noisy.

Schedule and Work Setting – Availability for varied hours, including evenings and weekends, is required based on business and event needs.

Disclaimer

The information provided in this job description is intended to describe the general nature and level of work performed by employees in this position. It is not intended to be, nor should it be construed as, an exhaustive list of all duties, responsibilities, qualifications, or working conditions associated with the position. Feedme reserves the right to modify, add to, or eliminate job duties, responsibilities, reporting relationships, work schedules, and position requirements as business needs, operational priorities, and organizational objectives evolve. Employees may be assigned additional duties and responsibilities that are reasonably related to the purpose of the position.

Equal Employment Opportunity and Non-Discrimination

Feedme is committed to providing equal employment opportunities to all employees and applicants. Feedme prohibits discrimination, harassment, or retaliation in any aspect of employment, including recruitment, hiring, assignment, compensation, promotion, discipline, training, benefits, termination, and other terms and conditions of employment.

Employment decisions are made without regard to race, color, creed, religion, national origin, citizenship or immigration status, sex (including pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, gender identity, gender expression, age, marital status, genetic information, veteran or military status, disability, the use of a trained service animal, or any other status protected by applicable federal, state, or local law.