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Director of Retail and Catering Operations

Director of Retail and Catering Operations

Requisition ID 
# of Openings 
Employment Status 
Full Time
Posted Date 
Job Family 
Professional Staff
ECPI University

More information about this job


Culinary Institute of Virginia, College of Culinary Arts of ECPI University, is seeking a talented, enthusiastic, and career-minded individual to lead retail and catering operations, which currently include a Commissary, two cafes, and a food truck.  The ideal candidate has front-and-back-of-house management experience in large, multi-unit venues (hotel, banquet, conference space, or commissary), as well as experience with offsite events and catering.


Responsibilities for the Director of Retail and Catering Operations include customer satisfaction, maintaining and improving quality standards, achieving financial objectives, and maintaining a positive work and learning environment.  


  • Ensure product quality, freshness and service that consistently meet the Culinary Institute of Virginia standards
  • Ensure that guests receive the highest level of food quality and service while managing food, labor, and operating expenses
  • Continually evaluates the quality of the “guest experience” through first hand observation, objective feedback and interaction
  • Recruit, hire, develop, and manage the performance of all team members
  • Facilitate a learning environment for students to hone industry skills
  • Leads menu design, recipe development, and implementation across all units.
  • Maintain the organization of all areas and promote impeccable cleanliness and sanitation standards with all team members
  • Oversee the inventory, ordering, storage, preparation and handling of all product, equipment, and supplies
  • Develop strong working relationships and partnerships with internal departments, management team members, and vendors
  • Oversee and lead ongoing succession planning and career advancement for all team members
  • Prepare all required paperwork, including forms, logs, reports, and schedules in an organized and timely manner.
  • Enforce safe work behaviors to maintain a safe environment for both guests and team members
  • Monitor invoices and address any price increases and discrepancies
  • Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety and labor practices



  • Excellent oral and written communication
  • Exhibit a positive, enthusiastic attitude committed to a teamwork effort
  • Strong culinary technique with commitment to continued culinary development
  • Strong time management skills and detail-orientation
  • Working knowledge of computer applications and the ability to quickly learn new computer software


Job Requirements:

  • Associate's degree in Culinary Arts required, Bachelor's degree in Hospitality or Business preferred
  • Passion for exceptional guest service
  • Minimum 5 years food service management experience
  • Experience in large, multi-unit venue (hotel, conference space, banquet, country club, commissary) desired
  • Demonstrated menu and recipe development
  • Ability to work a flexible schedule based on operational needs

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