Assistant Director of Dining Services, Catering

About the role

The Assistant Director of Catering is responsible for the overall leadership, planning, and execution of all catering operations for Washington and Lee Dining Services, overseeing an annual managed volume of approximately $2 million. This role serves as the primary driver of both client experience and operational performance, ensuring events are executed with professionalism, consistency, and financial accountability. Acting as the principal point of contact for clients, the Assistant Director manages events from initial inquiry through final execution and billing, with a strong focus on clear communication, expectation setting, and relationship management. The role requires the ability to navigate a primarily internal client base while also identifying and developing external business opportunities, including summer programs, conferences, and select special events. The Assistant Director provides day-to-day leadership of the catering operation, ensuring proper staffing, service standards, and event logistics are in place to deliver seamless execution. This includes close collaboration with the Catering Executive Chef to align menus with operational capabilities, maintain a well-balanced and clearly presented Catering Guide, and ensure pricing strategies support both client value and financial sustainability. This position is responsible for developing and maintaining efficient catering systems and standard operating procedures that support consistency, scalability, and service excellence. The Assistant Director plays a key role in shaping departmental strategy, contributing to long-term planning efforts, and implementing initiatives that enhance the visibility, effectiveness, and reputation of W&L Dining Services. Success in this role requires a balance of operational discipline, financial oversight, and creative problem-solving. The Assistant Director must be highly organized, detail-oriented, and capable of managing multiple events and priorities simultaneously while maintaining a strong on-the-floor presence and a commitment to high-quality service. Washington and Lee University actively promotes a dynamic and welcoming environment that allows students and employees of multiple backgrounds and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise. Visit jobs.wlu.edu to learn more about working at W&L, our benefits, community, and living in the area. Essential Functions: Manages catering operations through direction of operations management and employees for Catering Dining Services operations. Evaluates catered function setup, supervises catered events and follows up with client to ensure that expectations are met. Partners with other Dining Assistant Directors over Retail/Board operations as large events arise. Supervises and quality controls work of the Catering Sales Coordinator to ensure prompt planning and input of data into Catertrax so menu creation, setups and scheduling can be carried out in advance. Develops and implements a strategic plan to grow revenue and increase staff efficiency. Works with the Associate Director of Dining Services to strategically plan for a fiscally sound department, excellent customer service and effective staff development. Oversees department cash handling and verification of all sales and proper reporting for all interested parties. Ensures that all deposits and billing are completed in a timely manner. Monitors financial statements, and ensures payroll is in-line with revenue and all purchases are justified. Maintains documentation to support agreed-upon financial arrangements for events. Reiterates, in contract form, all specified details concerning upcoming catering events. Establishes and maintains accurate event planning documents. Increases employee effectiveness through personal and delegated efforts by recruiting, selecting, orientating, training, coaching and developing staff; communicating values, strategies and objectives; assigning accountable tasks; planning, monitoring, and appraising job results; developing a climate for offering information and suggestions; and providing and participating in educational opportunities. Evaluates direct-report subordinate employees. Carries out supervisory responsibilities in accordance with department standard operating procedures, university policies, and applicable law. Responsibilities include being visible in Evans and at events, planning, assigning and directing work; addressing complaints and grievances, and resolving problems; and conducts follow up reviews to measure and address direction-compliance, task assignment completion, as well as meeting expectations and desired outcomes. Supports proper methods of utilizing food management software for recipes, production forecasts, procurement, and post-service activities and ensures catering staff support same systems by following

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