JOB TITLE: Catering Director


REPORTS TO: Culinary Business Manager



BFCW is a nonprofit organization located in the Frog Hollow neighborhood of Hartford, CT. For ten years, the organization has served individuals with high barriers to work by providing highly effective job training programs and access to onsite employment in our cafes and catering businesses. We also address food insecurity through our farmers market and our partnerships with other food access organizations.

This position will serve as the catering operations head under the leadership of the Culinary Business Manager, setting yearly financial goals for our catering and on-site cooking class businesses and working with senior management to create and manage an organizational structure and job functions for the businesses which allows us to deliver on our catering expectations. The position will also work with senior staff to drive revenue and new customers to our businesses, particularly through highlighting our mission and our organization as a social enterprise. The Director will function as part of a professional culinary business team, engaging in weekly team meetings and adding insight and creativity to the business planning process.

Summary of Key Responsibilities

Responsibilities and essential job functions include but are not limited to the following:

Catering Sales and Oversight: Responsible for meeting catering sales goals inclusive of corporate and social cooking classes, on and off-site events, and the growth of drop off catering.

  • organizing, leading and motivating the catering team;
  • monitoring the quality of the service provided;
  • keeping financial and administrative records;
  • Oversee the Utilization of QuickBooks and Point of Sale system accounting
    • Invoice clients, make up to the minute changes in orders and billing
    • Manage accounts payable/receivable
  • managing the payroll hours of catering and administrative staff;
  • interacting with customers before, during, and after events;
  • liaising with suppliers and clients;
  • creating contracts for customers and tracking payment
  • overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
  • planning new promotions and initiatives, and contributing to business development;
  • dealing with staffing and client issues

Leadership – Setting goals for the work group, developing organizational capability, and modeling how we work together:

  • Demonstrates a calm demeanor during periods of high volume or unusual events and manages smooth transitions thereafter to keep events operating to standard and to set a positive example for the team.
  • Displays a “customer comes first” attitude by training and holding everyone accountable for delivering great customer service.
  • Manages with integrity, honesty and knowledge that promote the culture, values and mission of the organization.
  • Plans, identifies, communicates, and delegates appropriate responsibilities and practices to ensure smooth flow of operations.
  • Provides coaching and direction to the staff to take action and to achieve operational goals. Constantly reviews events and key business indicators to identify problems, concerns, and opportunities for improvement to provide coaching and direction to the permanent team and our job trainees to achieve operational goals.

Planning and Execution – Developing strategic and operational plans for catering, managing execution, and measuring results:

  • Monitors and manages staffing levels to ensure trainee inclusivity and development
  • Communicates clearly, concisely and accurately in order to ensure effective operations.
  • Actively manages employees by regularly conducting performance assessments, providing feedback, and setting challenging goals to improve performance.


3-5 years of current catering or restaurant management experience

Experience in growing initiatives through strategic outreach, including a healthy knowledge of, and experience in, the use of social media

Has a sense of urgency, thrives in a fast-paced environment and has guest focus mentality

Ability to drive sales and guest service initiatives by motivating team members

Passion for building one-on-one relationships, promoting personal and professional growth, and a commitment to social justice

A commitment to culinary training for communities with little access to professional job pathways

Competitive salary and fringe benefit package

To apply:

Send cover letter and resume to Cary Wheaton at:


Cary Wheaton, Executive Director

Billings Forge Community Works

227 Lawrence Street

Hartford, CT 06106


Billings Forge Community Works is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, disability, age, or veteran status.