National Catering Director – New York, NY (National Scope)
Location: New York, NY (preferred)
Work Model: Hybrid with national travel
Travel: Approximately 40–50%
Job Overview
The National Catering Director leads catering operations across multiple states and regions within Aramark’s Workplace Experience Group. This role focuses on enterprise governance, operational consistency, and performance management at scale—not day-to-day event execution or sales.
Success in this role requires the ability to lead geographically dispersed teams through defined systems, reporting cadence, and performance frameworks, while serving as a senior partner to enterprise clients.
How This Role Operates
- Oversees national catering programs through standardized KPIs, dashboards, and operating rhythms
- Manages senior leaders remotely using clear accountability structures
- Drives innovation, program modernization, and consistency across all markets
- Partners cross-functionally to align operations, culinary, finance, HR, and safety
Key Responsibilities
National Leadership
- Lead multi-state catering operations through weekly, monthly, and quarterly performance reviews
- Establish and scale national catering standards, SOPs, and best practices
- Drive operational innovation, efficiency, and margin improvement
People Leadership
- Coach and develop regional catering leaders, general managers, and senior operators
- Lead diverse teams across multiple states using structured leadership frameworks
- Build engagement, accountability, and leadership bench strength
Client Partnership
- Serve as a senior escalation point for enterprise clients
- Lead structured business reviews and performance discussions
- Ensure consistent client experience across all locations
Financial & Operational Performance
- Oversee budgets, forecasting, labor productivity, and margins
- Partner with finance and operations to manage cost and performance
- Monitor compliance, safety, and operational risk
What Success Looks Like
- Consistent catering standards nationwide
- Clear visibility into performance metrics and KPIs
- Improved efficiency, margins, and program consistency
- Strong client relationships and retention
- Engaged, high-performing leadership teams
Qualifications
- Senior leadership experience in multi-state or multi-region catering or foodservice operations
- Proven ability to lead teams remotely using systems and structure
- Background in corporate catering, executive dining, or workplace foodservice
- Strong financial acumen and P&L ownership
- Experience working in regulated or union environments preferred
- Willingness to travel nationally as needed
Compensation & Benefits
- Base salary: $120K–$140K
- Annual performance bonus
- Equity participation
- Comprehensive medical, dental, and vision coverage
- 401(k) retirement plan
- Paid vacation, PTO, and holidays
- Travel support and executive benefits
