Assistant Director of Food & Beverage – Catering & Event Operations

We are seeking an experienced Assistant Director of Food & Beverage – Catering to help lead catering, banquet, and event operations within a high-volume hospitality and entertainment venue in Syracuse, NY.This role combines hands-on operational leadership, financial management, team development, client service, and large-scale event execution. The ideal candidate has experience managing catered events, banquets, entertainment venues, convention facilities, hotels, or comparable high-volume food and beverage operations.Key ResponsibilitiesLead the planning and execution of catering, banquet, and large-scale events Coordinate staffing, scheduling, purchasing, ordering, setup, service, and post-event follow-upSupport menu development and food & beverage programming based on event and client needsManage budgets, forecasts, revenue, expenses, and departmental financial performanceMonitor sales, labor, event volume, and operating costs to improve efficiency and profitabilityMaintain high standards for service, presentation, food quality, and guest experienceEnsure compliance with food safety, alcohol service, health, and workplace safety requirementsLead, coach, and develop food & beverage managers and hourly team membersSupport hiring, onboarding, training, scheduling, performance management, and employee developmentManage labor planning and adjust staffing based on event volume and business demandsCoordinate with temporary and supplemental staffing partners as neededPartner with culinary, operations, sales, finance, HR, and event teams Assist with vendor relationships, purchasing, and contract-related needsParticipate in event planning meetings and contribute to operational strategyIdentify opportunities to increase catering and food & beverage revenue Build strong relationships with clients and support account developmentMaintain operational readiness of service areas, facilities, and equipmentQualifications5+ years of progressive hospitality or food & beverage management experience Bachelor's degree in Hospitality, Business, Food & Beverage Management, or related field preferredExperience in catering, banquets, events, hotels, convention centers, entertainment venues, or other high-volume hospitality environments strongly preferredProven experience leading complex food & beverage operations and large-scale eventsStrong knowledge of P&L management, budgeting, forecasting, labor management, and cost controls Experience with POS, inventory, scheduling, and standard business softwareKnowledge of purchasing, vendor management, and contract negotiationsUnion or structured labor environment experience is a plusStrong leadership, communication, organization, and team-development skillsAbility to manage multiple events, priorities, and deadlines simultaneouslyStrong financial and business acumenGuest-focused approach with a commitment to service excellenceAbility to work evenings, weekends, early mornings, and holidays based on event schedulesWork EnvironmentThis is an on-site, high-volume event and hospitality position requiring active involvement during event execution.The Assistant Director should be comfortable:Standing and walking for extended periodsWorking in fast-paced event environmentsMoving between office, event, service, and operational areasWorking indoors and outdoors when requiredOccasionally lifting or moving items up to approximately 50 poundsUsing POS systems, computers, and standard office equipment