Assistant Director of Dining Services, Catering

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 recipes and completion of production records.

• Ensures compliance with all state of Virginia, University and department rules, laws and regulations in regard to use of alcoholic beverages. Complies with all Virginia ABC policies. Oversees the purchases of alcoholic beverages, and that we are following ABC and University guidelines. Coordinates regularly scheduled T.I.P.S. bartender training.

• Works with Dining Services leadership to ensure departmental unity is evident through teamwork and collaboration. Promotes positive relations among students, the Washington & Lee community and broader Lexington community.

• Assists with management of dining services operations as needed, e.g. to cover sick-call outs and other special functions or events.

• Additional duties as assigned.

Minimum Qualifications:

• Bachelor’s degree preferred in related field.

• 3-5 years of supervisory experience in hospitality industry. Experience in college catering, marketing and or related experience preferred.

• Excellent interpersonal skills and effective written and oral communication skills are required.

• Ability to work “flex” schedule based on catering calendar.

• Experience in budget management and familiarity with accounting procedures is preferred.

• Must have strong attention to detail, exceptional time-management skills, strong communication, management, and administrative skills.

• Must have the ability to maintain confidentiality.

• Database management, thorough knowledge of MS Office applications (Word, Excel, PowerPoint) is expected. Experience using or ability to learn CaterTrax is expected.

• Must actively use and maintain voice mail and e-mail. General understanding of client-server computing and networking is preferred.

• Must have and maintain a valid Virginia drivers license.

Application Instructions: 

Review of applications will begin immediately and continue until the position is filled.  Required materials include:

• Cover letter

• Resume

• Names and contact information for three professional references

Application instructions for internal and external candidates can be found at https://www.wlu.edu/employment-opportunities/jobs-at-w-l.

Physical Requirements

• Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.

• Grasping: Applying pressure to an object with the fingers and palm.

• Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.

• Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.

• Kneeling: Bending legs at knee to come to a rest on knee or knees.

• Crouching: Bending the body downward and forward by bending leg and spine.

• Standing: Remaining upright on the feet, particularly for sustained periods of time.

• Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.

• Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.

• Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.

• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.

Working Conditions:

• The worker is subject to both environmental conditions: Activities occur inside and outside.

• The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.

• The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.

Type of Work: Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Position Type:

Exempt, Full Time, Benefit Eligible$73,907.00 - Pay Commensurate with Experience

Washington and Lee is an Equal Opportunity Employer seeking candidates committed to high standards of scholarship, performance, professionalism, and to a welcoming campus community. Job description requirements are representative, but not all‐inclusive of the knowledge, skill, and abilities needed to successfully perform this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions.