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The Director of Premium functions as the senior leader for premium food service operations across multiple units such as suites, clubs, catering, and premium special events.
Job Responsibility
Coordinating total premium operations, including booking events, supervising teams, menu development, menu costing, pricing, hiring, and department administration
Overseeing all aspects of preparation, service, and cleanup for multiple premium operations and hospitality programs
Developing premium dining solutions that meet customer needs and high-end service expectations
Building and maintaining strong client and customer relationships and advising stakeholders on premium dining trends and products
Developing annual marketing plans for premium services, including collateral, sales strategies, and marketing budgets
Establishing service and presentation standards and implementing processes that ensure consistency and compliance
Participating in the sales process, contract negotiations, and special-event planning with clients
Training and leading premium-service employees and holding the department accountable for sales, food, labor, revenue, expenses, and receivables
Ensuring compliance with food safety, occupational safety, and environmental safety requirements
Requirements
5–7+ years of food service management experience in premium services
Ability to work event-based schedules including nights and weekends
Strong business-building and client-management ability
Budget and financial-control experience
Strong communication and contract-management skills