To whom does the director of a catering company generally report?

In a catering company, the director typically reports to the Food and Beverage Director. This role involves overseeing all aspects of food service, which directly includes catering operations. The Food and Beverage Director is responsible for ensuring that all food service areas operate efficiently and meet quality standards, which aligns closely with the responsibilities of the catering director.

The catering director collaborates closely with chefs, service staff, and event coordinators, and reporting to the Food and Beverage Director facilitates streamlined communication and effective management of catering events. This hierarchical structure ensures that the catering services are integrated within the broader food and beverage operations of the company, allowing for cohesive planning and execution of events.

In contrast, while roles such as General Manager, Director of Sales, and Executive Chef play important parts within the organization, they are not typically the direct supervisory figures for catering activities. The General Manager oversees overall operations; the Director of Sales focuses on generating business; and the Executive Chef manages kitchen staff and food preparation. Each of these roles involves collaboration with the catering director but does not encompass direct oversight of catering operations in the same way that the Food and Beverage Director does.