Director of Events

JOB TITLE: Director of Events

REPORTS TO: Senior Vice President of Culinary Operations

MISSION:

The Institute of Culinary Education (ICE) is one of America’s leading centers for culinary education and the largest culinary school in New York City and Los Angeles. We are passionate about helping students of all ages and backgrounds pursue their culinary career dreams. We accomplish this in a disciplined environment that fosters excellence, critical thinking and creativity in students, faculty and staff.

POSITION SUMMARY:

The Institute of Culinary Education (ICE) is seeking an experienced hands-on professional to serve on the leadership team of its Special Events division in NYC. Your work will set the standard for this branch of the school as well as curate and oversee extracurricular and in-house events.

This is a great opportunity for someone who is passionate about the world of food and wants a key role in the operations of an expansive and creative culinary organization.

A proven track record of leadership and operational success in a food related sales driven operation is required. We’re looking for someone who is actively immersed in the culinary world, and, has a constant eye on improving operations and the bottom line. Candidates must be self-motivated, organized, process-minded and business driven.

The Director of Events is a key member of our team and reports directly to the Senior Vice President of Culinary Operations.

KEY JOB RESPONSIBILITIES:

Along with the Senior Vice President of Culinary Operations assume responsibility for the division’s entire operation including: event sales and execution, quality control, staffing, menu development and division level P&L.

The Director of Events is responsible for the overall leadership, sales, planning, financial management, and execution of the Special Events division, including corporate team-building programs, in-house events, and room rentals. This position will lead the department in delivering a consistently exceptional guest experience that reflects and reinforces the Institute of Culinary Education’s reputation as a leader in culinary and hospitality education.

• Developing and executing event strategies and sales plans.
• Overseeing the end-to-end planning and orchestration of events from initial inquiry through execution and post-event follow-up.
• Establishing and managing event budgets, pricing, forecasting, and P&L performance.
• Developing curated in-house events and experiences that align with the brand and business objectives.
• Ensuring operational excellence, service standards, and attention to detail across all events.
• Leading, developing, and holding the events team accountable for performance and service delivery.
• Serving as Manager on Duty when required.
• Maintaining strong relationships with clients, partners, vendors, and internal stakeholders.
• Providing accurate, timely reporting on sales activity, event performance, financial results, departmental goals, and key performance indicators to senior leadership.

The Director will be expected to balance commercial performance with hospitality excellence, ensuring every event is thoughtfully planned, professionally executed, and representative of the organization’s high standards.

REQUIREMENTS:

• Three years+ experience in sales or account management in the hospitality, events or catering sector.
• Three years+ experience direct selling and marketing a product or service to business / corporate clients.
• Relevant experience as lead or co-manager for hospitality operations in a restaurant, event, hotel, catering business, or one with similar dynamics and client relationships.
• Hospitality, Culinary, Marketing, Business or related degree a plus.
• Excellent communication skills both written and verbal; strong presentation and interpersonal skills.
• Proven ability to work both independently and collaborate within a team or with other departments.
• Demonstrated ability to prioritize multiple tasks to meet deadlines.
• Proven leadership and team building skills. The ability to foster excellent in-house relations.
• Ability and flexibility to work evenings and weekends.
• Proficient in Microsoft suite of products including Outlook, PowerPoint, Word and Excel.
• A strong and demonstrated interest in food and cooking.
• Labor union experience preferred.
• P+L and financial reporting experience preferred.
• Flexible schedule based on department needs.