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Charleston Harbor Cruise Catering Director - Spirit Line Cruises

Charleston, SC

  • Food Service

  • Salaried

Job Description

SpiritLine Cruises offers the only true waterfront dining experience in Charleston. The Cruise Catering Director is responsible for planning and leading the entire catering operation for SpiritLine Cruises. The Catering Director will be responsible for the Catering team, planning, and completing the dinner cruises and special events.

The Cruise Catering Director is responsible for ensuring the quality of Aramark’s products and services meet or exceed customer expectations. This opportunity will focus on developing team members, identifying ways to increase the quality of customer service, and implementing best practices across all levels. 

Job Responsibilities

•    Develop and update an accurate manifest based on ticket sales
•    Develop and maintain effective customer rapport
•    Deliver consistent quality in planning and carrying out events
•    Facilitate the delivery of prepared food and set up of events crafted from Ticket sales 
•    Assist in planning special events and providing creative solutions to business needs
•    Train and lead catering employees to ensure catering and event standards are followed ensuring quality in final presentation
•    Provide completed manifest to team and provide quality assurance all requests are met prior to event 
•    Responsible for delivering food and labor targets 
•    Responsible for execution of catering events of varied size and scope including staffing and management
•    Ensure accurate reporting of all catering related expenses, and receivables
•    Recruit, train, schedule and develop team members 
•    Ensure compliance with all food, occupational, and environmental safety policies
•    Responsible for employee Payroll verification with regards to tips, hours, scheduling and service fees
•    This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice.


• Requires at least 4 years of experience 
• Requires at least 1-3 years of experience in a management role 
• Previous experience in events and catering required 
• Bachelor’s degree or equivalent experience preferred
• Strong communication skills 
• Available nights and weekends to work event-based hours 
• Complete Food Handlers and Alcohol Service Certifications as required



About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on FacebookInstagram and Twitter.

Parks & Destinations

Pursue adventure.

Surrounded by dedicated and adventurous co-workers, we can promise you’ll never have a dull day here. We know that no two customer experiences are the same, so we treat our jobs the same way. Whether you want to try new things season after season or put down roots in one home base, we’ve got you covered.

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