Area Director of Catering- Crowne Plaza Crystal City and Holiday Inn National Airport

About the role

B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. This position as an Area Director of Catering is responsible for the overall effectiveness of the catering departments for our Crowne Plaza Crystal City and Holiday Inn National Airport hotels.

Responsibilities

The role is intended to support the expansion of catering and event bookings as additional meeting and event space becomes available. Suited for an experienced, market-savvy individual with a background in catering sales and hospitality who can proactively drive business and identify new business opportunities. This position will play a critical role in accelerating booking efforts.

• Sales/Revenue Maximization: Responsible for achieving catering revenue goals through food, beverage, room rental and audio visual sales by proactive sales calls, maximizing space potential and maximizing food and beverage minimums.
• Cost Control: Responsible for management of catering expenses to maximize hotel profitability.
• People Management: Responsible for interviewing, hiring, coaching, discipline and development of all catering sales employees.
• Guest Service: Accountable for client satisfaction by ensuring catering service standards are met and clients’ needs are responded to in a timely manner.
• Technical Acumen: Responsible for utilizing sales and catering tools/systems to accurately identify, report, forecast and communicate sales data.
• Training: Responsible for ongoing training of all catering employees and ensuring training records are maintained.
• Safety/Risk Management: Support catering operations to maintain standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations.
• Self/Workload Management: Responsible for effective self/workload management.

Qualifications

High school diploma or GED required. College degree or equivalent experience required. Membership in catering and event organizations such as NACE and/or MPI is desired. Basic Microsoft Office and Delphi experience also desired.

• 3+ years of catering sales experience required with a minimum of 1 year managing direct reports preferred.
• Heavy emphasis in sales with knowledge of food and beverage operations.
• Must be detail oriented, have ability to communicate well with all levels within and outside the organization, and be able to problem-solve with employees and guests.
• Must be able to manage multiple priorities in a fast-paced environment.

Physical Requirements

Ability to lift, push, and pull up to 20 pounds on an occasional basis.

Benefits

• Well-Being Benefits: Health Insurance, Dental & Vision Insurance, Short & Long Term Disability, Vacation Policy, Incentive Eligible
• Long Term Planning: 401(k) Retirement Program, Paid Life Insurance, Tuition Reimbursement
• Team Member Programs: Our Big 3 Mission Statement, Leaders of the Month/Year, Annual Performance Appraisals and Wage Increase Opportunities, Annual Team Member Banquets, Annual Team Member Engagement Survey, Discounted Room Rates for Team Members, Family and Friends, Complimentary Parking, Weekly Payroll

Pay

$90,000 - $95,000 a year. The actual base pay offered is determined by several variables, including, as appropriate, the applicant's qualifications for the position, years of relevant experience, distinctive skills, level of education attained, certifications or other professional licenses held.