Assistant Director of Catering & Conference Services

Assistant Director of Catering & Conference Services

Responsible for planning, evaluating, organizing, and directing the activities of the Junior Convention Services Managers, Convention Services Coordinator and Event Concierges.

Provides the necessary training, motivation, and leadership for new team members and creates onboarding schedules.

Responsible for planning and handling complex groups.

Responsible for anticipating needs, forecasting results, analyzing and arranging work processes for staff in the department.

Participates in the final interview process for all departmental personnel.

Establishes and maintains rapport with outside purveyors, who provide services for the Hotel and its guests through the Convention Services Department.

Maintains efficient office procedures to facilitate the smooth operation of the department.

Affords assistance in the forecasting and budget process. Director of CS will approve the final forecast and budget.

Attends monthly forecast meetings.

Reviews, on a daily basis, information entered into the BEO book and takes necessary steps to alleviate problems noted in the book.

Affords assistance in conducting weekly department meetings.

Effectively manages menu event pricing to ensure food and beverage minimums are met and we are covering our costs.

Attends/conducts all designated Banquet Event Order and Resume meetings.

Focuses on departmental Medallia goals.

Has thorough knowledge of hotel facility, meeting room capacities and inventory equipment so that accounts may properly be serviced.

Works on special projects when assigned.

Co-ordinates with Catering and CS Team to provide the best possible flow for all in-house clients.

Trains and mentors, our Event Concierges and Coordinators.

Qualifications

• Minimum of 5 years progressive experience in a hotel or related industry, with at least three of these years in conventions services in high volume environment.
• Large convention hotel experience preferred.
• College degree preferred.
• Candidate must have proven leadership skills and must be able to delegate, effectively train, develop and motivate staff.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Must have proven selling, negotiating and presentation skills.
• Ability to communicate with guests and be able to direct/escort them to the various facilities and functions within the Hotel.
• Must be conversant with culinary techniques and food creativity.
• Knowledgeable in banquet set-ups and creativity in room decorations.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages.
• Ability to work cohesively with co-workers both within and outside of your department.
• Ability to think clearly, quickly and make concise decisions.
• Ability to work well under pressure, dealing with many guest requests/questions within a short period of time.
• Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.
• Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone.
• Developed computer proficiencies with ability to accurately input information into computer systems.
• Delphi experience required.
• Certified Meeting Planner (Optional).
• The ability to stand/walk for extended periods of time.
• The ability to lift up to 40 lbs and push/pull/carry up to 50lbs.
• The ability to work a flexible schedule, including nights, weekends and holidays.