Director of Catering and Conference Services

Job Summary

The Director of Catering and Conference Services leads the strategic direction, growth, and daily operations of the hotel’s catering and conference services division. This role is responsible for fostering a high-performance, service-driven culture that drives revenue growth, strengthens community relationships, and elevates the guest experience.

Key Responsibilities

• Lead, mentor, and develop the catering and conference services team to establish a best-in-class sales and service operation within the DC Metro market
• Drive top-line revenue through strategic sales initiatives, proactive business development, and effective pricing strategies
• Cultivate a collaborative, accountable, and high-performing team environment
• Strengthen partnerships with the University of Maryland and local community to identify new business opportunities and enhance market presence
• Establish and uphold service standards for catering, conference services, and banquet operations to ensure exceptional event execution
• Actively solicit, qualify, and secure new business while maintaining strong relationships with existing clients
• Negotiate contracts, including food and beverage pricing, space rental, and service offerings within approved guidelines
• Oversee the preparation and accuracy of catering contracts and banquet event orders
• Collaborate with internal departments to ensure seamless delivery of services and client satisfaction
• Manage events from initial booking through execution, ensuring profitability and high-quality outcomes
• Serve as the primary liaison between clients and hotel operations to ensure successful events and repeat business
• Prepare and analyze monthly sales reports, forecasts, and performance metrics
• Contribute to the annual marketing plan, budgeting process, and ongoing financial forecasting
• Recruit, train, coach, and evaluate team members while fostering professional development
• Ensure compliance with company policies, service standards, and operational procedures
• Maintain flexibility to work during peak business periods, including weekends, holidays, and special events
• Support overall team success through collaboration, problem-solving, and continuous process improvement
• Stay informed of industry trends and innovations to maintain a competitive edge

Required Skills & Competencies

• Strong leadership, coaching, and team development abilities
• Excellent written and verbal communication skills
• Highly organized with strong attention to detail
• Effective time management and prioritization skills
• Strong interpersonal and relationship-building capabilities
• Ability to perform basic financial and mathematical calculations
• Composure and effectiveness in fast-paced, high-pressure environments
• Proficiency in relevant systems and software (e.g., Outlook, Word, Excel, Canva, Maestro, Delphi, Social Tables)

Qualifications

• Minimum of four years’ experience as a Director or Associate Director of Catering in a comparable hotel environment
• Proven experience managing and supervising a team of 4–6 employees
• High school diploma or equivalent required; associate’s or bachelor’s degree in a related field preferred

Benefits & Perks

• Health, dental, and vision insurance*
• Leaves of absence
• Retail plans
• Paid time off
• Daily pay access