Director of Catering

About the Role

The Director of Catering leads the overall Catering team to provide an elevated level of guest service, working closely with clients to qualify, explain, negotiate, and sell catering food and beverage services. This position involves planning, synchronizing, and executing in-house logistics for groups utilizing convention space, collaborating with the Sales team for efficient space management, and developing local catering and social business for the resort. The role is a vital conduit of information to the resort teams and key to planning and executing meetings and special events.

Responsibilities

• Achieve catering revenue goals and budgets; actively up-sell to maximize revenue potential for assigned space.
• Plan, coordinate, and creatively synchronize group needs with the hotel team.
• Collaborate with all operating departments regarding group guest housing, front services, and front office.
• Partner with Accounting to ensure timely and accurate group billing and deposits.
• Create and ensure contracted business BEO’s (Banquet Event Orders) are accurate and distributed timely for advanced planning.
• Apply and manage the resort’s overall service strategy and brand initiatives in all aspects of the sales process.
• Drive customer loyalty and satisfaction by delivering guest service excellence.
• Research and analyze new products, pricing, and services of competition.
• Review scheduled events with direct reports and troubleshoot potential challenges/conflicts.
• Ensure the property is apprised of all groups impacting operations and clarify departmental roles for event success.
• Maintain cleanliness and maintenance of meeting spaces and corresponding back-of-house areas.
• Ensure furniture and equipment are maintained and inventory levels align with departmental guidelines.
• Lead the execution of brand service initiatives in event management areas.
• Develop an event management strategy aligned with the company’s business strategy and lead its execution.
• Coach, provide feedback, and hold the event management team accountable for guest service standards and operational expectations.
• Communicate departmental goals clearly and provide guidance on achieving desired results.
• Implement brand and regional business initiatives and follow up with the team as necessary.
• Encourage calculated risk-taking to generate incremental revenue and deliver excellent guest service.
• Develop relationships with outside vendors and establish prices and service agreements to enhance the event experience.
• Create and achieve the annual catering budget.
• Exercise discretion and independent judgment when evaluating new programs, services, and ideas.
• Stay abreast of property initiatives to support and present ideas aligning with resort goals to executive leadership.
• Continuously learn and grow, staying ahead of new technology, presentations, displays, and services in the hospitality industry.
• Enrich the guest experience by reviewing, implementing, and refining procedures to maintain luxury standards.
• Proactively seek guest feedback and collaborate with other departments to ensure a seamless guest experience.
• Manage all guest requests and resolve concerns immediately with proper due diligence, following up to ensure satisfaction.
• Develop collaborative relationships with support departments such as Convention Sales & Services, Facilities, Security, Front Services, Front Office, F&B, and Executive Offices.
• Foster a management team that delivers on guest service, employee relations, team cooperation, fiscal responsibility, and asset management.
• Ensure all accounting, payroll, and employee relations matters are managed accurately and in compliance with company policy.
• Work closely with convention services on event and room layouts and ensure proper submission and approval by the fire inspector for events.
• Perform other functions as needed.

Requirements

• High school diploma or GED; 6 years’ experience in event management, catering, food and beverage, sales and marketing, or related professional area.
• 4-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years’ experience in event management, food and beverage, sales and marketing, or related professional area.
• Combination of education and experience will be considered.

Skills

• Versed Food & Beverage background with previous successful experience in Banquets and Catering.
• Experience in pre and grand opening of a new resort project in a senior management role.
• Thorough knowledge of all aspects of creating, training, developing, and maintaining menus and sales teams.
• Ability to work closely with the culinary team on menu engineering and architecture to provide exceptional quality while ensuring profitability.
• Excels in a collaborative environment, working well with others for a common goal.
• Ability to perform well under pressure, manage multiple priorities, and meet established deadlines.
• Strong work ethic and business acumen; a constant steward of the business.
• Passion for people; creates excellent customer experiences for both internal and external customers.
• Working knowledge of Microsoft Office, Delphi, Micros Symphony.
• Excellent customer service skills.
• Ability to function well under pressure and meet deadlines.
• Mature personal discretion and sound judgment.
• Strong leadership abilities, superior problem-solving, and decision-making skills.
• Excellent organizational, analytical, and project management skills with attention to quality and detail.
• Interpersonal skills to deal effectively with all business contacts.
• Professional appearance and demeanor.

Pay

$125,000 - $135,000