To create an environment and culture of leaders with dynamic selling skills and a sense of customer urgency that meets the financial needs of the organization and surpasses the customer expectations. Directs the day-to-day Catering department to achieve the property mission and goals. Actively defines, refines, and continuously improves processes, systems, and performances to foster an environment of leadership, innovation, education, and growth of each individual team member. What you will be doing Leadership Maintains Delphi Account Base and uses the Delphi system to support a pro-active Marketing Plan. Actively solicits new business opportunities through prospecting new customers and using network channels to open new doors to new customers. Seeks methods to penetrate key business activities within the catering marketplace and finds profitable ways to bring this business to the hotel. Researches information on market and trends and the clients supporting those markets locally Assist in developing and implements individual and department marketing plan to successfully identify and close new/additional catering business. Exemplifies and promotes professional image and takes a leadership role in upholding these standards. Consistently models the company core values and Four Keys. These standards are used in coaching, and evaluations as reinforcement of the culture. Self-directed and entrepreneurial in developing markets and methods to create a proactive sales force to establish breadth and depth in the client base. Understands and actively participates in the Catering Business Review process and Free-sell date fundamentals and uses these principles as a tool to maximize/optimize sales and to meet and/or exceed departmental budget, protect space, and reach desired performance objectives. Participates in the timely, accurate, and thorough completion of all manager and associate performance evaluations and other forms of documentation as they relate to performance. Develops and implements complete on-going training programs and development plans for each position and self within the department. Energizes the team and leads them in new areas of responsibility and focus as the dynamics of the department and their respective jobs change. Employ consistent, effective methods and programs of reward and recognition to promote a positive working environment. Fosters long-term relationships with other associates and our clients. Understands empathy and uses documentation as a positive tool to shape performance and behavior. Focused upon and participates in solution/resolution-oriented ways of business on a daily basis. Continually promotes a learning environment as a mentor, coach, trainer, and active role model. Uses his/her culinary skills to develop programs raising the benchmark of knowledge in Catering. Meets customers on property and entertains clients as needed. Positive guest recovery is a standard pursued with a sense of urgency at all times. Sees confrontation as a necessary part of business and does not avoid it. Devises and achieves a higher standard of performance than other industry peers. Participates in community and industry events to market the social catering department. Technical Complete knowledge of Delphi methods and uses as a tool of communication and support in accordance with Delphi training manual. (Meeting Matrix/Account/ Booking/Resumes/Memos and Comments/Room Block/Change Log/Traces) Thorough knowledge of Banquet Menu Guides including portions, pricing, margins, and proposals. Understanding of any/all service capabilities for each room and meal proposal(s). Proficient with Microsoft Outlook, Word, and Excel software packages. Thorough knowledge of property and divisional Standard Management Practices (SMP) and Standard Training Practices (STP) and uses the documents to structure the department. Participates in setting the quarterly performance goals with each Catering Sales Manager. Helps create tactical strategies to surpass these goals. Coordinates the Catering team to develop an innovative approach to a marketing, strategic, and budget plan each year. Sets quarterly goals with the department in line with these plans to reach these objectives. Organizes the team to create a customer feedback process and sets goals that are infused into the departmental and strategic plans. Rooms knowledge of Hotel inventory to include all room types and verbal descriptions. Capable of interacting with sales, reservations, front office, guest services, operations, housekeeping, and facilities on relevant issues associated with catered group operations in the hotel. Communicates business unusual to the hotel operation through appropriate systems in a timely manner. Possess superior financial/numerical skills, translates these skills into the financial goals of the operation, and thus contributes to the achievement of the propertys financial goals. Forecasting revenue efficiencies to produce statistical reports on performances of each event, manager, and department by date, meal period and average check. Sells and promotes ancillary revenues in the catering department with all members of the team. Is the liaison between the Destinations Operations Manager and the Catering team to reach the financial, operational, and promotional goals of the hotel. Familiarized with STP and job training skills for Managers and Coordinators, and Meeting and Event Coordinators. Develops catering training manuals that support and compliment these positions and processes. Utilizes current technologies to raise level of professionalism and performance. Always learning new skills to prepare for future opportunities and advancement. Directs department to ensure all associates receive the additional training offered by the resort. Secondary Responsibilities: Assist Meeting & Event Coordinators in their absence or when group volume dictates. Support all operating departments to ensure the overall success of contracted events. Physically assist when needed in all operating departments (i.e. kitchen plate-up, room set-up, shipping, bell service, etc.) Assist telephone coverage and general administrative duties. Interviews and screens applicants for manager and coordinator positions. Makes formal recommendations for recruitment and hiring. Daily time and attendance records. Maintain a professional and clean work environment. Develops a safety and loss prevention plan. Report all maintenance requests/repairs upon visual inspection. Follow-up where appropriate. Checks set-up reports, daily bulletin, and front office night reports. Participates as a primary presenter in quarterly quality programs, KHDC, and other meetings as required. Monitor radio communication when on property. Follows radio etiquette to assist when possible. Other duties as assigned by the Director of Conference Management and Catering.