JOB OVERVIEW The Director of Catering for the Marriott Downtown Syracuse will be responsible for soliciting and booking banquet and catering functions for the hotel, ensuring customer satisfaction and profitability. This role is also responsible for training and supervising a team of catering associates to achieve the required results. You must be able to create persuasive verbal and visual presentations, make sales calls, provide tours of the facility, negotiate contracts, and interact with clients and associates of the hotel at all levels. REPORTS TO Director of Sales Marketing ESSENTIAL JOB FUNCTIONS 1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline andor termination when appropriate. 2. Tour and inspect banquet and meeting space on a daily basis, reporting necessary repairs. 3. Develop and conduct persuasive verbal sales presentations to prospective clients. 4. Schedule and assign in detail, specific duties to all associates under supervision for the efficient operation of the Catering Department, coverage of functions in accordance with productivity standards. 5. Solicit new accounts and review previous banquet files to generate business. Oversee service of group functions once they are in house. 6. Write banquet menus, memos, and send out amenities for VIP Guests. Review and revise Catering Department, weekly events sheets and banquet event orders. Formulate and make revisions to annual and monthly forecasts. 7. Negotiate, prepare and write contracts and enter information into the automated sales system. 8. Interact with clients to determine needs and direct staff accordingly. Respond to telephone and walk-in inquiries of potential guests. 9. Create special themes and menus. 10. Communicate both verbally and in writing to provide clear direction to staff. 11. Comply with attendance rules and be available to work on a regular basis. 12. Perform any other job related duties as assigned.