Director of Catering
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Responsible for budgeted meeting room rental and catering food & beverage revenue conjunction with meeting & banquet room(s). Planning and execution of all meetings, from initial contact to final payment. Assist the Director of Sales & Marketing and/or Director of Food & Beverage in the establishment of annual budget, monthly sales goals, including sales activity production, and the creation of monthly revenue forecasts for banquets and catering. Adhere to the hotel's sales guideline and book profitable business based on need times, including but not limited to prospecting, telemarketing, outside sales, site inspections, and presentations. Conduct superior negotiating skills in a professional business matter. Lead team to develop professional selling skills through participation in prescribed training programs and mentorship. Monitor, Train, Mentor and develop all members of the Catering and Conference Planning team. Make weekly presentation at sales meetings on events booked (tentative and definite) and/or any lost business. Consistently meet monthly revenue goals for meeting room rental, catering food, beverage and other revenue goals. Creation and effective distribution of client's BEO (Banquet Event Order) and Group Resumes. Review group resumes BEO's at weekly operations meetings. Generate all contracted agreements, proposals, group follow up and other letters of correspondence as needed. Maintain complete knowledge of service requirements for each scheduled group function including, but not limited to, menu selections, group name and background, type of function and expected attendance, scheduled of service, special requests, and order of service and payment arrangements. Administrative duties: keyboarding, telephone etiquette, proper written correspondence, sales file maintenance etc. as required. Direct the day-to-day activities of the catering team. Advise staff of formal policies and procedures. Recommend and/or initiate salary, disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potential serious issues. Develop train and motivate a catering team that is responsible for identifying and developing new accounts, maintaining existing accounts and implementing strategies to achieve catering revenue goals and maximize profits for the hotel, while maintaining guest satisfaction. Develop and maintain relationships with key clients in support of food & beverage sales, and catering/banquet services.