SLS Hotel South Beach/ Senior Director of Catering and Events

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POST DATE 9/14/2016
END DATE 10/14/2016

SBE Miami Miami Beach, FL

Company
SBE Miami
Job Classification
Full Time
Company Ref #
hc.268818
AJE Ref #
576174925
Location
Miami Beach, FL
Experience
Entry Level (0 - 2 years)
Job Type
Regular

JOB DESCRIPTION

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POSITION SUMMARY: The Senior Director of Catering and Events is responsible for coordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection; solicit local group catering business; maintain the services and reputation of the hotel and act as a management representative to group clients. Responsibilities: Sales/Profitability/Cost Control Achievement of budgeted food sales. Achievement of budgeted beverage sales. Achievement of budgeted labour costs. Achievement of budgeted profitability. Completion of Customer Follow-up calls on a timely basis. Timely analysis of Catering Prices in relation to competition. Participation and input towards F&B Marketing activities. Entertainment of potential and existing customers. Preparation of Sales Promotions & Mailings. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc. Telemarketing to previous clients to inquire about possible future bookings. Duties and Responsibilities, Administration Development and maintenance of all department control procedures. Handle all Catering inquiries and ensure timely follow up on the same business day. To coordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions. To confirm all details relative to group functions with meeting/banquet planners. Supervision of daily paper flow including Proposals, and Function Contracts. Maintenance of Hotel credit policies. Collection of Advance Deposit and payment when required. Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours). Evaluation forms must accompany all invoices. Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions. Completion of monthly forecast. Attendance and participation at weekly F & B meeting and Department Head meetings. To assist in menu planning and pricing. Development and maintenance of department manual. Supervision of weekly payroll input and overseeing the accurate processing of commissions. Be available to Hotel Staff at all times. Must have a complete knowledge of Fire Procedures. All other duties as directed by the General Manager or Assistant General Manager. Participation in Manager on Duty shifts as required. Product Quality Oversee group business and ensure all standards are met. Consistent check of Banquet Food and Beverage quality. Consistent check of Banquet services. Consistent check of Banquet Plate presentation. Ensuring that services meet customer specifications. Quality of meeting room set-up. Service Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met. Work with the Chef, Event Sales Managers and Event Coordinators to ensure all arrangements and details are dealt with. Establish a rapport with groups to ensure guest satisfaction and repeat business. Minimize number of customer complaints. Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time. Staff professional attitude and proper meeting Company appearance and uniform standards. Teamwork-Relations with co-workers and management. Quality of catering services. Quality of department phone handling. Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty. Participation in ensuring a high level of banquet service. Participation at large functions. Personnel Management: Effective communication skills both verbal and written. Scheduling, payroll, performance reviews, performance management, training, onboarding, discipline, etc. Responsible for staff training and development. Personnel selection. Proper hiring procedures followed. Proper termination procedures must be followed. Department meeting being held monthly. Maintain High employee retention. Personal development and growth. Discipline of personnel when required. Responsible for overseeing all scheduling within the department Sanitation & Housekeeping Participation towards overall Hotel Maintenance and cleanliness. Achieving service that exceeds expectations. Overall maintenance of the operation at a level in keeping with the standards prescribed. Minimize the number of Workmen's Compensation claims. Report any deficiencies in equipment and facilities. Ensure equipment and facilities meet brand standards and high cleanliness levels at all times