Director of Catering & Events

Description

Key Responsibilities:

Sales & Revenue Generation

• Drive catering and event revenue by developing and executing sales strategies.
• Identify and pursue new business opportunities, including corporate meetings, weddings, social events, and large-scale banquets.
• Develop relationships with corporate clients, wedding planners, and local businesses to generate repeat and referral business.
• Work closely with the hotel’s sales and marketing teams to align group bookings with catering needs.

Event Planning & Execution

• Oversee the planning and execution of all events, ensuring they align with client expectations and brand standards.
• Collaborate with clients to customize menus, layouts, and event details.
• Conduct pre-event meetings to finalize details and post-event reviews for feedback and improvement.
• Ensure seamless communication between catering, banquet, and culinary teams.

Operations & Team Management

• Lead and manage the catering and events team, including event managers, banquet captains, and service staff.
• Oversee event set-up, service, and breakdown, ensuring flawless execution.
• Work closely with the culinary team to maintain high food quality and presentation standards.
• Ensure compliance with health and safety regulations, licensing, and brand standards.

Budgeting & Financial Management

• Develop and manage catering and event department budgets, forecasting revenue and expenses.
• Monitor food and labor costs to maintain profitability.
• Negotiate contracts with vendors and suppliers to optimize costs.

Client & Guest Relations

• Maintain strong relationships with repeat clients and high-profile accounts.
• Handle client concerns, special requests, and last-minute changes with professionalism.
• Ensure post-event follow-ups to gather feedback and encourage future business.

Collaboration & Strategy

• Work closely with the hotel’s General Manager, Director of Sales & Marketing, and Food & Beverage leadership to drive revenue and optimize event space utilization.
• Stay updated on industry trends and competitor offerings to keep the hotel competitive.
• Implement creative strategies to enhance guest experiences and attract new business.

Key Skills Required:

• Strong sales and negotiation skills
• Excellent leadership and team management
• Detail-oriented event planning abilities
• High-level customer service and problem-solving skills
• Budgeting and financial acumen
• Ability to handle multiple events simultaneously

Compensation: 90k to 100k

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)