Director of Catering & Conference Services

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Job description

This position is responsible for developing and implementing the total sales and marketing strategies of the catering department, including securing new accounts, maintaining existing accounts, creating strategies to meet and exceed budgeted revenues and to maximize the profitability of the hotel while maintaining guest satisfaction. The Director of Catering will develop new catering business while also acting as a liaison between clients and operating departments to ensure repeat business and the successful execution of all events.

Duties & Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Maximize Resorts Catering revenue on a monthly, quarterly and annual basis

• Work to manage inventory through proper selective selling guidelines and strive to maximize Meeting space ratios, package rates, Daily Meeting packages and food and beverage minimums

• Negotiate business, develop and send proposals, book and contract business from assigned target territory and within set selling guidelines.

• Handle inquiry calls and walk-in site inspections

• Plan and conduct pre-event and post-event meeting with clients, guests, and catering staff

• Implement company programs and direct the operations to meet and exceed budgeted revenues while ensuring guest satisfaction

• Hire, supervise, mentor new Catering and Conference Service staff

o Develop their ability to attain appropriate sales growth

o Evaluate their performance progress

• Must establish and maintain a positive, professional relationship with clients through effective, accurate, timely, and reliable communication.

• Establish client base of organizations, associations and commercial business through direct outside sales efforts for the purpose of securing business for the resort. Accurately produce and/or review all sales contracts, rate agreements, and/or banquet/catering event orders

• Attend various meetings, i.e. Sales, Trade Shows, seminars and industry membership functions staying abreast of industry trends and making suggestions or recommendations regarding changes which would positively affect operations.

• Help develop and implement new sales initiatives, strategies and programs to capture new business.

• Negotiate food and beverage prices, function space, and resort services within approved departmental booking guidelines. Work closely with Executive Chef on menu design and concepts pricing for catering eventsAchieve budgeted revenues and personal sales goals.

• Assist management in the preparation of the annual departmental operating budget, and financial plans which support the overall objectives of the Resort. Complete forecasts, plans, and sales production reports

• Promote teamwork and quality service through daily communication and coordination with other departments.

• Assist clients with menu planning, food and beverage coordination, table arrangements, decoration options, etc. Arrange all details of conventions and or catering events to include room set-ups, staging, lighting, audiovisual, traffic flow, menus, décor, entertainment, group room blocks, VIP services, and approved method of payment

• Ensure all guest room blocks and booking details are checked prior to conversation with client, guaranteeing all details are in agreement with clients request as well as resort standards

• Assist client with group room blocks, that room requirements are held per contract, make changes as necessary, quotes rates per revenue manager guidelines, ensure rooms are released if not being utilized and proper attrition charges are applied as necessary.

• Review daily posting of charges, resolve any discrepancies in a timely manner. Follow-up to ensure guest satisfaction

• Identify operational problems that impact the effectiveness of overall catering sales performance and work closely with appropriate Departments on solutions

• Perform other duties as assigned