Catering Manager

Job Summary:

To set direction and provide strategic oversight of Catering & Events to achieve consistently high levels of service, provide creative and innovative products; build strong relationships with guests and employees and achieve financial success. To oversee and direct the Catering & Events sales team in order to exceed guests expectations and maximize short and long term profitability. To guide and inspire exceptional team performance and mentor managers, supervisors and team members in Catering, Events and Conference Services.

Duties and Responsibilities:

• Practice OSHA (Occupational Safety and Health Administration) standards and comply with all company safety policies and procedures

• To build team capability, knowledge and resources to meet short and long term business objectives

• Mentor, train and coach team, oversee new hires and track team training

• Manage sales targets, workload| and resource distribution within and across teams

• Direct the catering sales and event services efforts to maximize revenue with a working knowledge of food & beverage compositions and an understanding of kitchen and banquet service procedures.

• Interviewing, hiring and succession planning of staff

• Monitor and evaluate team performance

• Oversee the efforts to ensure service standards are consistently met and exceeded.

• To support strategic planning and long term development of sales, financial and service goals for Catering/Conference Services

• Enhance services and standards for Catering/Conference Services

• Accountability for day to day P&L in Catering/Conference Services

• Understand month end reports, interpret market conditions, trends, and the property's competition.

• Instrumental in attracting and retaining loyal guests through close working relations

• Anticipate future guest trends and align services offered in Catering/Conference Services

• To act as a key spokesperson for Catering/Conference Services in order to achieve Hotel vision and build and enhance positive brand image – with internal and external guests

• Develop innovative solutions to enhance communication of guest and service information

• Trouble shooting in complex revenue maximization situations

• To oversee the facilitation of the Guest experience to create a seamless journey to exceed the expectation of a luxury hotel

• Plan and prepare with team for events and coordinate unique requirements, to meet the guests needs, pace and degree of personalization

• Identify, customize and deliver individual guest requirements.

• Ensure effective hosting of the guest experience – Greet guests upon arrival and departure; engaging with guests to ensure guest delight; sincere follow-up after event

• Build and nurture strong relationships with guests and employees

• Promote the building of strong relationships with guests and employees through sincere communication and demonstrating a genuine desire to serve

• Conduct or attend the required company standard meetings, including but not limited to stand-up meetings, business review meetings, daily/weekly Banquet Event Order meetings, conduct/lead scheduled pre/post-convention meetings, weekly one-on-one with each sales manager, and weekly staff meeting.

• Maintain up to date knowledge and ensure strict adherence to all state and local health codes, sanitation standards, and food safety regulations.

• Ensure RBS (Responsible Beverage Service) standards, verifying that all staff serving alcohol are properly certified and trained to prevent service to minors and intoxicated guests.

• Perform other duties as assigned

Minimum Qualifications:

• 2 years front office/catering  services experience 

• 2 year supervisory experience, or an equivalent combination of education and experience. 

• Work a flexible schedule including weekdays, weekends, holidays and nights.

• Must have a valid driver’s license and have a clean driving record.

Preferred Qualifications:

• High school diploma and a college degree in hotel or business administration.

• Extensive experience 

• Extensive experience in a similar operational area

• Strong experience in a leadership role

• Specific strategic and operational knowledge required to perform the job

• Use of Opera -OSEM, Opera Sales & Event Management

• Be able to respond to a dozen inquiries daily 

• Requires strong communication skills, both verbal and written

• Knowledge of Food Service techniques and cost controls such as labor, productivity, food cost and other expenses

• Budgetary Analysis capabilities required

• Ability to supervise subordinate staff, including but not limited to, assignment of duties, establishing sales targets, evaluating service, and taking disciplinary action when necessary.