Assistant Director of Catering and Conference Services

Join Our Team at The Hotel at the University of Maryland The Hotel at the University of Maryland is a AAA Four-Diamond, independent hotel located steps from the University of Maryland campus. With 297 guest rooms, including 24 suites, and more than 45,000 square feet of flexible event space, the hotel hosts events ranging from intimate gatherings to large-scale functions of up to 1,500 guests. The team is committed to delivering personalized service and cultivating a workplace culture that supports growth, development, and long-term career advancement. Assistant Director of Catering & Conference Services Salary Range $90,000-$95,000. annually (experience-based salary) Position Summary The Assistant Director of Catering & Conference Services is a senior leadership role responsible for driving revenue growth, delivering flawless event execution, and building lasting client partnerships for a prestigious Four Diamond hotel in the Washington, D.C. market. This individual embodies the highest standards of hospitality, combining entrepreneurial sales instinct with meticulous operational excellence. The role assists with the management of the conference services and catering departments and serves as the day-to-day operational anchor of the departments as well. Key Responsibilities Sales & Revenue Generation

• Actively solicit, develop, and close catering and conference group business across social, corporate, government, and association segments.
• Manage a personal book of accounts while providing oversight of the full department pipeline; meet or exceed individual and team revenue targets.
• Conduct compelling site inspections, tastings, and client presentations that convert prospects into repeat partners.
• Maintain a thorough understanding of market conditions, competitive set, and pricing strategies to maximize RevPAR contribution.
• Partner with the Sales team to identify cross-sell opportunities and ensure seamless handoff of group accounts.

Menu Development & Food & Beverage Expertise

• Collaborate with the Executive Chef and F&B leadership to develop creative, seasonally relevant menus that reflect the hotel's Four Diamond standards.
• Serve as a knowledgeable resource on food allergies, dietary restrictions, wine pairings, and current culinary trends to advise clients and elevate the guest experience.
• Review and approve custom menu proposals, ensuring profitability targets and brand consistency are maintained.
• Lead tasting events with potential clients, showcasing the culinary team's capabilities and reinforcing the hotel's competitive differentiation.

Team Leadership & Direct Report Management

• Directly supervise and mentor two Senior Conference Services Managers and one Catering Sales Manager, fostering a high-performance, accountable culture.
• Assign and balance group servicing workload across the team, ensuring equitable distribution and appropriate matching of account complexity to experience level.
• Conduct regular one-on-ones, assist with performance reviews, and coaching sessions; set clear goals aligned to hotel objectives and individual development plans.
• Identify training needs and implement targeted development programs to continuously elevate team skill sets.
• Establish, train and execute SOPs needed to ensure smooth internal operations and client satisfaction

Conference Services & Event Execution

• Oversee the end-to-end management of assigned group accounts from contract through post-event follow-up, maintaining a seamless client experience.
• Produce detailed, accurate Banquet Event Orders (BEOs), resumes, and room diagrams; ensure all documents are distributed to operational departments within established timelines.
• Conduct pre-convention meetings with clients and relevant department heads, clearly communicating event specifications and anticipated challenges.
• Monitor event execution in partnership with Banquet Operations, stepping in to resolve issues in real time to protect client satisfaction scores.

Financial Acumen & Reporting

• Track department-level revenue, upsell conversion, and average check metrics; present weekly and monthly reports to hotel leadership.
• Manage catering forecasting contributions, assisting the Director of Sales & Marketing with accurate pace and pick-up reporting.
• Analyze cost structures of menus, labor, and ancillary spend to ensure events are delivered profitably without sacrificing quality.
• Review and approve invoices and final billing; ensure accuracy before client delivery to minimize disputes and protect the hotel's financial integrity.

Interdepartmental Collaboration & Communication

• Serve as the primary liaison between the Catering & Conference Services department and all hotel operating divisions including Banquets, Culinary, Front Office, Housekeeping, AV/Technology, Engineering, and Security.
• Attend and actively participate in the weekly BEO meeting, Resume meeting, and any relevant Revenue or Sales strategy meetings.
• Proactively communicate changes, special requirements, and VIP notes to ensure all departments are aligned and prepared.
• Champion a culture of collaboration by building genuine, trust-based relationships across the property that facilitate fast, effective problem resolution.

Standard Operating Procedures & Operational Excellence

• Establish, document, and distribute comprehensive SOPs governing all aspects of the department's daily operations, including inquiry handling, contract workflows, BEO production, and post-event review.
• Ensure team-wide adoption of SOPs through regular training, auditing, and process reinforcement; update procedures in response to guest feedback, audit findings, or operational changes.
• Monitor adherence to brand standards, Forbes Travel Guide criteria, and AAA Four Diamond service expectations across all client touchpoints.
• Lead continuous improvement initiatives to streamline workflows, reduce errors, and enhance the overall client and guest experience.

Qualifications Education & Experience

• Bachelor's degree in Hospitality Management, Business, or a related field preferred; equivalent combination of education and experience considered.
• Minimum 5–7 years of progressive hotel catering and conference services experience, with at least 2 years in a management or leadership role.
• Demonstrated track record of meeting or exceeding catering and event revenue targets in a full-service or luxury hotel environment.
• Prior experience in the Washington, D.C. market or with government, association, and corporate segments strongly preferred.

Knowledge, Skills & Abilities

• Strong financial literacy: proficient in reading and analyzing P&L statements, forecasting reports, and catering cost-of-goods calculations.
• Deep knowledge of food and beverage, including menu design, F&B trends, wine and spirits, and culinary terminology.
• Proven consultative sales skills with the ability to identify client needs, overcome objections, and build long-term relationships that generate repeat and referral business.
• Superior organizational and time management skills; comfortable managing multiple large-scale events simultaneously without sacrificing attention to detail.
• Excellent written and verbal communication skills, including the ability to craft compelling proposals and deliver persuasive presentations.
• Proficiency in hotel property management systems (Delphi FDC, CI/TY, or equivalent), Microsoft Office Suite, and digital diagramming tools (Social Tables preferred).
• Ability to work a flexible schedule, including evenings, weekends, and holidays based on business demand.

Core Competencies

• Sales Drive & Business Acumen
• Culinary & Menu Expertise
• Financial Analysis & Forecasting
• Process & SOP Development
• Team Leadership & Development
• Intredepartmental Partnership
• Client Relationship Management
• Time Management & Priorization

Working Conditions This position requires the ability to stand and walk for extended periods during events. The role involves frequent interaction with clients, guests, and team members in a dynamic hotel environment. Evening, weekend, and holiday availability is required based on the needs of the business. Travel may be required for client entertainment, site visits, and industry events. Benefits and Perks Donohoe Hospitality Services is pleased to offer employees a comprehensive Benefits Package that includes health, dental, and vision insurance*, leaves of absence, retirement plans, paid time off, and MORE! Through this selection of benefits and perks, we strive to provide employees with options that enhance their quality of life at work and beyond. *Minimum 32 hours/week to qualify We also offer daily pay access, where you can receive your earnings on the same day you work, empowering you to manage your finances easily and confidently.