Director of Catering

Director Of Catering

The Director of Catering leads the overall Catering team to provide an elevated level of guest service, working closely with our clients to qualify, explain, negotiate, and sell catering food and beverage services to our resort clients and guests along with planning, synchronizing and execution of the in-house logistics for groups utilizing convention space. This position will collaborate and work closely with the Sales team to ensure efficient space management and utilization of the convention space, conference rooms, break out rooms, boardrooms, and the various outdoor event spaces. In addition, they will work to network and develop local catering and social business for the resort. This position is a vital conduit of information to the overall resort teams and is the key to planning and executing meetings and special events.

Position responsibilities/duties include:

• Responsible for achieving catering revenue goals and budgets and will actively up-sell and ensure each piece of business maximizes the full revenue potential for the assigned space.
• Plan, coordinate and creatively synchronize the needs of group with the hotel team.
• Collaborate with all operating departments with respect to group guest housing, front services and front office
• Partner with Accounting to ensure timely and accurate group billing and deposits
• Will create and ensure contracted business BEO's are accurate and distributed timely for advanced planning by the operations teams to properly execute on the event functions.
• Applies and manages the resorts overall service strategy and brand initiatives in all aspects of the sales process.
• Drives customer loyalty and satisfaction by delivering guest service excellence throughout each customer service experience.
• Researches and analyzes new products, pricing, and services of competition.
• Works with direct reports to review scheduled events and troubleshoot potential challenges/conflicts.
• Ensures the property is apprised of all groups that will impact property operations and ensures the various departments that need to support these functions clearly understand their role to ensure event success.
• Ensures meeting space and corresponding heart of the house areas are clean and maintained.
• Ensures furniture and equipment is maintained and inventory levels are kept in accordance with departmental guidelines.
• Leads the execution of brand service initiatives in event management areas.
• Develops an event management strategy that is aligned with the company's business strategy and leads its execution.
• Coaches, provides timely feedback, and holds event management team and service staff accountable for the departments overall guest service standards and operational expectations.
• Communicates a clear and consistent message regarding departmental goals and provides guidance and strategy on how to produce the desired results.
• Ensures brand and regional business initiatives are implemented and communicates follow-up actions to the team as necessary.
• Encourages calculated risk-taking to generate incremental revenue and deliver excellent guest service.
• Develops working relationships with outside vendors and establishes prices and service agreements to enhance the event experience and to increase additional revenue opportunities for the property.
• Creates and achieves the annual catering budget.
• Exercise discretion and independent judgment when evaluating new programs, services and ideas.
• Will stay abreast of the overall property initiatives in order to create, support and present ideas and strategy that supports the overall resorts goals to executive leadership.
• This position will continue to learn and grow, being a student of the craft and will work to be on the forefront of new technology, presentations, displays, and services within the hospitality industry.
• Create ways to further enrich the guest experience by continuously reviewing, implementing, and refining procedures to ensure every opportunity to offer extraordinary guest experiences while maintaining a culture of smiles, retention of luxury standards
• Proactively seek guest feedback and consult with other departments when opportunities present themselves ensuring a seamless and elevated guest experience.
• Manage all guest requests and will own all guest concerns; resolving issues immediately and with proper due-diligence, and will follow up to ensure the overall guest's satisfaction.
• Develop collaborative relationships and synergy with all support departments such as Convention Sales & Services, Facilities, Security, Front Services, Front Office, F&B, and Executive Offices
• Foster a management team that possesses and delivers on key strategies of guest service, employee relations, team cooperation, fiscal responsibility, and asset management
• Ensure all accounting, payroll and employee relations matters are managed in timely and accurately, and in compliance with company policy
• Works closely with convention services on event and room layouts and participates in proper submission and approval by the fire inspector for various events.
• Perform other functions as needed

What are we looking for?

Education & Experience:

Required:

• High school diploma or GED; 6 years' experience in the event management, catering, food and beverage, sales and marketing, or related professional area.
• 4-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years' experience in the event management, food and beverage, sales and marketing, or related professional area.
• Combination of education and experience will be considered

Competencies & Working Conditions

Knowledge/Skills/Abilities:

• Versed Food & Beverage background demonstrating previous successful experience in Banquets and Catering
• Previous experience in pre and grand opening of a new resort project in a senior management role
• Thorough knowledge of all aspects of creating, training, developing, and maintaining menus and sales teams
• Ability to work closely with the culinary team on menu engineering and architecture providing guests with a variety of exceptional quality while also creating a profitable outcome`1
• Excels in a collaborative environment working well with others for a common goal.
• Ability to perform well under pressure, manage multiple priorities, and meet established deadlines
• Strong work ethic and business acumen; is a constant steward of the business.
• Passion for people; creates excellent customer experiences for both internal and external customers
• Ability to work varied shifts, including weekends and holidays
• Working knowledge of Microsoft Office, Delphi, Micros Symphony
• Excellent customer service skills
• Ability to function well under pressure, manage multiple priorities, and meet established deadlines
• Must possess mature personal discretion and sound judgment
• Strong leadership abilities, sound judgment, superior problem solving and decision-making skills
• Excellent organizational, analytical and project management skills, with particular attention to quality and detail
• Interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor

Compensation:

$125000 - $135000

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.