Catering Manager

Salary Range: $68,000.00 To $72,000.00 Annually POSITION PURPOSE The Hotel Catering Manager is responsible for planning, coordinating, and overseeing all catering and banquet services within a hotel. This role focuses on delivering high‑quality food and beverage services for events such as weddings, conferences, meetings, and social functions while ensuring excellent guest satisfaction, efficient operations, and profitability. EXAMPLES OF DUTIES ESSENTIAL FUNCTIONS 60% Responsible for representing the hotel through client engagement with making proposals and other external sales presentations to groups and prospective customers to solicit, explain, negotiate and close group and local catering business. Daily meets with and entertains customers, conducts property tours, participates in tradeshows, industry and community events to promote facilities and services and close deals. Has discretion and authority to negotiate contracts and commit company with customers and set establish agreements with vendors. 15% Manages all aspects of the customer relationship including drafting proposals and contracts, responding to customer inquiries, as well as organizing all other arrangements as they relate to social and corporate events (e.g., set‑up and execution of social and corporate meetings, meals and special events). Directs and supervises meeting and/or catering logistics to catering and event services managers and other affected departments and team members responsible for event execution. 10% Provides guidance to Catering Managers, Banquets, and Kitchen to help ensure events are executed as planned. 5% Creative design of menus and events to maximize revenue and event experience. 5% Prepares and presents catering forecasts and wedding pace and other reports as required by Director of Sales & Marketing. 5% Coordinates with Sales & Marketing in formal planning for and execution of significant events at the hotel. SPECIFIC REQUIREMENTS In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by management based upon the particular requirements of the company. Supervise all aspects of event operations, ensuring flawless execution. Develop team members through coaching, performance evaluations, and training. Coordinate weekly meetings with staff to troubleshoot and review events. Ensure adherence to service standards and guest satisfaction metrics. Actively solicit and secure new business, including corporate, social, and wedding events. Optimize space utilization and manage function space allocation to maximize revenue. Work with Sales & Marketing and Revenue teams to develop event pricing strategies for related market segments and forecasting. Lead sales activities, including responding to inquiries, managing leads, and driving event conversions. Build and maintain relationships with key accounts, event planners, and stakeholders. Work with Director of Banquet Operations and Executive Chef to monitor and manage Banquet and Food & Beverage expenses and revenues. Liaise with department heads such as Chefs, Banquet Managers, and Front Office Manager to ensure smooth execution of all Catering events. Oversee audio‑visual requirements and ensure all logistical aspects of the event are handled efficiently. Prepare reports on booking pace, forecasting, month‑end analysis, and other relevant metrics, when needed. Ensure team and relevant operating departments are kept up to date with competitor activities and provide insights on the market when required. Ensure compliance with safety and sanitation standards. Ensure all event documentation is accurate and up‑to‑date, including contracts, proposals, and function sheets. Maintain an effective trace and follow‑up system for client communication. Implement standards for space management to avoid conflicts in event setup and breakdown times. Establish and maintain strong working relationships with clients to ensure repeat business. Address and resolve any complaints or issues arising from events. Conduct pre‑event and post‑event meetings with clients to ensure satisfaction and opportunities for future bookings. QUALIFICATION REQUIREMENTS 3+ years of experience in the catering industry. Strong Delphi knowledge. Strong analytical skills, with experience in data‑driven decision‑making and KPI tracking. Excellent written and verbal communication skills, with experience in content creation and storytelling. Words Per Minute typing of 60. Ability to manage multiple projects simultaneously in a fast‑paced environment. Leadership and team‑building abilities. Return all phone calls on the same day and demonstrate timeliness in getting proposals to client. Always maintain a professional image in appearance/attire and conduct when dealing with meeting planner and hotel employees. Basic mathematical skills to complete reports and working knowledge of financial statements and forecasting techniques. Ability to work under pressure and deal with stressful situations during busy periods. Interpersonal skills to provide overall guest satisfaction. OTHER Due to the industry that we are in, a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in the Operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the leader is to be notified and the level of support that is being requested will be obtained. ORGANIZATIONAL RELATIONSHIPS Directly reporting to this position: Director of Sales & Marketing. EDUCATION Bachelor’s Degree or equivalent work experience required. EXPERIENCE A minimum 3 years of previous experience in a hotel sales office, preferably in a 4‑5 star hotel. GROOMING All associates must maintain a neat, clean and well‑groomed appearance (specific standards available). BENEFITS At Trump International Hotel and Tower Chicago, we offer a range of employment benefits for this Full‑Time position, subject to any applicable eligibility, enrollment and/or benefit plan requirements. An overview of the benefits offered can be found on the Hotel's Career Center webpage. E‑VERIFY Trump International Hotel and Tower Chicago participates in the federal E‑Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I‑9, Employment Eligibility Verification, with government databases. The company uses E‑Verify only after an employee has accepted a job offer and completed the Form I‑9. The company does not use E‑Verify to pre‑screen job applicants or candidates who have not received a job offer from the company. Equal Opportunity Employer We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, ethnicity, age, disability, marital status, veteran status, or any other characteristic protected by law. #J-18808-Ljbffr