Area Director of Catering

Role Overview

• Responsible for achieving catering revenue goals through food, beverage, room rental and audio visual sales by proactive sales calls, maximizing space potential and maximizing food and beverage minimums.
• Consistently pursues up-selling opportunities to maximize revenue potential.
• Achieves business revenue goals by developing, building and maintaining excellent client relationships through community involvement, local visitors’ bureau, bridal organizations, charity events and cultivating client database.
• Uses expertise to advise and implement changes to catering operations based on sales and client comments.
• Responsible for management of catering expenses to maximize hotel profitability.
• Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs.
• Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment.
• Assists with the preparation and management of the department budget.
• Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.
• Responsible for interviewing, hiring, coaching, discipline and development of all catering sales employees.
• Accountable for client satisfaction by ensuring catering service standards are met and clients’ needs are responded to in a timely manner.
• Ensures effective communication of client needs from catering to appropriate operational departments.
• Resolves clients’ complaints and concerns in courteous and friendly manner, focuses on service recovery when applicable.
• Responsible for utilizing sales and catering tools/systems to accurately identify, report, forecast and communicate sales data.
• Responsible for ongoing training of all catering employees and ensuring training records are maintained.
• Support catering operations to maintain standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations.

Requirements

• Education: High school diploma or GED required. College degree or equivalent experience preferred
• Membership in catering and event organizations such as NACE and/or MPI is desired.
• Experience/Knowledge/Skills/Abilities: 3+ three years of progressive catering sales experience required with a minimum of 1 year managing direct reports preferred.
• Delphi experience
• A proven track record of success in a hotel or a related service industry
• Heavy emphasis in sales with knowledge of food and beverage operations.
• Must be detail oriented, have ability to communicate well with all levels within and outside the organization, and be able to problem-solve with employees and guests.
• Must be able to manage multiple priorities in a fast-paced environment.
• Physical Requirements: Ability to lift, push, and pull up to 20 pounds on an occasional basis.

Tech Stack

• Delphi

Benefits

• Health Insurance
• Dental & Vision Insurance
• Short & Long Term Disability
• Vacation Policy
• Eligible for Incentive
• 401(k) Retirement Program
• Paid Life Insurance
• Tuition Reimbursement
• Annual Performance Appraisals and Wage Increase Opportunities
• Annual Team Member Engagement Survey
• Discounted Room Rates for Team Members, Family and Friends
• Complimentary Room Stays
• Weekly Payroll