Director of Catering

Job Description

**Director of Catering & Conference Services** **Summary:** To direct and manage Event Managers in staging successful events while maintaining the highest possible standards of service. **Essential Duties/Tasks/Responsibilities:** + Consistently offer professional, friendly and engaging service + Responsible for supervising Conference Services Office. Effectively maintain CS staff schedules + Responsible for establishing and maintaining rapport with clients, prior to, during and post-conference, exceeding their expectations and encouraging repeat business. + Conduct site inspections as required + Must work closely with the Regional Director of Sales to prepare monthly forecasts, annual budgets and plans and actions to ensure successful delivery to all customers + Assist in control of function space maximization + Responsible for developing the annual business and marketing plan for the department in conjunction with the Regional Director of Sales and Director of Banquets + Ensure meeting and function rooms are always properly maintained along with Banquet team + Participate in the following meetings: Leadership Meeting, Food and Beverage, Forecasting, Budget and Pre-Conventions + Expedite function bookings; prepare resumes, banquet event orders, etc. Compilation and distribution of conference agendas and event orders + Ensure maximum employee satisfaction. Conduct annual performance reviews. Coordinate training/development plans for all department individuals + Handle protocol related activity and handle VIP visit scenarios + Conduct periodic departmental audits to ensure adherence to core standards + Coordinate to Barnsley Resort standards for pre-cons and post-con meetings + Ensure client follow up is timely and meets expectations + Responsible for monthly reports including month end recaps of results, future pace reports and plans and actions to achieve expected performance + Offer and implement innovative ideas, methods, and procedures to further streamline the department + Other duties as assigned **Knowledge/Skills/Abilities (KSAs)** + Menu and cost profit awareness preferred + Extensive knowledge of Food & Beverage / Catering products, proper preparation and presentation of Food & Beverage items for catering purposes + Ability to evaluate and assess team members' performance fairly + Ability to recruit, supervise, train and motivate multiple levels of managers + Knowledge of hotel and competitive market a plus + Knowledge of computer accounting programs, math skills, as well as budgetary analysis capabilities required + Computer literate in Microsoft Window applications and relevant computer applications required + Excellent communication skills, both written and verbal required + Strong interpersonal and problem-solving abilities + Highly responsible & reliable + Ability to focus attention on guest needs, remaining calm and courteous always **Education/Experience/Certifications:** + University/College degree in a related discipline required + 5+ Years Previous leadership experience within a similar role required + Menu and cost profit awareness required + Extensive knowledge of Food & Beverage products, proper preparation and presentation of Food & Beverage items **Work Environment/Physical Demands:** Planning duties are typically performed in an indoor setting; however, most events hosted take place out of doors and in the elements. The planning office has multiple workstations with multiple phone lines. Incoming calls are frequent, work is fast paced, and the noise level is moderate to loud. Duties require: + Long periods of standing, walking, sitting, hearing, speaking + Must have normal vision (corrected) including near/distance and color, hearing and verbal communication.

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