Director of Catering

## Description

**DIRECTOR OF CATERING**

**Reports To:** Hotel General Manager **Department:** Catering/Sales

**Classification:** Full Time**Division:** Hotel Sales


**JOB SUMMARY:**

Oversees the operation of the Catering department of the hotel and convention center.

**POSITION AUTHORITY:**

The incumbent is authorized to take reasonable action necessary to carry out assigned duties and responsibilities, provided such action is consistent with position guidelines as outlined below.

**POSITION GUIDELINES:**

Position guidelines include, but are not limited to, established company and department policies and procedures and all supervisory directives. The incumbent is expected to exercise sound, reasonable judgment and initiative, and give high priority to accuracy and details in the performance of job responsibilities.

**ESSENTIAL FUNCTIONS:**

• Hire, train and manage the catering sales managers and staff
• Collaborate with clients and the Banquet Staff regarding proper set-up, event execution, and proper menu items
• Oversee all events that include catering in the Convention Center
• Coordinate with the Executive Chef for revisions and updates of the catering menu regularly, reflecting culinary trends and member/client needs
• Communicate directly with the accounting department on budget issues and/or inconsistencies
• Work with the Director of Sales in the preparation of performance objectives and evaluation of service staff and managers
• Conduct site tours and discuss booking logistics, room options and menus with potential clients
• Greet guests in a kind and courteous manner
• Conduct BEO meetings to ensure that all events are being correctly serviced
• Complete the annual budget report
• Work closely with the sales department, and communicate with other department directors