Director of Catering

Additional Information: This hotel is owned and operated by an independent franchisee, Greenwood Hospitality Group. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Job Description:
GENERAL PURPOSE

Supervises the daily operations of the catering and group planning area to achieve customer satisfaction, quality service and compliance with local and corporate standard operating procedures.

Captures and plans catering functions, small meetings with ten or less guestrooms and insures proper execution.

Meets revenue expectations.

ESSENTIAL DUTIES/RESPONSIBILITIES:

Supervise catering/coordinator/event planning managers and related associates; interview, hire, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communications, recommend and conduct performance and salary reviews, recommend discipline and termination, as appropriate.

Meet with the customers to review the Banquet Event Orders and, where appropriate, group resumes, to review any changes, issues and/or problems to ensure delivery of a quality product.

Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.

Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.

Key Account Management:  Maximizes current hotel key accounts by identifying and capturing those that offer revenue growth.

Plans and implements an on-going Targeted Account Development "hit list" in order to create new revenue and acquire valuable hotel contacts, and contracts.

Continually targets and prospects for new business through telemarketing, individual creativity and innovation.

Yield Management:  Utilizes yield management techniques by profitably negotiating room rates and function space commitments in order to enhance the hotel's financial performance.

Account Service and Management:  Maintains well-documented, accurate, organized and up-to-date file management system in order to serve client and employer in the most expedient, organized and knowledgeable manner.

Develops strong customer relationships through frequent communication and the use of professional, courteous and ethical interpersonal interaction.

Capable of planning menus, working within budget guidelines, forecasting and understanding food and beverage costs.

Develops customer profiles and maintains an effective trace system, including trace dates and references, in order to best meet client needs, resulting in superior account service and increased revenues.

Promptly, within the same day or by 10am the next business day, follows-up on all customer needs and inquiries in an efficient and expedient manner.

Time Management:  Focuses on revenue-producing activity and maximizes selling time by dedicating a minimum of 80% of work time on direct sales efforts.

Professionalism:  Controls expenses while traveling on the property's behalf in order to minimize department and hotel costs.

Represents themselves, the hotel and company with the highest level of integrity and professionalism, a service-focused approach, and a caring, sincere attitude at all times.

Exhibits a positive and involved team attitude to all hotel departments and maintains open communications with all co-workers for the best overall performance of the hotel.

Exhibits strong listening skills.

Displays a neat, clean, and business-like appearance at all times.

OTHER DUTIES/RESPONSIBILITIES:

Perform special projects and other responsibilities as assigned.  Participate in task forces and committees as required.

Professional appearance and attitude required.

Local travel as required

Hours:  40-50 hours over a 5 day period; typically Monday through Friday; days and times may vary based on need.

SUPERVISORY DUTIES:

3 to 30 employees.

JOB QUALIFICATIONS:

Knowledge

Requires a working knowledge of banquet/catering food and beverage service, policies or operations.

Requires knowledge of computer equipment.

Requires compiling facts and figures in accordance with established procedures.

Supervisory skills needed.

Communication skills required to provide information and associated service to hotel management and guests.

Skills:

Excellent hearing necessary for verbal interaction with guests and associates.

Excellent vision necessary to view set-ups.

Excellent speech communication skills required for verbal interaction with guests and associates.

Excellent literacy necessary to read BEOs, process gratuities and payroll, etc

Abilities:

Lifting, pushing, pulling and carrying tables, chairs, boxes (50 pound maximum) occasionally.

Bending/kneeling required for taping down cords, skirting tables, picking up floor after function occasionally.

Mobility - ability to service clients on a moments notice, variable distances.

Continuous standing required for function observation, client site inspections (one (1) hour minimum for four (4) hours maximum).

Climbing stairs of approximately 55 steps three (3) to five (5) percent of 10 hours daily.

Driving - distance varies (20 percent used for sales calls).

Education/Formal Training:

More than two (2) years of post high school education, but less than a degree from a four (4) year college.

Experience

Experience required by position is from one (1) to two (2) full years of employment in a related position with this company or other organization(s).

Environment

Inside 70 percent of 10 hour day.  Outside 30 percent of 10 hour day.

Temperatures - extreme summer heat of 95 degrees and above, and winter cold.

The salary range for this position is $85,000 to $100,000 annually.
 

This company is an equal opportunity employer.

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