DIRECTOR OF CATERING
Job Description
Doubletree Atlanta-Buckhead
This job description provides a basic guideline of the duties, responsibilities and requirements of this position.
QUALIFICATIONS
· Bachelor’s degree preferred.
· 2 years hotel catering experience.
· Negotiation skills.
· Business communication skills.
· Able to execute a Sales and Marketing Plan to enhance revenue.
· Creativity in designing events.
· Understanding/knowledge of computers.
· Present a professional appearance and confidence.
· Able to direct/motivate team to meet and exceed goals.
· Read, write, and speak English fluently.
· Willing to relocate.
· Time management skills.
· Conflict management skills.
· Working knowledge of banquet department (sets, AV equipment, scheduling, menu planning).
· Ability to design menus (with Executive Chef) to maximize operating profit.
· Ability to communicate effectively with public and other employees.
· No employee will pose a direct threat to the health/safety of self or others.
PERFORMANCE STANDARDS
· CUSTOMER SERVICE: Deliver the best service, quality and value to every customer, every time. Maintain customer satisfaction as the driving philosophy of the business. Personally demonstrate a commitment to customer service by soliciting and responding promptly to guest needs. Commit to satisfying every guest. Ensure staff, including all new hires, are trained to meet standards. Empower staff to deliver customer service by encouraging and rewarding responsive guest assistance. Level of service provided to major accounts and groups meet or exceed customer expectations.
· FINANCIAL: Meet or exceed budgeted profit and margin of the department. Prepare annual budget that accurately reflects the hotel’s operations plan. Anticipate revenue/cost problems and manage the timing of discretionary expenditures. Analyze financial and operating information on an ongoing basis in order to adjust sales activity, labor and other cost standards. Ensure hotel staff is trained in financial/control procedures as outlined by Internal Audit and provide accurate and timely information for direct billing, credit and collections. Impact cash flow by effective management of accounts receivable and accounts payable (forecasting and accruals).
· PEOPLE: Manage people according to Davidson’s values. Manages human resources functions including recruiting, selection, orientation, training, performance planning and evaluation, pay and recognition programs to maintain a skilled and motivated workforce. Maintain a positive, cooperative work environment between staff and management. Emphasize training and development as a way of doing business in order to empower employees to successfully perform their jobs. Help to develop management talent by acting as a mentor for direct reports. Resolve employee grievances fairly and timely. Ensure employees fully understand performance standards, review process, and
reward successes. Train employees to increase level of customer sales and service skills on an
ongoing basis. Use ongoing safety plan to minimize worker’s compensation claims.
· QUALITY: Know the department operating standards and hold team accountable for consistently meeting those standards. Explain and measure expected results for catering department including setting up and maintaining approved filing systems, trace systems, keeping clients information organized according to standards, etc. Meet deadlines and respond leads in a timely manner.
· MANAGING THE BUSINESS: Analyze the hotel’s demand segments, sources of business for each, and manages pricing and rooms inventory to maximize revenues and profits. Know the principle competition for each segment and leverage hotel’s relative strengths against each. Identify and effectively react to major revenue opportunities on an ongoing basis. Accurately forecast revenues and profit potential from accounts and groups within acceptable variance levels. Meet or exceed catering goals for food and beverage and space occupancy, new leads, contacts and number of weekly sales calls. Maintain effective involvement with key community organizations. Demonstrate effective sales skills to obtain maximum profits.
Attn: Veronica Swiney, HRD
3342 Peachtree Rd, NE
Atlanta, GA 30326
SENIOR CATERING MANAGER
Job Description
Hilton Minneapolis
Responsible for the development of market segment(s) and solicitation of new customer relationships while maintaining existing relationships with corporate and social accounts.
Consistently striving to maximize revenue and promote relationships through effective negotiations of services, prices.
Assisting the Director in the management of the entire Catering Department.
Minimum 3 years experience in Catering at a hotel; booking volume $700K-1M in annual revenue required
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