Senior Catering Manager

Senior Catering Manager

Requirements

• Bachelor’s Degree or equivalent experience
• Two (2) years of previous experience in Catering, Conventions and/or Banquets
• Prior experience in a similar luxury resort setting
• Expert working knowledge of food, wine and beverage service including menu development
• Working knowledge of catering sales systems and a proven track record with Food & Beverage cost controls
• Strong strategic planning, project management skills and superior decision‐making while managing multiple priorities
• Exceptional customer service and interpersonal skills to communicate effectively with all stakeholders
• Able to effectively communicate in English, in both written and verbal forms
• The ability to lead and mentor a team

Responsibilities

• Managing the highest-revenue and most high-profile convention clients, focusing on food and beverage revenue
• Working closely with clients on menu planning, event setup, décor, budget management, and billing to ensure the success of their programs
• Assisting the Director in achieving annual budget and monthly forecasting goals by contributing to the research, development, evaluation, and implementation of new products, services, technology, and processes
• Conducting competitor menu cost comparisons, implementing wedding and social marketing strategies for off-peak catering dates, and providing forecast reporting
• Playing a key role in sales strategy to maximize revenue and reduce risk by reviewing space availability, implementing marketing strategies to target off-peak dates, negotiating and monitoring contracts, drafting catering discount clauses, and building strong client relationships
• Overseeing the daily operations of the Catering team, coaching and directing staff to ensure smooth event execution
• Providing performance feedback, offering corrections and praise when appropriate
• Holding both the team and self accountable for maintaining adherence to property guest service and brand standards by refining service standards and modeling professional interactions with both internal and external guests
• Assisting the Director in establishing, implementing, and enforcing Catering departmental policies and procedures
• Taking responsibility for the Human Resources functions within the assigned department(s), fostering a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction, including quality hiring, staffing level evaluation, training, and succession planning

Preferred Qualifications

No preferred qualifications provided.

Benefits

No information provided on Benefits.