| Notes |
JOB DESCRIPTION:
Our Boston Back Bay luxury hotel is seeking a Director of Catering for our reinvented 285 room hotel, featuring 9 suites and 13,000 sq. ft. of meeting space.
The Director of Catering at The Colonnade Hotel will train, supervise, and work with all catering staff in order to solicit and book Banquet and Catering functions resulting in customer satisfaction and profitability. The Director of Catering also monitors associate productivity and makes improvements for increased service or productivity, supervises day to day activities of the catering staff and assigns responsibility for specified work or functional activities, disseminates policies, provides direction, resolves problems, prepares schedules and sets deadlines to ensure timely completion. This position reports to the Director of Sales & Marketing.
Examples of Duties:
•Coaches and monitors the solicitation efforts of the Catering staff through the effective oral and written communication while providing strategic direction of pricing, date, and space commitments of the social catering events.
•Develops Monthly Sales action plans for each manager. Actively participates in the sales process via customer meetings, entertainment, and attendance at client and other relevant industry events.
•Position also requires involvement in community associations as appropriate for social networking.
•Effectively manage the availability of all banquet space and develop and implement marketing strategies to target off peak dates. Establishes strategies for banquet meeting room utilization to maximize revenue
•Oversee, execute contracts and payment/deposit requirements for all catered events. Service and oversee the servicing of all catering clients.
•Represents the hotel to negotiate pricing and prepares contracts in accordance with The Colonnade Hotel standards. Attends all booked functions to ensure proper setup and acts as the liaison between the client and the hotel staff.
•Interacts with the hotel staff to communicate client needs (special menus, floor setup, AV). Conducts menu and operations meetings as needed to ensure successful events.
•Develops the Annual Catering Business Plan. Monitors the monthly implementations of the plan. This includes overseeing market initiatives and direct sales efforts. Leads and/or participates in Sales meetings.
•Works in conjunction with the Chef/Director of F&B Operations to develop Catering menus. Responsible for maintaining proper pricing guidelines to ensure achievement of the hotels financial objectives.
•Assists the Director of Sales & Marketing with the development of special promotions to drive catering revenue.
•Prepares monthly 30/60/90 day catering forecast.
JOB REQUIREMENTS:
•At least 2-5 years Director of Catering experience, preferably in the Boston market.
•Demonstrate outstanding verbal and written communication skills.
•Experience with menu development, event coordination, BEO origination and food concepts.
•Detail oriented with a professional, energetic and outgoing personality.
•Ability to work weekends and evenings when events are held.
•High level of creativity.
•Strong knowledge of food and current décor trends.
•Proficiency in Microsoft Word, Excel and catering software such as Delphi.
•Strong organizational and multi-tasking skills |
