Job Description Summary

The Director of Catering is responsible for overseeing and managing all aspects of catering services within the hotel. Their role involves planning, coordinating, and executing events and catering functions, ensuring that all client needs and expectations are met and exceeded.
The Director of Catering will work with the Executive Chef and Clients on menu preparation. Work with the Banquet Manager on room schematics and logistics for both small and large groups. The Dir of Catering will act as a liaison between clients and operating departments to ensure repeat business and successful execution of all events

Job Description

Principle duties and responsibilities (Essential Functions) include:

Principle duties and responsibilities (Essential Functions) include:   

Working closely with clients to plan various events, such as weddings, corporate meetings, banquets, and social gatherings.  This includes discussing the client’s needs, budget, menu preferences, and any other special requests.Negotiate, prepare, write and submit contracts in a timely manner.Accurately produce and/or review all sales contracts, rate agreements, and/or banquet/catering event orders.Collaborate with the hotel’s culinary team to develop and customize menus that align with client preferences, event themes, and dietary restrictions.Promote the hotel’s catering services, attracting new clients, attending industry events and creating marketing materials.Maintain strong client relationshipsResponsible for managing the budget for catering events, including estimating costs, negotiating prices with vendors, and ensuring that the department meets its financial goals.Oversee the catering staff in banquets and event coordinators, ensuring that the team is well-trained, properly scheduled, and able to deliver quality service during events.Prepare and distribute all Banquet Event Orders (BEO). Ensure all BEO paperwork is completed in a timely and accurate manner. Attend daily BEO meetings.Inspect banquet and meeting space regularly and make necessary recommendations for repairs and improvements.Act as a point of contact, ensuring all client expectations are met addressing an concerns or issues that arise during the planning or execution of events.Coordinate with the Banquet Manager all logistical aspects of an event, such as room setups, audiovisual requirements, and timing of food service to ensure a smooth and successful event.Ensure that all catering operations comply with health and safety regulations, food handling standards and hotel policies are adhered too.Ensures that all services provided meet the hotel’s standard for quality, presentation, and customer satisfaction.Arrange and conduct, site inspections, and off-site presentations for potential clients.Perform any other job-related duties as assigned

Strategy and Planning:

Prepare weekly work schedules in accordance with staffing guidelines and labor forecast and adjust schedules throughout the week to meet business demands.Analyze guest satisfaction data to develop and implement plans to achieve established goals related to guest satisfaction scores.

Financial Management:

Achieve budgeted revenues, control labor costs & expenses, and maximize profitability within the Banquet Department.Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.Process payroll after each function or event and accurately calculate number of hours worked and gratuity distribution.Enter billing information into POS and generate a final guest check in a timely manner.Control liquor costs and manage the banquet beverage inventory.Actively participate and advise in the budget and forecasting processes which support the overall objectives of the hotel. 

Managing your Team:

Attract, retain, and motivate your team to uphold company standards and practices.Conduct regular department meetings.Monitor, measure, and recognize performance of employees.Assist in the annual performance evaluations.Coach team by providing specific feedback to improve knowledge, skills and performance.Ensure employees are treated fairly and equitably. Handle employee issues in a professional and timely manner.Ability to work cohesively with co-workers as part of a team to reach common goals. 

Qualifications and Skills:

Strong leadership skills and ability to motivate and develop a team.Demonstrated ability to prioritize guest satisfaction, operational efficiency, and expense control.Ability to interpret financial and operational data into operational plan.Strong attention to detail and ability to work under pressure while multitasking.Proficiency in communication, including written and verbal skills.Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.Knowledgeable about basic function of Windows OS, MS Office, and POS.Self-driven and able to work independently.Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.

Education and Experience:

Highschool diploma or equivalent required. College course work in related field preferred.Must have a minimum of 5 years’ experience in the event management, food and beverage, or related professional area.Experience in a hotel or a hospitality-related field preferred.Ability to provide and maintain a valid driver’s license as the position may require the operation of motorized and electric vehicles.

Work Environment:

Must be able work in a fast-paced environment.Must be able to tolerate extreme temperatures - i.e., freezers, loading dock.

Physical Demands:

Ability to reach overhead and below the knees, including bending, twisting, pulling, pushing, and stooping. Climb ladders of various heights.Must be able to push, pull and lift to 50 pounds. Ability to stand entire shift.

Expected Hours of Work:

Hours of operation may vary based upon business needs, a flexible schedule including evenings, weekends, and overnight hours are required.Ten to twelve hour shifts sometimes required.

Travel:

Some travel maybe required to a from event sites.

Additional Job Information/Anticipated

Pay Range

$82,493-$114,000K Base pay offered may vary depending on various factors including but not limited to job related knowledge, skills, and job specific/overall experience. (Gardner)

Benefits

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:

Medical, Dental and Vision InsuranceHealth Savings Account with Company Match401(k) Retirement Plan with Company MatchPaid Vacation and Sick DaysSonesta Hotel DiscountsEducational AssistancePaid Parental LeaveCompany Paid Life InsuranceCompany Paid Short Term and Long Term Disability InsuranceVarious Employee Perks and DiscountsHospital IndemnityCritical Illness InsuranceAccident Insurance

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.