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The Director Catering is responsible for overseeing the attainment of catering/food and beverage sales goals tied to the hotel's performance. The individual will manage the catering team, service catering clients, and maintain contracted food and beverage minimums. Collaboration with the Director of Sales or hotel leadership is essential to achieve revenue, client satisfaction, and sales targets for one or more properties. Exempt managers typically direct at least 3 full-time associates, with duties involving administrative, professional tasks, and significant discretion and judgment.

Qualifications

• At least 6 years of progressive hotel catering sales experience preferred; or a 4-year college degree with 2 years of related experience; or a 2-year college degree with 4 years of related experience.
• Creativity and knowledge of food, beverage, and events desired.
• Valid driver's license in the applicable state.
• Strong verbal and written communication skills for negotiation and influence.
• Experience with professional selling techniques: opening, probing, supporting, closing.
• Strong analytical skills and strategic vision for sales deployment.
• Proficiency in Microsoft Office and general computer skills.
• Ability to work independently, manage multiple tasks, and demonstrate strong organization and presentation skills.
• Ability to interact effectively with diverse backgrounds, solve complex problems, and lead a sales team.
• Advanced knowledge of sales, marketing, and hospitality principles.
• Ability to perform under stress, maintain composure, and understand financial data and basic arithmetic.

Responsibilities

• Manage meeting planner satisfaction, revenue goals, and catering sales targets.
• Collaborate with HR to attract, develop, and retain staff; handle performance reviews and discipline as needed.
• Understand and negotiate catering contract terms.
• Conduct solicitation calls, client tours, and entertain clients.
• Monitor market trends within your segment.
• Maintain attentive, friendly, and service-oriented interactions with guests and employees.
• Adhere to company standards, regulations, and sales metrics.
• Develop operational knowledge of hotel policies.
• Deliver banquet event orders timely and accurately.
• Communicate changes to relevant departments promptly.
• Maintain visibility in the local community and industry groups.
• Assist with special promotions and attend relevant meetings.
• Build and maintain relationships with marketing partners and internal departments.
• Perform additional duties as assigned by management.

Benefits

Eligible full-time hires receive a benefits package including:

• Daily Pay option
• Medical, Dental, Vision
• Disability Income (Short & Long Term)
• Life and AD&D Insurance
• Paid Time Off
• Employee Assistance Program
• 401k Retirement Plan