POSITION SUMMARY

Handles all prospecting and selling outside catering services to achieve budgeted revenue goals. Builds relations with the Conference Planner, the community, local businesses, and local contacts to drive hotel catering sales. Oversees catering operations in the Food and Beverage department.

ESSENTIAL DUTIES AND RESPONSIBILITIES -THE ESSENTIAL FUNCTIONS INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

• Develops, communicates, drives, and executes strategies to achieve departmental service goals relating to the Guest Satisfaction Index.
• Creates a teamwork-oriented environment and creates positive relationships within and between departments.
• Makes timely decisions in identifying and solving problems. Implements measure and evaluate solutions for effectiveness.
• Tracks and produces financial results in accordance with a yearly budget/monthly forecast, including yearly sales forecasts and budgets in the banquets.
• Develops and maintains themes, set-up, and display for break stations.
• Assists in banquet menu development, pricing, and Delphi maintenance.
• Prospects, identifies, and books outside catering functions.
• Assists Conference Planning Managers in planning internal catering functions.
• Maintains departmental expenses within budgeted/forecasted guidelines through inventory control, expense tracking, productivity- based scheduling, effective training, and other methods.
• Maintains ongoing food sanitation and safety training.
• Conducts daily inspections of all food service areas.
• Establishes and maintains departmental procedures and policies to ensure maintenance of service levels and workplace safety.
• Develops ongoing training, documents training sessions, observes results and retrains as necessary in areas to include service delivery, hospitality, workplace safety, selling techniques, policies, procedures, and career development.
• Provides growth opportunities for team members and supervisors to develop skills, abilities and talents as a means to reach personal and departmental goals. Develops talent of key personnel for key positions.
• Ensures timely performance evaluations for all team members in the banquet service areas.
• Addresses all performance issues in a timely fashion; takes necessary corrective action according to company policy and standard procedures
• Conducts interviews with potential team members.
• Conducts and documents daily and monthly department meetings.
• Supports the conference center’s loss prevention guidelines and marketing efforts.
• Participates in the Manager on Duty program.
• Performs other duties and special projects to include developing marketing strategies and point of sale materials for both lounge and DR beverage programs and facilitating TIPS training on property and other projects as requested.

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

• Minimum high school education, some college preferred.
• A minimum of three years of dining/banquet management experience in a restaurant, hotel, conference center, country club or similar banquet facility is required.
• Two years of experience in catering/banquet sales is required with previous sales, customer service skills and sales/marketing experience, in the hotel industry preferred.
• Ability to read and comprehend instructions, correspondences, and memos; ability to write business correspondences and set up contracts and function sheets.
• Ability to professionally present promotional materials to prospective customers
• Ability to calculate figures and amounts for customer contracts
• Ability to manage multiple functions simultaneously and maintain composure and objectivity under pressure.
• Possess excellent communication skills interacting effectively with the staff, guests and all front of the team members.
• Working knowledge of Delphi, Kronos, and basic computer office software programs.
• Maintain a warm, friendly, professional demeanor and strong sense of confidentiality.
• Approach all encounters with guests and team members in an attentive, friendly, courteous and service-oriented manner.

LANGUAGE ABILITY

Ability to speak, read, and write English. Ability to effectively relate to managers, and co-workers.

MATH ABILITY

Ability to apply basic mathematical concepts and use a calculator.

REASONING ABILITY

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret a variety of accounting procedures in mathematical form and deal with concrete variables.

COMPUTER SKILLS

To perform this job successfully, an individual should have knowledge of Word Processing software, Spreadsheet, and other software.

SUPERVISORY RESPONSIBILITIES

All restaurant staff.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

While performing the duties of this job, the employee is regularly required to talk and/or hear. The employee frequently is required to stand. The employee is occasionally required to sit; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and twist, bend, stoop, kneel, crouch, or crawl. The employee must occasionally lift, move, push, and/or pull up to 25 pounds. The employee must frequently use computer and other special operating equipment. Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, airborne particles, and hot liquids. The employee must be able to drive a car. The noise level in the work environment is usually moderate.