Catering & Events Director - Franchise

at  Hilton Technologies

Catering & Events Director - Franchise
Job Requirements
The Catering & Events Director is responsible for the direction of the Catering & Events management team. Responsible for planning, soliciting and promoting catering business for the hotel. Develops the overall hotel Catering plans and budgets. Responsible for revenue maximization and control of Catering expenses through effective negotiation of services and accurate forecasting. Responsible for the successful execution of Catering events and for the strategic leadership in the hotel’s continuing effort to deliver outstanding guest service and financial profitability.

As a Catering & Events Director, you are responsible for performing the following tasks to the highest standards:

• Responsible for the development of market segments and solicitation of new customer relationships while maintaining and enhancing existing relationships with corporate and social accounts. Consistently strives to maximize revenue and promote relationships through effective negotiation of services and control of expenses.
• Direct and administer all Group and Local Catering Sales and Event Management operations including, but not limited to, revenue maximization initiatives, market development, solicitation plans, meeting space and room block management, negotiation of supplier services, budgeting and forecasting, systems management, department management and meeting participation and facilitation.
• Oversees the selection, training, and assessment activities of the Catering & Event staff in the proper preparation and execution of contracts, orders, customer relations, menus, memos, charges, files, etc.
• Organizes and conducts staff meetings to coordinate successful functions.
• Develops business plans, budgets, revenue goals, forecasts for food and beverage items, menus, room rentals, and creates reports against same to monitor progress.
• Participates in meetings as appropriate, to ensure communication between departments while helping to ensure clients’ needs are met.
• Meets with largest customers and ensure other customers are communicated with pertaining to the success of Catering events.
• Conducts tours of the property for prospective clients, owners and new managers.
• Manage high profile and/or overflow group business, as appropriate.
• Performs other duties and responsibilities as requested.
• Organizes social events and gathering to bring local catering to property.
• Attends menu, staff, and other Hotel meetings.
• Works closely with Executive chef and culinary team in the creation of Banquet menus and pricing
• Any other tasks assigned by Director of Sales & Marketing or by General Manager.

Work Experience
At least two year college (associate) degree preferred. Four year college degree preferred.
Four years combined prior catering and supervisory experience preferred. Minimum of three years supervisory experience or comparable catering, hospitality or related experience.
At least three years’ experience in direct supervision required.Disclaimer This job posting is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept this position, you will be employed by a franchisee and not by Hilton. You will not be eligible from compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee

• Responsible for the development of market segments and solicitation of new customer relationships while maintaining and enhancing existing relationships with corporate and social accounts. Consistently strives to maximize revenue and promote relationships through effective negotiation of services and control of expenses.
• Direct and administer all Group and Local Catering Sales and Event Management operations including, but not limited to, revenue maximization initiatives, market development, solicitation plans, meeting space and room block management, negotiation of supplier services, budgeting and forecasting, systems management, department management and meeting participation and facilitation.
• Oversees the selection, training, and assessment activities of the Catering & Event staff in the proper preparation and execution of contracts, orders, customer relations, menus, memos, charges, files, etc.
• Organizes and conducts staff meetings to coordinate successful functions.
• Develops business plans, budgets, revenue goals, forecasts for food and beverage items, menus, room rentals, and creates reports against same to monitor progress.
• Participates in meetings as appropriate, to ensure communication between departments while helping to ensure clients’ needs are met.
• Meets with largest customers and ensure other customers are communicated with pertaining to the success of Catering events.
• Conducts tours of the property for prospective clients, owners and new managers.
• Manage high profile and/or overflow group business, as appropriate.
• Performs other duties and responsibilities as requested.
• Organizes social events and gathering to bring local catering to property.
• Attends menu, staff, and other Hotel meetings.
• Works closely with Executive chef and culinary team in the creation of Banquet menus and pricing
• Any other tasks assigned by Director of Sales & Marketing or by General Manager