Dir of Catering at DOLPHIN HOTEL MANAGEMENT

Stamford, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Apr, 26

Salary

110000.0

Posted On

17 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Event Planning, Sales, Financial Management, Customer Service, Teamwork, Problem Solving, Communication, Negotiation, Budgeting, Multitasking, Collaboration, Quality Control, Catering Management, Menu Development, Marketing

Industry

Hospitality

Description

Job Details Job Location: Marriott Stamford - Stamford, CT 06901 Position Type: Full Time Salary Range: $100,000.00 - $110,000.00 Salary/year Director of Catering- Stamford Marriott Hotel & Spa, Stamford, CT At Dolphin Hotels, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests’ well-being, and we’re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Dolphin, together we can rise. Job Summary The Director of Catering is responsible for overseeing all aspects of the catering department within the hotel, ensuring exceptional service for events and functions. This role involves strategic planning, financial management, and team leadership to create memorable experiences for guests while maximizing revenue for the hotel. The Director Catering will engage in active selling to solicit local, group, corporate and association business. Key Responsibilities: Leadership and Management Lead catering sales to achieve catering revenue goals by proactively targeting present and new accounts in the market and implementing effective catering sales plan to grow Stamford Marriott Hotel & Spa catering market share. Foster a positive and productive work environment, encouraging teamwork and professional growth. Event Planning and Coordination Collaborate with clients to plan and execute events, including weddings, corporate meetings, and social gatherings. Develop customized catering menus in accordance with client preferences and dietary restrictions. Negotiate, prepare catering contracts and enter catering into hotel catering automated system. Develop and present catering sales presentations to prospective customers. Create special menus and themes with the coordination of Executive Chef and F & B Director. Follow Marriott's customer service principles and brand standards. Works with Director Sales & Marketing to create and implement catering sales plan addressing revenue needs. Responsible for achieving catering revenue goals and guest satisfaction. Work closely with the Banquet Manager for successful events. Sales and Marketing Promote catering services to potential clients through networking, marketing initiatives, and participation in industry events. Prepare and present catering proposals and contracts to clients, ensuring clarity and alignment with their needs. Financial Management Monitor and manage the catering budget, tracking revenue and expenses to ensure profitability. Analyze sales trends and develop strategies to enhance revenue growth. Quality Control Ensure that all catering services meet the hotel's high standards for quality and presentation. Regularly assess customer feedback to identify areas for improvement and implement necessary changes. Collaboration Work closely with other hotel departments, such as kitchen staff, event planners, and sales teams, to ensure seamless service delivery. Coordinate logistics for catering events, including setup, staffing, and equipment needs. Qualifications Qualifications and Physical Requirements: Bachelor’s degree in hospitality management, business administration, or a related field. Minimum of 4 years of experience in catering, event planning, or food and beverage management, with at least 2 years in a leadership role. Strong organizational, multitasking, and problem-solving skills Excellent communication and interpersonal skills, with a focus on customer service. Proficient in budgeting and financial management. Ability to stand, walk, and move around the event space for extended periods. Capability to lift and carry items up to 50 pounds, such as catering equipment and supplies. Flexibility to work various shifts, including evenings, weekends, and holidays, as required by event schedules.

Responsibilities

The Director of Catering oversees all aspects of the catering department, ensuring exceptional service for events while maximizing revenue. This includes strategic planning, financial management, and team leadership.