Director Catering And Convention Services

DIRECTOR CATERING AND CONVENTION SERVICES

Train, supervise and work with all Catering associates to solicit and book Banquet and Catering functions, ensuring customer satisfaction and profitability. Responsible for planning and executing budgets, menus (with the Director of Food & Beverage and Executive Chef), logistics, and client relations for events ranging from corporate meetings to weddings. Key duties include staff hiring/training, event detailing for group bookings, menu design event execution, financial management (P&L), and ensuring food safety and sanitation compliance.

Strong leadership, organization, and customer service skills are required.

• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline or termination when appropriate.
• Tour and inspect banquet and meeting space daily, reporting necessary repairs.
• Develop and conduct persuasive verbal sales presentations to prospective clients.
• Schedule and assign specific duties to all associates for efficient operation and coverage of functions based on productivity standards.
• Solicit new accounts and review previous banquet files to generate business; oversee service of group functions once in house.
• Write banquet menus, memos, and send out amenities for VIP guests; review and revise weekly event sheets and banquet event orders; formulate and adjust annual and monthly forecasts.
• Act as the primary liaison between hotel sales department and banquet department for assigned groups; coordinate event details with meeting planners including guest rooms, meeting space setup, menu selection, and audio‑visual requirements.
• Communicate effectively with sales, front office/reservations, and banquet to ensure each department understands their role in successful group business.
• Coordinate and monitor guest room blocks and special reservation needs; assign banquet/meeting room setup based on client needs (e.g., classroom, rounds). Review banquet associates’ work for accuracy and monitor in‑house group activity, providing assistance such as exhibit set‑up.
• Establish rapport with and entertain meeting planners while promoting hotel facilities and services; conduct walking site inspections throughout the property.
• Advise sales staff on accommodating client demands, phone requirements, space fit, and materials such as booths; assist in promoting hotel and securing rebookings.
• Prepare and distribute detailed group resumes, banquet event orders (BEOs), and other communication materials to all operating departments.
• Conduct pre‑convention and post‑convention meetings with clients and internal departments to review logistics, address last‑minute details, and ensure a smooth event experience.
• Manage on‑site execution of assigned events, providing professional support to meeting planners and ensuring all commitments are met or exceeded.
• Monitor group billing and ensure all charges are accurate; assist accounting with final review and client follow‑up as needed.
• Maintain complete and accurate files for each group, including correspondence, contracts, BEOs, and post‑event reports.
• Anticipate client needs and proactively recommend creative solutions, upsells, and enhancements to maximize guest satisfaction and hotel revenue.
• Work closely with culinary and banquet teams to ensure menu selections are properly planned, priced, and executed to meet client expectations and operational standards.
• Perform any other job‑related duties as assigned.

Must have the ability to communicate in English. Self‑starting personality with an even disposition. Maintain a professional appearance and manner at all times. Communicate well with guests. Willing to “pitch‑in” and help co‑workers, and be a team player. Thorough knowledge of food and beverage products, proper preparation and presentation of foods and beverage items. Ability to prepare signage for catering functions.

Ability to grasp, lift, and/or carry goods weighing a maximum of 20 lbs on an occasional basis. Ability to create special themes and menus. Ability to deal with internal and external customers, some of whom will require…