Area Director of Catering- Crowne Plaza Crystal City and Holiday Inn National Airport

B.F. Saul Company Hospitality Group•Arlington, VA

6d•$90,000 - $95,000•Onsite

About The Position

B. F. Saul Company Hospitality Group is seeking an experienced and market-savvy Area Director of Catering to oversee the catering departments for Crowne Plaza Crystal City and Holiday Inn National Airport. This senior-level role reports to the Area Director of Sales and is designed to support the expansion of catering and event bookings. The ideal candidate will have a background in catering sales and hospitality, with a proven ability to drive business, identify new opportunities, and accelerate booking efforts. B. F. Saul Company Hospitality Group is committed to its 'One Team!' values, focusing on attracting top talent dedicated to professional and personal development, industry understanding, and enhancing company culture. Joining this team means a commitment to guest satisfaction and upholding the highest level of integrity.

Requirements

High school diploma or GED required.
College degree or equivalent experience required.
3+ years of catering sales experience required.
Minimum of 1 year managing direct reports preferred.
Heavy emphasis in sales with knowledge of food and beverage operations.
Must be detail-oriented.
Ability to communicate well with all levels within and outside the organization.
Must be able to problem-solve with employees and guests.
Must be able to manage multiple priorities in a fast-paced environment.
Ability to lift, push, and pull up to 20 pounds on an occasional basis.

Nice To Haves

Membership in catering and event organizations such as NACE and/or MPI is desired.
Basic Microsoft Office and Delphi experience also desired.

Responsibilities

Achieve catering revenue goals through food, beverage, room rental, and audio-visual sales by proactive sales calls, maximizing space potential, and meeting food and beverage minimums.
Consistently pursue up-selling opportunities to maximize revenue potential.
Achieve business revenue goals by developing, building, and maintaining excellent client relationships through community involvement, local visitors' bureaus, bridal organizations, charity events, and cultivating a client database.
Advise and implement changes to catering operations based on sales and client comments.
Manage catering expenses to maximize hotel profitability.
Effectively manage labor through proper scheduling, monitoring, and adjusting based on business needs.
Follow B. F. Saul Company Hospitality Group procurement guidelines and apply good business judgment.
Assist with the preparation and management of the department budget.
Manage and maintain company assets to stay within budget guidelines and prolong the life of company resources.
Interview, hire, coach, discipline, and develop all catering sales employees.
Evaluate staff performance and take appropriate corrective action as needed.
Motivate staff by setting goals, providing ongoing feedback, and rewarding/recognizing employees.
Ensure client satisfaction by meeting catering service standards and responding to client needs in a timely manner.
Ensure effective communication of client needs from catering to appropriate operational departments.
Resolve client complaints and concerns in a courteous and friendly manner, focusing on service recovery when applicable.
Work alongside staff to train and model appropriate guest service standards.
Utilize sales and catering tools/systems to accurately identify, report, forecast, and communicate sales data.
Ensure the integrity of sales data by documenting information in Delphi on a daily basis.
Utilize sales tools and other market intelligence.
Provide ongoing training for all catering employees and ensure training records are maintained.
Analyze quality issues, identify training needs, and ensure implementation to improve results.
Utilize available resources and adhere to B. F. Saul Company Hospitality Group training policies.
Ensure all B. F. Saul Company Hospitality Group, brand, and department-specific training requirements are met.
Support catering operations to maintain standards per B. F. Saul Company Hospitality Group, brand, local, state, and federal regulations.
Ensure a clean and safe work environment, and follow all B. F. Saul Company Hospitality Group procedures for guest/employee incidents.
Effectively manage self and workload.
Demonstrate clear written and verbal communication skills.
Promote collaboration and a positive, professional work environment.
Attend all daily, weekly, and/or monthly department/hotel meetings to ensure proper communication and proactive planning.
Adhere to all B. F. Saul Company Hospitality Group Standard Operating Procedures.