Area Director of Catering - Sterling/Loudoun County

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

1d•$90,000 - $120,000•Onsite

About The Position

B. F. Saul Company Hospitality Group is seeking an Area Director of Catering to oversee the catering departments of area hotels supporting multiple brands. This role is responsible for driving revenue, maximizing profit, ensuring quality, and managing staff effectively. The position also involves generating new business and maintaining existing client relationships. The company values a "One Team!" approach, focusing on professional and personal development, guest satisfaction, and integrity.

Requirements

High school diploma or GED required.
College degree or equivalent experience required.
Basic Microsoft Office and Delphi experience desired.
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.

Responsibilities

Achieving catering revenue goals through food, beverage, room rental, and audio visual sales by proactive sales calls, maximizing space potential, and maximizing food and beverage minimums.
Pursuing up-selling opportunities to maximize revenue potential.
Developing, building, and maintaining excellent client relationships through community involvement, local visitors' bureaus, bridal organizations, charity events, and cultivating client databases.
Advising and implementing changes to catering operations based on sales and client comments.
Managing catering expenses to maximize hotel profitability.
Effective labor management through proper scheduling, monitoring, and adjusting based on business needs.
Following procurement guidelines and applying good business judgment.
Assisting with the preparation and management of the department budget.
Managing and maintaining company assets within budget guidelines and prolonging the life of company resources.
Interviewing, hiring, coaching, disciplining, and developing all catering sales employees.
Evaluating staff performance and taking appropriate corrective action.
Motivating staff by setting goals, providing ongoing feedback, and rewarding/recognizing employees.
Ensuring catering service standards are met and clients' needs are responded to in a timely manner.
Ensuring effective communication of client needs from catering to appropriate operational departments.
Resolving clients' complaints and concerns in a courteous and friendly manner, focusing on service recovery when applicable.
Working side by side with staff to train and model appropriate guest service standards.
Utilizing sales and catering tools/systems to accurately identify, report, forecast, and communicate sales data.
Ensuring the integrity of sales data by documenting information in Delphi on a daily basis.
Utilizing sales tools and other market intelligence.
Ongoing training of all catering employees and ensuring training records are maintained.
Analyzing quality issues, identifying training needs, and ensuring implementation to improve results.
Utilizing available resources and adhering to training policies.
Ensuring all company, brand, and department-specific training requirements are met.
Supporting catering operations to maintain standards per company, brand, local, state, and federal regulations.
Ensuring a clean and safe work environment, and following all procedures for guest/employee incidents.
Effective self/workload management.
Demonstrating clear written and verbal communication skills.
Promoting collaboration and a positive, professional work environment.
Attending all department/hotel meetings to ensure proper communication and proactive planning.
Adhering to all Standard Operating Procedures.