Area Director of Catering- DoubleTree by Hilton McLean Tysons & Courtyard By Marriott McLean Tysons

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

4d•$90,000 - $100,000

About The Position

B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, with over 130 years of operation. The Hospitality Group manages a portfolio of more than 20 business-class hotels across various top brands, including those from Intercontinental Hotels Groups, Marriott International, Hilton, and Best Western Hotels, as well as The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. This role is responsible for the overall effectiveness of the catering departments at area hotels, supporting multiple brands and working with Fairfax County's largest owner and operator. The position utilizes leadership skills to drive revenue, maximize profit, and ensure quality. It involves effective management of assigned staff to achieve financial results, client satisfaction, and positive team member relations. Additionally, the role is responsible for generating new business and maintaining existing client/corporate accounts. B. F. Saul Company Hospitality Group emphasizes its "One Team!" values, seeking top talent committed to professional and personal development, with a strong understanding of the industry and attributes that enhance their culture. Joining the team signifies 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.
Must have the 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

Achieving catering revenue goals through food, beverage, room rental, and audio-visual sales via proactive sales calls, maximizing space potential, and meeting food and beverage minimums.
Consistently pursuing up-selling opportunities to maximize revenue potential.
Achieving business revenue goals by 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.
Effectively managing labor through proper scheduling, monitoring, and adjusting based on business needs.
Following B. F. Saul Company Hospitality Group 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 to hold employees accountable.
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 alongside 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.
Conducting ongoing training for 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 B. F. Saul Company Hospitality Group training policies.
Ensuring all B. F. Saul Company Hospitality Group, brand, and department-specific training requirements are met.
Supporting catering operations to maintain standards per B. F. Saul Company Hospitality Group, brand, local, state, and federal regulations.
Ensuring a clean and safe work environment and following all B. F. Saul Company Hospitality Group procedures for guest/employee incidents.
Managing self and workload effectively.
Demonstrating clear written and verbal communication skills.
Promoting collaboration and a positive, professional work environment.
Attending all daily, weekly, and/or monthly department/hotel meetings to ensure proper communication and proactive planning.
Adhering to all B. F. Saul Company Hospitality Group Standard Operating Procedures.