Assistant Director of Catering

Sage Hospitality Group•Boston, MA

1d•Onsite

About The Position

At Hotel Commonwealth, nestled in the heart of Fenway, we start with a simple belief: every guest’s story is unique, and so is the way we serve them. Our approach isn’t scripted, printed, or tucked away in a handbook—it’s woven into the DNA of who we are. Here, unscripted hospitality is more than a phrase; it’s how we turn every interaction into something memorable, authentic, and entirely our own. From our stylish rooms and extraordinary suites to the coveted views of Fenway Park, every corner of our hotel radiates legendary urban charm. We invite you to share your love for Boston—its vibrancy, quirks, and endless energy—with our guests. Our team thrives on details, delights in exceeding expectations, and takes pride in being unmatched hosts to travelers from across the globe. This is more than just a role—it’s a chance to bring fresh perspective, creative flair, and new ideas to an already celebrated hotel. Together, we create experiences guests will never forget, and moments we’ll be proud of long after they’ve checked out. Job Overview At Hotel Commonwealth, sales and marketing is about telling the story of an independent hotel that has anchored Kenmore Square for over two decades. Oversees the daily operations of the catering and group planning area to achieve customer satisfaction, quality service and compliance with local and corporate standard operating procedures. Assists in planning catering functions, small meetings with ten or less guestrooms and insures proper execution. Effective leadership in this position helps ensure that Hotel Commonwealth's culture of warmth, expertise, and independence continues to thrive.

Requirements

More than two years of post -high school education
More than five (5) full years of employment in a related position with this company or other organization(s).
Requires a working knowledge of banquet/catering food and beverage service, policies or operations.
Requires knowledge of computer equipment.
Requires knowledge of general sales techniques, yield management, and customer service skills.
Excellent communication skills required for verbal interaction with guests and associates.
Excellent literacy necessary to read BEOs, process gratuities and payroll, etc
Requires 12th grade level mathematics, spelling and reading skills.
Must be able to meet clients on and off premises, to tour property and attend functions, to climb stairs, and operate basic office equipment.

Responsibilities

Supervise catering/coordinator/event planning managers and related associates; interview, hire, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communications, recommend and conduct performance and salary reviews, recommend discipline and termination, as appropriate.
Meet with the customers to review the Banquet Event Orders and, where appropriate, group resumes, to review any changes, issues and/or problems to ensure delivery of a quality product.
Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.
Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.
Maximizes current hotel key accounts by identifying and capturing those that offer revenue growth.
Plans and implements an on-going Targeted Account Development "hit list" in order to create new revenue and acquire valuable hotel contacts, and contracts.
Continually targets and prospects for new business through telemarketing, individual creativity and innovation.
Utilizes yield management techniques by profitably negotiating room rates and function space commitments in order to enhance the hotel's financial performance.
Maintains well-documented, accurate, organized and up-to-date file management system in order to serve client and employer in the most expedient, organized and knowledgeable manner.
Develops strong customer relationships through frequent communication and the use of professional, courteous and ethical interpersonal interaction.
Capable of planning menus, working within budget guidelines, forecasting and understanding food and beverage costs.
Develops customer profiles and maintains an effective trace system, including trace dates and references, in order to best meet client needs, resulting in superior account service and increased revenues.
Promptly, within the same day or by 10am the next business day, follows-up on all customer needs and inquiries in an efficient and expedient manner.
Focuses on revenue-producing activity and maximizes selling time by dedicating a minimum of 80% of work time on direct sales efforts.
Controls expenses while traveling on the property's behalf in order to minimize department and hotel costs.
Represents themselves, the hotel and Sage Hospitality Resources, Inc. with the highest level of integrity and professionalism, a service-focused approach, and a caring, sincere attitude at all times.
Exhibit a positive and involved team attitude to all hotel departments and maintains open communications with all coworkers for the best overall performance of the hotel.
Exhibits strong listening skills.
Displays a neat, clean, and business-like appearance at all times.