Catering Manager - Franchise

Hilton•Santa Fe, NM

10d•Onsite

About The Position

The Catering Manager manages customer relationships and catering and event logistics for social and corporate events, including drafting proposals and contracts, responding to inquiries, and coordinating event setup and execution. The role directs and supervises catering and event services managers, other departments, and team members responsible for events; represents the hotel in customer meetings and sales conversations; conducts property tours; promotes facilities and services; and may negotiate customer contracts and vendor commission agreements within established parameters. The manager supports Senior Catering Managers with planning and onsite execution of large events, assists with event-space turnarounds and customer needs, audits customer checks and department charges, supervises preparation and distribution of written materials, and ensures documents meet Hilton standards and policies. Other duties include rebooking functions, customer follow-up, and compiling food and beverage post-event reports. The position is with an independent hotel franchisee, which controls employment practices and provides any applicable compensation and benefits; the employee is not employed by Hilton and is not eligible for Hilton compensation or benefits.

Requirements

Must be at least 21 years of age.
Knowledge of food and beverage menu development.
Knowledge of banquet and event etiquette, guest relations, and service standards.
Ability to work independently with a high degree of autonomy, excellent time-management skills, and self-motivation.
Ability to manage and direct staff.
Ability to handle multiple customer and operational demands professionally and meet time-sensitive deadlines.
Hotel product and industry knowledge, including staffing, operations, safety, security, structural considerations, terminology, fire, police and health codes, hotel policies, and city ordinances.
Quantitative data processing, mathematical computation, and analytical skills to determine and communicate financial, forecasting, and space-utilization calculations accurately.
Ability to use computer systems and navigate Word, Excel, Access, Outlook, and Delphi or an in-house sales system.
Ability to read, write, and speak English sufficiently to understand guest requests and written materials.
Ability to understand and operate electronic devices such as copy machines, slide projectors, microphones, computers, portable radios, and pagers.
Ability to complete contracts in compliance with checklists, standards, and hotel policies.
Interpersonal skills to provide guest satisfaction.
Ability to work under pressure and handle stressful situations during busy periods.
High school diploma or GED.
Two years of prior hotel food and beverage, catering, event management, or sales experience.
Valid driver's license.
Some travel required.

Nice To Haves

CPR certification and/or First Aid training preferred.

Responsibilities

Manage customer relationships by drafting proposals and contracts, responding to inquiries, and organizing social and corporate events.
Direct and supervise catering and event logistics and the staff responsible for event execution.
Represent the hotel in customer conferences by telephone or in person to solicit and close group and local catering business.
Meet with and entertain customers, conduct property tours, and promote hotel facilities and services.
Negotiate customer contracts and vendor commission agreements within established parameters.
Support Senior Catering Managers in planning and onsite execution of large events.
Assist with moving hotel or customer equipment and furnishings to complete event-space turnarounds.
Assist customers directly as necessary, including tasks that may require moving items weighing up to 50 pounds.
Audit customer checks, department charges, and files for accuracy.
Supervise staff in creating and distributing accurate written materials.
Ensure contracts, menus, letters, and reports comply with Hilton standards and policies.
Rebook functions and follow up with customers by sending thank-you messages.
Compile food and beverage post-event reports.
Perform other duties and responsibilities as assigned or required.