Director Catering and Convention Services

Crescent Careers•Huntsville, AL

About The Position

Train, supervise and work with all Catering associates in order to solicit and book Banquet and Catering functions resulting in customer satisfaction and profitability. Also responsible for the planning, execution of budgets, menus (with Director of Food & Beverage and Executive Chef), logistics, and client relations to ensure successful, high-quality events, handling everything from corporate meetings to weddings. Key duties involve staff hiring/training, event detailing for group bookings, menu design, overseeing event execution, financial management (P&L), and ensuring food safety and sanitation compliance, requiring strong leadership, organization, and customer service skills.

Requirements

Must have the ability to communicate in English.
Self-starting personality with an even disposition.
Maintain a professional appearance and manner at all times.
Can communicate well with guests.
Must be willing to “pitch-in” and help co- workers with their job duties and be a team player.
Thorough knowledge of food and beverage products, proper preparation and presentation of foods and beverage items.
Ability to prepare signage for catering functions.
Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 20 lbs. on an occasional basis.
Ability to create special themes and menus.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.

Responsibilities

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
Tour and inspect banquet and meeting space on a daily basis, reporting necessary repairs.
Develop and conduct persuasive verbal sales presentations to prospective clients.
Schedule and assign in detail, specific duties to all associates under supervision for the efficient operation of the Catering Department, coverage of functions in accordance with productivity standards.
Solicit new accounts and review previous banquet files to generate business.
Oversee service of group functions once they are in house.
Write banquet menus, memos, and send out amenities for VIP Guests.
Review and revise Catering Department, weekly events sheets and banquet event orders.
Formulate and make revisions to annual and monthly forecasts.
Act as the primary liaison between hotel sales department and banquets department for assigned groups.
Once a contract is signed with group sales, this position coordinates every detail of the event with the meeting planner, including guest rooms, meeting space setup, menu selection, and audio-visual requirements.
Communicate effectively with sales, front office/reservations, and banquets to ensure each department understands their role in the successful execution of group business.
Communicate with sales, front office and reservations in order to coordinate and monitor guest room blocks and special reservation needs.
Assign banquet/meeting rooms set up based on needs of clients, e.g., classroom, rounds.
Review banquet associates’ work to ensure accuracy.
Monitor in house group activity providing assistance as needed such as organizing exhibit set up.
Establish rapport with and entertain meeting planners while promoting hotel facilities and services.
Conduct walking site inspections throughout property.
Advise sales staff as to ability to accommodate client demands including phone requirements, fit of available space and materials such as booths.
Assist sales staff in promoting hotel, developing leads and securing rebookings.
Prepare and distribute detailed group resumes, banquet event orders (BEOs), and other communication materials to all operating departments.
Conduct pre-convention and post-convention meetings with clients and internal departments to review logistics, address last-minute details, and ensure a smooth event experience.
Manage on-site execution of assigned events, providing professional support to meeting planners and ensuring all commitments are met or exceeded.
Monitor group billing and ensure all charges are accurate; assist accounting with final review and client follow-up as needed.
Maintain complete and accurate files for each group, including correspondence, contracts, BEOs, and post-event reports.
Anticipate client needs and proactively recommend creative solutions, upsells, and enhancements to maximize guest satisfaction and hotel revenue.
Work closely with culinary and banquet teams to ensure menu selections are properly planned, priced, and executed to meet client expectations and operational standards.
Communicate both verbally and in writing to provide clear direction to
Comply with attendance rules and be available to work on a regular
Perform any other job related duties as assigned.