Director of Catering & Events

Marriott Chicago O'Hare•Chicago, IL

1d•Onsite

About The Position

The Chicago Marriott O’Hare is looking for a full-time Director of Catering and Events to join our hotel team! This role involves leading and overseeing the hotel’s Catering and Event Management functions, ensuring a high level of service from initial planning through event execution. The position also focuses on developing and implementing strategies to achieve or exceed catering revenue, food and beverage, and event-related financial goals. A key aspect of this role is actively soliciting and developing catering business, including corporate meetings, social events, weddings, galas, association events, and other group functions. The Director will respond to catering inquiries, conduct site tours, prepare proposals, negotiate agreements, and close business in accordance with hotel guidelines. Building and maintaining strong relationships with clients, meeting planners, vendors, and community partners is crucial. The role requires overseeing the planning and coordination of events to ensure all client expectations and contractual requirements are clearly communicated and executed. This includes reviewing and approving event documentation, conducting BEO meetings, and partnering closely with various hotel departments to ensure successful event execution. Monitoring function space utilization, ensuring catering menus and pricing remain competitive, forecasting catering revenues, and managing departmental expenses are also key responsibilities. Furthermore, the Director will be responsible for recruiting, training, coaching, developing, and evaluating Catering and Event Management team members, handling client concerns, and ensuring compliance with hotel policies and brand standards. The role may also involve serving as Manager on Duty or assisting with hotel operations as needed.

Requirements

Minimum of 3–5 years of progressive catering, event management, hotel sales, or related hospitality experience.
Previous leadership or management experience strongly preferred.
Full-service hotel or convention hotel experience preferred.
Marriott experience preferred.
Strong knowledge of catering sales, event planning, banquet operations, food and beverage, and hotel operations.
Demonstrated ability to develop client relationships, negotiate agreements, and achieve revenue goals.
Strong leadership, organization, communication, and problem-solving skills.
Ability to manage multiple events, deadlines, and priorities in a fast-paced hotel environment.
Strong attention to detail and ability to communicate event requirements accurately across multiple departments.
Proficiency with Microsoft Office and hotel sales/catering systems.
Experience with Marriott systems and event management platforms is preferred.
Ability to maintain professionalism and confidentiality when handling guest, associate, and business information.

Nice To Haves

Previous leadership or management experience strongly preferred.
Full-service hotel or convention hotel experience preferred.
Marriott experience preferred.
Experience with Marriott systems and event management platforms is preferred.

Responsibilities

Lead and oversee the hotel’s Catering and Event Management functions, ensuring a high level of service from initial planning through event execution.
Develop and implement strategies to achieve or exceed catering revenue, food and beverage, and event-related financial goals.
Actively solicit and develop catering business, including corporate meetings, social events, weddings, galas, association events, and other group functions.
Respond to catering inquiries, conduct site tours, prepare proposals, negotiate agreements, and close business in accordance with hotel guidelines.
Build and maintain strong relationships with clients, meeting planners, vendors, and community partners.
Oversee the planning and coordination of events to ensure all client expectations and contractual requirements are clearly communicated and executed.
Review and approve event documentation, including Banquet Event Orders (BEOs), resumes, diagrams, menus, timelines, and other event specifications.
Conduct and participate in BEO meetings, pre-convention meetings, site inspections, tastings, and other event-related meetings.
Partner closely with Banquets, Culinary, Sales, Front Office, Housekeeping, Engineering, and other departments to ensure successful event execution.
Monitor function space utilization and identify opportunities to maximize revenue through effective space management and upselling.
Ensure catering menus, pricing, packages, and offerings remain competitive and support the hotel’s revenue objectives.
Forecast catering revenues, monitor pace and production, and provide accurate reports to hotel leadership.
Participate in budgeting, forecasting, and annual business planning for the Catering and Events department.
Monitor departmental expenses and productivity while maintaining established service standards.
Recruit, train, coach, develop, and evaluate Catering and Event Management team members.
Establish clear performance expectations and hold team members accountable for achieving departmental and individual goals.
Conduct regular team meetings and provide ongoing communication regarding hotel priorities, events, revenue goals, and operational needs.
Handle client concerns and service recovery promptly and professionally.
Ensure deposits, guarantees, billing information, contractual requirements, and event changes are accurately documented and communicated.
Maintain knowledge of current hospitality, catering, wedding, meeting, and event trends.
Ensure compliance with hotel policies, Marriott brand standards, applicable laws, safety requirements, and food and beverage regulations.
Serve as Manager on Duty or assist with hotel operations as needed.
Perform other duties and responsibilities as assigned by hotel leadership.