Director of Catering

Four Seasons Hotels and Resorts•Westlake Village, CA

4d•$128,000 - $138,000•Onsite

About The Position

Four Seasons Hotel Westlake Village is seeking a Director of Catering to oversee all aspects of catering and event planning within the hotel, ensuring seamless execution from contract turnover to event completion. This role serves as the primary liaison between clients and hotel operational departments, ensuring that events are profitable, brand compliant, and executed with exceptional service. The Director leads a team responsible for event planning, banquet detailing, and client experience across both Rooms and Food & Beverage.

Requirements

Four-year college degree in Hospitality Management, Business, Marketing, or a related field preferred, or equivalent professional experience.
Minimum of five years of luxury hotel catering, event planning, or conference services leadership experience.
Excellent reading, writing and oral proficiency in the English language.
The ability to have strong communication skills among co-workers and guests.
The ability to multi-task on several assignments at once.
The ability to anticipate guests needs and go above and beyond when needed.
Computer skills and knowledge including but not limited to Excel, Word, PowerPoint, Golden Sales & Catering, IDeaS, and Opera

Responsibilities

Supervision of the Catering team in their day-to-day roles; including maintaining and monitoring the accuracy and effectiveness of all written communications. These include but are not limited to: banquet event orders, resumes, menu and event proposals, contracts, etc.
Actively prospect and solicit, develop, and maintain local corporate catering accounts through telephone, personal sales calls, trade shows, and on-site entertainment.
Finalize the requirements of personally booked catering events while maximizing revenue potential through up selling and ensuring effective communication both written (Resumes, BEO, Daily Reports) and personal contact with all departments for the success of the event. Ensure accuracy of Banquet Checks and provide bill review on completion of program or event.
Supervise the execution of banquet events. Review all function space with banquet manager and when necessary head house attendant. Ensure satisfaction of client at the outset of all events.
Find solutions to the inevitable challenges and glitches that arise while groups are on property and keep Director of Catering and Conference Services and Planning Committee promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate.
Maintain knowledge of hotel facilities, capacities and dimensions of meeting space and basic operational needs of all operating departments.
Make timely and impromptu decisions, which balance client’s needs with the financial, safety and staffing goals of the hotel.
Plan and/or attend and/or participate in meetings with hotel staff and clients, including but not exclusive to: Morning Operations Briefing, Morning CS Briefing, Resume Meeting, Banquet Event Order Meeting, Sales Meeting, Pre-Convention Meetings, Bi-Monthly Board of Operations, Menu Tastings and Planning Site Visits.
Conduct performance evaluations and mentor for Assistant Director of Catering, Catering Sales Managers and Administrative Assistant. In addition, recommend the hiring, terminating, or disciplining of any Catering or Conference Services employee.
Assist with all inquiries within the sales, marketing and catering department, including assistance with high telephone volume and walk-in site inspections.
Maintain an understanding of Conference Services and when required assume an active role.
Facilitate and monitor training of new Catering Managers and Administrative Assistants.
Act as the liaison for all vendor/supplier related clients needs, (i.e. Audio Visual, Florists, Entertainment, Transportation, DMC, Off-site Locations etc)
Contribute to the preparation and analysis of the catering and conference services weekly 3-month financial forecast, month end financial summaries, and contribute to the annual Marketing Plan and Budget.
Maintain an active and visible role in the local business and social community to generate new business, recruit future employees and managers, and support the public relations efforts of the resort.
Periodically host and ensure maximum effectiveness of Banquet Event Order Meetings, and Resume meetings.
Complies with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as outlined in EmPact.
Works harmoniously and professionally with co-workers and supervisors.
Assist with any other duties and projects as needed.