Director of Catering

OTH Hotels Resorts•Pittsburgh, PA

7d•Onsite

About The Position

As the Director of Catering, you will be responsible for leading the property’s catering strategy and execution, with a focus on driving event revenue, maximizing function space utilization, and delivering exceptional guest experiences. You will oversee all catering sales and event planning functions—from initial inquiry through execution and post-event follow-up—ensuring alignment with the property’s business plan, brand standards, and ownership goals. You will manage daily, weekly, and monthly catering processes including lead response, booking pace, event detailing, menu planning, forecasting, and team leadership. This role requires strong collaboration with Sales, Revenue Management, Culinary, and Operations teams to ensure seamless execution and profitability of all events. Success in this role is measured through catering revenue performance, conversion rates, client satisfaction, operational excellence, and repeat business generation.

Requirements

Four-year college degree in Business, Marketing, Hospitality Management (or related) preferred, or equivalent combination of education and experience.
Minimum of five (5) years of progressive experience in catering sales, event planning, or food & beverage operations.
Prior leadership experience managing teams and overseeing event execution preferred.
Demonstrated experience in forecasting, contracting, and event management required.
Ability to travel locally for client appointments, networking, and site visits as needed.
Occasional overnight travel for trade shows/market visits may be required as the business requires.
Ability to move throughout the property/venue during site inspections and events; ability to stand/walk for extended periods as needed during event days; ability to lift and carry light materials (e.g., brochures, signage, sample kits) as required.
Strong sales, negotiation, and relationship-building skills.
Exceptional organizational and detail-oriented planning abilities.
Ability to manage multiple events simultaneously while maintaining high service standards.
Strong written and verbal communication skills for proposals, contracts, and client interaction.
Proficiency in event management systems, CRM tools, and Microsoft Office.
Ability to work flexible hours, including evenings and weekends, based on event schedules.
Strong leadership skills with the ability to coach, motivate, and develop a team.
Hospitality-driven mindset with a focus on delivering exceptional guest experiences.

Responsibilities

Advocates the Open Door Policy by assisting the property’s leadership through clear, calm, and direct communication, in accordance with the guidelines established by OTH Hotels Resorts.
Leads the catering revenue strategy, including annual budgeting, monthly forecasting, and weekly pace reviews to achieve financial goals.
Owns the catering sales cycle from inquiry through booking, detailing, execution, and follow-up to drive repeat business and referrals.
Partners with Sales and Revenue Management to optimize space utilization, pricing strategies, and overall profitability.
Works closely with Culinary and Food & Beverage teams to develop menus, packages, and pricing that align with guest expectations and profit goals.
Oversees event detailing to ensure accuracy and completeness of Banquet Event Orders (BEOs) and operational alignment.
Ensures exceptional service delivery through active involvement before, during, and after events.
Leads, mentors, and develops the catering and conference services team (if applicable), including performance management and training.
Builds and maintains strong relationships with clients, planners, and local community partners.
Perform special projects and other responsibilities as assigned.
Develops and executes a strategic catering sales plan aligned with overall hotel revenue goals.
Identifies and targets key segments (corporate, social, weddings, SMERF, government, association) based on market demand.
Creates compelling catering packages and promotions to drive demand during need periods.
Maintains an active presence in the local market through networking, site tours, and industry events.
Monitors market trends and competitor activity to adjust strategies and pricing accordingly.
Oversees the planning and coordination of all catering events, ensuring seamless execution.
Ensures all event details are accurately captured and communicated through BEOs and internal systems.
Collaborates with operations teams to ensure readiness and alignment for each event.
Maintains high standards of service, presentation, and guest satisfaction.
Addresses and resolves any client concerns or service challenges promptly and professionally.
Establishes response standards for catering inquiries and RFPs, ensuring timely and high-quality proposals.
Customizes proposals to align with client needs while maintaining operational feasibility and profitability.
Conducts site inspections and client meetings to effectively showcase the property’s capabilities.
Ensures consistent follow-up and relationship management throughout the sales and event lifecycle.
Negotiates pricing, menus, and event terms to maximize revenue while maintaining guest satisfaction.
Ensures proper contracting practices including deposits, payment schedules, and cancellation terms.
Works with leadership to evaluate and approve non-standard requests or high-risk agreements.
Produces accurate weekly and monthly catering forecasts, including revenue and booking pace.
Maintains organized and up-to-date records within CRM and event management systems.
Provides insights to leadership on booking trends, need periods, and revenue opportunities.
Tracks performance metrics including conversion rates, average check, and client retention.