Director of Catering

The Kahala Hotel & Resort•Honolulu, HI

17h

About The Position

The Director of Catering manages the hotel’s Catering Department, with the goal of delivering a high-quality catering product and maximizing profitability. The role coordinates catering events and groups with guest rooms, including proposals, menu planning, client communications, billing, and on-site event coordination. It oversees daily department operations and catering events, works with the Director of Food and Beverage and the sales department on marketing and revenue programs, and represents the hotel at functions and trade shows. The Director hires, trains, evaluates, supervises, and schedules catering staff; monitors labor costs and staff effectiveness; enforces hotel and departmental policies; and supports employee development and performance reviews. The role prepares monthly forecasts and contributes to short-term promotional planning. It also reports safety concerns, supports guest and employee safety in emergencies, and assists guests with questions and directions. Other duties may be assigned by the Director of Food and Beverage.

Requirements

High school diploma or General Education Diploma required.
Three to five years of banquet or catering sales management experience preferred.
Ability to work varying shifts and maintain attendance in accordance with the hotel’s attendance policy.
Ability to comply with hotel rules and regulations, including safety and grooming standards.
Ability to pay attention to detail, work in a fast-paced environment, handle multiple tasks, and exercise patience and sound judgment.
Ability to comprehend and follow oral and written instructions and procedures, and prioritize work.
Ability to manage people, coordinate schedules, and monitor goals and objectives.
Ability to communicate effectively in English verbally and in writing, and to handle internal and external customer interactions with maturity, patience, tact, and diplomacy.
Ability to operate a moderately complex computer system and software including Microsoft Word, Excel, Outlook, Fidelio, and Group Wise.
Ability to operate office equipment such as a typewriter, telephone, facsimile, and copy machine.
Knowledge of the travel industry and current market trends.
Valid driver’s license required.
Honolulu Liquor Commission (blue) card required.
Tuberculosis clearance certification required.
Ability to move throughout the work area and lift up to 25 pounds; able to sit and stand for extended periods.

Nice To Haves

Experience in a first-class, medium-to-large resort preferred.
College degree in hospitality management or a related field preferred.
CPR and Standard First Aid Certification preferred.

Responsibilities

Coordinate catering events and groups with guest rooms, including proposals, menu planning, client liaison, entertaining, billing, and on-site coordination.
Manage the day-to-day operations of the Catering Department, including reviewing daily reports, conducting staff meetings, overseeing events, and assisting Catering Managers as needed.
Maintain face-to-face contact with in-house guests and oversee catering events, directing banquet staff as needed.
Work with the Director of Food and Beverage to plan catering marketing and sales efforts, and participate in developing the Catering marketing plan.
Liaise with the sales department to share ideas for revenue-producing programs.
Hire, train, evaluate, supervise, and schedule catering staff.
Monitor labor costs and staff efficiency and effectiveness.
Enforce departmental and hotel policies and procedures; take disciplinary action when necessary; and conduct annual performance appraisals and support employee development.
Prepare monthly forecasts to assess year-to-date revenue and support short-term promotional planning.
Report suspicious persons or activities and hazardous or unsafe conditions to the Security Department.
Provide instruction or guidance on guest and employee safety during fires or other emergencies.
Respond to guest questions and provide assistance, directions, and information in public areas.
Represent the hotel at functions and trade shows and participate in networking through key organizations as recommended by the Director of Food and Beverage.
Perform other duties as assigned by the Director of Food and Beverage or management.
Maintain regular attendance and comply with hotel attendance, safety, grooming, and other rules.