Director of Catering

Waldorf Astoria Kuwait•Santa Fe, NM

16h

About The Position

The Director of Catering develops market segments and solicits new customer relationships while maintaining and enhancing relationships with corporate and social accounts. The role seeks to maximize revenue and promote relationships through effective negotiation of services and control of expenses. The Director oversees the selection, training, and assessment of Catering staff, including their work on contracts, orders, customer relations, menus, memos, charges, and files. The role organizes and conducts staff meetings to coordinate successful functions; develops business plans, budgets, revenue goals, and monthly forecasts for food and beverage items, menus, and room rentals; and creates reports to monitor progress. The Director participates in meetings to support interdepartmental communication and ensure client needs are met, meets with the largest customers, and ensures other customers are updated on Catering event outcomes. The role also conducts property tours for prospective clients, owners, and new managers; attends menu, staff, and other Hotel meetings; and performs other duties as assigned.

Requirements

Must be at least 21 years of age.
Thorough knowledge of food and beverage products, menu development, and proper preparation and presentation of food and beverage items.
Ability to prepare signage for Catering functions.
Ability to grasp, lift, carry, or otherwise move goods weighing up to 50 pounds.
Ability to read, write, and speak English to comprehend and communicate job functions.
Ability to create special themes and menus.
Ability to stand, walk, and/or sit continuously to perform essential job functions.
Ability to effectively deal with internal and external customers, including using patience, tact, and diplomacy to defuse anger, collect accurate information, and resolve conflicts.
Ability to learn and perform essential job functions accurately and safely with minimal direct supervision within the initial training period.
At least three years of supervisory experience or comparable catering, hospitality, or related experience.
Valid driver’s license required.
Some travel required.
Ability to work extended hours, weekends, and holidays when required, and be on 24-hour emergency call.

Nice To Haves

A two-year college (associate) degree or four-year college degree is preferred.
Four years of combined prior catering and supervisory experience is preferred.
CPR certification and/or First Aid training is preferred.

Responsibilities

Develop market segments and solicit new customer relationships while maintaining and enhancing existing corporate and social account relationships.
Maximize revenue and promote customer relationships through effective negotiation of services and control of expenses.
Oversee the selection, training, and assessment of Catering staff in preparing and executing contracts, orders, customer relations, menus, memos, charges, and files.
Organize and conduct staff meetings to coordinate successful functions.
Develop business plans, budgets, revenue goals, and monthly forecasts for food and beverage items, menus, and room rentals, and prepare reports to monitor progress.
Participate in meetings to support communication between departments and help ensure client needs are met.
Meet with the largest customers and ensure other customers are communicated with about the success of Catering events.
Conduct property tours for prospective clients, owners, and new managers.
Attend menu, staff, and other Hotel meetings.
Perform other duties and responsibilities as requested or assigned.