Director of Catering - The Henry Hotel, Dearborn, MI

Hotel Equities•Dearborn, MI

1d•$80,000 - $90,000•Onsite

About The Position

Hotel Equities is seeking a Director of Catering for The Henry, an Autograph Collection hotel in Dearborn, MI. The Henry is known for its art-inspired design, premium amenities, and modern luxury atmosphere. The hotel offers pet-friendly accommodations, complimentary Wi-Fi, and a sparkling indoor pool. This role is crucial in training, supervising, and working with Catering staff to solicit and book Banquet and Catering functions, ensuring customer satisfaction and profitability. The ideal candidate will provide warm, knowledgeable service and helpful guidance to guests.

Requirements

High School diploma /Secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
Must have dexterity/mobility to meet clients on and off premises, to tour property and attend functions, to climb stairs, use door keys and operate basic office equipment.
Vision to read fine print and computer screens, to see colors, to observe rooms in poorly lit conditions.
Understand and follow verbal/written instructions.
Work on more than one task at a time.
Develop strong internal and customer relationships.
Set and manage priorities and plan activities in advance.
Solve problems and make sound business decisions.
Respond to coaching, feedback and training.
Strong and effective sales skills.
Being passionate about people and service.
Strong communication skills are essential when interacting with guests and employees.
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
Basic math skills are used frequently when handling cash or credit.
Problem-solving, reasoning, motivating, and training abilities are often used.

Responsibilities

Select, train, supervise and monitor performance of Catering staff in the proper preparation of Banquet menus, memos, and files.
Organize and conduct staff meetings to coordinate successful functions.
Tour and inspect banquet and meeting space daily, report necessary repairs.
Schedule and assign in detail, specific duties to all team members under supervision for the efficient operation of the Catering Department, coverage of functions in accordance with productivity standards.
Solicit new accounts and review previous Banquet files to generate business.
Oversee service of group functions once they are in house.
Write Banquet menus, memos, and information for VIP Guests.
Review and revise Catering Department guarantee sheets, weekly event sheets.
Formulate and revise annual and monthly forecasts.
Negotiate, Prepare and write contracts and enter information into the Diary Book.
Interact with clients to determine needs and direct staff accordingly.
Respond to telephone and walk‐inn inquiries of potential guests.
Divide definite catering/sales files and to work along with Conference coordinator to contact clients and finalize BEO’s for all group functions.
Work in conjunction with other departments to ensure functions go per plan as outlines on the BEO (Banquets, Kitchen, Beverage, Front Desk, Accounting).
Assure that accounting has properly completed credit applications for all groups requesting to be direct bills.
Accurately complete procedural forms as needed on a timely basis (catering change notices, van orders, VIP notices, purchase orders, group resumes, credit applications, lost business reports).
Give overview of weekly events to staff, Sales department, and food and beverage meetings and answer questions.
Prepare monthly forecast of sales and catering bookings and their effect on food, beverage, and public room revenues.
Accurately enter and delete information in function books.
All other duties as assigned.
Knowledge of food and beverage products, proper preparation and presentation of foods and beverage items.
Ability to prepare signage for Catering functions.
Ability to read, write and speak English to comprehend and communicate job functions.
Ability to create special themes and menus.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
Extensive skill in development and delivery of sales/catering presentation.
Ability to access, understand and accurately input information using a moderately complex computer system.
Must be able to understand principles related to product you are selling.