Director Of Catering

Sheraton Valley Forge•King Of Prussia, PA

About The Position

Wurzak Hotel Group is looking for an experienced Director of Catering to support the Sales & Events efforts of our Marriott award winning recently renovated Sheraton Hotel in King of Prussia, PA. The Director of Catering is responsible for leading and overseeing all aspects of the catering department's operations, including sales, event planning, menu development, staffing, and customer service. The ideal candidate will have a strong background in Catering Sales, exceptional leadership skills, Marriott brand experience, and a commitment to drive sales and delivering outstanding guest experiences. If you are seeking a workplace where your skills are valued, your ideas are heard, and your career aspirations are supported, Wurzak Hotel Group is the place for you. Learn more below and become part of a team that is shaping the future of hospitality! Our Employer Brand: We Are Wurzak: Our goal is to instill a sense of pride and inclusion in our team members. At its core, the phrase instills a sense of community and connection to one organization, geographically dispersed. It emphasizes the positive and sizable impact each of our team members have on our properties and our company at scale. Find out more about us on our website or click here to visit our Linkedin page! Our Perks: Highly Competitive Salary Culture of Excellence Paid Time Off Hotel Discounts 401K Company Match Career Development Complimentary Parking Complimentary Cafe Peer-to-Peer Recognition Quarterly & Annual Awards Inclusive work environment Medical, Dental, Vision, Supplemental Insurance

Requirements

Bachelor's degree in Business, Marketing, Hospitality, or a related field preferred.
Proven experience as a Director of Catering or in a similar senior sales role within the industry.
Excellent leadership, communication, and interpersonal skills.
Ability to analyze data, identify trends, and make strategic recommendations.
Familiarity with industry software and tools.

Responsibilities

Sales and Marketing: Developing and implementing strategies to attract clients and increase sales. This involves identifying target markets, creating promotional materials, attending industry events, and maintaining relationships with clients.
Event Planning: Working closely with clients to plan and execute events, such as weddings, corporate meetings, parties, and conferences. This involves coordinating logistics, managing timelines, and ensuring all client requirements are met.
Menu Development: Collaborating with chefs to create menus that meet client preferences and dietary requirements. This may involve designing custom menus for special events and ensuring that food quality and presentation meet company standards.
Staff Management: Recruiting, training, and supervising catering staff, including servers, chefs, and event coordinators. This involves scheduling shifts, providing performance feedback, and resolving any staffing issues that arise.
Financial Management: Setting and managing departmental budgets, forecasting sales targets, and tracking expenses to ensure profitability. This may also involve negotiating contracts with suppliers and vendors to secure favorable pricing.
Customer Service: Ensuring that clients receive high-quality service throughout the catering process, from initial inquiries to post-event follow-up. This involves addressing any concerns or complaints promptly and maintaining a positive relationship with clients to encourage repeat business and referrals.
Compliance: Ensuring compliance with health and safety regulations, food handling guidelines, and licensing requirements. This may involve obtaining permits for serving alcohol, maintaining sanitation standards, and staying updated on industry regulations.