Director of Catering

Transwestern•Houston, TX

46d•Onsite

About The Position

The Director of Catering is responsible for planning, directing, and managing the sales and operational efforts of the Banquet and Catering Department of the hotel to ensure exceptional service delivery, customer satisfaction, and revenue growth. The Director will oversee all aspects of catering sales, from lead generation and client engagement to event execution and post-event follow-up. Utilizing advanced prospecting skills, market insight, and a strong business sense, the Manager consistently identifies new opportunities, builds lasting client relationships, and drives performance to exceed catering revenue goals. A deep understanding of event logistics, food and beverage operations, and hospitality standards is essential to ensure seamless coordination and memorable guest experiences.

Requirements

Must have a minimum of 5+ years of Banquet and Catering sales experience in a luxury environment.
Proven track record of a consistent ability to exceed sales goals.
Knowledge of menu planning, food presentation, banquet and event service operations.
Ability to manage guest room and meeting space inventories.
Broad understanding of facility management (sanitation, maintenance, and operations).
Knowledge of event technology products and services.
Knowledge of contract management and legalities.
Financial management skills, e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling.
Ability to use standard software applications, the hotel system, and the Internet.
Negotiation skills and creative selling abilities.
Prospecting and Solicitation skills.
Strong customer development and relationship management skills.
Strong communication and presentation skills (verbal, listening, and writing).
Problem-solving skills.
Organizational skills.
Effective decision-making skills.
Effective sales skills to up-sell products and services.
Frequent walking, standing, and sitting.
Lifting, pushing, and pulling of objects weighing up to ten (10) pounds.
Hotel Granduca operates 24 hours a day, 7 days a week. Scheduling may vary based on operational needs, including shifts, start times, and total hours worked per week.

Responsibilities

Oversees all day-to-day operations for the Banquet/Catering sales effort.
Creates and maintains an office environment conducive to effective selling and customer advocacy.
Participates in the development and management of the Banquet/Catering sales revenue and operating budgets.
Effectively develops and manages relationships with key stakeholders, both internal and external.
Assist the Director of Sales to analyze market information through Delphi and implement catering strategy to achieve the hotel's financial catering goals.
Assists Revenue Management and the Group Sales Manager with completing accurate projections.
Develops, implements, and sustains a high impact solicitation program focused on increasing local catering business.
Works with the management team to create and implement a catering sales marketing plan addressing revenue, customers and the market.
Assists with the development and implementation of catering promotions, both internal and external.
Works collaboratively with off-property sales channels to ensure the property needs are being achieved and the sales efforts are complementary, not duplicative.
Conducts outside catering sales calls and prospecting calls based upon set individual monthly goals.
Completes Catering/Sales components of the Marketing Plan (updated quarterly) including strategic action plans for all relevant market segments, booking channels and revenue streams.
Sets Banquet/Catering goals and objectives with Director of Sales (DOS), utilizing goal-setting models and market knowledge. Ensures strategies and tactics are in place to achieve RPOGR (revenue per occupied group room) goals.
Establishes Banquet/Catering booking guidelines with the DOS, based on historical data and forecasts to maximize revenue.
Reviews Banquet/Catering pace reports with DOS and reforecast Weekly 30/60/90-Day Budget with the DOS and the Director of Revenue Management.
Evaluates new and incremental business opportunities/promotions to maximize revenue for the hotel.
Completes Banquet/Catering Sales Activity Critiques (weekly/monthly/quarterly) with information that explains productivity, provides insights into opportunities and threats, and updates the stakeholders with market news.
Continuously looks for ways to improve guest experience at all touchpoints in the banquet and catering experience
Works closely with the chef and culinary team on developing the working menu and ways to improve food presentations, execution, service and average checks.
Ensures products and services sold to the Event Planners meet or exceed their expectations, create loyalty, and lead to increased market share.
Effectively responds to and handles guest problems and complaints.
Reviews Guest Service Results with leaders. Participates in the development and implementation of corrective action plans.
Utilizes Delphi or other hotel system to capture and manage customer information on a daily basis.
Manages lead processes to ensure prompt and thorough response to inquiries.
Promotes and tracks lead referrals from NSOs, and Scout leads.
Administers Banquet/Catering Sales Smart Goals.
Attends Morning, Daily BEO and Departmental Meetings, representing Catering and Convention Services.
Approves Local Catering space releases in accordance with the stated policies.
Completes ROIs on new projects/ expenditures not forecasted .
Manages completion of new projects as they arise.
Audits Delphi and creates follow-up action plans as needed.
Review catering sales strategies and provides feedback.
Updates SOP's as needed with DOS.
Other duties as assigned.