Director of Catering

Sage Hospitality•Charlotte, NC

About The Position

UNC Charlotte Marriott is looking for an Director of Catering.Come join the #1 team in the University area, we are excited to meet you! #workwhereYOUBELONG. We are seeking an experienced and dynamic Director of Catering to lead our catering sales operations. The ideal candidate will be responsible for developing and executing catering strategies, managing client relationships, and ensuring exceptional service delivery. This role requires strong leadership, organizational skills, and a passion for creating memorable coporate and social experiences. We are a warm and welcoming here at the UNC Charlotte Marriott, a 226-room hotel featuring 24,000 sq ft of meeting space conveniently located north of the downtown Charlotte area. We are excited to be the newest gathering place featured in the university area with our Golden Owl Tavern. We are easily located north of the city on the campus of University of North Carolina at Charlotte. A compact and cozy place to chill and enjoy managed by Sage Hospitality. Our team represents the best and brightest in the industry, we are an award-winning team, most recently our property, was awarded the Hotel of the Year from the NFL NFC for outstanding hotel service! and ranked in the top ten of Marriott Branded hotels in several categories. Join forces with the top hospitality team and help navigate our guests through their journey. Together we create a friendly, supportive culture that is intriguing and refreshing to those who are seasoned in hospitality as well as those putting their toes in the water for the first time. As a member of the team, you will have the opportunity for personal growth, and to impact the growth and development of your team, while we continue to focus and engage with our community to enrich lives one experience at a time. The vision for Sage Hospitality is to be recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” Join us today! Job Overview Oversees the daily operations of the catering and group planning area to achieve customer satisfaction, quality service and compliance with local and corporate standard operating procedures. Captures and plans catering functions, small meetings with ten or less guestrooms and insures proper execution. Meets revenue expectations.

Requirements

Bachelor's degree in Hospitality, Business, or related field preferred.
Proven experience in catering, event management, or hospitality leadership (5+ years preferred).
Strong leadership and team management skills.
Excellent communication and interpersonal abilities.
Ability to multitask and work under pressure.
Proficiency in hospitality management software is a plus.
Passion for delivering exceptional customer service.
More than two years of post -high school education
More than two (2) full years of employment in a related position with this company or other organization(s).
Requires a working knowledge of banquet/catering food and beverage service, policies or operations.
Requires knowledge of computer equipment.
Requires knowledge of general sales techniques, yield management, and customer service skills.
Requires the ability to hear, speak, read and write English fluently.
Requires 12th grade level mathematics, spelling and reading skills.
Must have dexterity/mobility to meet clients on and off premises, to tour property and attend functions, to climb stairs, and operate basic office equipment.
Vision to read fine print and computer screens, to see colors, to observe rooms in poorly lit conditions

Responsibilities

Oversee all catering operations, including planning, execution, and staff management.
Develop and implement catering sales strategies to meet revenue targets.
Build and maintain relationships with clients, vendors, and partners.
Collaborate with culinary and event teams to design menus and event concepts.
Ensure compliance with health and safety regulations.
Manage budgets, forecast sales, and control costs to maximize profitability.
Lead, train, and motivate the catering team to deliver outstanding service.
Monitor customer satisfaction and address any issues promptly.
Stay current with industry trends and incorporate innovative ideas into offerings.
Supervise catering/coordinator/event planning managers and related associates; interview, hire, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communications, recommend and conduct performance and salary reviews, recommend discipline and termination, as appropriate.
Meet with the customers to review the Banquet Event Orders and, where appropriate, group resumes, to review any changes, issues and/or problems to ensure delivery of a quality product.
Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.
Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.
Key Account Management: Maximizes current hotel key accounts by identifying and capturing those that offer revenue growth.
Plans and implements an on-going Targeted Account Development "hit list" in order to create new revenue and acquire valuable hotel contacts, and contracts.
Continually targets and prospects for new business through telemarketing, individual creativity and innovation.
Yield Management: Utilizes yield management techniques by profitably negotiating room rates and function space commitments in order to enhance the hotel's financial performance.
Account Service and Management: Maintains well-documented, accurate, organized and up-to-date file management system in order to serve client and employer in the most expedient, organized and knowledgeable manner.
Develops strong customer relationships through frequent communication and the use of professional, courteous and ethical interpersonal interaction.
Capable of planning menus, working within budget guidelines, forecasting and understanding food and beverage costs.
Develops customer profiles and maintains an effective trace system, including trace dates and references, in order to best meet client needs, resulting in superior account service and increased revenues.
Promptly, within the same day or by 10am the next business day, follows-up on all customer needs and inquiries in an efficient and expedient manner.
Time Management: Focuses on revenue-producing activity and maximizes selling time by dedicating a minimum of 80% of work time on direct sales efforts.
Professionalism: Controls expenses while traveling on the property's behalf in order to minimize department and hotel costs.
Represents themselves, the hotel and Sage Hospitality Resources, Inc. with the highest level of integrity and professionalism, a service-focused approach, and a caring, sincere attitude at all times.
Exhibit a positive and involved team attitude to all hotel departments and maintains open communications with all coworkers for the best overall performance of the hotel.