Director of Catering - The Ritz-Carlton

Sage Hospitality•Chicago, IL

4d•$90,000 - $100,000•Onsite

About The Position

The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, is seeking a Director of Catering. This role provides strategic leadership for the catering team, driving revenue growth while cultivating lasting relationships with clients and event partners. The Director will oversee the planning and execution of meetings, weddings, galas, and social events, ensuring every detail exceeds expectations. Collaboration with conference services, culinary, banquet, and hotel operations teams is key to inspiring a culture of excellence, innovation, and personalized service. The Ritz-Carlton is known for its legendary service and exceptional quality, and this role is integral to maintaining that standard. The company fosters a diverse environment where individual aspirations are fulfilled and quality of life is enhanced, encouraging leadership, mentorship, and empowerment.

Requirements

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
Excellent hearing necessary for verbal interaction with guests and associates.
Excellent vision necessary to view set-ups.
Excellent speech communication skills required for verbal interaction with guests and associates.
Excellent literacy necessary to read BEOs, process gratuities and payroll, etc

Responsibilities

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.
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 co-workers for the best overall performance of the hotel.
Exhibits strong listening skills. Displays a neat, clean, and business-like appearance at all times.