Director of Catering

Four Seasons Hotels and Resorts•New York, NY

6d•$140,000 - $150,000•Onsite

About The Position

The Director of Catering oversees all aspects of a profit- and service-driven Catering and Conference Services Department at Four Seasons Hotel New York Downtown. The role is accountable for shaping the client experience and achieving catering sales goals, departmental budget objectives, and revenue targets. The Director supervises managers and administrative staff, supports client events from booking turnover through execution, and works collaboratively with hotel departments, clients, and suppliers while upholding Four Seasons service and conduct standards. The position includes developing financial forecasts and summaries, contributing to the annual marketing plan and budget, auditing booking data, evaluating sales practices, and maximizing revenue through effective event planning and upselling. The Director supervises banquet event execution, resolves issues during group stays, and ensures client satisfaction while balancing financial, safety, and staffing priorities. The role also includes coaching and developing Conference Services Managers and administrative assistants, facilitating training, and addressing underperformance. The position requires five years of experience as a Catering or Conference Services Manager in a full-service resort or hotel, including three years at Assistant Director level or higher. College education is preferred. The role requires the flexibility to work long and irregular hours, including weekends and evenings; managerial hours are based on successfully completing objectives and are not eligible for overtime. No travel is required.

Requirements

Five years of experience as a Catering or Conference Services Manager in a full-service resort or hotel, including three years at Assistant Director level or higher.
Excellent reading, writing, and oral proficiency in English.
Proven interpersonal skills and a track record of successful client interactions.
Coaching and people-development skills.
Good organizational skills and the ability to multitask.
Attention to detail and a high level of creativity.
Ability to negotiate, organize, delegate, and work under pressure.
Computer literacy, including MS Word and Excel, and ability to use email and the Internet.
Ability to work long and irregular hours, including weekends and evenings.
Ability to work the hours necessary to complete objectives; the position does not receive overtime pay.

Nice To Haves

College education preferred.
Basic knowledge of audio-visual equipment and telecommunications technology is helpful.
Knowledge of Delphi Sales and Catering Software.

Responsibilities

Achieve assigned sales goals for Catering F&B, room rental, and banquet miscellaneous revenue.
Ensure achievement of departmental budget and sales goals, and maintain a strong catering booking pace.
Build networks of suppliers whose standards reflect Four Seasons requirements for events.
Supervise managers and administrative staff in their day-to-day work.
Review booking turnovers from the Sales Department for accuracy and assign them to Conference Services Managers.
Prepare and analyze weekly three-month financial forecasts and month-end financial summaries; contribute to the annual marketing plan and budget.
Conduct periodic audits of account and booking data in Delphi, including conflict reports, account traces, and post-conference reports.
Evaluate sales practices and recommend ways to maximize the profitability of Catering and Conference Services resources.
Administer quarterly incentive plans and identify ways to motivate staff and maximize revenue.
Finalize requirements for assigned Conference Services bookings, maximize revenue through upselling, and ensure effective written communication and accurate event documentation.
Supervise banquet event execution, ensure client satisfaction, and make timely decisions that balance client needs with hotel financial, safety, and staffing goals.
Resolve challenges that arise while groups are on property and keep the Director of Marketing and Planning Committee promptly informed of problems or unusual matters.
Maintain knowledge of hotel facilities, meeting-space capacities and dimensions, and operational needs of hotel departments.
Plan, attend, or participate in meetings with hotel staff and clients.
Conduct performance evaluations and mentor Conference Services Managers and Administrative Assistants; facilitate and monitor training and address underperformance, including termination or discipline as appropriate.
Respond to resort emergencies and safety situations according to the crisis management plan.
Follow Four Seasons sales and marketing standards and work professionally with coworkers and the planning committee.
Follow Four Seasons Category One and Two Work Rules and Standards of Conduct as set forth in EmPact.
Assist with sales and catering inquiries, high telephone volume, and walk-in site inspections.
Recruit future employees and managers and support resort public relations efforts.
Serve as liaison for vendor- and supplier-related client needs, including audio-visual, florists, entertainment, transportation, destination management companies, and off-site locations.
Periodically host and ensure the effectiveness of Banquet Event Order and Resume meetings.
Perform other tasks or projects assigned by hotel management.