Director of Catering - Eaton DC

Careers - Langham Hospitality Group

20d

About The Position

The Director of Catering is responsible for conceiving and executing a triple bottom-line Catering strategy for Eaton DC that furthers and drives the mission of Eaton Workshop to support and promote radical, progressive social change for a more just world, while at the same time maximizing business and revenue. Responsible for directing, coordinating, training and supervising the Catering and Banquets Teams in all catering-related activities. He/she is also responsible for growing existing accounts and generating new business to ensure that Catering revenues meet or exceed budget in order to maximize revenue and profits, and to improve the hotel’s performance in the marketplace. The Director of Catering reports to the Director of Sales.

Requirements

Demonstrate a skillset and in-depth knowledge of catering and powerful examples of relevant experience.
A bachelor’s degree, preferred in hotel or business administration.
A minimum of 5 years of hotel managerial catering experience.
Ability to speak, communicate and read effectively in English, both verbally and in writing.
Capable of working in fast paced environment and possess high level attention to detail.
Eaton is all about Teamwork. We value people with interpersonal skills who are gracious, compassionate, imaginative, friendly, and enjoy working with others.
Ability to assess/evaluate employee performance fairly.
Extensive knowledge of revenue management.
Ability to recruit, supervise, train and motivate multiple levels of managers.

Responsibilities

Take ownership of mission-driven and purpose-driven Sales strategy which achieves a triple bottom line: for people, planet, and profit.
Work innovatively and closely with Brand Pillars team to achieve Pillars goals and overall Eaton Workshop mission while retaining profitability.
Operate the Catering and Banquets Departments within established expense budget.
Ensure smooth flow of information (communication) from Sales to Banquet Services and the Food & Beverage Department.
Ensure the catering team are penetrating their market segments, obtaining enough current and forward looking business and participating in the appropriate corporate negotiated accounts and groups/citywide as required and coach and discipline if necessary.
Direct and manage all catering/banquet sales activities to maximize revenue for the hotel.
Recruit, direct, manage, train and counsel catering staff. Ensure all hotel policies and local laws are followed.
Lead and inspire your team of managers and staff to achieve and ideally, exceed Company and individual targets and goals arising from the company core objectives and budgets.
To Ensure appropriate and effective focus on these objectives on a day to day basis, while contributing to the strategic development of the hotel.
To be fully accountable for the people, product and profit within the hotel.
Liaise with all Department Heads and operating departments to ensure we live up to the service promise to our guests made by the sales and catering team.
Lead, develop, motivate and empower employees to deliver operational best practices, identifying opportunities and asking recommendations for improving efficiency and quality of service and operating standards.
Participate in sales presentations, property tours and customer meetings.
Conduct and attend daily business review meetings, BEO meetings, management meetings and other meetings as required/ requested.
Represent the hotel in community and industry organizations and events.
Participate as team player with other key executive members.
Develop a full working knowledge of the operations of the hotel, including Food and Beverage, Front Office, Housekeeping and Revenue Management.
Develop a complete knowledge of company catering policies and SOP’s, and ensure knowledge of and adherence to those policies by the catering and banquets team.
Develop and maintain market awareness to ensure ability to predict revenue opportunities and set proactive strategies.
Meet or exceed established goals.
Coordinate all catering solicitations to maximize market mix.
Administer training in the Catering department.
Attend weekly sales meetings and daily line ups.
Conduct regular business review meetings with Sales and Catering, operations staff and General Manager.
Review meeting planner evaluations as received to ensure that any problems are rectified.
Meet with clients before and during events to ensure guest satisfaction. Contact clients after function to measure guest satisfaction and respond to any guest complaints or issues.