Director of Events & Catering

Westin Chicago North Shore•Chicago, IL

1d•Onsite

About The Position

This role involves directing, managing, coordinating, and executing group assignments turned over by the Sales Department. The Director will monitor all contractual agreements pertaining to guest room blocks, meeting space, food and beverage, and special concessions. A key aspect of the role is effectively communicating necessary information to all hotel departments to ensure successful execution of group needs while maintaining positive client relationships.

Requirements

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Extensive knowledge of food and beverage products, proper preparation and presentation of food and beverage items.
Extensive knowledge of meeting room capacities, banquet set-up, audio-visual and any other pertinent details as they relate to function room set-up.
Knowledge of hotel and competitive market.
Must possess basic computational ability.
Must possess computer skills, including, but not limited to, accounting programs, Microsoft Word and Excel.
Excellent inter-personal and sales-related skills.
Exceptional organizational, supervisory skills.
Exceptional food and beverage knowledge and pricing.

Nice To Haves

In accordance with Illinois law, the anticipated pay range for this position is: $110,000 – $123,000 per year
Eligible team members may have access to a comprehensive benefits package, which may include: Medical, dental, and vision insurance, Paid time off (vacation, sick time, holidays), Six paid company holidays and one floating holiday, 401(k) with company match (up to 4%), Life and disability insurance, Employee assistance programs, Employee discounts (hotel and travel discounts)
Eligibility for benefits may vary based on position, employment status, and tenure.
This role may be eligible for additional compensation, including: Bonus or incentive programs, Commissions (if applicable)
Details will be provided during the interview process.

Responsibilities

Develop and execute strategies to maximize catering and event revenue and profitability.
Drive new business through prospecting, networking, referrals, repeat business, and community involvement.
Manage the catering and events sales process from initial inquiry through contract, planning, execution, and post-event follow-up.
Conduct site tours, client meetings, menu presentations, tastings, and event consultations.
Prepare and negotiate proposals, contracts, banquet event orders, and related documentation.
Monitor market trends, competitor activity, and local opportunities to identify new revenue opportunities.
Establish and maintain strong relationships with corporate clients, meeting planners, wedding professionals, social groups, and community organizations.
Achieve or exceed established revenue, booking, conversion, and profitability goals.
Effectively upsell food and beverage, guestrooms, meeting space, enhancements, and other hotel services.
Maintain accurate sales forecasts and ensure the CRM and event systems are current and up to date.
Ensure event details are accurately communicated to all operational departments.
Review and finalize Banquet Event Orders and ensure all changes are communicated appropriately.
Conduct pre-conference and pre-event meetings as needed.
Oversee event setup, food and beverage service, décor, audiovisual needs, and other event details.
Be visible and engaged during key events to ensure client satisfaction and address any issues that arise.
Conduct post-event follow-up and solicit client feedback to identify opportunities for improvement and repeat business.
Collaborate closely with the Director of Sales, Sales Managers, General Manager, Executive Chef, Banquet Operations, Front Office, and other hotel leaders.
Ensure effective communication between Sales, Catering, and Operations throughout the event lifecycle.
Participate in revenue strategy meetings and contribute to overall hotel business planning.
Identify opportunities to leverage catering business to increase guestrooms, food and beverage, and overall hotel revenue.
Assist with hotel-wide sales initiatives and special events as needed.
Lead, coach, and develop the Catering & Events team to achieve individual and departmental goals.
Establish clear performance expectations and provide ongoing feedback and support.
Participate in recruiting, onboarding, training, and performance management.
Foster a positive, collaborative, and service-focused team environment.
Work closely with Food & Beverage and Operations leadership to ensure proper staffing and execution of events.
Ensure team members consistently follow hotel standards, policies, and procedures.
Introduce and recommend house vendors as preferred vendors as determined with the revenue goal of the hotel.
Establish checklist trace dates using appropriate computer programs.
Generate VIP, limousine and amenity forms as required.
Maintain solid and open communication with all hotel operating departments.
Maintain good working relations with preferred vendors of the hotel.
Maintain up to date information on program and food and beverage events in hotel’s inventory management system.
Attend all department and hotel meetings as necessary.