Manager Catering

Hilton Grand Vacations•Celebration, FL

18d•$55,000 - $60,000•Onsite

About The Position

The Manager of catering is responsible for driving revenue growth and profitability within the catering and banquet division. This role involves actively seeking, developing, and maintaining relationships with clients while ensuring the successful execution of catering and banquet events.

Requirements

Knowledge of food and beverage preparation, presentation, and costing.
Familiarity with sales techniques, negotiation strategies, and marketing tactics.
Understanding of event logistics, timelines, and coordination.
Knowledge of budgeting, forecasting, and profitability analysis.
Understanding of customer needs, expectations, and satisfaction.
Awareness of food safety regulations, labor laws, and other industry-related regulations.
Ability to effectively sell catering and banquet services to clients.
Excellent interpersonal skills to build and maintain strong client relationships.
Ability to negotiate contracts and pricing to maximize revenue.
Manage multiple tasks, prioritize effectively, and meet deadlines.
Ability to identify and resolve issues that arise during events.
Lead and motivate a team of catering and banquet staff.
Strong verbal and written communication skills to interact with clients, staff, and vendors.
Ability to analyze financial data and make informed decisions.
Adapt to changing circumstances and client needs.
Ensure that all aspects of events are executed flawlessly.
Ability to develop unique and memorable catering and banquet experiences.
Ability to take initiative and drive results.
Handle setbacks and maintain a positive attitude.
Work effectively with a team of colleagues.
Ability to manage stress and work under pressure.
ServSafe Food Handling Certification or similar.
Food Handler’s Card.
Alcohol Awareness Training Certification.
High school diploma or equivalent.

Responsibilities

Actively solicit new business through cold calling, networking, and attending industry events.
Develop and maintain strong relationships with clients, including corporate, social, and non-profit organizations.
Conduct site inspections and propose tailored catering and banquet packages to meet client needs.
Negotiate contracts and pricing to maximize revenue and profitability.
Manage the sales pipeline, track progress, and forecast sales revenue.
Collaborate with the chef, restaurant and banquet teams to ensure seamless event planning and execution.
Oversee the coordination of all aspects of events, including menu planning, staffing, and equipment rental.
Monitor event budgets and ensure profitability.
Resolve any issues or problems that arise during events in a timely and professional manner.
Recruit, train, and develop a high-performing banquet team.
Provide ongoing coaching and mentorship to team members.
Set performance expectations and evaluate team members' performance.
Track and analyze sales performance and profitability metrics.
Develop and implement strategies to improve sales and profitability.
Prepare sales reports and forecasts for management.