Senior Catering Manager

HEI Hotels and Resorts•Dallas, TX

About The Position

The Senior Catering Manager supervises the daily operations of the Catering area to achieve customer satisfaction, quality service, and compliance with local and corporate standard operating procedures. The position may recommend procedural changes and may participate in budgeting and monitoring daily revenues and payroll expenses. The role focuses on forecasting, budgeting, yield management, revenue and profitability, sales, client relationships, marketing, and event execution. The manager works closely with the banquet department, Chef, outside vendors, and clients to deliver successful events, develop creative menus and setups, and meet customer expectations. The position also provides overall direction and coordination of operations and ongoing evaluation of performance.

Requirements

At least 3 years of experience in Catering Sales.
Experience at a hotel of similar size and quality.
Computer skills, including Microsoft Word, Excel, and Delphi.
Advanced knowledge of sales skills, revenue management, and training and motivating peers.
Advanced knowledge of hotel features and benefits and competing hotels in the market.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business plans, repairs and maintenance, budget forecasting, quality assurance, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are accomplished.
Ability to set priorities, plan, organize, and delegate.
Clear, concise, well-organized written communication skills and effective verbal communication skills.
Ability to adapt communication style to different audiences, including supervisors, coworkers, and the public.
Ability to work effectively under time constraints and deadlines.
Ability to evaluate alternatives quickly and determine a course of action.
Ability to work closely with the Chef, banquet department, vendors, clients, and groups.

Responsibilities

Oversee daily Catering area operations to achieve customer satisfaction, quality service, and compliance with local and corporate procedures.
Recommend procedural changes and participate in budgeting and monitoring daily revenues and payroll expenses.
Use monthly forecasting, annual budgeting, pace, productivity, historical data, and yield management to optimize the catering business mix and revenue.
Evaluate catering business opportunities to maximize revenue and profitability while meeting customer expectations.
Maintain or exceed budgeted sales and profits in all catering areas.
Assist with developing and implementing marketing plans to generate catering revenue.
Research competitors’ products, services, and pricing and use the findings to develop strategic business plans.
Optimize room rental charges and sell to a variety of market segments.
Build long-term client relationships and generate repeat business.
Participate in industry organizations, trade shows, sales blitzes, and community or civic activities to generate awareness and booking opportunities.
Prospect for business and use sales, closing, and negotiation skills to secure bookings.
Conduct hotel site inspections and client presentations.
Create innovative event setups, menus, and functions; develop specialty menus with the Chef, including pricing.
Coordinate with the banquet department on operations and event execution.
Provide overall direction and coordination of operations and ongoing evaluation.
Ensure detailed execution of banquet event orders generated by the Catering Sales Department.
Provide Audio Visual equipment and operate Audio Visual as a profit center.
Work with outside vendors to ensure client satisfaction for events and groups.
Comply with attendance requirements, maintain regular availability, and perform other related duties as assigned.