Senior Catering Manager

HEI Hotels & Resorts•Dallas, TX

1d•Onsite

About The Position

Supervise the daily operations of the Catering area to achieve customer satisfaction, quality service, and compliance with local and corporate standard operating procedures. The position oversees day-to-day Catering operations, recommends procedural changes, and may participate in budgeting and monitoring daily revenues and payroll expenses. The role focuses on maximizing catering revenue and profitability, maintaining or exceeding budgeted sales and profits, building long-term client relationships, and coordinating successful events with the banquet team and other partners. The Stoneleigh is a 176-room hotel in Uptown Dallas that has relaunched as part of Marriott’s Autograph Collection following a $20 million renovation. The hotel includes Lions Den restaurant and Bar Leonessa. Lions Den is scheduled to open May 1, 2026. HEI Hotels and Resorts encourages applicants whose experience may not align with every qualification to apply and welcomes qualified military candidates.

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, 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 programs, 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.
Ability to work effectively under time constraints and deadlines.
Ability to comply with attendance rules and be available to work regularly.

Responsibilities

Supervise daily Catering operations to achieve customer satisfaction, quality service, and compliance with local and corporate standard operating procedures.
Recommend procedural changes and participate as needed in budgeting and monitoring daily revenue and payroll expenses.
Use monthly forecasting, annual budgeting, pace, productivity, yield management, and historical data 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, optimize room rental charges, and assist with effective marketing plans to generate catering revenue.
Research competitors’ products, services, and pricing and use findings to develop strategic business plans.
Sell to a variety of market segments, prospect for business, and build long-term client relationships that generate repeat business.
Participate in industry organizations, trade shows, sales blitzes, and community or civic activities to maintain awareness and create booking opportunities.
Conduct hotel site inspections and client presentations, using sales, closing, and negotiation skills.
Develop creative event setups, functions, and menus, working with the Chef on pricing specialty menus.
Coordinate closely with the banquet department on operations and event execution, including detailed execution of banquet event orders generated by the Catering Sales Department.
Provide direction, coordination, and ongoing evaluation of operations; quickly evaluate alternatives and determine a plan of action.
Provide and operate Audio Visual equipment as a profit center.
Work with outside vendors to support client satisfaction for events and groups.
Comply with attendance rules, maintain regular availability for work, and perform other job-related duties as assigned.