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Director of Catering

Apply now Job no: 513291
Employment type: Full time
Property / Office: Mandarin Oriental, New York
Location: New York, NY, United States
Department / Job Level: Catering Sales, Management (Director)

The Director of Catering is responsible for selling, coordinating, supervising and directing all aspects of the hotel’s catering and events operations, while maintaining a profitable operation that offers a high-quality product and five star service levels.  

  • Support company’s philosophy and mission  

  • Oversee all aspects of the daily catering operation. 

  • Provide leadership and support for catering managers, conference service managers, catering coordinators, banquet managers and assistant banquet managers. 

  • Generate Banquet Event Orders and function room diagrams. 

  • Proficient in Delphi for accurate blocking of events, groups, traces, and generation of BEOS 

  • Obtain guarantees for food and beverage functions and ensure clear communication to culinary and banquet operations in a timely manner  

  • Oversee and supervise each event to ensure proper staffing and execution 

  • Review Delphi Daily and Weekly reports 

  • Obtain necessary approvals/permits/insurance certificates for functions 

  • Host weekly BEO meetings to review upcoming weeks events 

  • Communicate all group information/changes to existing information to appropriate hotel colleagues in an accurate and timely manner 

  • Entertain clients, as appropriate 

  • Attend industry events to further promote the property and venue to potential clients, vendors and event planners 

  • Become familiar with all primary and secondary competition   

  • Develop and update banquet menus seasonally  

  • Review and approve departmental PAFs 

  • Attend daily communications meeting 

  • Attend weekly operations meeting 

  • Attend scheduled food and beverage meetings and tastings 

 

  1. Financial responsibilities  

  • Ensure department forecasted budget goals are met or exceeded 

  • Prepare, submit and present weekly catering pace reports 

  • Monitor event profitability to ensure that events are sold and executed according to company standards and budget  

  • Audit banquet checks to ensure all event charges are posted correctly 

  • Ensure deposits and pre-payments are received for all functions as outlined in the contracts and that any post-event balances are settled in a timely manner 

  • Contract business with approved vendors, as appropriate 

  • Approve payment and provide back up for contracted vendor business 

  • Develop yearly budget 

  • Develop monthly forecast 

     2. Human Resources responsibilities 

  • Interview prospective candidates for Catering Manager, Conference Services Manager & Catering Coordinator 

  • Ensure payroll is correctly completed and submitted on a weekly basis for the catering sales department 

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