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