Director of Catering

The Director of Catering will drive revenue, enhance guest satisfaction, and support overall hotel profitability. This position directly influences the success of all catered functions, from corporate meetings to weddings and social events, through strategic planning, relationship management, and seamless execution. Working cross-functionally with Sales, Culinary, and Operations, the Director ensures a high-quality, consistent guest experience while meeting financial and service goals. Their impact is visible through revenue growth, repeat business, and the reputation of the hotel as a premier event destination.

HOW YOU’LL SHAPE THE EXPERIENCE & FUTURE

• Drive all catering revenue and ensure quarterly and annual sales goals are achieved through proactive sales efforts and strategic planning.
• Lead the catering sales function with a strong working knowledge of food and beverage offerings, kitchen operations, and banquet service procedures to maximize group revenue.
• Partner closely with the Executive Chef, Banquet Manager, and Food & Beverage team to deliver exceptional catering experiences.
• Represent the hotel at key community events, maintaining strong relationships with civic organizations and local companies to generate repeat and referral business.
• Oversee the creation and accuracy of Banquet Event Orders (BEOs), and lead BEO meetings, pre- and post-conference reviews, and internal sales strategy meetings.
• Ensure adherence to hotel credit procedures and internal audit guidelines.
• Monitor and uphold quality service standards for all catering clients, ensuring a seamless and satisfying experience from inquiry to execution.
• Perform additional tasks and projects as assigned to support the success of the Sales & Events department.
• Other duties as assigned.

KEY STRENGTHS FOR SUCCESS

• Strong leadership and communication skills, with the ability to guide internal teams and interface effectively with clients.
• Excellent organizational and time management skills with a proven ability to manage multiple events simultaneously.
• Strong presentation and listening skills to effectively understand and deliver on client needs.
• Analytical thinker with the ability to assess business potential and align offerings with revenue strategy.
• Collaborative approach, especially in cross-functional meetings with culinary, operations, and sales.
• Proficient in Microsoft Office and catering software; familiarity with brand-specific Property Management Systems preferred.

PROFESSIONAL EXPERIENCE

• Minimum 3 years of experience as a banquet or meeting planner, catering manager, or in a similar role within the hospitality industry.
• Proven track record of achieving or exceeding catering sales goals.
• Experience managing high-volume events, including corporate meetings, weddings, galas, and social functions.
• Strong knowledge of banquet service procedures, event timelines, and operational logistics.

ACADEMIC BACKGROUND

• Bachelor’s Degree in Business Administration, Marketing, Hospitality Management, or a related field preferred.
• Equivalent work experience may be considered in lieu of formal education.

WHAT YOU CAN EXPECT

• Generous medical, dental, and vision available first of the month following hire date, includes FSA, HSA, and Dependent Care
• Disability Insurance
• Life Insurance
• Employee Assistance Program
• Supplemental benefits
• 401k matching
• Employee discount program
• Vacation and Sick Time