Director of Catering & Convention Services

Train, supervise and work with all catering and convention services staff, in order to solicit and book banquet and catering functions, as well as the planning, merchandising and execution of the functions.

AVERAGE %

OF TIME

30% Solicit new and existing accounts to meet/exceed revenue goals through telephone solicitation, outside sales calls, site inspections and written communication. Participate in catering sales presentations, property tours and customer meetings.

25% Administer all phases of the banquet department, including, but not limited to, sales, planning, marketing, servicing and administrative procedures.

10% Prepare, implement and compile data for strategic sales plan, monthly BaCPAC Report, annual goals, forecasts and other reports as directed and/or required.

10% Develop banquet menus pricing and revenue minimums using current competitive data.

10% Direct, manage, train and counsel catering sales and convention services/banquet staff. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.

10% Participate in daily business review meeting, sales meetings and management meetings.

5% Tour, inspect and monitor banquet rooms and presentations.

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.

• Must be able to read and write to facilitate the communication process.

• Requires good communication skills, both verbal and written.

• Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.

• Extensive knowledge of food and beverage products, proper preparation and presentation of food and beverage items.

• Extensive knowledge of meeting room capacities, banquet set-up, audio-visual and any other pertinent details as they relate to function room set-up.

• Ability to assess/evaluate employees performance fairly.

• Ability to supervise, train and motivate multiple levels of managers and employees.

• Knowledge of hotel and competitive market.

• Must possess basic computational ability.

• Must possess computer skills, including, but not limited to, accounting program

  QUALIFICATION STANDARDS

  Education

  High school or equivalent education required. Bachelor's Degree preferred.

  Experience

  Five or more years of catering sales and convention services experience preferred.

  s, Microsoft Word, Excel and Delphi.

• Excellent interpersonal and sales-related skills.

• Exceptional organizational and supervisory skills.

• Exceptional food and beverage knowledge and pricing.