Director of Social Catering

Summary of Position:

The Director of Social Catering is responsible for leading social catering team and direct reporting manager(s) in meeting team revenue production goals.  Meet and exceed personal revenue goals by actively seeking new clients, retaining repeat clients, providing a high degree of service to clients and effectively communicating with all departments of the Resort.

Essential Functions:

Leadership:

• Supervise, mentor and monitor the performance of direct reporting social catering sales and service managers, ensuring proper catering sales techniques, office procedures, and event coordination.
• Assist in coordination of staff meetings for the purposes of training and sales coordination.
• Regularly review pace, funnel and lead log for Catering team to ensure team goals are being met.
• Assist DOCCS in formulating annual budget, monthly forecasts and variance reports.
• Evaluate and pursue ways to increase department revenues.

Sales:

• Prospect past and new accounts to generate new business. 
• Respond to telephone and walk-in inquiries of potential guests. 
• Negotiate profitable contracts.  
• Systematically establish, build and maintain positive relationships with new and repeat clients.
• Establish a positive and professional presence and rapport within assigned market(s).
• Complete sales process from initial contact to conclusion of event.
• Design and contract events that meet the client’s needs while being creative, maintaining profit margins and food/beverage costs with maximum revenue generation.
• Utilize site inspections as a closing tool.
• Establish taste panels and event proposals as up-selling tools.
• Report sales progress and activities at weekly sales meeting.
• Attend industry/networking events as available.
• Use prospecting tools to solicit new business.
• Maintain accurate revenues in Delphi at all times to ensure accurate forecasting.

Service:

• Oversee function set-up prior to contact arrival.
• Introduce key operation personnel to client/on-site contact.
• Follow-up with client after function to ensure customer satisfaction, to address any challenges and to ask for re-booking.
• Follow-up with various departments to ensure any necessary feedback is communicated.
• Follow through on billing to ensure all monies are collected in advance per standard and after if direct billing was approved.
• Interface/build relationships with outside vendors.
• Prepare accurate and timely event orders, diagrams, resumes and any other info needed for a successful event.
• Attend outside V.I.P. parties and social events as necessary. 
• Attend industry events as necessary.
• Other duties as requested.
• Create special themes and menus.
• Work with preferred vendors to ensure quality and best pricing.
• And any other tasks as assigned by the Director of Catering/Conference Services and/or the General Manager.

Qualifications:

Education:  High school diploma or equivalent required, college degree preferred

Experience: A minimum of three years Catering Sales Manager experience in a hotel or resort preferred

Certificates or Licenses: CMP and/or CPME certifications preferred

Knowledge, Skills, and Abilities:

• Ability to stand for long periods of time, assisting guests
• Ability to work outside in all weather conditions
• Ability to memorize and perform Resort Standards and Mystery shopper standards