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27A209B5B84195D9
Director of Catering
Property Name
Eaglewood Resort and Spa
Job Title
Director of Catering
Location
Illinois-Chicago
City
Itasca
Work Permit
Applicants who do not already have legal permission to work in this country will not be considered.
Industry
Hotel/Resort
Position Categories
Catering/Events
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At BENCHMARK, a global hospitality company the definition of success is as individual as each of the over 10,000 employees worldwide who compose our award-winning teams. Each person brings unique skills, talents, experience, history, and culture to our company. Together, they form an extraordinary mosaic that supports BENCHMARK's very entrepreneurial culture. Each team member's desire for accomplishment is supported by our determination and passion to build successful and rewarding futures.

Job Description

Train, supervise and work with all Catering staff in order to solicit and book Catering functions including but not limited to social events, weddings, holiday parties, reunions, golf outings and day meetings resulting in customer satisfaction and profitability.

      ESSENTIAL FUNCTIONS:

  • Lead the catering team in sales and service of all social and day meeting business.   

  • Select, train, supervise and monitor performance of catering staff in the proper preparation of Catering menus, BEO’s, tastings, memos, Delphi, diagrams, event execution and files. Organize and conduct department meetings with property updates and departmental changes and communications.

  • Meet and greet clients, conduct property tours, and promote facilities and services.  Answer customer inquiries. Negotiate, prepare and write contracts.  Enter all information into Delphi.

  • Schedule and assigns in detail, specific duties to all employees under supervision for the efficient operation of the Catering Department, coverage of functions in accordance with productivity standards.

  • Write catering menus, complete month end production reports, strategize opportunities, attend catering hospitality events.  Formulate and revise annual and monthly revenue forecasts.

  • Supervise and attend the overall set up and implementation of events and meetings.  Communicate with relevant departments to ensure proper servicing of accounts. Interact with clients to determine needs and direct staff accordingly.
  •  Respond to telephone, online and walk-in inquiries of potential guests.

  • Tour and inspect conference and meeting space daily, report necessary repairs.
  • Prepare and present weekly and monthly Catering/Sales reports

    MARGINAL FUNCTIONS:

  • 1.  Regular attendance in conformance with the standards, which may be established by Benchmark 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.

    2.  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.

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

    4.  In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

    5.  Audit client checks to ensure accuracy.

    6.  Supervise Clerical staff in distribution of written materials.

    7.  Type contracts, menus, letters and reports.

            Other:

  • Regular attendance in conformance with the standards, which may be established by Benchmark 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. 

             Upon employment, all employees are required to fully comply with Bench

             mark rules and regulations for the safe and efficient operation of hotel

             facilities. Employees who violate Hotel rules and regulations will be

             subject to disciplinary action, up to and including termination of

             employment.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

           Maintains vacation schedule for proper staffing.

           Performs other duties as requested, such as attending outside parties and social events.

           Attend menu, staff, and other Hotel meetings.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

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 skills and abilities.

           Thorough knowledge of food and beverage products, proper preparation and presentation of foods and beverage items.

           Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 20 lbs. on an occasional basis.

           Ability to read, write and speak English to comprehend and communicate job functions.

           Ability to create special themes and menus.

           Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.

QUALIFICATION STANDARDS

     Education:

            Any combination of education, training or experience that provides the required knowledge, skills and abilities.  College education preferred.

     Experience:

            Two years combined prior Hotel Catering and supervisory experience preferred.  Minimum of one year supervisory experience or 2 years comparable catering, hospitality or related experience.

     Licenses or Certific

Job Requirements

We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.
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