B. F. Saul Company Hospitality Group

  • Director of Catering

    Location
    The Hay-Adams
    City
    Washington
    Job Function
    Catering Sales
    State
    DC
    Type
    Full Time
    ID
    2018-3527
    Schedule
    Variable
  • Overview and Responsibilities

    Plans and administers catering sales policies and programs to foster and promote hotel patronage by performing the following duties personally or through subordinate supervisors.

     

    Essential Duties & Responsibilities

     

    1. Manages catering team and yields event space to maximize revenue and achieve budget goals.
    2. Organizes prospect files by listing information, such as names of officials and plans for conventions, to be used for promotional purposes.
    3. Directs workers engaged in preparing promotional correspondence with travel bureaus, business and social groups.
    4. Confers with department heads to discuss and formulate plans for soliciting business.
    5. Contacts executives of organizations to explain services and facilities offered by hotel and to solicit their business.
    6. Supervises and trains service representatives.
    7. Consults newspapers, trade journals, and other publications to learn about contemplated conventions and social functions.

    Qualifications

    To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

     

    Education: Bachelor’s degree (B.A.) or equivalent from or Associate’s degree and two to four years related experience and/or training; or equivalent combination of education and experience.

     

    License/Certification: N/A

     

    Experience: Four years in catering/F&B with a focus on sales. Experience is the luxury market is a plus.

     

    Basic Expectations: The ability to manage catering team and achieve catering goals and budget. Work with culinary team to design creative menus that can be realistically implemented. Detail and service related accounts. Maintain and develop relationships that will benefit the hotel and drive future business. Access the market and position the hotel accordingly for financial and service-driven success

     

    Supervisory Responsibilities: Manages Assistant Director of Catering, Catering Sales Manager and Catering (and Sales) Account Executive. Is responsible for the overall direction, coordination, and evaluation of the catering team. Assists in the oversight of the banquet department if necessary per Director of Operations. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

     

    Language Skills: Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

     

    Mathematical Skills: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

     

    Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions finished in written, oral, diagram, or schedule form.

     

    Physical Ability: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

     

    While performing the duties of this job, the employee is regularly required to stand and talk or hear. The employee frequently is required to sit. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pound, and occasionally lift and/or move up to 50 pounds.

     

     

    EEO AA M/F/Vet/Disabled

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