JOB SUMMARY

Manages function space, exhibit hall and overall event space. Manages the execution of all assigned catering functions and events. Plans and develops programs, agendas, and services according to client requirements. Maintains monthly and yearly sales quota as directed by the Director of Local Catering. Manages and coordinates catering activities associated with planning, supervising and executing functions.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 2 years experience in event management, or related professional area.

OR

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major.

CORE WORK ACTIVITIES

Managing Local Catering Operations

• Manages function space, exhibit hall and overall event space use according to established guidelines to monitor room to space ratios and event profitability.

• Manages the execution of all assigned catering functions and events as measured by pre and post event survey data.

• Inspects assigned functions prior to events to verify adherence to all client specifications.

• Plans and develops programs, agendas, and services according to client requirements.

• Develops and distributes banquet event orders according to established guidelines.

• Communicates all client specifications to the appropriate operational departments.

• Verifies that all specifications are implemented and executed to established guidelines.

Supporting Profitability and Revenue Goals

• Increases total department sales and profitability through the solicitation and maintenance of local catering business for the property and food and beverage product sales.

• Maintains monthly and yearly sales quota as directed by the Director of Local Catering.

• Manages and coordinates catering activities associated with planning, supervising and executing functions requiring food and beverage services with less than 30 room nights.

• Forecasts group revenues according to established guidelines.

• Maintain and demonstrate strong knowledge of food, beverage and general trends within the hospitality industry.

Managing and Conducting Human Resources Activities

• Interviews, selects and trains employees.

• Appraises employee’s productivity and efficiency for the purpose of recommending promotions or other changes in status.

• Provides for the safety and security of the employees or the property.

• Monitors employee attendance and records absences/tardiness.

• Helps direct supervisors to achieve their own development goals.

• Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.