What’s in it for you…

• Insurance enrollment available from DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• 401(k) enrollment after 30 days!
• Hotel and travel discounts at worldwide destinations!
• Professional development and promotion opportunities!

The impact you’ll make…

The Director of Catering and Conference Services will be responsible for the overall operation of a catering and convention services operation. Works closely with clients to ensure their event is a success, and follow up with the client to get feedback after the event itself as well. Not only manages client relations, but also maintains employee and vendor relations to run a successful catering and convention services operation. Directs the responsibilities of the Conference Service Managers, Catering Managers, and administrative support staff in the Catering/Convention Services department.

What you’ll be doing…

-Responsible for working with the convention/meeting planners in coordinating the final details for conventions/meetings. 

• Ensures that all file turnover requirements (from Sales to Convention Services) are fulfilled.
• Process all business correspondence within acceptable time limits.
• Creates proposals/contracts and related booking documentation as required. 
• Manages and maintains client files.
• Uses negotiating skills and creative selling abilities to close on business and negotiate contracts.
• Follow up on all leads and inquiries.
• Achieve individual and team goals established
• Coordinate and oversee all company special events such as New Year’s Eve, Owner’s events, Artist of the Month/Year, etc.
• Personally handle “Key” high-volume accounts and special high-profile events.
• Tour the hotel function space daily and spot check meeting room setups.

Communication:

• Ensure smooth flow of information from Sales to Banquet Services and the Food & Beverage Department.
• Create and maintain a good working relationship with the Banquet Manager to ensure a high level of comfort with Banquet operations.
• Monitor and evaluate, on a continuous basis, the level of service maintained by the Banquet Department.
• Ensure proper communication to all departments involved in guest service for groups.
• Ensure that charges are correctly posted to group and event master accounts.
• Ensure that accounting/billing coordinators receive accurate information on services used.
• Begin menu planning process for groups when needed and design banquet event orders detailing client needs for implementation by operational departments.
• Lead weekly Resume, and BEO meetings.
• Participate in all weekly managers meetings and staff meetings.
• Advises hotel department heads of special requirements of groups coming into the hotel.

-Training: 

• Provides the necessary training, motivation, and leadership for all department associates.
• Ensures all procedures, policies, and guidelines, as established by Hutton Hotel are being followed by department associates.
• Establishes and maintains efficient office procedures to facilitate the smooth operation of the department.

• Train staff to coordinate catering and meetings activities for clients.
• Has a working knowledge of Food & Beverage product offerings and ensures associates are adequately trained also.

-Leadership:

• Supervise the work of staff by delegating assignments and checking the quality of completed work.
• Hire, promote, motivate, terminate, counsel, discipline and evaluate catering staff and maintain employee files.
• Lead the performance management process for the department. Conduct performance reviews of all direct reports.
• Attends networking, expo and community events as required.

-Recruitment: Participates in the final interview process and is responsible for hiring and retaining all departmental associates.

-Vendor Relationships: Establishes and maintains rapport with outside purveyors who provide services for the Hotel and its guests through the Catering and Convention Services Department.

-Finance: 

• Forecasts payroll, public room income and meeting covers on an annual/quarterly/monthly basis. 
• Prepare 10 day, monthly, weekly, and quarterly Food & Beverage forecasts as requested to monitor business flow accurately.
• Prepare Sales Action Plans on an annual basis in order to focus on client needs and maximize sales efforts to minimize gap periods.

-Perform any other duties as assigned by leadership. As a team player, assists hotel departments as requested.

You should be able to…

• Analyze bids and understand budgets.
• Display orientation to profitability and align work with strategic goals. Develops and implements cost saving measures, conserves organizational resources and works within approved budget.
• Ability to meet deadlines with frequent change delays and unexpected events.

Requirements…

• Bachelor’s Degree in Hotel or Restaurant Management or related courses
• 2-3 years of experience in a similar sales leadership capacity is preferred. Previous hospitality industry experience preferred

About First Hospitality…

Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.

First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.

Source: Hospitality Online