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Director of Catering

Company: Interstate Hotels & Resorts
Location: Captiva
Posted on: November 23, 2019

Job Description:

Manage and support department employees: Providing support to the Conference Service Managers in regards to the day-to-day operational needs of the managers. Full involvement in servicing groups, resolving internal and external conflicts and problems, review all paper work produced, assure professional image is maintained and work is conducted in a professional manner. Assigns files and workload equitably to achieve desired results. Must direct staff to cope with change regularly.  Mentor and develop department staff. Coordinates with the Sales Department regarding banquet space blocked and needs of all groups in house. Assigns files and workload equitably to achieve desired results. Suggestively sell menus which meet the clients needs and maximize revenues. Where appropriate, entertain clients in the resort outlets to sell the resort facilities.  Make reservations at non-peak times in order to allow the outlet to provide the best service.  Adhere to all Accounting policies regarding payment. Serve as client’s main contact while client is on site. Monitor the preparation and distribution of the Weekly Event Sheet.  Resolve any incomplete information or problems with respective Catering staff prior to the distribution of the sheet.  Identify groups which do not have scheduled functions and communicate such to outlets in order to help them anticipate expected business levels. Office/Property Operations: Assist the DOCCS in anticipating and resolving booking conflicts. Assure weekly and daily function reports are produced correctly. Assure work schedules cover times of group activity. Conduct weekly department meetings and weekly BEO Meetings in the Directors Absence. Financial Responsibility: Operate the department within budgeted guidelines. Review Banquet checks for the previous days functions; ensure accuracy of charges and presence of guest signature.  Resolve discrepancies. Ability to draft and operate within budgetary limits; payroll, capital, personnel, day-to-day expenditures. Outline details of functions on standard “Banquet Event Orders” and “Meeting Matrix” Anticipate group needs and operational challenges and opportunities so together with other Operational Departments, a solution can be obtained to ensure clients and groups are provided the highest standard of quality and service. Facilities and Equipment: Conduct monthly documented inspections of meeting and banquet areas and equipment for improvement or repairs. Work closely with in-house A/V Company and technicians to ensure that all A/V equipment is up to or exceeding standard. Build client relationships in order to support total guest satisfaction and foster return business. Establish a departmental manual identifying all policies relevant to booking functions with respective charges. Ensure that Catering staff are knowledgeable of: Function room capacities and various set ups. Blocking space (definite/tentative). Use of all forms. Menus and pricing. Guarantee policy. Cancellation policy. Payment policy. Room rental charges. Corkage fees. Food handling policy. Service charges. Coat room policy. Miscellaneous pricing (floral, entertainment, etc.). Shipping/receiving policies. Lost and found policy. This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job.  While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel workload, rush jobs or technological developments). Knowledge and Skills: Education: 4 year college or culinary degree Experience: At least 5 years of Resort or Hotel Catering & Conference Service Management. Experience Group food and beverage sales and operational experience required. Wedding/ Event planning experience, a plus. Skills and Abilities: Excellent leadership, organizational, communications, interpersonal, conflict resolution and negotiating skills Working knowledge of Delphi, Windows, Lotus, Microsoft Word, E-mail, Meeting Matrix. Ability to discuss Food and Beverage knowledgably. Ability to manage various projects simultaneously. Must posses a high degree of initiative with ability to work under minimal supervision. Strong Mathematical skills. Strong negotiating skills. Strong Selling ability. Strong ability and desire to meet deadlines. Must be able to work with a heavy workload in a fast paced environment of multiple projects, while maintaining a minimal stress level. Must posses a strong team player attitude. Must possess ability to insure profitability using persuasive tools and creating the right environment for the interested parties. In the Weddings and Social arena, this position requires the ability to be adored by your clients. Must present a professional image, through appearance, dialogue, and management practices.

Keywords: Interstate Hotels & Resorts, Captiva , Director of Catering, Other , Captiva, Florida

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