The Hollywood Roosevelt
Director of Catering Sales
The Hollywood Roosevelt, Los Angeles, California, United States, 90079
Position Title:
Director of Catering SalesDepartment:
Sales and MarketingPay Rate:
$100,000 - $110,000 (plus commission)About The Hollywood RooseveltDating back to the Golden Era and located on the Hollywood Walk of Fame, The Hollywood Roosevelt is an iconic hotel that reflects classic Hollywood in every sense. Built in 1927, the hotel has played host to stars like Marilyn Monroe, Charlie Chaplin, and Clark Gable. Hollywood Roosevelt is a full-service lifestyle hotel providing guests a glimpse at Hollywood's storied past and offering travelers an experience of Hollywood that is authentic to its history and legacy. Experience our modern interpretation of a Hollywood original.Position SummaryThe Director of Catering Sales oversees all aspects of catering operations within the organization, ensuring exceptional service delivery, profitability, and client satisfaction. This role requires strong leadership, strategic planning, sales, and operational management skills to coordinate events ranging from intimate gatherings to large-scale functions. With a focus on movie premieres, the Director of Catering Sales is responsible for orchestrating all aspects of catering services, including sales, for high-profile events, particularly movie premieres. Your role involves meticulous planning, coordination, and execution to ensure the seamless delivery of catering services that align with the event's theme, budget, and client expectations.Key Responsibilities:Event Planning:
Collaborate with event planners, clients, and stakeholders to understand the vision, theme, and specific requirements for each premiere event.Menu Development:
Design customized menus tailored to the preferences of clients, guests, and the nature of the event. Ensure that menus reflect creativity, innovation, and culinary excellence.Sales and Marketing:
Drive sales and revenue growth through proactive marketing initiatives, client relationship management, and strategic business development efforts. Collaborate with the sales and marketing team to develop promotional campaigns, pricing strategies, and marketing materials to attract new and retain existing clients. Attend industry events, trade shows, and networking functions to promote the catering services and generate leads.Vendor Management:
Establish and maintain relationships with top-tier vendors, including suppliers of food, beverages, rentals, and décor. Negotiate contracts and manage vendor logistics to guarantee timely delivery and exceptional quality of goods and services.Budget Oversight:
Develop detailed budgets for catering services, monitor expenditures, and identify cost-saving opportunities without compromising quality or client satisfaction.Staff Supervision:
Recruit, train, and supervise catering staff, including chefs, servers, bartenders, and support personnel. Ensure that all team members adhere to high standards of professionalism, hygiene, and service excellence.Logistical Coordination:
Oversee logistical aspects of event setup, including equipment rental, venue layout, and timeline management. Coordinate with other departments to integrate catering services seamlessly into the overall event plan.Quality Assurance:
Maintain rigorous standards of quality control throughout the catering process, from food preparation to presentation and service. Address any issues or concerns promptly to uphold client satisfaction and reputation.Client Communication:
Serve as the primary point of contact for clients, providing attentive communication, timely updates, and personalized service to address their needs and preferences.Problem Resolution:
Anticipate and mitigate potential challenges or obstacles that may arise during events, demonstrating flexibility, resourcefulness, and quick decision-making to ensure successful outcomes.Post-Event Evaluation:
Conduct post-event evaluations to gather feedback from clients, guests, and internal stakeholders. Identify areas for improvement and implement strategies to enhance future event experiences.Additional Responsibilities:Leadership and ManagementProvide leadership and direction to the catering team, fostering a positive work environment and ensuring staff are trained and motivated to deliver exceptional service.Develop and implement strategies to achieve revenue targets, optimize operational efficiency, and enhance customer satisfaction.Oversee recruitment, training, performance management, and scheduling of catering staff.Develop team goals that are fully aligned with the company goals.Ensure the team delivers the highest standard of departmental, cross-departmental, and cross-foundation teamwork and customer service.Event Planning and ExecutionCollaborate with clients to understand their event requirements and preferences, providing guidance and recommendations to ensure successful outcomes.Plan and execute catering events, including menu selection, room setup, staffing, and logistics coordination.Ensure events are executed flawlessly, meeting quality standards, timelines, and budgetary constraints.Coordinate with banquet and culinary departments with detailed event orders.Financial ManagementDevelop and manage catering budgets, monitoring expenses, and revenue performance to maximize profitability.Implement pricing strategies and cost-control measures to optimize margins while delivering value to clients.Analyze financial reports and key performance indicators to identify opportunities for improvement and drive business growth.Quality Assurance and ComplianceEnsure adherence to health, safety, and sanitation regulations in all catering operations.Maintain high standards of service quality, cleanliness, and presentation to enhance the overall guest experience.Conduct regular inspections and audits to uphold brand standards and address any issues or concerns promptly.Client Relationship ManagementBuild and maintain strong relationships with clients, understanding their needs, preferences, and feedback to continuously improve service delivery.Address client inquiries, concerns, and complaints in a timely and professional manner, resolving issues to ensure customer satisfaction and loyalty.Seek opportunities for upselling and cross-selling additional services to enhance the value proposition for clients.Other duties as assigned.Education and Work Experience4 years of experience in catering sales management capacityPrevious hospitality industry experience preferredCertificates and LicensesNonePhysical DemandsThe 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 required to stand, sit, or walk for an extended period of time. The employee may frequently be required to stoop, kneel, and crouch for the duration of the shift (eight hours or longer). The employee will need to use hands to finger, handle, or feel; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move and/or push up to 50 pounds without assistance.QualificationsTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed 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.Must be detail-oriented, possess strong organizational and time management skills and the ability to multitask. Ability to work a flexible schedule including weekdays, weekends, holidays, and nights.Language SkillsAbility to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.Reasoning Ability and Computer SkillsAbility to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. High Degree of Proficiency in Microsoft Office, Opera Sales and Catering, and Delphi SalesForce.Work EnvironmentThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually quiet to moderate.This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.EOE/M/F/D/V
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Director of Catering SalesDepartment:
Sales and MarketingPay Rate:
$100,000 - $110,000 (plus commission)About The Hollywood RooseveltDating back to the Golden Era and located on the Hollywood Walk of Fame, The Hollywood Roosevelt is an iconic hotel that reflects classic Hollywood in every sense. Built in 1927, the hotel has played host to stars like Marilyn Monroe, Charlie Chaplin, and Clark Gable. Hollywood Roosevelt is a full-service lifestyle hotel providing guests a glimpse at Hollywood's storied past and offering travelers an experience of Hollywood that is authentic to its history and legacy. Experience our modern interpretation of a Hollywood original.Position SummaryThe Director of Catering Sales oversees all aspects of catering operations within the organization, ensuring exceptional service delivery, profitability, and client satisfaction. This role requires strong leadership, strategic planning, sales, and operational management skills to coordinate events ranging from intimate gatherings to large-scale functions. With a focus on movie premieres, the Director of Catering Sales is responsible for orchestrating all aspects of catering services, including sales, for high-profile events, particularly movie premieres. Your role involves meticulous planning, coordination, and execution to ensure the seamless delivery of catering services that align with the event's theme, budget, and client expectations.Key Responsibilities:Event Planning:
Collaborate with event planners, clients, and stakeholders to understand the vision, theme, and specific requirements for each premiere event.Menu Development:
Design customized menus tailored to the preferences of clients, guests, and the nature of the event. Ensure that menus reflect creativity, innovation, and culinary excellence.Sales and Marketing:
Drive sales and revenue growth through proactive marketing initiatives, client relationship management, and strategic business development efforts. Collaborate with the sales and marketing team to develop promotional campaigns, pricing strategies, and marketing materials to attract new and retain existing clients. Attend industry events, trade shows, and networking functions to promote the catering services and generate leads.Vendor Management:
Establish and maintain relationships with top-tier vendors, including suppliers of food, beverages, rentals, and décor. Negotiate contracts and manage vendor logistics to guarantee timely delivery and exceptional quality of goods and services.Budget Oversight:
Develop detailed budgets for catering services, monitor expenditures, and identify cost-saving opportunities without compromising quality or client satisfaction.Staff Supervision:
Recruit, train, and supervise catering staff, including chefs, servers, bartenders, and support personnel. Ensure that all team members adhere to high standards of professionalism, hygiene, and service excellence.Logistical Coordination:
Oversee logistical aspects of event setup, including equipment rental, venue layout, and timeline management. Coordinate with other departments to integrate catering services seamlessly into the overall event plan.Quality Assurance:
Maintain rigorous standards of quality control throughout the catering process, from food preparation to presentation and service. Address any issues or concerns promptly to uphold client satisfaction and reputation.Client Communication:
Serve as the primary point of contact for clients, providing attentive communication, timely updates, and personalized service to address their needs and preferences.Problem Resolution:
Anticipate and mitigate potential challenges or obstacles that may arise during events, demonstrating flexibility, resourcefulness, and quick decision-making to ensure successful outcomes.Post-Event Evaluation:
Conduct post-event evaluations to gather feedback from clients, guests, and internal stakeholders. Identify areas for improvement and implement strategies to enhance future event experiences.Additional Responsibilities:Leadership and ManagementProvide leadership and direction to the catering team, fostering a positive work environment and ensuring staff are trained and motivated to deliver exceptional service.Develop and implement strategies to achieve revenue targets, optimize operational efficiency, and enhance customer satisfaction.Oversee recruitment, training, performance management, and scheduling of catering staff.Develop team goals that are fully aligned with the company goals.Ensure the team delivers the highest standard of departmental, cross-departmental, and cross-foundation teamwork and customer service.Event Planning and ExecutionCollaborate with clients to understand their event requirements and preferences, providing guidance and recommendations to ensure successful outcomes.Plan and execute catering events, including menu selection, room setup, staffing, and logistics coordination.Ensure events are executed flawlessly, meeting quality standards, timelines, and budgetary constraints.Coordinate with banquet and culinary departments with detailed event orders.Financial ManagementDevelop and manage catering budgets, monitoring expenses, and revenue performance to maximize profitability.Implement pricing strategies and cost-control measures to optimize margins while delivering value to clients.Analyze financial reports and key performance indicators to identify opportunities for improvement and drive business growth.Quality Assurance and ComplianceEnsure adherence to health, safety, and sanitation regulations in all catering operations.Maintain high standards of service quality, cleanliness, and presentation to enhance the overall guest experience.Conduct regular inspections and audits to uphold brand standards and address any issues or concerns promptly.Client Relationship ManagementBuild and maintain strong relationships with clients, understanding their needs, preferences, and feedback to continuously improve service delivery.Address client inquiries, concerns, and complaints in a timely and professional manner, resolving issues to ensure customer satisfaction and loyalty.Seek opportunities for upselling and cross-selling additional services to enhance the value proposition for clients.Other duties as assigned.Education and Work Experience4 years of experience in catering sales management capacityPrevious hospitality industry experience preferredCertificates and LicensesNonePhysical DemandsThe 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 required to stand, sit, or walk for an extended period of time. The employee may frequently be required to stoop, kneel, and crouch for the duration of the shift (eight hours or longer). The employee will need to use hands to finger, handle, or feel; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move and/or push up to 50 pounds without assistance.QualificationsTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed 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.Must be detail-oriented, possess strong organizational and time management skills and the ability to multitask. Ability to work a flexible schedule including weekdays, weekends, holidays, and nights.Language SkillsAbility to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.Reasoning Ability and Computer SkillsAbility to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. High Degree of Proficiency in Microsoft Office, Opera Sales and Catering, and Delphi SalesForce.Work EnvironmentThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually quiet to moderate.This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.EOE/M/F/D/V
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