Sonesta
Director of Catering
Sonesta, Lihue, Hawaii, United States, 96766
Job Description Summary
The Director of Catering is responsible for overseeing and managing all aspects of catering services within the hotel. Their role involves planning, coordinating, and executing events and catering functions, ensuring that all client needs and expectations are met and exceeded.
The Director of Catering will work with the Executive Chef and Clients on menu preparation, and with the Banquet Manager on room schematics and logistics for both small and large groups. The Director of Catering will act as a liaison between clients and operating departments to ensure repeat business and successful execution of all events.
Principle Duties and Responsibilities (Essential Functions) include:
Working closely with clients to plan various events, such as weddings, corporate meetings, banquets, and social gatherings.
Negotiate, prepare, write, and submit contracts in a timely manner.
Accurately produce and/or review all sales contracts, rate agreements, and/or banquet/catering event orders.
Collaborate with the hotel’s culinary team to develop and customize menus that align with client preferences, event themes, and dietary restrictions.
Promote the hotel’s catering services, attracting new clients, attending industry events, and creating marketing materials.
Maintain strong client relationships.
Responsible for managing the budget for catering events, including estimating costs, negotiating prices with vendors, and ensuring that the department meets its financial goals.
Oversee the catering staff in banquets and event coordinators, ensuring that the team is well-trained, properly scheduled, and able to deliver quality service during events.
Prepare and distribute all Banquet Event Orders (BEO) and attend daily BEO meetings.
Inspect banquet and meeting space regularly and make necessary recommendations for repairs and improvements.
Act as a point of contact, ensuring all client expectations are met and addressing any concerns or issues that arise during the planning or execution of events.
Coordinate with the Banquet Manager all logistical aspects of an event, such as room setups, audiovisual requirements, and timing of food service.
Ensure that all catering operations comply with health and safety regulations, food handling standards, and hotel policies.
Ensure that all services provided meet the hotel’s standard for quality, presentation, and customer satisfaction.
Arrange and conduct site inspections and off-site presentations for potential clients.
Perform any other job-related duties as assigned.
Strategy and Planning:
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.
Analyze guest satisfaction data to develop and implement plans to achieve established goals related to guest satisfaction scores.
Financial Management:
Achieve budgeted revenues, control labor costs and expenses, and maximize profitability within the Banquet Department.
Manage staffing levels to ensure that guest service, operational needs, and financial objectives are met.
Process payroll after each function or event.
Enter billing information into POS and generate a final guest check in a timely manner.
Control liquor costs and manage the banquet beverage inventory.
Actively participate and advise in the budget and forecasting processes.
Managing Your Team:
Attract, retain, and motivate your team to uphold company standards and practices.
Conduct regular department meetings.
Monitor, measure, and recognize performance of employees.
Assist in the annual performance evaluations.
Coach team by providing specific feedback to improve knowledge, skills, and performance.
Ensure employees are treated fairly and equitably.
Qualifications and Skills:
Strong leadership skills and ability to motivate and develop a team.
Demonstrated ability to prioritize guest satisfaction, operational efficiency, and expense control.
Ability to interpret financial and operational data into operational plans.
Strong attention to detail and ability to work under pressure while multitasking.
Proficiency in communication, including written and verbal skills.
Ability to effectively deal with internal and external customers.
Knowledgeable about basic functions of Windows OS, MS Office, and POS.
Self-driven and able to work independently.
Exceptionally strong in issue resolution and proven analytical skills.
Education and Experience:
High school diploma or equivalent required; college coursework in a related field preferred.
Minimum of 5 years’ experience in event management, food and beverage, or related professional area.
Experience in a hotel or hospitality-related field preferred.
Ability to maintain a valid driver’s license as the position may require the operation of vehicles.
Work Environment:
Must be able to work in a fast-paced environment.
Must be able to tolerate extreme temperatures.
Physical Demands:
Ability to reach overhead and below the knees, including bending, twisting, pulling, pushing, and stooping.
Must be able to push, pull, and lift up to 50 pounds.
Ability to stand for an entire shift.
Expected Hours of Work:
Hours of operation may vary based upon business needs; a flexible schedule including evenings, weekends, and overnight hours are required.
Ten to twelve hour shifts may be required.
Travel:
Some travel may be required to and from event sites.
Pay Range:
$82,493-$114,000. Base pay offered may vary depending on various factors including job-related knowledge, skills, and experience.
Benefits:
Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:
Medical, Dental, and Vision Insurance
Health Savings Account with Company Match
401(k) Retirement Plan with Company Match
Paid Vacation and Sick Days
Sonesta Hotel Discounts
Educational Assistance
Paid Parental Leave
Company Paid Life Insurance
Company Paid Short Term and Long Term Disability Insurance
Various Employee Perks and Discounts
Hospital Indemnity
Critical Illness Insurance
Accident Insurance
Application Instructions:
Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications will not be considered.
#J-18808-Ljbffr
The Director of Catering is responsible for overseeing and managing all aspects of catering services within the hotel. Their role involves planning, coordinating, and executing events and catering functions, ensuring that all client needs and expectations are met and exceeded.
The Director of Catering will work with the Executive Chef and Clients on menu preparation, and with the Banquet Manager on room schematics and logistics for both small and large groups. The Director of Catering will act as a liaison between clients and operating departments to ensure repeat business and successful execution of all events.
Principle Duties and Responsibilities (Essential Functions) include:
Working closely with clients to plan various events, such as weddings, corporate meetings, banquets, and social gatherings.
Negotiate, prepare, write, and submit contracts in a timely manner.
Accurately produce and/or review all sales contracts, rate agreements, and/or banquet/catering event orders.
Collaborate with the hotel’s culinary team to develop and customize menus that align with client preferences, event themes, and dietary restrictions.
Promote the hotel’s catering services, attracting new clients, attending industry events, and creating marketing materials.
Maintain strong client relationships.
Responsible for managing the budget for catering events, including estimating costs, negotiating prices with vendors, and ensuring that the department meets its financial goals.
Oversee the catering staff in banquets and event coordinators, ensuring that the team is well-trained, properly scheduled, and able to deliver quality service during events.
Prepare and distribute all Banquet Event Orders (BEO) and attend daily BEO meetings.
Inspect banquet and meeting space regularly and make necessary recommendations for repairs and improvements.
Act as a point of contact, ensuring all client expectations are met and addressing any concerns or issues that arise during the planning or execution of events.
Coordinate with the Banquet Manager all logistical aspects of an event, such as room setups, audiovisual requirements, and timing of food service.
Ensure that all catering operations comply with health and safety regulations, food handling standards, and hotel policies.
Ensure that all services provided meet the hotel’s standard for quality, presentation, and customer satisfaction.
Arrange and conduct site inspections and off-site presentations for potential clients.
Perform any other job-related duties as assigned.
Strategy and Planning:
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.
Analyze guest satisfaction data to develop and implement plans to achieve established goals related to guest satisfaction scores.
Financial Management:
Achieve budgeted revenues, control labor costs and expenses, and maximize profitability within the Banquet Department.
Manage staffing levels to ensure that guest service, operational needs, and financial objectives are met.
Process payroll after each function or event.
Enter billing information into POS and generate a final guest check in a timely manner.
Control liquor costs and manage the banquet beverage inventory.
Actively participate and advise in the budget and forecasting processes.
Managing Your Team:
Attract, retain, and motivate your team to uphold company standards and practices.
Conduct regular department meetings.
Monitor, measure, and recognize performance of employees.
Assist in the annual performance evaluations.
Coach team by providing specific feedback to improve knowledge, skills, and performance.
Ensure employees are treated fairly and equitably.
Qualifications and Skills:
Strong leadership skills and ability to motivate and develop a team.
Demonstrated ability to prioritize guest satisfaction, operational efficiency, and expense control.
Ability to interpret financial and operational data into operational plans.
Strong attention to detail and ability to work under pressure while multitasking.
Proficiency in communication, including written and verbal skills.
Ability to effectively deal with internal and external customers.
Knowledgeable about basic functions of Windows OS, MS Office, and POS.
Self-driven and able to work independently.
Exceptionally strong in issue resolution and proven analytical skills.
Education and Experience:
High school diploma or equivalent required; college coursework in a related field preferred.
Minimum of 5 years’ experience in event management, food and beverage, or related professional area.
Experience in a hotel or hospitality-related field preferred.
Ability to maintain a valid driver’s license as the position may require the operation of vehicles.
Work Environment:
Must be able to work in a fast-paced environment.
Must be able to tolerate extreme temperatures.
Physical Demands:
Ability to reach overhead and below the knees, including bending, twisting, pulling, pushing, and stooping.
Must be able to push, pull, and lift up to 50 pounds.
Ability to stand for an entire shift.
Expected Hours of Work:
Hours of operation may vary based upon business needs; a flexible schedule including evenings, weekends, and overnight hours are required.
Ten to twelve hour shifts may be required.
Travel:
Some travel may be required to and from event sites.
Pay Range:
$82,493-$114,000. Base pay offered may vary depending on various factors including job-related knowledge, skills, and experience.
Benefits:
Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:
Medical, Dental, and Vision Insurance
Health Savings Account with Company Match
401(k) Retirement Plan with Company Match
Paid Vacation and Sick Days
Sonesta Hotel Discounts
Educational Assistance
Paid Parental Leave
Company Paid Life Insurance
Company Paid Short Term and Long Term Disability Insurance
Various Employee Perks and Discounts
Hospital Indemnity
Critical Illness Insurance
Accident Insurance
Application Instructions:
Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications will not be considered.
#J-18808-Ljbffr