Director of Catering - Franchise

Job description

ESSENTIAL FUNCTIONS

Responsible for the development of market segments and solicitation of new customer relationships while maintaining and enhancing existing relationships with corporate and social accounts. Consistently strives to maximize revenue and promote relationships through effective negotiation of services and control of expenses. Oversees the selection, training, and assessment activities of the Catering staff in the proper preparation and execution of contracts, orders, customer relations, menus, memos, charges, files, etc.

Organizes and conducts staff meetings to coordinate successful functions. Develops business plans, budgets, revenue goals, monthly forecasts for food and beverage items, menus, room rentals, and creates reports against the same to monitor progress. Participates in meetings as appropriate to ensure communication between departments while helping to ensure clients' needs are met. Meets with largest customers and ensures other customers are communicated with pertaining to the success of Catering events.

Conducts tours of the property for prospective clients, owners and new managers. Performs other duties and responsibilities as requested. Attends menu, staff, and other Hotel meetings. Other duties as assigned.

REQUIRED QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

Must be at least years 21 of age. Thorough knowledge of food and beverage products, menu development, proper preparation and presentation of foods and beverage items. Ability to prepare signage for Catering functions. Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 50 lbs. Ability to read, write, and speak English to comprehend and communicate job functions. Ability to create special themes and menus.

Ability to stand, walk, and/or sit continuously to perform essential job functions. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, collect accurate information, and resolve conflicts. Ability to learn and perform all essential job functions accurately and safely with minimal direct supervision, within the initial training period after the team member begins work.

REQUIRED EDUCATION

OR COMBINATION OF

EDUCATION

AND EXPERIENCE: Minimum 2-year college (associate) degree or 4-year college degree preferred 4-years combined prior catering and supervisory experience preferred. Minimum of 3-years of supervisory experience or comparable catering, hospitality, or related experience. CPR certification and/or First Aid training preferred. Valid driver’s license required.

Some travel required PHYSICAL REQUIREMENTS/WORK ENVIRONMENT

Walking/Standing, 80 %- Sedentary, 20%; Employee may walk or stand up to 4 hours at a time Catering/Restaurant/Office setting. Some lifting, carrying, pushing, and pulling up to 50 lbs. Some exposure to heat and smoke from stoves and ovens. Exposure to some cleaning chemicals On 24-hour emergency call; may be required to work extended hours, weekends, and holidays.

DISCLAIMER STATEMENT

This job description lists the primary duties and responsibilities required of the employee. An employee to perform tasks other than those listed to meet business needs.