Director of Catering

Description

Department:
Sales and Catering

Reports To:

Director of Sales & Marketing

FLSA:
Non-Exempt (OEM)

The Director of Catering is responsible for overseeing all aspects of the hotel’s catering operations, including sales, menu planning, staff supervision, event execution, budgeting, and client relations to ensure customer satisfaction and profitability. The role is responsible for coordinating staff, managing suppliers and vendors, developing menus, setting prices, and maintaining high standards for food quality, safety, and service for both small and large events.

• Sales & Marketing: Develop strategies to sell catering services, secure new events, and build client relationships to meet revenue goals.
• Menu & Pricing: Design menus, set prices for dishes, and work with chefs to ensure offerings are appealing and profitable.
• Staff Management: Hire, train, and supervise catering team members (Catering Sales Manager, Conference Services Manager and Catering Sales Admin), assigning duties and fostering a productive work environment.
• Event Operations: Oversee all aspects of events, from initial planning and coordination to setup, service, and cleanup.
• Budget & Financials: Manage catering budgets, control food costs, and track revenue and expenses to ensure financial targets are met.
• Quality & Standards: Ensure compliance with health, safety, and sanitation regulations, and maintain high standards for food and service quality.
• Client Relations: Provide excellent customer service, respond to client inquiries, and ensure events meet client expectations.

• Leadership:
  Ability to lead, motivate, and manage a diverse team.
• Communication:
  Strong verbal and written communication skills for interacting with clients, staff, and vendors.
• Organization & Time Management:
  Expertise in juggling multiple tasks, managing event timelines, and staying organized.
• Culinary & Industry Knowledge: A deep understanding of food preparation, service styles, current trends, and the catering industry.
• Business Acumen:
  Knowledge of sales, budgeting, and business operations.

• • Bachelor’s degree in hospitality management, business, or a related field (preferred)
• • 2+ years of experience in catering sales, event planning, or hotel sales
• • Proficiency in hotel CRM and sales software (e.g., Delphi, Opera, Salesforce)
• • Availability to work flexible hours, including evenings and weekends, based on event schedules

This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail. Dreamscape Hospitality is an at-will employer. This document does not constitute a contract of employment, and nothing contained in this job description issued by Dreamscape Hospitality is intended to create a contract of employment or guarantee employment.

is a guideline and does not constitute a written or implied employment contract.