Assistant Director of Catering

Summary

Supervise the day-to-day operations of the Catering Department and support the Director of Catering in developing related support departments. To assist the Director of Catering in maintaining the catering department which consistently provides top quality meeting management and social events services to all clients. To aggressively sell social and corporate catering functions, ensure guest satisfaction and Resort profitability.

Perform all job activities as assigned by the Director of Catering. Handle incoming inquiries for more than fifty guests. Interview potential clients and obtain function details. Evaluate feasibility and profitability of business. Check space availability and maximize utilization. Block definite business and generate contracts and accompanying paperwork. Respond to all catering inquiries and return all phone calls within twenty-four business hours.

Meet all booking goals. Identify and solicit local catering business; pursue and identify new markets. Actively solicit business to increase revenues. Keep aware of seasonal food cost changes and all cost aspects to sell at maximum profit. Ensure proper set-up of all function areas. Provide the Operations Department with special requests and instructions. Assist in coordinating wedding ceremonies and rehearsals.

Maintain close contact with customers before and during functions. Coordinate in-house functions. Play an active role in developing and presenting banquet menus. Coordinate the development of a Catering Training Manual. Provide guidance and suggestions to improve catering performance, including increases in profitability (food, wine, beverage sales, Boca by Design, Audio Visual) and sales skills. Monitor assigned project schedule as delegated by Director of Catering.

Conduct site inspections with potential clients. Support bookings when the assigned Catering Manager is not available. Attend weekly Operations meetings in the Director’s absence. Conduct inspections of banquet room set-ups before and after events to ensure quality control. Attend daily BEOs review meeting. Restructure the agenda and improve the meeting format to increase productivity and reduce challenges for groups. Master monthly forecast techniques for catering revenues.

Perform other related duties as assigned or requested by Director/VP.

All departments in the Resort with emphasis on Audio Visual, Logistics, Banquets, Boca by Design, Catering, Sales, Convention Reservations, Front Office, Culinary Staff, Food and Beverage.

Club Members, All Potential Clients, Meeting Planners, Production Companies and Vendors.

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Working knowledge of Food and Beverage sales as well as Hotel Operations
• Excellent verbal and written communication skills required.
• Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by a computer.
• Must possess computer skills.

Minimum 5 years in Convention Services. Hotel or Hospitality Degree at bachelor’s Level; an unrelated degree with relevant hospitality experience can be considered. Working knowledge of computer systems. Personal appearance and grooming commensurate with the high-profile nature of the job.

Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Must be able to properly lift fifty pounds. Must be able to sit, stand, stoop or bend for duration of shift (at least 8 hours).

In the United States we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre‑employment substance abuse testing.