Director of Catering - Ritz-Carlton

Director Of Catering

Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces, and an array of museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests have every opportunity to explore the city—from shopping along Michigan Avenue to viewing world-renowned works at the Art Institute.

Yet with our hotel's spa, rooftop lounge, locally inspired restaurant, indoor lap pool, and spacious accommodations overlooking the city, guests may never want to leave.

The Ladies and Gentlemen in our catering department are dedicated to creating extraordinary events that reflect the legendary service and exceptional quality of The Ritz-Carlton. As the Director of Catering, you will provide strategic leadership for the catering team, driving revenue growth while cultivating lasting relationships with clients and event partners. You will oversee the planning and execution of meetings, weddings, galas, and social events, ensuring every detail exceeds expectations.

By collaborating with conference services, culinary, banquet, and hotel operations teams, you will inspire a culture of excellence, innovation, and personalized service that creates memorable experiences and builds Ritz-Carlton guests and clients for life.

Recognized as "the gold standard" of hospitality, The Ritz-Carlton selects only the most passionate and skilled hospitality professionals. As one of our Ladies and Gentlemen, you will reflect the values that make us the world's finest luxury brand. Here, in a diverse environment where individual aspirations are fulfilled and quality of life is enhanced, you will be inspired to lead, mentor, and empower your team while fostering a culture of collaboration, accountability, and continuous improvement.

Through your vision, leadership, and commitment to excellence, you will elevate the guest experience, strengthen client partnerships, and contribute to the continued success of The Ritz-Carlton, Chicago.

Oversees the daily operations of the catering and group planning area to achieve customer satisfaction, quality service and compliance with local and corporate standard operating procedures. Captures and plans catering functions, small meetings with ten or less guestrooms and insures proper execution. Meets revenue expectations.

Responsibilities

• Supervise catering/coordinator/event planning managers and related associates; interview, hire, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communications, recommend and conduct performance and salary reviews, recommend discipline and termination, as appropriate.
• Meet with the customers to review the Banquet Event Orders and, where appropriate, group resumes, to review any changes, issues and/or problems to ensure delivery of a quality product.
• Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.
• Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.
• Key Account Management:
  Maximizes current hotel key accounts by identifying and capturing those that offer revenue growth.
• Plans and implements an on-going Targeted Account Development "hit list" in order to create new revenue and acquire valuable hotel contacts, and contracts.
• Continually targets and prospects for new business through telemarketing, individual creativity and innovation.
• Yield Management:
  Utilizes yield management techniques by profitably negotiating room rates and function space commitments in order to enhance the hotel's financial performance.
• Account Service and Management:
  Maintains well-documented, accurate, organized and up-to-date file management system in order to serve client and employer in the most expedient, organized and knowledgeable manner.
• Develops strong customer relationships through frequent communication and the use of professional, courteous and ethical interpersonal interaction.
• Capable of planning menus, working within budget guidelines, forecasting and understanding food…