Director of Catering

Director of Cateringthe Wit Chicago, a Hilton Hotel, is a luxury lifestyle property located in the heart of downtown Chicago’s Loop and Theater District. Surrounded by leading corporate offices, theaters, restaurants, shopping, nightlife, and cultural attractions, the hotel attracts a diverse mix of business, leisure, group, and social guests. Its prime downtown location and vibrant urban setting make theWit an ideal destination for corporate meetings, weddings, social events, and celebrations.

Position Summary The Director of Catering is responsible for leading the hotel’s catering sales and event execution strategy, driving profitable banquet and catering revenue across social, corporate, wedding, and group segments. This role owns the full client lifecycle—from lead generation and relationship development through contract negotiation, event planning, and seamless on-site execution—while building a high-performing catering team and delivering the elevated service experience associated with theWit Chicago.

The Director of Catering partners closely with the Director of Sales & Marketing, General Manager, Executive Chef, and event operations team to develop compelling experiences that maximize revenue, strengthen client relationships, and position theWit Chicago as a premier destination for meetings, celebrations, weddings, and special events in downtown Chicago.

Key Responsibilities Revenue Generation & Sales Strategy Develop and execute the hotel's annual catering sales and marketing plan, setting revenue goals across social catering, corporate catering, weddings, and group/convention banquet business

Proactively solicit new catering business through outbound prospecting, networking, industry events, and cultivation of repeat/referral clients

Negotiate contracts, deposits, and cancellation terms in line with hotel policy and profitability targets

Maintain and grow relationships with key accounts, wedding planners, corporate meeting planners, and local community/social organizations

Partner with the Director of Sales & Marketing on rate strategy, space utilization, and displacement analysis for catering bookings that compete with group room revenue

Event Planning & Execution Serve as the primary client contact from contract signing through post-event follow-up, ensuring a seamless and highly personalized experience

Prepare detailed, accurate Banquet Event Orders (BEOs) and communicate requirements clearly to Culinary, Banquets, Audio/Visual, and other operational departments

Lead twice-weekly BEO meetings to align all departments on upcoming event requirements and identify potential service gaps before they occur

Conduct site visits, menu tastings, and final walk-throughs with clients to confirm every detail ahead of the event

Be present and visible during high-profile or high-risk events to ensure flawless execution and immediately resolve any on-site issues

Financial & Operational Management Own the catering department's revenue forecast, working closely with Revenue Management and the DOSM on monthly and annual projections

Manage the catering department budget, including labor, food and beverage costs, and departmental expenses

Monitor menu pricing and packages to protect profit margins while remaining competitive in the local market

Review and approve staffing/labor schedules in coordination with the General Manager to ensure appropriate coverage without overstaffing

Track key performance metrics (booking pace, conversion rate, average event spend, guest satisfaction scores) and report regularly to hotel leadership

Team Leadership Recruit, train, coach, and manage performance of the catering sales team, setting clear individual and team revenue goals

Foster a collaborative, service-driven culture between the Catering Sales team and Banquet Operations to eliminate the "sales vs. operations" friction common in hotel catering

Conduct regular 1:1s and team meetings to review pipeline, resolve open issues, and support professional development

Partner with the DOSM, GM and Exec Chef on staffing standards, service protocols, and issue escalation paths so both departments operate as one cohesive unit Brand &…