Director Of Catering

The Director of Catering is responsible for leading and overseeing all aspects of the hotel’s catering and event operations. This includes managing client relationships, supervising the catering sales team, coordinating with culinary and banquet departments, and ensuring the flawless execution of events that exceed client expectations.

This position requires a dynamic leader with exceptional organizational, communication, and sales skills who can drive revenue growth while maintaining the highest standards of service and guest satisfaction.

We are a drug‑free workplace and participate in E‑Verify
.

• Develop and implement catering sales strategies to achieve revenue and profitability goals.
• Solicit, negotiate, and book catering business through direct client contact, prospecting, and networking.
• Prepare detailed catering proposals and contracts that align with client needs and hotel standards.
• Analyze market trends to identify new business opportunities and maintain a competitive edge.
• Work closely with the Director of Sales and Revenue Management to optimize pricing and forecasting.

• Oversee the planning, coordination, and execution of all catered events, including meetings, weddings, galas, and conferences.
• Ensure all details of client events are communicated effectively to the banquet, culinary, and operations teams.
• Conduct pre‑event meetings with clients and internal staff to review event specifics and ensure flawless delivery.
• Monitor events on‑site to ensure quality service and client satisfaction.

• Lead, train, and motivate the catering sales team to achieve departmental goals.
• Establish and maintain a collaborative work environment that promotes teamwork and service excellence.
• Conduct performance reviews, set goals, and develop staff through coaching and professional development opportunities.

• Build and maintain strong, long‑term relationships with clients, event planners, and vendors.
• Handle all guest and client concerns promptly, professionally, and effectively.
• Ensure follow‑up communication post‑event to ensure satisfaction and encourage repeat business.

• Prepare annual budgets, forecasts, and business plans for the catering department.
• Review financial performance, track expenses, and control labor and cost efficiencies.
• Maintain accurate records, reports, and documentation in accordance with company policies.
• Ensure compliance with all brand, legal, and health & safety regulations.

• Bachelor’s degree in Hospitality Management, Business, or related field (or equivalent experience).
• 5+ years of experience in catering sales or event management, preferably within a full‑service hotel.
• Proven leadership experience managing teams and complex events.
• Strong negotiation, communication, and client relations skills.
• Solid knowledge of sales and catering software (e.g., Delphi, Opera, CI/TY, Sales Force).
• Ability to manage multiple projects simultaneously in a fast‑paced environment.
• Excellent organizational and time management skills with attention to detail.
• Availability to work flexible hours, including evenings, weekends, and holidays as needed.

Friendwell Managed Hotels function twenty‑four hours a day, seven days a week, 365 days a year. As a part of the hospitality industry a hospitable service atmosphere must be maintained at all times. All employees are required to project a friendly, welcoming, and positive attitude.