Director of Catering

At OTH Hotels Resorts, our team is our number one asset. We strive to create a safe, positive, uplifting work environment for all and a culture that ignites a long-term career passion for hospitality and service. Our shared purpose is to be the Heart of Hospitality in the lives of our team members, guests, owners, partners, and communities.

Job Title: Director of Catering

Location: Property

Department: Sales and Marketing

Property, if applicable: Property Specific

FLSA: Exempt

Direct Supervisor: General Manager

As the Director of Catering, you will be responsible for leading the property’s catering strategy and execution, with a focus on driving event revenue, maximizing function space utilization, and delivering exceptional guest experiences. You will oversee all catering sales and event planning functions—from initial inquiry through execution and post-event follow-up—ensuring alignment with the property’s business plan, brand standards, and ownership goals.

You will manage daily, weekly, and monthly catering processes including lead response, booking pace, event detailing, menu planning, forecasting, and team leadership. This role requires strong collaboration with Sales, Revenue Management, Culinary, and Operations teams to ensure seamless execution and profitability of all events.

Success in this role is measured through catering revenue performance, conversion rates, client satisfaction, operational excellence, and repeat business generation.

• Advocates the Open Door Policy by assisting the property’s leadership through clear, calm, and direct communication, in accordance with the guidelines established by OTH Hotels Resorts.
• Leads the catering revenue strategy, including annual budgeting, monthly forecasting, and weekly pace reviews to achieve financial goals.
• Owns the catering sales cycle from inquiry through booking, detailing, execution, and follow-up to drive repeat business and referrals.
• Partners with Sales and Revenue Management to optimize space utilization, pricing strategies, and overall profitability.
• Works closely with Culinary and Food & Beverage teams to develop menus, packages, and pricing that align with guest expectations and profit goals.
• Oversees event detailing to ensure accuracy and completeness of Banquet Event Orders (BEOs) and operational alignment.
• Ensures exceptional service delivery through active involvement before, during, and after events.
• Leads, mentors, and develops the catering and conference services team (if applicable), including performance management and training.
• Builds and maintains strong relationships with clients, planners, and local community partners.
• Perform special projects and other responsibilities as assigned.

• Develops and executes a strategic catering sales plan aligned with overall hotel revenue goals.
• Identifies and targets key segments (corporate, social, weddings, SMERF, government, association) based on market demand.
• Creates compelling catering packages and promotions to drive demand during need periods.
• Maintains an active presence in the local market through networking, site tours, and industry events.
• Monitors market trends and competitor activity to adjust strategies and pricing accordingly.

• Oversees the planning and coordination of all catering events, ensuring seamless execution.
• Ensures all event details are accurately captured and communicated through BEOs and internal systems.
• Collaborates with operations teams to ensure readiness and alignment for each event.
• Maintains high standards of service, presentation, and guest satisfaction.
• Addresses and resolves any client concerns or service challenges promptly and professionally.