Area Director of Catering - Sterling​/Loudoun County

B.

F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt.

These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals!

Are you ready to start a new career opportunity? As our Area Director of Catering you will be responsible for the overall effectiveness of the catering departments of the area hotels supporting multiple brands working with Loudoun County's largest owner and operator. Uses leadership skills to drive revenue, maximize profit and ensure quality. Effective management of assigned staff to ensure achievement of overall financial results, client satisfaction and positive team member relations.

This position is also responsible for generating new business and maintaining existing client/corporate accounts.

B.

F. Saul Company Hospitality Group invites you to take your career to the next level! As a leading Owner and Management Company in the Hospitality Industry, our commitment to our team is in our “One Team!” values. Our integrated approach in obtaining top talent ensures key players who are committed to their professional and personal development represent our hotels, have a sound understanding of the industry, and possess significant attributes to enhance our culture.

Joining our team says you are committed to guest satisfaction and promise to uphold the highest level of integrity.

• Sales/Revenue Maximization
  :
  Responsible for achieving catering revenue goals through food, beverage, room rental and audio visual sales by proactive sales calls, maximizing space potential and maximizing food and beverage minimums. Consistently pursues up-selling opportunities to maximize revenue potential. Achieves business revenue goals by developing, building and maintaining excellent client relationships through community involvement, local visitors’ bureau, bridal organizations, charity events and cultivating client database.
  
  Uses expertise to advise and implement changes to catering operations based on sales and client comments.
• Cost Control
  :
  
  Responsible for management of catering expenses to maximize hotel profitability. Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs. Follows
  
  B.
  
  F. Saul Company Hospitality Group procurement guidelines and applies good business judgment. Assists with the preparation and management of the department budget. Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.
• People Management
  :
  Responsible for interviewing, hiring, coaching, discipline and development of all catering sales employees. Evaluates staff performance and takes appropriate corrective action as needed to hold employees accountable. Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing employees.
• Guest Service
  :
  Accountable for client satisfaction by ensuring catering service standards are met and clients’ needs are responded to in a timely manner. Ensures effective communication of client needs from catering to appropriate operational departments. Resolves clients’ complaints and concerns in courteous and friendly manner, focuses on service recovery when applicable. Works side by side with staff to train and model appropriate guest service standards.
• Technical Acumen
  :
  
  Responsible for utilizing sales and catering tools/systems to accurately identify, report, forecast and communicate sales data. Ensures integrity of sales data by documenting information in Delphi on a daily basis. Utilizes sales tools, and other market intelligence.
• Training
  :
  Responsible for ongoing training of all catering employees and ensuring training records are maintained. Analyzes quality issues, identifies training needs and ensures implementation to improve results.…