Director of Events and Catering
Director of Events and Catering
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Job Description
Additional Information: This hotel is owned and operated by an independent franchisee Northwood Hospitality. The franchisee is a separate company and a separate employer from Marriott International Inc. The franchisee solely controls all aspects of the hotels employment policies and practices including hiring firing discipline staffing compensation benefits and all other terms and conditions of employment. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International Inc.
Job Description
Director of Events and Catering
Department: Sales and Marketing
Reports To: Director of Sales
Northwood Overview
An enterprising organization managing hospitality assets that deliver unique carefully curated guest experiences. We understand that our people are the hallmark of our success managing and operating a portfolio of leading hotel assets ranging from select service to lifestyle independent hotels. Our people are the most important assets. We are committed to developing talent and building high performance leadership teams. We understand that the sum of our collective talents and efforts helps us achieve greater results and thrive.
Job Overview:
The Director of Events and Catering is responsible for overseeing all aspects of the hotels catering operations. This includes managing the catering team planning and executing events and ensuring client satisfaction. The ideal candidate will have a strong understanding of food and beverage service event planning and financial management.
Responsibilities
Team Leadership:
o Recruit hire train and manage a highperforming catering team.
o Foster a positive and collaborative work environment.
o Provide ongoing training and development opportunities for team members.
Event Planning and :
o Consult with clients to understand their specific needs and preferences.
o Develop customized menus and beverage packages to meet client requirements.
o Coordinate with the culinary team to ensure food quality and presentation.
o Oversee event setup service and breakdown.
o Manage event budgets and ensure profitability.
Financial Management:
o Develop and implement annual catering budgets.
o Monitor and control costs to maximize profitability.
o Analyze financial performance and identify areas for improvement.
Client Relations:
o Build and maintain strong relationships with clients.
o Respond promptly to client inquiries and resolve issues effectively.
o Conduct postevent followups to gather feedback and identify areas for improvement.
Operational Excellence:
o Ensure compliance with all food safety and sanitation regulations.
o Develop and implement efficient operational procedures.
o Monitor inventory levels and place orders as needed.
o Stay uptodate on industry trends and best practices.
This job description is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the team member. Duties responsibilities and activities may change or be added at any time with or without notice.
Qualifications
Bachelors degree in hospitality management or a related field.
Minimum of 5 years of experience in catering management.
Strong leadership and organizational skills.
Excellent communication and interpersonal skills.
Proficiency in catering software and pointofsale systems.
Ability to work flexible hours including evenings and weekends.
A passion for providing exceptional customer service.
Perks & Benefits:
Medical Dental Vision
Hotel Discounts
Paid Time Off
Employee Assistance program
This company is an equal opportunity employer.
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Required Experience:
Director
Employment Type
Full-Time
