Exciting opportunity to join the Doubletree by Hilton Orlando Airport as our Director of Catering. The Hotel Director of Catering leads all catering sales and operations, driving revenue by booking events (weddings, corporate meetings), managing the catering team, developing menus with chefs, overseeing event execution (setup, service, cleanup), and ensuring high guest satisfaction while controlling costs, maintaining standards, and collaborating with hotel management. Key duties include sales, budgeting, staff training, client relations, and coordinating with culinary and banquet teams to deliver flawless experiences, from initial contact to final billing. Responsibilities: • Sales & Revenue: Achieve catering sales goals, develop new accounts, maintain existing ones, and maximize profitability. • Event Management: Schedule events, create budgets, plan menus, coordinate logistics, and oversee setup, service, and breakdown. • Team Leadership: Recruit, hire, train, schedule, and motivate catering staff (servers, coordinators). • Client Relations: Serve as the main contact for clients, advise on trends, negotiate contracts, and ensure satisfaction. • Operations: Work with the Executive Chef on menu development, ensure kitchen and banquet areas are well-maintained, and enforce sanitation/safety standards. • Financials: Manage catering budgets, track expenses, and ensure accurate billing. Qualifications: • Strong leadership, sales, customer service, and communication skills. • Excellent organizational, time management, and problem-solving abilities. • Knowledge of food & beverage trends, fine dining etiquette, and health/safety regulations. • Often requires a degree in Hospitality Management or equivalent experience. • Hilton experience is deal but not required.

• Sales & Revenue: Achieve catering sales goals, develop new accounts, maintain existing ones, and maximize profitability. • Event Management: Schedule events, create budgets, plan menus, coordinate logistics, and oversee setup, service, and breakdown. • Team Leadership: Recruit, hire, train, schedule, and motivate catering staff (servers, coordinators). • Client Relations: Serve as the main contact for clients, advise on trends, negotiate contracts, and ensure satisfaction. • Operations: Work with the Executive Chef on menu development, ensure kitchen and banquet areas are well-maintained, and enforce sanitation/safety standards. • Financials: Manage catering budgets, track expenses, and ensure accurate billing.