The Renaissance Baltimore Harborplace Hotel has an exciting opportunity to join our busy hotel as the Director of Catering. The Director of Catering leads, plans, and executes all food and beverage operations for events, ensuring high-quality service and profitability. They manage staff, develop menus, set budgets, and drive sales to meet revenue goals. Key duties include client consultations, coordinating event logistics (menus, vendors), and overseeing safety compliance. Responsibilities: • Sales & Business Development: Drive sales through prospecting and marketing, conducting site inspections, and negotiating contracts for weddings, corporate events, and private functions. • Event Planning & Execution: Coordinate event details with clients and the chef, including menu customization, floor plans, and service requirements. • Operational Leadership: Manage and train catering staff, ensuring high standards of service and adherence to safety/sanitation regulations. • Financial Management: Develop budgets, manage costs, maintain accurate financial records, and ensure profitability. Qualifications: • Experience: Significant, proven experience in catering, banquets, or hospitality management. • Education: A bachelor’s or Associate’s degree in hospitality, hotel management, or a related field is often required. • Skills: Strong communication, leadership, organizational, and negotiation skills. • Technical Knowledge: Proficiency with, or ability to learn, event management software, POS systems, and Microsoft Office. • Marriott experience preferred but not required. Compensation: $100,000 - $120,000 yearly

• Sales & Business Development: Drive sales through prospecting and marketing, conducting site inspections, and negotiating contracts for weddings, corporate events, and private functions. • Event Planning & Execution: Coordinate event details with clients and the chef, including menu customization, floor plans, and service requirements. • Operational Leadership: Manage and train catering staff, ensuring high standards of service and adherence to safety/sanitation regulations. • Financial Management: Develop budgets, manage costs, maintain accurate financial records, and ensure profitability.