The hotel Director of Catering is a strategic executive responsible for driving food, beverage, and event revenue. They oversee the catering sales team, negotiate contracts, and collaborate closely with culinary and banquet operations to ensure flawless execution of weddings, corporate meetings, and social events. Responsibilities: • Sales & Revenue Generation: Proactively solicit and book events, conduct client site tours, and close high-value contracts to consistently meet or exceed aggressive revenue targets. • Event Detailing & Logistics: Manage the end-to-end event process, including creating Banquet Event Orders (BEOs), designing floor plans, planning menus with the Executive Chef, and detailing billing. • Team Leadership: Recruit, train, and mentor the catering sales and convention services team to foster a high-performance, customer-focused culture. • Cross-Department Collaboration: Act as the liaison between the client and the culinary, banquet, front desk, and housekeeping teams to ensure seamless event execution and high guest satisfaction. • Budgeting & Forecasting: Develop departmental budgets, monitor event expenses, and provide weekly/monthly forecasting reports for hotel leadership. Qualifications: • Education: A bachelor’s degree in Hospitality Management, Business Administration, or a related field. • Experience: 3 or more years of progressive experience in catering sales, event planning, or a director-level role within a full-service hotel, resort, or convention setting. • System Skills: Proficiency in industry-standard catering and sales software. • Soft Skills: Exceptional negotiation, communication, and problem-solving skills. Must have the flexibility to work evenings, weekends, and holidays as business needs dictate. Compensation: $60,000 - $70,000 yearly

• Sales & Revenue Generation: Proactively solicit and book events, conduct client site tours, and close high-value contracts to consistently meet or exceed aggressive revenue targets.  • Event Detailing & Logistics: Manage the end-to-end event process, including creating Banquet Event Orders (BEOs), designing floor plans, planning menus with the Executive Chef, and detailing billing.  • Team Leadership: Recruit, train, and mentor the catering sales and convention services team to foster a high-performance, customer-focused culture.  • Cross-Department Collaboration: Act as the liaison between the client and the culinary, banquet, front desk, and housekeeping teams to ensure seamless event execution and high guest satisfaction.  • Budgeting & Forecasting: Develop departmental budgets, monitor event expenses, and provide weekly/monthly forecasting reports for hotel leadership.