Director of Catering Operations
Sheraton Raleigh Hotel - Raleigh, NC

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DESCRIPTION

Director of Catering will oversee all catering sales for the hotel. You will plan and create catering programs and manage the banquet/convention services operations to assist sales and achieve customer satisfaction, quality service and compliance with corporate/franchise policies and procedures while meeting/exceeding financial goals. Recommend promotional ideas and procedural changes. Recommend, implements, and monitors the section's budget and manages expenses within the approved budget constraints.

DUTIES

Analyze the Banquet Event Orders, communicate effectively with customers, managers and associates to ensure that all room set-ups, equipment, and supplies, staffing and menus meet/exceed customer's expectations.Manage the daily operations resolving daily operational problems, and implementing company programs (Innkeepers/ Franchiser) through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, LSOPs and SOPs and to ensure an optimal level of service, quality, and hospitality.Recommend, implement, monitor and control the Banquet budget (i.e. labor costs, beverage costs, supplies and equipment) and coordinate with even budgets to maximize revenue and minimize expenses while providing quality guest service.Develop and implement in conjunction with Catering Sales, special packages and create new menus and themes within corporate guidelines, while keeping abreast of the competition's products, strengths and weaknesses to continually improve revenues and profit margins while maintaining quality.Monitor & control the maintenance of the meeting space and equipment to protect hotel assets and ensure a safe work environment.Conduct monthly meetings to address internal training guidelines and other pertinent issues.Must be able to lift 50-75 lbs.Walking, sitting and bending occur regularly during the shift. Must be fluent in reading, writing & comprehension of the English Language.Other duties may be assigned as specified by Department Head.

QUALIFICATIONS

The individual must possess the following knowledge, skills and abilities, and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation: Excellent oral and written communication skills. Self-started and goal-oriented. Excellent organization skills. Team Player. Proficient in Microsoft Word, Excel, PowerPoint and Access Database. Proficient at statistical and competitive analysis. Understands Internet systems. Appropriate professional appearance and demeanor. Manages time well, correctly prioritizes and is flexible. Detail-oriented. Ability to work well under pressure and meet deadlines.Associate or Bachelor's degree in Restaurant and/or Hotel Management. A minimum of four years of food and beverage and/ or hospitality related work experience required. Candidate must have a minimum of four years supervisory experience.Special consideration will be given to those who exhibit exemplary performance. Analyze the Banquet Event Orders, communicate effectively with customers, managers and associates to ensure that all room set-ups, equipment, and supplies, staffing and menus meet/exceed customer's expectations.Manage the daily operations resolving daily operational problems, and implementing company programs (Innkeepers/ Franchiser) through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, LSOPs and SOPs and to ensure an optimal level of service, quality, and hospitality.Recommend, implement, monitor and control the Banquet budget (i.e. labor costs, beverage costs, supplies and equipment) and coordinate with even budgets to maximize revenue and minimize expenses while providing quality guest service.Develop and implement in conjunction with Catering Sales, special packages and create new menus and themes within corporate guidelines, while keeping abreast of the competition's products, strengths and weaknesses to continually improve revenues and profit margins while maintaining quality.Monitor & control the maintenance of the meeting space and equipment to protect hotel assets and ensure a safe work environment.Conduct monthly meetings to address internal training guidelines and other pertinent issues.Must be able to lift 50-75 lbs.Walking, sitting and bending occur regularly during the shift. Must be fluent in reading, writing & comprehension of the English Language.Other duties may be assigned as specified by Department Head.

Sheraton Raleigh Hotel - 17 months ago - save job - block
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