Director of Catering

Additional Information: This hotel is owned and operated by an independent franchisee, Dimension Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s 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 Summary:
The Director of Catering leads the catering department, driving revenue growth and ensuring flawless execution of weddings, corporate meetings, social events, and banquets. This role requires strong leadership, strategic thinking, and a passion for delivering exceptional guest experiences.
Key Responsibilities:
• Develop and implement catering sales strategies to achieve revenue goals.
• Manage and mentor the catering team, fostering a culture of excellence.
• Build strong client relationships and create customized event solutions.
• Oversee event planning, including menus, room setup, and service standards.
• Collaborate with culinary and banquet teams for seamless execution.
• Prepare budgets, forecasts, and financial reports for the department.
• Ensure compliance with health, safety, and brand standards.
• Represent the hotel at networking events and industry functions.

Job Skills:
Computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s).

Ability to exercise excellent communication, presentation, organization, time management and listening skills.

Ability to use analytical skills for measuring business potential and value to the hotel.

Discretion & Independent Judgment:

Negotiate and close contracts that meet the hotel’s business plan objectives.

Solicit, negotiate and generate contracted revenues from volume prospects that meet criteria established in the hotel business

Develop, implement and constantly modify sales action plans.

Employ revenue management techniques to recommend corporate rate proposals.

Physical Requirements:

Ability to speak and hear in English. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

Additional physical & visual requirements

Stand for long periods of time

Walk extended distances

Lift/carry 6-25 lbs.

Able to work overtime and irregular hours"

Bachelor’s degree in hospitality management or related field preferred.

• Minimum 5 years of catering or event management experience, with at least 2
years in a leadership role.
• Strong sales and negotiation skills with proven ability to meet revenue targets.
• Excellent organizational and communication skills.
• Knowledge of food and beverage operations and current event trends."

$90-95k, Bonus Eligible

This company is an equal opportunity employer.

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