Assistant Director of Catering and Conference Services

Join Our Team at The Hotel at the University of Maryland

The Hotel at the University of Maryland is a AAA Four-Diamond, independent hotel located steps from the University of Maryland campus. With 297 guest rooms, including 24 suites, and more than 45,000 square feet of flexible event space, the hotel hosts events ranging from intimate gatherings to large-scale functions of up to 1,500 guests. The team is committed to delivering personalized service and cultivating a workplace culture that supports growth, development, and long-term career advancement.

Assistant Director of Catering & Conference Services

Salary Range $90,000.-$95,000. annually (experience-based salary)

Position Summary

The Assistant Director of Catering & Conference Services is a senior leadership role responsible for driving revenue growth, delivering flawless event execution, and building lasting client partnerships for a prestigious Four Diamond hotel in the Washington, D.C. market. This individual embodies the highest standards of hospitality, combining entrepreneurial sales instinct with meticulous operational excellence. The role assists with the management of the conference services and catering departments and serves as the day-to-day operational anchor of the departments as well.

Key Responsibilities

Sales & Revenue Generation

• Actively solicit, develop, and close catering and conference group business across social, corporate, government, and association segments.
• Manage a personal book of accounts while providing oversight of the full department pipeline; meet or exceed individual and team revenue targets.
• Conduct compelling site inspections, tastings, and client presentations that convert prospects into repeat partners.
• Maintain a thorough understanding of market conditions, competitive set, and pricing strategies to maximize RevPAR contribution.
• Partner with the Sales team to identify cross-sell opportunities and ensure seamless handoff of group accounts.

Menu Development & Food & Beverage Expertise

• Collaborate with the Executive Chef and F&B leadership to develop creative, seasonally relevant menus that reflect the hotel's Four Diamond standards.
• Serve as a knowledgeable resource on food allergies, dietary restrictions, wine pairings, and current culinary trends to advise clients and elevate the guest experience.
• Review and approve custom menu proposals, ensuring profitability targets and brand consistency are maintained.
• Lead tasting events with potential clients, showcasing the culinary team's capabilities and reinforcing the hotel's competitive differentiation.

Team Leadership & Direct Report Management

• Directly supervise and mentor two Senior Conference Services Managers and one Catering Sales Manager, fostering a high-performance, accountable culture.
• Assign and balance group servicing workload across the team, ensuring equitable distribution and appropriate matching of account complexity to experience level.
• Conduct regular one-on-ones, assist with performance reviews, and coaching sessions; set clear goals aligned to hotel objectives and individual development plans.
• Identify training needs and implement targeted development programs to continuously elevate team skill sets.
• Establish, train and execute SOPs needed to ensure smooth internal operations and client satisfaction

Conference Services & Event Execution

• Oversee the end-to-end management of assigned group accounts from contract through post-event follow-up, maintaining a seamless client experience.
• Produce detailed, accurate Banquet Event Orders (BEOs), resumes, and room diagrams; ensure all documents are distributed to operational departments within established timelines.
• Conduct pre-convention meetings with clients and relevant department heads, clearly communicating event specifications and anticipated challenges.
• Monitor event execution in partnership with Banquet Operations, stepping in to resolve issues in real time to protect client satisfaction scores.

Financial Acumen & Reporting

• Track department-level revenue, upsell conversion, and average check metrics; present weekly and monthly reports to hotel leadership.
• Manage catering forecasting contributions, assisting the Director of Sales & Marketing with accurate pace and pick-up reporting.
• Analyze cost structures of menus, labor, and ancillary spend to ensure events are delivered profitably without sacrificing quality.
• Review and approve invoices and final