Director of Catering & Convention Services

Job Description Summary

The Director of Catering & Convention Services sets the tone for Sonesta’s Culture of Caring. We expect leaders to focus on creating amazing moments for guests and team members and dig deep to find ways to create success for their team.

The Director of Catering is responsible for driving the social catering business and for managing the Catering & Convention department team members. The Director of Catering & Convention Services is responsible for coordinating, supervising and directing all aspects of the Catering & Conventions Department and for developing and implementing strategies to meet and exceed budgeted revenues. The Director of Catering & Convention Services will develop new social catering business while also acting as a liaison between clients and operating departments to ensure repeat business and the successful execution of all events.

The ideal candidate be an excellent communicator both within the hotel and with outside clientele.

Job Description

Work Environment

This position works mostly in an office environment.

Physical Demands

• Standing/sitting for extended periods of time and moving about the hotel.
• Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Expected Hours of Work

• Ten to twelve hour shifts sometimes required.
• Must be flexible to work variable days of the week to include weekends and holidays.

Education and Experience

• High school degree or equivalent required. College course work in related field preferred.
• A minimum of 7+ years of social catering sales experience in a luxury food and beverage environment with 3+ years experience managing a high-performance team.
• 1-2 years sales or marketing related experience required.
• Sales experience in a hotel preferred.

Principle duties and responsibilities (Essential Functions) include:    

Operational/Functional:

• Lead the sales efforts, prospect and solicit new accounts. Ensure that inquiry calls, and proposals are handled in accordance with established departmental policies and procedures.
• Achieve personal, team, and hotel catering revenue goals.
• Prepare and present effective and persuasive presentations to prospective clients.
• Negotiate, prepare, write and submit contracts in a timely manner.
• Set the agenda of the department and assign duties to all associates to ensure flawless execution of all functions and events.
• Engage with clients and collaborate with key members of the F&B team to ensure complete guest satisfaction.
• Inspect banquet and meeting space regularly and make necessary recommendations for repairs and improvements.
• Review event sheets and BEOs. Develop revenue forecasts and make revisions and adjustments as necessary.
• Create special themes and develop attractive menus.
• Prepare and distribute all Banquet Event Orders (BEO). Ensure all BEO paperwork is completed in a timely and accurate manner. Attend daily BEO meetings.
• Coordinate functions and activities with other department heads as appropriate and communicate the Meeting/Event planner’s needs to the appropriate staff.
• Accurately produce and/or review all sales contracts, rate agreements, and/or banquet/catering event orders.
• Check function/Event room set ups prior to client arrival, ensuring all details agree with client’s requirement and hotel standards. Ensure deficiencies are corrected by appropriate personnel.
• Arrange and conduct special events, site inspections, and off-site presentations for potential clients.
  • Maintain high standards of personal appearance and grooming.

• Perform any other job-related duties as assigned.

Strategy and Planning:

• Develop key focus areas and markets for sales solicitation/prospecting.
• Develop personal sales campaigns and promotions in order to generate leads, promote hotel and increase visibility.
• Produce monthly sales-related reports and sales forecasts for assigned area of responsibility.
• Develop and maintain knowledge of market trends, competition and customers.
• Financial Management:
• Participates in the management of the department’s operating budget and assist in the development of the annual capital budget.
• Achieve budgeted revenues, control labor costs and expenses.
• Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Actively p