Director of Catering Sales & Banquet Operations

Compensation Type

Yearly

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.

 

With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.

 

With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com

Location

The Harmonie Club is a special oasis in the heart of Manhattan for discerning members to enjoy dining, social events, athletic facilities, diverse programming, and camaraderie.  We offer a workspace with complimentary coffee and wifi on weekdays and a historic clubhouse that features a beautiful oak-paneled dining room with gold-leaf ceiling and antique Caldwell chandeliers, timeless ballrooms for special events and corporate gatherings, and a welcoming atmosphere that many members enjoy as their home away from home. 

Overview

The Director of Catering Sales & Banquet Operations is responsible for coordinating, supervising and directing all aspects of the Harmonie Club's banquet operations, while maintaining a profitable operation and high quality products and service levels. He/she is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Responsibilities

• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Client Relationship Management: Develop and maintain trusted client/member relationships, understanding their needs to deliver exceptional service that secures repeat business and referrals.
• Event Planning and Coordination: Oversee all aspects of event planning, from menu & banquet operations, selection and logistical arrangements to staffing and event setup, ensuring seamless execution and adherence to Harmonie Club standards. . Coordinate event details with the culinary, banquets and outlet teams to ensure successful events.
• Ensure overall guest satisfaction
• Sales and Revenue Generation: Generate new business leads, negotiate contracts, and close catering sales for events. Upsell and cross-sell services to optimize revenue across all food & beverage outlets.
• Banquet Event Orders (BEOs): Develop and manage BEOs and Resumes, ensuring accurate communication of event details to all departments involved.Financial Management: Create cost estimates, manage budgets, and coordinate billing with the accounting team. Ensure profitability while meeting client expectations and maintaining high standards.
• Vendor and Department Collaboration: Work closely with Culinary, Banquet, Operations, and Membership teams to ensure flawless event coordination. Manage relationships with third-party vendors and oversee load-in and event breakdown.
• Quality Assurance and Post-Event Follow-up: Conduct post-event evaluations and collect feedback to assess client satisfaction and enhance future event planning. Participate in daily and weekly meetings to report on event updates and client needs.
• Oversee all aspects of the daily operation of the hotel’s banquet operation.
• Supervise all banquet personnel.
• Respond to guest complaints in a timely manner.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in the banquet operation.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Monitor quality of service in banquet operations.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Conduct sta