Director of Catering

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.


Why Work With Us?
Competitive Benefits Package: Enjoy the peace of mind with our comprehensive benefits, including health, dental, vision, STD/LTD, and life insurance coverage for all full-time employees. Two weeks’ vacation and 401k match after one year of employment.
Travel Incentives: Take advantage of discounted room rates at all Marriott hotels internationally, as well as the Driftwood Hospitality portfolio, allowing you to explore new destinations and create lasting memories.

JOB SUMMARY
Plan and manage the sales effort of the hotel’s Catering Department to achieve customer satisfaction and quality service while meeting/exceeding revenue/profit goals. Utilize prospecting skills and strong business sense to consistently exceed catering revenue goals. Recruit, deploy, motivate, support and grow a team of Catering Sales and Convention Service Managers to do the same. Report and critique all Catering activities to the Cluster Director of Sales & Marketing. Enliven the Westmont Standards within the Department and the hotel. Support all Corporate and hotel initiatives as needed.

ESSENTIAL JOB FUNCTIONS
This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

BUSINESS RESULTS
• Oversees all day-to-day operations for the catering sales effort.
• Provides positive and aggressive leadership to ensure maximum revenue potential; sets example with personal booking goals.
• Creates and maintains an office environment conducive to effective selling and customer advocacy.
• Oversees hiring and training of catering sales managers and hourly associates.
• Coaches and mentors catering related sales managers to develop sales skills and performance improvement.
• Participates in the Developing and management of the catering sales revenue and operating budgets. Provides input for developing forecasts.
• Sets booking goals for catering sales team members and catering goals for other sales channels property participates in.
• Holds catering sales team and other sales channels accountable for goal achievement.
• Proactively recognizes and works to retain top talent.
• Effectively develops and manages relationships with key stakeholders, both internal and external.
• Assist the Director of Sales & Marketing analyze market information through Delphi and implements catering strategy to achieve hotel’s financial catering goals.
• Assists Revenue Management and the Director of Group Sales with completing accurate projections.
• Assists the Director of Sales & Marketing to approve space release for catering to maximize revenue.
• Develops, implements, and sustains aggressive solicitation program focused on increasing local catering business.
• Works with management team to create and implement a catering sales marketing plan addressing revenue, customers and the market.
• Assists with the development and implementation of catering promotions, both internal and external.
• Works collaboratively with off-property sales channels to ensure the property needs are being achieved and the sales efforts are complementary, not duplicative.
• Conducts outside catering sales calls based upon set individual monthly goals.
• Conducts prospecting and solicitation goals based upon set individual monthly goals.
• Completes Catering Sales components of the Marketing Plan (updated quarterly) including strategic action plans for all relevant market segments, booking channels and revenue streams.
• Sets Catering goals and objectives with DOSM, utilizing goal setting models and market knowledge to ensure the Catering Managers are effectively deployed to maximize productivity and revenue opportunities for the hotel.
• Develop working menu with the Executive Chef to ensure profitability and customer satisfaction.
• Establishes Catering booking guidelines with the DOSM, based on historical data and forecasts