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To oversee all aspects of a profit and service driven Catering and Conference Services Department.

ESSENTIAL FUNCTIONS:

1.     Supervision of the Directors/Assistant Directors and administrative staff in their day-to-day roles. Including maintaining and monitoring the accuracy and effectiveness of all written communications. These include but are not limited to: Banquet Event Orders, Resumes, Daily Events Report, Delphi Input Standards, and Guest at Leisure Reports.
2.     Review for accuracy and assign to the Conference Services Managers and Assistant Director all booking turnovers from the Sales Department.
3.     Prepare with analysis the Catering and Conference Services weekly 3-Month financial forecast, month end financial summaries, and contribute to the annual Marketing Plan and Budget.
4.     Complete periodic audits of the Account and Booking Data in Delphi, to include but not exclusive to Conflict Report, Account Traces, Post Conference Reports.
5.     Evaluate current sales practices and make recommendations to maximize the profitability of the Catering and Conference Services resources.
6.     Oversee the quarterly administration and seek new ways to motivate and maximize revenues with the Catering and Conference Services Incentive plans
7.     Finalize the requirements of personally booked or assigned Catering and Conference Services bookings while maximizing revenue potential through up selling and ensuring effective communication both written (Resumes, BEO, Daily Reports) and personal contact with all departments for the success of the event. Ensure accuracy of Banquet Checks and provide bill review on completion of program or event.
8.     Supervise the execution of banquet events. Review all function space with banquet manager and when necessary head house attendant. Ensure satisfaction of client at the outset of all events. Make timely and impromptu decisions, which balance client’s needs with the financial, safety and staffing goals of the hotel.
9.     Find solutions to the inevitable challenges and glitches that arise while groups are on property and keep Director of F&B and Planning Committee promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate.
10. Maintain knowledge of hotel facilities, capacities and dimensions of meeting space and basic operational needs of all operating departments.
11. Plan and/or attend and/or participate in meetings with hotel staff and clients, including but not exclusive to: Morning Operations Briefing, Morning CS Briefing, Resume Meeting, Banquet Event Order Meeting, Sales Meeting, Pre-Convention Meetings, Bi-Monthly Board of Operations, Planning Visits, and Menu Tastings.
12. Conduct performance evaluations and mentor Assistant Directors, Conference Service Managers, Catering Managers and Administrative Assistants to develop and prepare Managers and Staff for future promotion and possible transfer within Four Seasons. Facilitate and monitor training, recommend the hiring, terminating, or disciplining of any Catering or Conference Services employee.
13. Respond according to the crisis management plan to any hotel emergency or safety situation.
14. Comply with Four Seasons standards for food and beverage / sales and marketing, while working harmoniously and professionally with co-workers and planning committee.
15. Comply with Four Seasons Category One and Two Work Rules and Standards of Conduct as set forth in EmPact.
16. The ability to establish all office procedures and monitor their effectiveness.
17. The ability to develop banquet menus and pricing structures based on local competitive analysis.
18. The ability to coordinate marketing and sales efforts for Catering with the Director of Sales and Marketing.
19. The ability to actively solicit and book large and important social, corporate and association business as well as handle all VIP functions.
20. The ability to maintain an active trace/follow-up system on all personal sales calls.
21. The ability to finalize all bookings in writing maximizing all revenue potential by upselling in all revenue producing areas.
22. The ability to secure deposits and maintain established credit policies.
23. The ability to conduct weekly meetings with support departments to review all events for the upcoming week.
24. The ability to keep management and public relations informed of all functions booked at the hotel as well as any well known personalities or security sensitive functions.
25. The ability to handle all aspects of the audio visual department to the benefit of the hotel and the client.
26. The ability to maintain the banquet area, in conjunction with the banquet manager      (cleanliness, repairs of equipment, etc.) in accordance with hotel standards.
27. The ability to coordinate details of daily events with the Chef, Banquet Chef and the Banquet Manager.
28. The ability to supervise the execution of banquet events to insure high standards of food, beverage and service.
29. The ability to monitor all departmental weekly expenses, i.e. payroll, utility and food and beverage costs, etc.
30. The ability to prepare a monthly definite booking report at the conclusion of each week, and monthly pace reports.
31. The ability to achieve yearly personal sales booking goals, as well as manage the sales goals and objectives of the catering management team.
32. The ability to coordinate the aggressive sales efforts of the Catering department to solicit business.
33. The ability to supervise and direct the work of all employees in the Catering Department.
34. The ability to conduct weekly Catering Sales meetings and attend all required meetings.
35. The ability to maintain a thorough concept of food cost and menu planning.
36. The ability to communicate on a regular basis with the Banquet Manager to review the department, functions, staff, goals and objects, etc.
37. The ability to perform other tasks or projects as assigned by hotel management and staff.
 
Requirements
KNOWLEDGE AND SKILLS:

Education: 

College education preferred

Experience:

6 Years experience as a Catering or Conference Services Manager in a full service resort or hotel, 3 of which at the Assistant Director level or higher.
 
Skills and Abilities: 

Excellent reading, writing & oral proficiency in the English Language.
Proven interpersonal skills with a track record of successful client interactions.
Coaching and People Development Skills.
Good organizational skills.
Ability to multitask
Attention to detail.
*Must strong at prospecting

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To oversee all aspects of a profit and service driven Catering and Conference Services Department.

ESSENTIAL FUNCTIONS:

1.     Supervision of the Directors/Assistant Directors and administrative staff in their day-to-day roles. Including maintaining and monitoring the accuracy and effectiveness of all written communications. These include but are not limited to: Banquet Event Orders, Resumes, Daily Events Report, Delphi Input Standards, and Guest at Leisure Reports.
2.     Review for accuracy and assign to the Conference Services Managers and Assistant Director all booking turnovers from the Sales Department.
3.     Prepare with analysis the Catering and Conference Services weekly 3-Month financial forecast, month end financial summaries, and contribute to the annual Marketing Plan and Budget.
4.     Complete periodic audits of the Account and Booking Data in Delphi, to include but not exclusive to Conflict Report, Account Traces, Post Conference Reports.
5.     Evaluate current sales practices and make recommendations to maximize the profitability of the Catering and Conference Services resources.
6.     Oversee the quarterly administration and seek new ways to motivate and maximize revenues with the Catering and Conference Services Incentive plans
7.     Finalize the requirements of personally booked or assigned Catering and Conference Services bookings while maximizing revenue potential through up selling and ensuring effective communication both written (Resumes, BEO, Daily Reports) and personal contact with all departments for the success of the event. Ensure accuracy of Banquet Checks and provide bill review on completion of program or event.
8.     Supervise the execution of banquet events. Review all function space with banquet manager and when necessary head house attendant. Ensure satisfaction of client at the outset of all events. Make timely and impromptu decisions, which balance client’s needs with the financial, safety and staffing goals of the hotel.
9.     Find solutions to the inevitable challenges and glitches that arise while groups are on property and keep Director of F&B and Planning Committee promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate.
10. Maintain knowledge of hotel facilities, capacities and dimensions of meeting space and basic operational needs of all operating departments.
11. Plan and/or attend and/or participate in meetings with hotel staff and clients, including but not exclusive to: Morning Operations Briefing, Morning CS Briefing, Resume Meeting, Banquet Event Order Meeting, Sales Meeting, Pre-Convention Meetings, Bi-Monthly Board of Operations, Planning Visits, and Menu Tastings.
12. Conduct performance evaluations and mentor Assistant Directors, Conference Service Managers, Catering Managers and Administrative Assistants to develop and prepare Managers and Staff for future promotion and possible transfer within Four Seasons. Facilitate and monitor training, recommend the hiring, terminating, or disciplining of any Catering or Conference Services employee.
13. Respond according to the crisis management plan to any hotel emergency or safety situation.
14. Comply with Four Seasons standards for food and beverage / sales and marketing, while working harmoniously and professionally with co-workers and planning committee.
15. Comply with Four Seasons Category One and Two Work Rules and Standards of Conduct as set forth in EmPact.
16. The ability to establish all office procedures and monitor their effectiveness.
17. The ability to develop banquet menus and pricing structures based on local competitive analysis.
18. The ability to coordinate marketing and sales efforts for Catering with the Director of Sales and Marketing.
19. The ability to actively solicit and book large and important social, corporate and association business as well as handle all VIP functions.
20. The ability to maintain an active trace/follow-up system on all personal sales calls.
21. The ability to finalize all bookings in writing maximizing all revenue potential by upselling in all revenue producing areas.
22. The ability to secure deposits and maintain established credit policies.
23. The ability to conduct weekly meetings with support departments to review all events for the upcoming week.
24. The ability to keep management and public relations informed of all functions booked at the hotel as well as any well known personalities or security sensitive functions.
25. The ability to handle all aspects of the audio visual department to the benefit of the hotel and the client.
26. The ability to maintain the banquet area, in conjunction with the banquet manager      (cleanliness, repairs of equipment, etc.) in accordance with hotel standards.
27. The ability to coordinate details of daily events with the Chef, Banquet Chef and the Banquet Manager.
28. The ability to supervise the execution of banquet events to insure high standards of food, beverage and service.
29. The ability to monitor all departmental weekly expenses, i.e. payroll, utility and food and beverage costs, etc.
30. The ability to prepare a monthly definite booking report at the conclusion of each week, and monthly pace reports.
31. The ability to achieve yearly personal sales booking goals, as well as manage the sales goals and objectives of the catering management team.
32. The ability to coordinate the aggressive sales efforts of the Catering department to solicit business.
33. The ability to supervise and direct the work of all employees in the Catering Department.
34. The ability to conduct weekly Catering Sales meetings and attend all required meetings.
35. The ability to maintain a thorough concept of food cost and menu planning.
36. The ability to communicate on a regular basis with the Banquet Manager to review the department, functions, staff, goals and objects, etc.
37. The ability to perform other tasks or projects as assigned by hotel management and staff.
 
Requirements
KNOWLEDGE AND SKILLS:

Education: 

College education preferred

Experience:

6 Years experience as a Catering or Conference Services Manager in a full service resort or hotel, 3 of which at the Assistant Director level or higher.
 
Skills and Abilities: 

Excellent reading, writing & oral proficiency in the English Language.
Proven interpersonal skills with a track record of successful client interactions.
Coaching and People Development Skills.
Good organizational skills.
Ability to multitask
Attention to detail.
*Must strong at prospecting