Chase Park Plaza Director of Catering & Convention Services (Finance)

Job Description Summary

Develop and implement the total sales and marketing strategies of the catering department, including securing new accounts, maintaining existing accounts, and executing sales and marketing tactical plans to maximize the profitability of the hotel while maintaining guest satisfaction. Oversee all functions of the Conference/Conventions Services Department. Ensure that all conferences, meetings and group activities are coordinated and managed within client expectations. Upsell client events and manage function space and room block inventory to maximize hotel profit. Ensure hotel and client fulfill group contract commitments.

Job Description

• Operational/Functional:
  • Direct the day-to-day activities of the catering and conference services team. Advise staff of formal policies and procedures.
  • Develop and maintain relationships with key clients in support of food & beverage sales, and catering/banquet services.
  • Establish client base of organizations, associations and commercial business through direct outside sales efforts for the purpose of securing business for the hotel. Accurately produce and/or review all sales contracts, rate agreements, and/or banquet/catering event orders.
  • Identify operational problems that impact the effectiveness of overall catering sales performance and work closely with appropriate departments on solutions.
  • Conduct banquet and catering facility tours and entertain clients in accordance with company and property policy.
  • Assist clients with menu planning, food and beverage coordination, table arrangements, decoration options, etc. Arrange all details of conventions and or catering events to include room set-ups, staging, lighting, audiovisual, traffic flow, menus, décor, entertainment, group room blocks, VIP services, and approved method of payment.
  • Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Executive Chef, other sales staff, Banquet Department and/or convention services staff, and other hotel Executive Committee members.
    • Interact with outside contacts:
    • Guests - to ensure their total satisfaction
    • Vendors - to arrange services
    • Other contacts as needed (Professional organizations, community groups)
  • Schedule conventions and business group activities and coordinate with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients.
  • Monitor and ensure all functions are set-up, refreshed and broken down in compliance with scheduled times and department procedures.
  • Perform other duties as assigned.
  • May serve as manager on duty when required.
• Strategy and Planning:
  • Negotiate food and beverage prices, function space, and hotel services within approved departmental booking guidelines. Work closely with Executive Chef on menu design and concepts pricing for catering events.
  • Plan and conduct pre-event and post-event meeting with clients and catering staff.
• Financial Management:
  • Assist management in the preparation of the annual departmental operating budget, and financial plans which support the overall objectives of the hotel.
  • Review daily posting of charges, resolve any discrepancies in a timely manner. Follow-up to ensure guest satisfaction.
  • Achieve budgeted revenues and personal sales goals. Complete forecasts, plans, and sales production reports.
• Managing your Team
  • Attract and retain the best talent
  • Develop and motivate a catering team that is responsible for developing new accounts, maintaining existing accounts, and implementing catering strategies to achieve catering revenue goals and maximize profits for the hotel, while maintaining guest satisfaction.
  • Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with Company rules and policies. Alert management of potentially serious issues.
  • Ensure team members receive proper training applicable to their position and career aspirations and in accordance with company policy and/or local laws
  • Responsible for monitoring, measuring, and recognizing performance of team members who directly report to the role and indirect reports
  • Support, comply and promote company initiative, policies and guidelines.
  • Handle employee issues in a professional and timely manner
• Leading with Passion
  • Responsible for ensuring success through the eyes of employees, guests, and owners
  • Utilize and collaborate with resources across different departments and corporate office
  • Capable of influencing employees to perform to their highest standard and establishing a trusting environment to enrich the culture
  • Focus on the mission and well-being of the department, hotel, and company as a whole
  • Lead by example and operate with integrity and respect
  • Inspire your team to embrace and demonstrate our values and GUEST People Standards

Additional Job Information/Anticipated

Pay Range

Qualifications and Skills

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Track record of delivering exceptional guest and client experience
• Bachelor's Degree in marketing or related field or equivalent experience
• 3+ years' experience in a catering setting or related field, with direct supervisory experience over a sales/catering team, or an equivalent combination of education and work experience
• Must speak fluent English
• Other languages preferred
• Demonstrable expertise in analysis and action taking
• Excellent oral and written communication
• Excellent organization skills
• Appropriate professional appearance and demeanor
• Proficient in Microsoft Word, Excel and PowerPoint
• Reading and writing abilities are utilized often when completing paperwork and management reports, interpreting results, giving and receiving instructions, and training
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Ability to travel to attend workshops, tradeshows, conventions, etc.
• May require a valid Driver's License.
• May be required to work nights, weekends, and/or holidays.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

Benefits

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:

• Medical, Dental and Vision Insurance
• Health Savings Account with Company Match
• 401(k) Retirement Plan with Company Match
• Paid Vacation and Sick Days
• Sonesta Hotel Discounts
• Educational Assistance
• Paid Parental Leave
• Company Paid Life Insurance
• Company Paid Short Term and Long Term Disability Insurance
• Various Employee Perks and Discounts
• Hospital Indemnity
• Critical Illness Insurance
• Accident Insurance

Sonesta is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.