Director of Catering | NYC

The Role at a glance:The Director of Catering - Venue Sales (DOC) is responsible for the successful development and growth of on-premise venue catering sales, through internal andor external sales, venue dependent. Their primary responsibility is maintaining a positive relationship with the venue leadership and sales team. The DOC is responsible for overseeing the entire event planning process, from initial inquiry through execution. In addition to leading their team, the DOC is expected to actively network, build relationships, and consistently identify new client opportunities to drive revenue growth. The DOC plays a key role in ensuring the success of events managed by their team, maintaining a strong focus on profitability and client satisfaction. They are also tasked with cultivating and sustaining venue and external client relationships while fostering excellent collaboration with the operations team. A core responsibility of the DOC is to uphold the client's vision and brand standards at all venues events, ensuring a seamless and high-quality experience that aligns with organizational goals. What you'll be doing:Direct Sales and Sales Management at unit levelMaintain positive internal client relationships and liaison as necessary to ensure a consistently positive interactionWork directly with venue sales team on strategies to drive additional revenueWork independently towards client outreach to develop new client relationships and to initiate sales opportunities Detail yearly sales plan and maintain monthly KPI's for yourself and your teamMentor, train and develop direct support positions to consistently foster a collaborative work environment Field incoming sales inquiries, as assigned by venue sales team, if applicable. Assess client needs, give preliminary information and price quotes, negotiate, and close sales.Run weekly sales meetings at the unit levelFollow up with clients and venue sales team to ensure that annual events are secured on the calendar each yearFinalize all staffing needs and party detailsResponsible for maintaining AR accountability at the unit Responsible for sales and status reports as well as depositsaccounts receivable and contractsEvent Coordination to include timing of events, assisting Captain(s) with staff assignments on site and meeting with staff when necessary, acting as liaison with client, kitchen, staff, and vendors Create catering proposals, which are comprised of four major areas: menu, beverage, staff, and equipment rentalParticipate, conduct client meetings sales calls, and follow upConduct tastings as neededFinancial PerformanceEnsure that unit level budgeted goals are met or exceededSet individual team members revenue goals and assist in directing their outreach to meet and achieve goalsMonitor event profitability to ensure that events are sold and executed according to company standards and budgetCreate a post event analysis that ensures the successful execution of each event in all cost areasSubmit weekly pace reports to the companyEnsure that all event deposits, payments, and invoicing reflect the company policies and proceduresMonitor staffing levels on each event to ensure proper service standards are achieved and profitability maintained according to budgetMarketing (This will be a collaborative approach with the Marketing to ensure the successful development of the brand)Develop and maintain an active and aggressive advertising campaign to ensure the successful integration of the brand in the market Creating brand collateral with the Marketing department as need arises Monitor and track the results of the advertising campaigns to ensure that the expense has a significant impact on sales and brand awarenessEstablish signature marketing events to bring awareness of our offerings to the event planning industryRegularly networking to increase notoriety and buzz surrounding events at venue Establish market comp analysis annually to ensure the competitive offerings and pricing for the areaWhat we're looking for:Must-haves:3+ years of experience overseeing high-volume food and beveragecatering operations either within a hotel, cultural institution, or premier catering company Must have experience in corporate business environment with an entrepreneurial spirit Exceptional interpersonal, organizational and communication skills The ability to direct multiple levels of catering within a very dynamic environment Hardworking nature, hands-on approach, and a passion for the business Ability to communicate effectively with co-workers, management, vendors, and clients Able to work a flexible schedule to accommodate business levels Advanced knowledge of current technology and MS Office suite, with catering software experienceProficiency in opening & closing procedures, producing accurate monthly reporting and food and beverage knowledgeCompensation:$95k base- Total compensation up to $145k.Our Benefits:Medical (FT Employees)DentalVisionVoluntary UNUM offering for Accident, Critical Illness and Hospital IndemnityDiscount ProgramCommuter Benefits (Parking and Transit) EAP401kSick TimeHoliday Pay (9 paid holidays)Tuition Reimbursement (FT Employees)Paid Time Off

Created: 2025-02-28