Director of Catering

Description Just a few turns from the Seattle-Tacoma International Airport, The Seattle Airport Marriott Hotel offers complimentary on-site employee parking, daily employee meals, and comprehensive benefits. With great F&B outlets and over 23,000 square feet of event space, ideal for meetings and special occasions near Sea-Tac, this hotel is constantly performing and attracting high business volumes. Come join our team! Job Overview: Train, supervise and work with all Catering staff in order to solicit and book Banquet and Catering functions resulting in customer satisfaction and profitability. Compensation: $78,500-85,000 annually, dependent on experience. The ideal candidate will be a seasoned hospitality sales and catering leader, who knows how to navigate Opera/FSPMS, CI, among other Marriott operating systems. Responsibilities and Duties: Select, train, supervise and monitor performance of Catering staff in the proper preparation of Banquet menus, memos, and files. Organize and conduct staff meeting to coordinate successful functions Tour and inspect banquet and meeting space on a daily basis, report necessary repairs. Schedule and assign in detail, specific duties to all employees under supervision for the efficient operation of the Catering Department, coverage of functions in accordance with productivity standards. Solicit new accounts and review previous Banquet files to generate business. Oversee service of group functions once they are in house. Write Banquet menus, memos, and send out Red Boarders for VIP Guests. Review and revise Catering Department guarantee sheets, weekly events sheets. Formulate and make revisions to annual and monthly forecasts. Negotiate, prepare and write contracts and enter information into the Diary Book. Interact with clients to determine needs and direct staff accordingly. Respond to telephone and walk-in inquiries of potential guests. Supportive Functions: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel. Maintains vacation schedule for proper staffing. Performs other duties as requested. Attend menu, staff, and other Hotel meetings. Specific Job Knowledge and Skills: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Thorough knowledge of food and beverage products, proper preparation and presentation of foods and beverage items. Ability to prepare signage for catering functions. Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 20 lbs. on an occasional basis. Ability to read, write and speak on order to comprehend and communicate job functions. Ability to create special themes and menus. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Other Expectations: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. Upon employment, all employees are required to fully comply with

Created: 2024-10-29