Pay Range: ($105,000. 00/ Annual Compensation)
Job Summary: To effectively manage the Catering Department to create the best catering product in the market, retrieving the highest possible profit for the hotel.
Essential Functions
- Coordinate all details of catering events and groups with guest rooms including but not limited to; in-detail proposals, menu planning, client liaising, entertaining, billing and on-site coordinating of events
- Administer day-to-day operations of Catering Department including review of daily reports, conducting staff meeting, overseeing of events, and assisting Catering Managers when needed.
- Face-to-face contact with in-house guests and final overseeing of all catering events on a daily basis with direct interaction and direction of banquet staff.
- Work directly with Director of Food and Beverage to plan all future marketing and sales efforts pertaining to Catering. Participate in formulation of Catering marketing plan.
- Liaise with sales department to foster idea sharing for the benefit of revenue producing programs.
- Hires, trains, evaluates, supervises and schedules catering staff. Monitors labor costs and efficiency/effectiveness of staff. Enforces established departmental and hotel policy and procedures and performs disciplinary actions as necessary, initiates and assesses employee development through annual performance appraisals for all subordinate staff to ensure the highest level of professional competence and efficient continuity within those positions.
- Produce monthly forecasts to determine year to date revenue results and implementation of short term promotion planning.
- Perform any other duties as assigned by Director of Food & Beverage.
- Regular attendance is required for this position.
Additional Duties and Responsibilities
- Reports all suspicious persons or activities and hazardous or unsafe conditions to the Security Department.
- Provides instruction and/or guidance for guest and employee safety in fire or other emergency situations.
- Responds to guest questions. Provide guest assistance, direction and information as requested when working in public areas.
- Represents the hotel at various functions and trade shows.
- Participates and networks through key organizations as recommended by the Director of Food & Beverage.
- Performs a variety of other duties as assigned by the Director of Food & Beverage.
Other Requirements
- Must maintain a neat, clean and well groomed appearance as outlined in the employee handbook.
- Ability to work varying shifts and maintain attendance in accordance with the hotel’s attendance policy.
- Ability to comply with hotel rules and regulations including policies regarding safety and grooming standards.
Required Experience/Skill and Abilities
- Three (3) to five (5) years banquet/catering sales management experience preferred.
- Previous experience in a first-class, medium to large resort preferred.
Required Education
- High School Diploma or General Education Diploma required.
- College degree in hospitality management or related field preferred.
Licenses/Certifications
- Certification of tuberculosis clearance required.
- CPR and Standard First Aid Certification preferred.
- Valid driver’s license required.
- Honolulu Liquor Commission (blue) card required.