Director of Catering

Full-Time

Description

JOB DUTIES

CATERING

• Develop pricing and market strategies with the Director of Sales & Marketing, Director of Food & Beverage and Executive Chef; constant monitoring of competition and marketplace in general; must be prepared and able to react under fluctuating market conditions.
• Assist in the preparation and execution of the annual marketing plan, promotion and advertising plans covering catering, food and beverage events and hotel promotions.
• Develop menus and pricing with the Executive Chef and Food & Beverage Director to produce trend setting, up to date banquet menus and guarantee high quality food with upscale presentation.
• Meet or exceed predetermined booking goals for covers and revenue; meet or exceed budgeted costs and revenue on a monthly average with the liberty to negotiate as needed on individual functions within established guidelines yet maintaining the overall revenue goals.
• Responsible for prompt handling (within the business day) of inquiry calls and monitoring the efficient flow of paperwork relative to confirming function details to the client.
• Compiles lists of prospective clients for use as sales leads based on information from business directories and other sources.
• Solicit new and repeat banquet and meeting business. Maintain client base of key accounts and conventions. Determine the guest’s needs, space availability, meeting details and food and beverage requirements.
• Make outside sales calls to obtain business. Also utilize site inspections and on-site luncheons to book business.
• Monitor pricing, service levels, facilities and function activities at competitive facilities to ensure the Hotel remains in a competitive position.
• Evaluate a potential piece of business for profitability and overall benefit to the Hotel.
• Have acquired food and beverage knowledge with the ability to up sell clients, while promoting a level of service parallel to the luxury stature of the facility.
• Complete coordination of the Catering Sales group functions; accurate and timely preparation of detailed Banquet Event Orders and Group Resumes as necessary to ensure a common quality understanding of what the client is to receive in terms of products and services. Review function contracts prior to distribution to client and hotel staff.
• Generate “thank you” notes to clients after functions with prompt follow up of negative client feedback as necessary.
• Follow up on bookings and solicit repeat business.
• Represent hotel in community affairs and industry related events.
• Provide guest sleeping room accommodation information as needed for groups with less than 10 sleeping rooms per night.
• Check function prior to guest arrival and make personal contact with client at the time of function with proper introduction of service staff who will handle the event.

Staff Management

• Oversee Convention Services Team and ensure clients are being serviced
• Work with Convention Services up selling to clients.
• Hold a preshift meeting with staff prior to reporting to stations.
• Be prepared for each daily activity and review any variations with management and staff.
• Work shifts are covered with adequate staff, ensure correct staffing during peak periods and high occupancy.
• Communicate daily with department managers and MOD to assure consistency and pass on pertinent information.
• Consistently monitor the performance of associates on an on-going basis and provide feedback. Reward, discipline and document associate performance and provide timely counseling. Address associate complaints and resolve problems.
• Supervise the staff and handle any associate situation.
• Properly handle all administrative work with regard to interviewing, hiring, performance appraisals and terminations of staff.
• Select qualified, goal and service oriented individuals and develop these individuals with clear guidelines to employees.
• Ensure staff is properly groomed and uniformed at all times.
• Ensure work area cleanliness is maintained at all times.
• Maintain efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel.
• Maintain close control and inventory of uniforms, supplies, and equipment.
• Prepare and post weekly schedules in accordance to guest needs and staff availability.
• Conduct frequent hospitality audits to ensure the staff are conducting themselves in the manner appropriate for the department. Ensure service standards are in place.
• Maintain a complete and accurate set of logs.
• Prepare and submit accident or injury reports when needed.
• Be a team player and encourage the teamwork attitude among staff.
• Ensure all guests who experience a problem receive an appropriate response, any promised compensation is delivered, and an appropriate follow up in a timely and professional manner.
• Carries out supervisory responsibilities in accordance with Hotel policy and applicable laws.
• Plan, assign and direct work of associates.
• Prepare payroll.
• Promote open channels of communication between all hotel departments.
• Provide technical and catering expertise to Catering Managers, while fostering the open channel of communication between Sales and Catering Departments.

Training

• Ensure all associates are safety conscious and trained in safe work practices.
• Have a thorough knowledge of hotel fire regulations and policy, accident reports, safety programs, and what the direct duties are in relation to each; ensure that all associates are properly trained in these procedures.
• Implement proper training program and control the training of the staff to top efficiency and in accordance with Hilton policies.
• Facilitate new hire training.
• Facilitate departmental training modules; continually monitor, evaluate, and revise training content to reflect changes in the process; address the needs identified by associates.

ADMINISTRATIVE

• Accountable for the financial performance of the department with emphasis on achieving or exceeding of predetermined booking goals.
• Prepare and control hotel budget for the department including promotions and advertising.
• Monitor departmental, payroll and supply expenses in accordance with budgetary goals.
• Prepare 30-60-90 Day Revenue Forecast on a monthly basis for presentation.
• Prepare weekly activity report to include all financial booking performance and personal call reports for active solicitation performed.
• Prepare payroll.
• Holds department meetings and attends inter-departmental meetings.
• Conduct inspections of work areas regularly and address items that need attention.
• Be familiar with the operating procedures of all other areas of the hotel, cooperating fully and in a friendly manner with those areas to assure customer satisfaction.
• Route associate commendations received from guests to the person responsible for assembling the daily packet.
• Notify management of any pertinent information related to shift activities.
• Determine the requirements for and the follow up on special groups, VIPs, etc.
• Participate in Hotel Manager on Duty Program.
• Follow supervisor’s instructions and completes other duties as directed or assigned.
• Monitor physical condition of hotel and maintain quality standards of all equipment, uniforms and decor.
• Follows up on the progress of groups booked, such as guarantees, room night pick up, cut off dates, etc. with the Catering Administrative Assistant.
• Responsible for overseeing technology in the sales and catering departments in conjunction with the Director of Sales.
• Maintain active liaison with competitors regionally through personal contacts, professional and industry associations.
• Design plans and materials for promotions and public relations.

Benefits:

• Medical with Vision, Dental
• Company Paid Life Insurance
• Voluntary Supplemental Life, Hospital Indemnity, Critical Illness, Accident Insurance, Short Term Disability, and Long Term Disability
• 401(k) with Company Match
• Global Travel Discounts for all Hilton Brands
• Commuter Benefits

The Hilton San Francisco Airport Bayfront provides equal employment and affirmative action opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status or disability.The Hilton San Francisco Airport Bayfront is an equal employment/affirmative action employer. If you need accommodation for any part of the employment process because of a medical condition or disability, please send an e-mail to jayati.dasgupta@hiltonsfo.comor call (650) 373-4030 to let us know the nature of your request.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)