Resort Sous Chef

Job Title :

Director of Catering & Convention Services

Overview :

The Director of Catering & Convention Services is a pivotal leadership role responsible for overseeing all aspects of catering and event services within the hospitality industry.

This position requires a strategic thinker who can manage diverse teams, optimize client satisfaction, and drive business growth through successful event execution.

Compensation :

$100k to $117k plus bonus and relocation.

Key Responsibilities :

• Management of Catering and Event Services : Oversee the planning and execution of catered events and conventions, ensuring all services align with client expectations and company standards.
• Client Interaction and Relationship Building : Engage with clients to understand their needs, provide tailored proposals, and ensure seamless communication throughout the event planning process.
• Budget Preparation and Financial Oversight : Develop and manage operating budgets, ensuring cost-effective service delivery while maximizing revenue potential.
• Team Leadership and Development : Lead a team of event managers and catering staff, providing guidance, training, and performance evaluations to foster a high-performing team environment.
• Strategic Planning and Marketing : Collaborate with sales and marketing teams to create and implement strategies for attracting new business and retaining existing clients.
• Compliance and Quality Assurance : Ensure all operations comply with local regulations, industry standards, and company policies, maintaining high quality and service delivery.

Essential Skills :

• Exceptional Communication : Strong verbal and written communication skills to effectively interact with clients, staff, and stakeholders.
• Organizational Expertise : Ability to prioritize tasks, manage multiple projects simultaneously, and ensure all deadlines are met.
• Financial Acumen : Proficient in analyzing financial statements, preparing budgets, and implementing cost-control measures.
• Problem Solving and Adaptability : Capable of resolving conflicts and adapting to changing circumstances to ensure client satisfaction and operational efficiency.

Working Conditions :

• Predominantly office-based with frequent attendance at events, requiring flexibility to work evenings, weekends, and holidays as needed.
• Physical presence is required during event setups and client meetings, involving walking and standing for extended periods.

Qualifications :

• Minimum of 5-7 years of experience in hospitality management, focusing on catering and convention services.
• In-depth knowledge of food and beverage trends, with the ability to incorporate innovative ideas into event planning.
• Proven track record in managing budgets, leading teams, and delivering exceptional client service.
• Bachelor’s degree in Hospitality Management, Business Administration, or related field is preferred.

This role offers an excellent opportunity for a seasoned professional to make a significant impact in the dynamic hospitality industry, leveraging their expertise to enhance client experiences and drive organizational success.