DIRECTOR OF CATERING

Position Overview:

This role offers a competitive base salary with additional earning potential through a sales incentive program. The Director of Catering is responsible for developing and executing comprehensive sales and marketing strategies for the catering department. Key responsibilities include acquiring new accounts, managing existing relationships, and implementing strategies to exceed revenue targets while maximizing the hotel's overall profitability.

Beyond sales, this role plays a crucial part in ensuring exceptional guest satisfaction by acting as a liaison between clients and operational departments, fostering long-term relationships and repeat business. The ideal candidate is a strategic thinker who can identify and cultivate new catering opportunities while ensuring the flawless execution of all events.

About Cote Hospitality: www.cotefamily.com

For over 100 years, this family-owned company has distinguished itself by providing unique, transformative experiences and exceptional memories. Our resorts provide an array of services including accommodations, golf, spa food & beverage, retail, equestrian and conference/event opportunities.  Our camps provide transformational memories that our attendees carry with them forever.   The Cote Family has invested in its current ventures and is poised for further growth.  

COTECares

CoteCares is our “Way of Life”.   We believe in enriching the lives of those within our community and this inspires us to create transformative experiences and exceptional memories.

Our associate journey begins and ends with a positive work environment and experience for our team.  CoteCares is the namesake for our culture, and our commitment to a culture where all associates feel respected, safe, empowered, appreciated, excited, included and a sense of belonging to something extremely special.  Whether it be through community involvement or internally working with each other, CoteCares expresses our world and what we want it to be.  

Duties & Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Maximize Resorts Catering revenue on a monthly, quarterly and annual basis
• Work to manage inventory through proper selective selling guidelines and strive to maximize Meeting space ratios, package rates, Daily Meeting packages and food and beverage minimums
• Negotiate business, develop and send proposals, book and contract business from assigned target territory and within set selling guidelines.
• Handle inquiry calls and walk-in site inspections
• Plan and conduct pre-event and post-event meeting with clients, guests, and catering staff
• Implement company programs and direct the operations to meet and exceed budgeted revenues while ensuring guest satisfaction
• Hire, supervise, mentor new Catering staff
  1. Develop their ability to attain appropriate sales growth
  2. Evaluate their performance progress
• Must establish and maintain a positive, professional relationship with clients through effective, accurate, timely, and reliable communication.
• Establish client base of organizations, associations and commercial business through direct outside sales efforts for the purpose of securing business for the resort. Accurately produce and/or review all sales contracts, rate agreements, and/or banquet/catering event orders
• Attend various meetings, i.e. Sales, Trade Shows, seminars and industry membership functions staying abreast of industry trends and making suggestions or recommendations regarding changes which would positively affect operations.
• Help develop and implement new sales initiatives, strategies and programs to capture new business.
• Negotiate food and beverage prices, function space, and resort services within approved departmental booking guidelines. Work closely with Executive Chef on menu design and concepts pricing for catering events. Achieve budgeted revenues and personal sales goals.
• Assist management in the preparation of the annual departmental operating budget, and financial plans which support the overall objectives of the Resort. Complete forecasts, plans, and sales production reports
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Assist clients with menu planning, food and beverage coordination, table arrangements, decoration options, etc. Arrange all details of conventions and or catering events to include room set-ups, staging, lighting, audiovisual, traffic flow, menus, décor, entertainment, group room blocks, VIP services, and approved method of payment
• Ensure all guest room blocks and booking details are checked prior to conversation with client, guaranteeing all details are in agreement with clients request as well as resort standards
• Assist client with group room blocks, that room requirements are held per contract, make changes as necessary, quotes rates per revenue manager guidelines, ensure rooms are released if not being utilized and proper attrition charges are applied as necessary.
• Review daily posting of charges, resolve any discrepancies in a timely manner. Follow-up to ensure guest satisfaction
• Identify operational problems that impact the effectiveness of overall catering sales performance and work closely with appropriate Departments on solutions
• Perform other duties as assigned

Minimum requirements

• Five years hotel/resort sales experience in the catering and conference service or related field, and have previously direct supervisory experience over a sales/catering team
• Bachelor’s degree in Hospitality/Tourism, Sales/Marketing or equivalent
• Ability to prioritize and organize work assignments.
• Strong organizational skills and decision-making skills.
• Assertive, outgoing and self-motivating individual with pleasant personality who is able to work in a team environment.
• Must be computer literate, with the knowledge to learn or adapt to new programs.
• Excellent written and oral communication skills.
• Excellent negotiation skill needed.
• Must exemplify a “can-do” attitude and lead by example
• This position requires the ability to stand, and, walk, 4 to 5 hours at a time, climb stairs, reach, bend, taste, see, hear, smell and feel or touch.
• The position may also require the ability to lift over 50 pounds occasionally.
• Must have flexible schedule, availability to work weekends, holidays and when business levels dictate the need.

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