What are the responsibilities and job description for the Dir Catering BU EX position at Marriott Syracuse Downtown?
Description
Position: Director of Catering
JOB OVERVIEW: Train, supervise and work with all Catering associates in order to solicit and book Banquet and Catering functions resulting in customer satisfaction and profitability.
REPORTS TO: Director of Sales & Marketing
ESSENTIAL JOB FUNCTIONS:
- Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
- Tour and inspect banquet and meeting space on a daily basis, reporting necessary repairs.
- Develop and conduct persuasive verbal sales presentations to prospective clients.
- Schedule and assign in detail, specific duties to all associates 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 amenities for VIP Guests. Review and revise Catering Department, weekly events sheets and banquet event orders. Formulate and make revisions to annual and monthly forecasts.
- Negotiate, prepare and write contracts and enter information into the automated sales system.
- Interact with clients to determine needs and direct staff accordingly. Respond to telephone and walk-in inquiries of potential guests.
- Create special themes and menus.
- 10. Communicate both verbally and in writing to provide clear direction to
- 11. Comply with attendance rules and be available to work on a regular
- 12. Perform any other job related duties as assigned.
REQUIRED SKILLS AND ABILITIES:
Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. 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 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.
Qualifications
Experience in a supervisory position in a high volume, hotel environment
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)
