Director of Catering | NYC

The Role at a glance:

The Director of Catering Venue Sales (DOC) is responsible for the successful development and growth of on-premise venue catering sales, through internal and/or external sales, venue dependent. Their primary responsibility is maintaining a positive relationship with the venue leadership and sales team. The DOC is responsible for overseeing the entire event planning process, from initial inquiry through execution. In addition to leading their team, the DOC is expected to actively network, build relationships, and consistently identify new client opportunities to drive revenue growth. The DOC plays a key role in ensuring the success of events managed by their team, maintaining a strong focus on profitability and client satisfaction. They are also tasked with cultivating and sustaining venue and external client relationships while fostering excellent collaboration with the operations team. A core responsibility of the DOC is to uphold the client's vision and brand standards at all venues events, ensuring a seamless and high-quality experience that aligns with organizational goals.

What you'll be doing:

Direct Sales and Sales Management at unit level

• Maintain positive internal client relationships and liaison as necessary to ensure a consistently positive interaction
• Work directly with venue sales team on strategies to drive additional revenue
• Work independently towards client outreach to develop new client relationships and to initiate sales opportunities
• Detail yearly sales plan and maintain monthly KPIs for yourself and your team
• Mentor, train and develop direct support positions to consistently foster a collaborative work environment
• Field incoming sales inquiries, as assigned by venue sales team, if applicable. Assess client needs, give preliminary information and price quotes, negotiate, and close sales.
• Run weekly sales meetings at the unit level
• Follow up with clients and venue sales team to ensure that annual events are secured on the calendar each year
• Finalize all staffing needs and party details
• Responsible for maintaining A/R accountability at the unit
• Responsible for sales and status reports as well as deposits/accounts receivable and contracts
• Event Coordination to include timing of events, assisting Captain(s) with staff assignments on site and meeting with staff when necessary, acting as liaison with client, kitchen, staff, and vendors
• Create catering proposals, which are comprised of four major areas: menu, beverage, staff, and equipment rental
• Participate, conduct client meetings / sales calls, and follow up
• Conduct tastings as needed

Financial Performance

• Ensure that unit level budgeted goals are met or exceeded
• Set individual team members revenue goals and assist in directing their outreach to meet and achieve goals
• Monitor event profitability to ensure that events are sold and executed according to company standards and budget
• Create a post event analysis that ensures the successful execution of each event in all cost areas
• Submit weekly pace reports to the company
• Ensure that all event deposits, payments, and invoicing reflect the company policies and procedures
• Monitor staffing levels on each event to ensure proper service standards are achieved and profitability maintained according to budget

Marketing(This will be a collaborative approach with the Marketing to ensure the successful development of the brand)

• Develop and maintain an active and aggressive advertising campaign to ensure the successful integration of the brand in the market
• Creating brand collateral with the Marketing department as need arises
• Monitor and track the results of the advertising campaigns to ensure that the expense has a significant impact on sales and brand awareness
• Establish signature marketing events to bring awareness of our offerings to the event planning industry
• Regularly networking to increase notoriety and buzz surrounding events at venue
• Establish market comp analysis annually to ensure the competitive offerings and pricing for the area

What we're looking for:

Must-haves:

• 3 years of experience overseeing high-volume food and beverage/catering operations either within a hotel, cultural institution, or premier catering company
• Must have experience in corporate business environment with an entrepreneurial spirit
• Exceptional interpersonal, organizational and communication skills
• The ability to direct multiple levels of catering within a very dynamic environment
• Hardworking nature, hands-on approach, and a passion for the business
• Ability to communicate effectively with co-workers, management, vendors, and clients
• Able to work a flexible schedule to accommodate business levels
• Advanced knowledge of current technology and MS Office suite, with catering software experience
• Proficiency in opening & closing procedures,producing accurate monthly reporting and food and beverage knowledge

Compensation:

$95k base- Total compensation up to $145k.

Our Benefits:

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit)
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off