Catering Manager - Caribe Royale Orlando Hotel

Scope of Position

The Catering Manager is primarily responsible for planning, organizing, and overseeing all aspects of catered events. He/she will also oversee budget management and client consultation and ensure smooth execution of events while meeting financial objectives for the department.

Position Requirements

• Minimum of 3 years of catering management experience in a resort hotel operation.
• Strong understanding of meetings, social events and weddings (traditional and ethnic weddings).
• Great leadership and communication skills.
• Ability to maintain composure and objectivity under pressure.
• Able to handle a multitude of tasks in an intense, ever-changing environment.
• Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Possesses outstanding customer service skills, professional presentation, and sophisticated communication skills.
• Ability to operate a motor vehicle.

Responsibilities

• Pursue new business opportunities through proactive prospecting and networking.
• Attends pre-event meetings to understand group needs, set appropriate expectations, and gather critical information to communicate to the Team.
• Manage existing client accounts, nurturing relationships to foster repeat business and referrals.
• Consult with guests to determine objectives and requirements for events such as meetings, conferences, and conventions.
• Work closely with culinary team to ensure compliance with food handling and sanitation standards.
• Prepare and present proposals, contracts, and banquet event orders (BEOs) in a professional and timely manner.
• Conduct site visits, pre-planning visits and menu tastings.
• Ensures proper management of all social activities and catered events, including, but not limited to sales, planning, diagrams and corresponding administrative procedures.
• Oversees the administrative processes associated with the event planning phase and the associated transitions between Catering and the handover to banquet operations.
• Maintains customer satisfaction to ensure retention and growth of business through referrals and repeat events.
• Ensures that regular, ongoing communication is happening in all areas of event operations.
• Reviews staffing levels to ensure that guest services and operational needs are met.
• Any other reasonable duties as required by management.

Education

• Bachelors degree in hospitality management, business administration, or related field; or 3 years experience in event management, food and beverage, sales and marketing, or related professional area.

Skills and Abilities

• Ability to communicate in the English language. Second language is a plus.
• Ability to work flexible schedules including holidays and weekends and perform multiple tasks.
• Knowledge of proper chemical handling, cleaning techniques, and use of equipment/machinery.
• Experience using computers and software programs like Microsoft Office (Word, Excel, and Outlook).

Physical Requirements

• Must be able to work in a fast-paced environment.
• Must be physically fit to lift, pull, and push items up to 50 pounds.
• Also requires standing/walking/reaching and bending throughout shift.

I acknowledge that I have reviewed the Catering Manager job description. This is a summary of the main responsibilities for this position. Business demands dictate work hours and schedules. Attendance and timeliness are a requirement of this position. Management retains the discretion to add or change the duties of this position at any time, to meet our guests needs. I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.