It is the responsibility of the Catering Service Manager to oversee all aspects of the day- to- day catering services and conference groups while delivering excellent customer experience.
Initiates contact with person or persons in charge of group or conference food and beverage. Working directly with clients on menu planning, room set up, décor, cost and billing details and any other requirements pertinent to their program.
Ensures that the necessary meeting facilities are reserved. Hosts prospective clients visiting the hotel, include entertainment such as dining in the hotel restaurants and accompanying to shows.
Coordinates menus, staffing and implementation of all group food and beverage events, including the preparation and distribution of beverage/equipment orders on each function and catering schedule.
Reviews and approves all conference group checks.
Maintains complete and in-depth files on all future and past conference groups and private parties as directed by department standards.
Manages the delivery and measurement of guest’s service within assigned departments consistent with the company’s service standards.
Manages all aspects of group bookings, corporate meetings, and other assigned events on behalf of the hotel.
Supervises and manages the sales team to include efficient staffing, team member development and training, performance management and policy enforcement.
Promotes and maintains the highest level of customer service to all guests while staying alert to their needs.
Resolves guest’s complaints in a professional and efficient manner.
Performs other job-related duties as assigned.
Five years of experience in Hotel Conference Services/ catering administration/ management three years supervisory/management experience.
Experience in Multi-tasking of projects and project management.
Proficient knowledge of Microsoft Office to include Word, Excel, Access, Power Point and Microsoft Project.
Working knowledge of catering sales systems such as Delphi and Daylight required.
Able to work a varied work schedule to include nights, weekends, and holidays.
Must be able to communicate effectively with guests in English, specific to position duties and responsibilities.
Be flexible and adaptable to change.
Adheres to state liquor laws and beverage control procedures that pertain to serving and handling.