Director of Catering

Kimpton Tryon Park

Our mission is to be the best loved Hotel & Restaurant Company so regardless of position, we look for individuals who are passionate about providing genuine heartfelt care to our guest and employees.

What you get to do: Responsible for strategic direction, management and top-line revenues for the catering/private dining department. Responsible for working directly with the restaurant General Manager in creating clear and credible vision for the department, understands customer mix and aligns human resources, structures and systems to achieve strategic goals and maximize revenues. Act as liaison between the restaurant and hotel teams.

Your day-to-day:


* Responsible for catering/private dining revenue budget for the restaurant
* Sells restaurant as Private Dining space for ancillary revenues
* Handles assigned markets based upon experience and depth of contact base to benefit the catering/private-dining department
* Coordinate sales efforts between hotel sales department catering/private dining
* Continually assess strengths/challenges of catering/private dining team members
* Creates and presents promotional/seasonal packages and programs to General Manager to impact need/seasonal periods
* Provides coaching, mentoring and training to the team
* The ability to strategically direct and maintain the sales process
* Incorporates marketing initiatives to support sales strategies and activities
* Establishes a sense of urgency with the team to understand and achieve the needs of the catering/private dining/restaurant operations
* Knowledgeable of restaurant/hotel's competitive set and recommends sales/pricing strategies, service and product improvements/up sell strategies to stay competitive
* Thorough knowledge of property, space, capacities, concept/food style (menus)
* Active participation in the sales lead/revenue generating process for the department
* Responsible for attending appropriate industry networking events

ADMINISTRATIVE RESPONSIBILITIES:


* Responsible for completing and communicating monthly sales/revenue/pace results to General Managers, Director of Operations and Director of Marketing
* Conducts Weekly BEO Meetings
* Attends Restaurant Managers Meetings
* Develops appropriate revenue/production goals for the catering team with General
* Managers buy-in and support
* Work with Executive Chef and Restaurant General Manager to create and maintain Banquet menus and other Marketing Collateral
* Actively participates in weekly sales/pace/BEO meetings
* Pulls and analyzes appropriate data to develop and recommend appropriate actions
* Creation of Annual Budget with support of General Manager
* Writes Annual/Quarterly Marketing Plans
* Conducts FJP and Annual Reviews of catering/private dining team
* Review costing policy with Executive Chef to ensure maximizing profitability
* Ensure that accurate and thorough notes/traces of accounts are maintained via PMS and restaurant database
* Organize activities and represent restaurant at off-premise/charity events
* Supervise execution of banquets on occasion
* Support restaurant in any hotel emergency/safety situation

Specific experience we're seeking:


* Strong Selling Skills
* Ability to inspire, lead and manage a team by example
* Act as owner of the catering/private dining department and communicate a clear sense of strategy and purpose
* Knowledge of food/wine is essential
* Knowledge of sales/negotiation/closing process
* High level of creativity, enthusiasm and flexibility
* Strong computer skills including Word and Excel
* Well organized, detail oriented with excellent follow-up
* Must possess excellent communication skills both internally and externally
* Ability to convert vision into specific and tangible actions to benefit the department
* Needs to possess nimbleness by changing with the needs of the department/restaurant operations and the company
* Emulates the Kimpton Culture
* Diplomacy

DESIRABLE QUALIFICATIONS:


* A minimum of five years catering/private dining sales experience
* Held an Associate and/or Director of Catering position during career

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE: Prior experience required. Depending on the role degree may be required.

LANGUAGE SKILLS: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.

(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).