Director of Catering

Description

The Director of Catering (DOC) is a dynamic, high-performing, and results-driven leader who sells the Resort's various venues, generating banquet and catering revenue. They will be responsible for contracting, planning, and assisting with all details conveyed by the client to procure a successful and memorable event.

The DOC will lead Catering Managers in ensuring successful selling and servicing of their clients. Leading by example and connecting with Sales Managers. They will be a direct liaison between the sales and culinary teams on items related to the banquet menu or services. They will coordinate booked event details and information for all operational departments across the resort. The DOC should build relationships with local and regional planners, as well as be involved in the Charlottesville Wedding Society and Chamber events to further build connections and networking opportunities.

Essential job functions include:

• •Handle and manage high touch and VIP events in addition to supporting Catering Sales Managers with day group leads. Assist clients with event and menu planning. Sell and price meeting space within resort guidelines and with creative event solutions
• •Develop proposals, including menu, rentals, service, and contract terms, taking client vision and budget needs into consideration
• •Ability to sell all of the Resort's activities and amenities, including guestrooms, golf, spa, Sports Club, and special events for Boar’s Head Resort and Birdwood Mansion
• •Provide site tours of the Resort and Birdwood Mansion event spaces
• •Be available during events for Banquet and client needs while groups are on-site
• •Be a leader to Sales and Catering team members by providing one-on-ones to Catering and Wedding Sales Managers and providing knowledge and assistance as needed
• •Provide support for the Wedding Sales Manager when required on wedding-related events
• •Acts as the first line of communication with banquets and culinary teams as well as to create and update banquet and catering menus
• •Coordinating and supervising staff to ensure a high-level service of hospitality
• •Managing relationships with clients and understanding their needs for event planning
• •Coordinating with chefs and kitchen staff to execute banquet orders
• •Attending all BEO Meetings as Sales & Catering representative
• •Handling contract negotiation and communication with clients
• •Train and support all Catering Managers and ensure performance in Delphi, event planning, SOPs, and CORE standards
• •Create opportunities for networking and lead generation
• •Facilitate relationship building with local vendors and update preferred vendor list
• •Maintain complete knowledge of market trends, competition, and clients
• •Consistently meet and exceed budgeted goals, keeping Catering Managers aware of progress on quarterly goals
• •Participate in problem resolution with other departments regarding space conflicts, cancellations, etc.
• •Organize traces for follow-up including compiling, analyzing and in-putting tracking data of long term and new business relationships into Delphi
• •Monitor and handle all calls and emails within 24 hours and actively solicit and book business following Resort standards. Maintain consistent verbal and written communication with clients
• •Represent Boar’s Head Resort and Birdwood Mansion at off-site events and networking opportunities
• •Lead catering portion of weekly sales meetings and review lead generation and status of incoming leads
• •Train sales team members on Delphi to include BEOs, Resumes, Change Log, and Weekly Pack
• •Maintain strong computer skills including Microsoft Office, Delphi, Versa, Social Tables, and Cvent
• •Have a reputation as a leader that others seek out for assistance.
• •Possess a positive attitude, desire to succeed and a polished appearance representative of Boar’s Head Resort

Requirements

• •College degree preferred
• •Resort sales and catering experience is a plus
• •Excellent interpersonal skills and proven ability to act as a liaison between customers and all operating departments.
• •Strong organizational skills and ability to multi-task
• •Good computer skills and proficiency with Delphi, Excel, and Word are a plus
• •Demonstrate ability to communicate effectively orally and in writing
• •Demonstrate ability to plan and organize projects, meetings, and events.
• •Good problem-solving skills and ability to use independent judgment as needed to meet client and guest requests.
• •Knowledge of food and beverage, meeting room set-ups, audio-visual equipment and other elements common to meeting room requirements is a plus.
• •Ability to work flexible hours, including some evenings and weekends.
• •Ability to react and resolve challenges quickly and in a professional manner.
• •Ability to anticipate the customer's needs prior to service delivery and maximize productivity and efficiency in the workplace.
• •Analytical and quantitative skills for contract analysis.