Assistant Director of Catering

Responsible for soliciting and responding to companies and organizations to purchase food and beverage, rent meeting space and ancillary services from the hotel. Coordinates the prompt, courteous and efficient delivery of those products to satisfy the customer's service needs and to maximize the hotel's profits.

• Support the Director of Catering & Events in the strategic planning, leadership, and overall management of catering and event operations for social, corporate, and group functions.
• Provide day-to-day leadership and oversight of the catering and event sales team, event services managers, and cross-functional departments to ensure consistent execution and service excellence.
• Oversee client relationships from contracting through event completion, ensuring alignment with revenue goals, service standards, and guest expectations.

• Lead and support contract negotiations, pricing strategies, and upselling initiatives to maximize revenue, profitability, and market competitiveness.
• Coordinate closely with the Sales department to optimize function space utilization and ensure maximum yield across all revenue-producing areas.
• Review, approve, and ensure accuracy of all banquet event orders (BEOs), event documentation, and operational reports.
• Assist in the development, management, and monitoring of departmental budgets, forecasts, labor costs, and profitability.
• Analyze sales performance, average checks, guest counts, and market trends to drive productivity, efficiency, and revenue growth.
• Support the Director in the planning and on-site execution of large-scale, high-profile, or complex events.
• Collaborate with culinary, operations, finance, and other hotel departments to ensure seamless coordination and high levels of guest satisfaction.
• Contribute to marketing plans, sales strategies, and assigned market initiatives to increase catering volume, revenue, and market share.
• Assist in the development and pricing of banquet menus based on competitive analysisand operational capabilities.
• Maintain strong knowledge of banquet facilities, service capabilities, and competitivemarket conditions.
• Ensure compliance with hotel policies, SOPs, training requirements, safety, andsecurity standards; assist with updates as needed.
• Anticipate and resolve guest concerns and operational challenges, escalating issues to theDirector of Catering & Events when appropriate.
• Overseedeposit collection and adherence to established credit and billing policies.
• Keep senior leadership informed of VIP, high-profile, or security-sensitive events, as well as any operational risks or unusual matters.
• Foster a positive, inclusive work environment that emphasizes teamwork, accountability, professional development, and mutual respect.
• Participate in leadership meetings, emergency response procedures, and special projects as assigned.
• Performs any other related duties that may be assigned from time to time.