Area Director of Catering
B. F. Saul Company Hospitality Group
full-time
Posted on:
Location Type: Hybrid
Location: McLean • United States
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Job Level
Tech Stack
About the role
- Responsible for achieving catering revenue goals through food, beverage, room rental and audio visual sales by proactive sales calls, maximizing space potential and maximizing food and beverage minimums.
- Consistently pursues up-selling opportunities to maximize revenue potential.
- Achieves business revenue goals by developing, building and maintaining excellent client relationships through community involvement, local visitors’ bureau, bridal organizations, charity events and cultivating client database.
- Uses expertise to advise and implement changes to catering operations based on sales and client comments.
- Responsible for management of catering expenses to maximize hotel profitability.
- Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs.
- Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment.
- Assists with the preparation and management of the department budget.
- Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.
- Responsible for interviewing, hiring, coaching, discipline and development of all catering sales employees.
- Accountable for client satisfaction by ensuring catering service standards are met and clients’ needs are responded to in a timely manner.
- Ensures effective communication of client needs from catering to appropriate operational departments.
- Resolves clients’ complaints and concerns in courteous and friendly manner, focuses on service recovery when applicable.
- Responsible for utilizing sales and catering tools/systems to accurately identify, report, forecast and communicate sales data.
- Responsible for ongoing training of all catering employees and ensuring training records are maintained.
- Support catering operations to maintain standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations.
Requirements
- Education: High school diploma or GED required. College degree or equivalent experience preferred
- Membership in catering and event organizations such as NACE and/or MPI is desired.
- Experience/Knowledge/Skills/Abilities: 3+ three years of progressive catering sales experience required with a minimum of 1 year managing direct reports preferred.
- Delphi experience
- A proven track record of success in a hotel or a related service industry
- Heavy emphasis in sales with knowledge of food and beverage operations.
- Must be detail oriented, have ability to communicate well with all levels within and outside the organization, and be able to problem-solve with employees and guests.
- Must be able to manage multiple priorities in a fast-paced environment.
- Physical Requirements: Ability to lift, push, and pull up to 20 pounds on an occasional basis.
Benefits
- Health Insurance
- Dental & Vision Insurance
- Short & Long Term Disability
- Vacation Policy
- Eligible for Incentive
- 401(k) Retirement Program
- Paid Life Insurance
- Tuition Reimbursement
- Annual Performance Appraisals and Wage Increase Opportunities
- Annual Team Member Engagement Survey
- Discounted Room Rates for Team Members, Family and Friends
- Complimentary Room Stays
- Weekly Payroll
Applicant Tracking System Keywords
Tip: use these terms in your resume and cover letter to boost ATS matches.
Hard Skills & Tools
catering salesfood and beverage operationsbudget managementlabor managementsales forecastingclient relationship managementup-sellingproblem-solvingtraining and developmentprocurement guidelines
Soft Skills
detail orientedcommunicationclient satisfactionservice recoveryteam managementinterpersonal skillsorganizational skillstime managementadaptabilitycustomer service
Certifications
high school diplomaGEDNACE membershipMPI membership