Catering & Events Director - Crown Block Dallas

Blau & Associates; Dallas (TX); On-site; USD 55,000 - 70,000; Full time

Job summary

A leading fine dining restaurant in Dallas is seeking a Catering & Events Director to enhance guest experiences and drive revenue through exceptional service and event management. This role involves leading a team, coordinating high-profile events, and ensuring operational success in a dynamic, fast-paced environment. If you thrive on creativity and leadership in the culinary space, we encourage you to apply for this exciting opportunity.

Benefits

Annual Bonus based on performance

Paid Time Off

Free Shift Meal

Qualifications

• 7+ years of food and beverage management experience.
• Strong leadership and organizational abilities.
• Exceptional verbal and written communication skills.

Responsibilities

• Manage event contracts and oversee events from inquiry to execution.
• Generate new business opportunities and manage the sales pipeline.
• Provide training and standards for catering managers and staff.

Skills

Leadership

Communication

Customer Service

Organizational Skills

Education

Bachelor’s degree in F&B or Culinary Arts

Tools

Microsoft Office

Job description

Catering & Events Director - Crown Block Dallas

Catering & Events Director - Crown Block Dallas

This range is provided by Blau & Associates. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$55,000.00/yr - $70,000.00/yr

Direct message the job poster from Blau & Associates

Crown Block is Dallas’s premier fine dining destination. This highly anticipated restaurant is in partnership with celebrated James Beard Award nominated hospitality industry veterans and husband-wife business partners, Elizabeth Blau and Chef Kim Canteenwalla of Las Vegas based Blau + Associates.

Crown Block offers a culinary experience to surpass that of the typical steakhouse, complemented by an approachable, stylish environment in celebration of all things grilled, seared and roasted. A fine balance between steak, seafood and plant-based cuisine, featuring ingredients from regional farms, ranches and the Gulf of Mexico. Its Rare Steak program embraces a range of offerings that includes Prime Beef, Texas Wagyu, and Japanese A5 Wagyu. Crown Block will also feature a sushi and chilled seafood display as well as a dessert bar with pastry chefs in action. Crown Block’s beverage program features a substantial wine list, in addition to a carefully curated cocktail program.

DESCRIPTION

The Catering & Events Director will work closely with the Culinary and Operations teams to provide a preeminent level of guest experience, with both internal and external customers to explain, negotiate, sell and oversee event services. The position will contribute to the profitability by supporting all revenue-driving areas of the business from catering, banquets, large restaurant party bookings, along with refinement of sales and cost-controls. This role requires understanding of effective marketing campaigns to increase sales, launching promotions, and networking with the ultimate goal of driving sales and building long-term, value-based guest relationships and repeat clients.

OBJECTIVE

• Generate new leads and business opportunities, identify and contact decision-makers, screen potential prospects, select the deals in line with strategies, and manage revenue pipeline process.
• Provide timely, accurate and seamless communication for all internal, external, in-person and virtual inquiries.
• Negotiate, prepare and write event contracts and enter contact information into the catering platform
• Coordinate and oversee both internal and external events from inquiry through execution
• Generates effective client and customer rapport
• Execute strategic sales plans and forecasts to achieve annual sales and revenue targets
• Support pricing with business value analysis
• Create service standards and training guidelines for catering managers and event staff
• Evaluates communication flow for customer, ease and effectiveness of catering communication
• Lead the training and development efforts of the banquet manager and event staff in service techniques, menu presentation, polices, procedures, as well as culinary planning and labor scheduling tools
• Strategic involvement in daily operations to ensure the successful implementation of the business plan
• Drive area sales and profit plans to budget by utilizing exemplary leadership, organizational plans, guest focus and execution of operational strategies
• Know and manage the business by utilizing sales reports and developing specific action plans directly related to business development and growth
• Review, analyze and react to performance metrics and data received from various financial and payroll reporting systems. Take effective action to control costs without sacrificing quality and service. This includes daily review of the revenue and payroll reports.
• Participates in P&L meetings, supplying all info regarding catering/banquet business; contributes to budget discussions for the designated units.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws: Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems
• Oversee weekly schedules to ensure proper staffing at all events
• Create decks, taking part in menu development and engineering for food and beverage
• Work closely with the Marketing team to create, recommend, and lead the overall special event calendar. Develops promotions to grow special event business and work with marketing to design collateral as needed.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position is required to complete a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the business:

• Work towards property goals and objectives in conjunction with offsite corporate team.
• Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff.
• Exhibit leader qualities and functions, as determined by corporate team, to all employees.
• Additional duties as necessary and assigned.

QUALIFICATION STANDARDS

• A minimum of 7 years of previous food and beverage management and supervisory experience, preferably working in the catering and banquets department
• Have strong leadership abilities, sound judgment, and knowledge of operations
• Extensive food & beverage experience and knowledge. Keep current on food & event trends.
• Experience in fast paced high volume atmosphere
• Exceptional organizational, verbal and written communication skills
• Excellent customer service skills and experience with managing a VIP clientele
• Ability to effectively interact with a diverse population of Associates, Management and Guests
• Ability to multi-task, work under pressure within a well integrated team environment
• Able to consistently maintain a professional and respectful demeanor
• Strong attention to detail
• Experience in training and mentoring of staff, knowledge of inventory management, previous scheduling experience
• Ability to read, write & speak fluent English
• Strong computer skills are necessary to handle generating reports
• Proficient in Microsoft Office. Knowledge of banquet platforms and POS.
• Professional appearance and demeanor
• Bachelor’s degree, Associate’s degree in F&B or Culinary Arts and/or related supervisor experience preferred
• Must be able to work nights, weekends and holidays as needed
• Must maintain the mental and physical stamina to work extended
• Adhere and enforce all Company standards and policies regarding Code of Conduct

COMPENSATION BENEFITS

• Competitive Compensation
• Annual Bonus based on transparent, performance dependent standards
• Eligible to participate in family health insurance, $700 monthly covered by the company, as of the 1st day of the month following your date of hire
• Paid Time Off
• Promotional Opportunities
• Free Shift Meal
• Free Parking

Job Type: Full-time

Pay: $55,000.00 - $70,000.00 per year

• Health insurance
• Vision insurance

Schedule:

• 10 hour shift
• Day shift
• Evening shift
• Monday to Friday

Ability to Commute:

Ability to Relocate:

• Dallas, TX 75207: Relocate before starting work (Required)

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Project Management and Sales

• Industries

  Events Services, Caterers, and Restaurants

Referrals increase your chances of interviewing at Blau & Associates by 2x

Inferred from the description for this job

Medical insurance

Vision insurance

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