Director of Catering

The Hospitality Tribune; Florida; On-site; USD 90,000 - 160,000; Full time

Benefits offered by this job

Medical, dental, and vision

401(k) with match

Employee discounts

Paid vacation & sick time

Life insurance

Employee Assistance Program

Job summary

The Hospitality Tribune is seeking a Director of Catering to lead the hotel's catering strategy and revenue growth across events, weddings, meetings, and social functions. You will partner with Sales, Culinary, Banquets, Finance, and other departments to maximize profitability, guest satisfaction, and long-term business value.

Responsibilities include establishing sales objectives, forecasting, pricing strategy, managing key accounts, and driving incremental revenue while maintaining service

Qualifications

• 3+ years of experience in banquet/meeting planning or catering management within hospitality.
• Proven track record of meeting or exceeding catering sales goals.
• Strong understanding of event operations, timelines, and logistics.

Responsibilities

• Drive catering revenue and conversions for corporate, social, and wedding events.
• Lead BEO, pre-conference, and post-event reviews to ensure flawless execution.
• Forecast revenue, monitor pace and market trends, and adjust plans accordingly.
• Manage key accounts and develop incremental revenue opportunities across services.
• Collaborate with Sales, Culinary, Banquets, and Finance to optimize profitability.
• Maintain clear communication with clients and internal teams throughout the event lifecycle.

Skills

Leadership

Communication

Organizational

Presentation

Time management

Client needs

Education

Bachelor’s Degree in Business Administration / Hospitality Management

Tools

Microsoft Office

Catering software

Job description

The Director of Catering is accountable for the overall revenue, profitability, and strategic performance of the hotel's catering business. This position provides leadership and direction for all catering sales and event-related activities, while partnering closely with Sales, Culinary, Banquets, Food & Beverage, Finance, and other hotel departments to maximize revenue, profitability, guest satisfaction, and long-term business growth.

The Director of Catering is responsible for developing and executing the hotel's catering strategy, establishing and achieving revenue and profitability goals, accurately forecasting future business, optimizing pricing and menu strategies, and ensuring the successful conversion and execution of catering opportunities.

As the leader of the catering business, this position is expected to understand and influence the full financial impact of each event, including food and beverage revenue, meeting space, guestrooms, ancillary revenue, labor, food costs, and other operating expenses. The Director works collaboratively with hotel leadership to identify opportunities, manage business mix, improve margins, and maximize the overall contribution of catering to the hotel's financial performance.

HOW YOU’LL SHAPE THE EXPERIENCE & FUTURE

• Establish clear sales objectives, performance expectations, accountabilities, and action plans for the catering discipline.
• Execute the inquiry, qualification, proposal, negotiation, contracting, and closing process for catering business.
• Drive all catering revenue and ensure annual, quarterly, and monthly sales goals are achieved or exceeded through proactive sales efforts and strategic planning
• Lead BEO meetings, pre-conference meetings, operational meetings, and post-event reviews.
• Own the catering revenue forecast and provide accurate weekly, monthly, quarterly, and annual projections.
• Analyze pace, pickup, historical trends, need dates, tentative business, definite business, and market conditions to identify potential revenue opportunities and risks
• Monitor conversion, average check, pace, booking patterns, and business mix to identify opportunities to increase revenue and profitability.
• Analyze competitive properties and market trends to identify opportunities for the hotel.
• Ensure all departments receive timely and accurate communication regarding event requirements, changes, special requests, timelines, guarantees, and client expectations
• Personally manage key accounts, high-value opportunities, complex events, and strategically important customers.
• Prospect for new catering business through outside sales calls, community involvement, networking, referrals, trade shows, industry events, digital prospecting, and strategic partnerships.
• Build and maintain strong relationships with corporate, social, wedding, association, civic, and community accounts to generate repeat and referral business.
• Upsells food, beverage, meeting space, enhancements, and other ancillary revenue opportunities.
• Foster a collaborative, service-oriented culture between Catering Sales, Banquets, Culinary, and all supporting hotel departments.
• Analyze overall hotel catering performance by revenue segment, event type, day of week, season, customer mix, average check, food and beverage spend, and profitability to identify opportunities for growth.
• Monitor catering revenue and profitability against budget, forecast, prior year, and market performance, taking corrective action when results are below expectations.
• Ensure adherence to hotel credit procedures, deposit requirements, billing procedures, and internal audit guidelines.
• Develop customized menus and food and beverage experiences based on client preferences, event objectives, budget, seasonality, and culinary capabilities.
• Understand food cost, portioning, menu pricing, package pricing, and the financial implications of menu modifications.
• Conduct client meetings, site inspections, menu tastings, planning meetings, and event reviews as appropriate.
• Oversee the creation, accuracy, and timely distribution of Banquet Event Orders and related event documentation.
• Ensure all contracted details, pricing, guarantees, menus, audiovisual requirements, room setups, special requests, and billing information are accurately reflected.
• Represent the hotel at community and industry events to strengthen the hotel's reputation as a premier event destination.
• Develop creative promotions, packages, and partnerships designed to generate incremental catering revenue.
• Other duties as assigned.

KEY STRENGTHS FOR SUCCESS

• Strong leadership and communication skills, with the ability to guide internal teams and interface effectively with clients.
• Excellent organizational and time management skills with a proven ability to manage multiple events simultaneously.
• Strong presentation and listening skills to effectively understand and deliver on client needs.
• Desire to achieve revenue goals
• Analytical thinker with the ability to assess business potential and align offerings with revenue strategy.
• Collaborative approach, especially in cross-functional meetings with culinary, operations, and sales.
• Expert in Microsoft Office and catering software; familiarity with brand-specific Property Management Systems preferred.

PROFESSIONAL EXPERIENCE

• Minimum 3 years of experience as a banquet or meeting planner, catering manager, or in a similar role within the hospitality industry.
• Proven track record of achieving or exceeding catering sales goals.
• Experience managing high-volume events, including corporate meetings, weddings, galas, and social functions.
• Strong knowledge of banquet service procedures, event timelines, and operational logistics.

ACADEMIC BACKGROUND

• Bachelor’s Degree in Business Administration, Marketing, Hospitality Management, or a related field preferred.
• Equivalent work experience may be considered in lieu of formal education.

Benefits

• Medical, dental, and vision (HSA available)
• Company-paid disability & life insurance
• Employee Assistance Program
• Supplemental benefits
• 401(k) with match
• Employee discounts
• Paid vacation & sick time

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