Director of Catering Sales
Minneapolis, Minnesota
Employer: Marcus Hotels
Industry: Catering
Salary: Competitive
Job type: Full-Time
Job Description
JOB TITLE: Director of Catering Sales
DEPARTMENT: Sales
SUPERVISOR: Director of Sales & Marketing
UPDATED: August 2024
PURPOSE OF POSITION:
Directly accountable for the coordination of sales efforts pertaining to the catering department. Responsible for the dissemination of groups turned over from sales and making sure that information is relayed in a timely and accurate manned to the banquet department and the hotel management and staff.
.
ESSENTIAL FUNCTIONS:
1. Is responsible for the achieving sales goals in the catering department. Will be responsible for cost and profit goals as it relates to sales.
2. Report to Director of Sales for revenue issues and action plans.
3. Development of annual budget, period end critiques and three period forecasts.
4. Control purchases of direct expenses as dictated by the budget and three-period forecasts.
5. Responsible for the achievement of budget profit lines.
6. Responsible for all guest responses in his/her area and establishes action plans to improve service levels.
7. Supervises Catering Department staff to include training, development, counseling and disciplining of staff.
8. Insures adequate management coverage within the catering department to include weekends and weekday evenings.
9. Required to maintain high personal guest contact via telephone and in-person. This is to include periodic visits to guests holding functions at the property.
10. Responsible with the Director of Banquets to establish service standards.
11. Attend all required meetings: Food and Beverage, Staff, Quality Assurance, BEO, Public Relations, Delphi, Special Events, and EOC.
12. Required to organize and conduct pre-convention meetings for groups in the hotel that warrant such, unless the group has been turned over to a subordinate manager.
13. Responds to individual guest needs, inquiries and/or complaints as they occur.
14. Ability to run Banquet floor as needed for additional coverage.
15. Perform other duties as assigned.
MANDATORY JOB REQUIREMENTS:
1. Initiate concrete suggestions on how to improve the catering and banquet department operations.
2. Work closely with Director of Banquets in the performance of Catering areas.
3. Required to develop and implement theme parties, props, special event parties, holiday parties, etc. as needed.
4. Chair the Special Events Committee.
5. Conduct monthly Catering meetings.
6. Required to perform a monthly walk-through of all banquet areas for work orders and sanitation.
7. Required to maintain adequate menu pars and to create more when necessary.
8. Responsible for following proper controls and standard operating procedures regarding billing and advanced payment of social clients.
9. Responsible for the maintenance of all catering files, both permanent and active including but not limited to the Delphi system.
10. Attend all banquet staff meetings.
ACCOUNTABILITY:
1. Ensure guest satisfaction by timely follow up correspondence.
2. Adhere and support hotel and corporate policy and procedures.
3. Maintain accurate administrative files.
4. Be to work every day on time.
5. Responsible for the entire department's monetary goal.
6. Reviews detail on all events that Catering Managers book.
7. Keep abreast of current market trends.
8. Heavily attend community and business events including joining local/national organizations.
9. Participate in the MOD program.
10. Maintain a high level of professional appearance, demeanor and image of self and hotel.
11. Finalize contracts.
12. Trace leads within the Delphi system to ensure timely finalization and re-solicitation.
13. Support and monitor cleanliness and safety issues when touring the hotel.
14. Be sales and profit minded.
15. Stay through the second course of any food function.
16. Maintain Delphi standards.
EXPERIENCE OR TRAINING REQUIRED:
1. Able to use Microsoft Word, Excel, and Outlook.
2. Strong multiple - project management skills.
3. Previous Delphi experience preferred.
4. Excellent interpersonal and communication skills, written and verbal.
5. Ability to analyze client needs and negotiate pricing.
6. Ability to work under time pressures and extensive hours.
7. At least three years previous catering and/or sales experience at a property of similar size.
LICENSE OF CERTIFICATION REQUIRED:
1. Any combination of education and experience equivalent to graduation from high school
2. College degree preferred.
MARGINAL JOB FUNCTIONS:
1. Pass on incoming information and messages to clients when in-house.
2. Purchase gifts for clients as directed; deliver packages and faxes.
3. Assist in other departments as directed by management.
PHYSICAL ACTIVITIES
1. Average hours per week: 50-60
2. Tools and equipment used in this position:
Tool/Equipment
Occasionally
Frequently
Continuously
Photocopier
X
Fax Machine
X
Paper Cutter
X
Computer
X
3. Percentage of time during the normal work day the employee is required to:
Sit:
30%
Twist:
Stand:
35%
Crawl:
Walk:
35%
Kneel:
Lift:
Drive:
Squat:
Climb:
Bend:
Reach:
4. Maximum consecutive time during the normal workday for each activity:
Sit:
2 hrs
40 mins
Twist:
Stand:
3 hrs
Crawl:
Walk:
3 hrs
Kneel:
Lift:
Drive:
Squat:
Climb:
Bend:
Reach:
5. The weight required to be lifted each normal workday. (Occasionally 1-33%,
Frequently 34-66%, Continuously 67-100%)
Weight
Not Required
Occasionally
Frequently
Continuously
Up to 10 lbs.
X
Up to 20 lbs.
X
Up to 35 lbs.
X
Up to 50 lbs.
X
Up to 75 lbs.
X
Up to 100 lbs.
X
Over 100 lbs.
X
Lifting and carrying requirements:
6. Repetitive use of hands:
Simple grasping:
25%
Normal weight:
Frequency:
Once a day
Pushing and pulling:
35%
Normal weight:
10 lbs
Frequency:
Once a day
Fine manipulation:
20%
7. Sensory requirements (speech, vision, smell, touch, hearing):
Speech, vision, hearing, and smell
8. Environmental factors of each normal workday:
Time spent:
Inside:
100%
Outside:
0
Atmosphere:
Fumes:
None
Odors:
0
Dust:
0
Gas:
0
Special Hazards:
Mechanical:
0
Electrical:
0
Chemical:
0
Other:
0
Temperature:
72 degrees
Humidity:
none
JOB TITLE: Director of Catering Sales
DEPARTMENT: Sales
SUPERVISOR: Director of Sales & Marketing
UPDATED: August 2024
PURPOSE OF POSITION:
Directly accountable for the coordination of sales efforts pertaining to the catering department. Responsible for the dissemination of groups turned over from sales and making sure that information is relayed in a timely and accurate manned to the banquet department and the hotel management and staff.
.
ESSENTIAL FUNCTIONS:
1. Is responsible for the achieving sales goals in the catering department. Will be responsible for cost and profit goals as it relates to sales.
2. Report to Director of Sales for revenue issues and action plans.
3. Development of annual budget, period end critiques and three period forecasts.
4. Control purchases of direct expenses as dictated by the budget and three-period forecasts.
5. Responsible for the achievement of budget profit lines.
6. Responsible for all guest responses in his/her area and establishes action plans to improve service levels.
7. Supervises Catering Department staff to include training, development, counseling and disciplining of staff.
8. Insures adequate management coverage within the catering department to include weekends and weekday evenings.
9. Required to maintain high personal guest contact via telephone and in-person. This is to include periodic visits to guests holding functions at the property.
10. Responsible with the Director of Banquets to establish service standards.
11. Attend all required meetings: Food and Beverage, Staff, Quality Assurance, BEO, Public Relations, Delphi, Special Events, and EOC.
12. Required to organize and conduct pre-convention meetings for groups in the hotel that warrant such, unless the group has been turned over to a subordinate manager.
13. Responds to individual guest needs, inquiries and/or complaints as they occur.
14. Ability to run Banquet floor as needed for additional coverage.
15. Perform other duties as assigned.
MANDATORY JOB REQUIREMENTS:
1. Initiate concrete suggestions on how to improve the catering and banquet department operations.
2. Work closely with Director of Banquets in the performance of Catering areas.
3. Required to develop and implement theme parties, props, special event parties, holiday parties, etc. as needed.
4. Chair the Special Events Committee.
5. Conduct monthly Catering meetings.
6. Required to perform a monthly walk-through of all banquet areas for work orders and sanitation.
7. Required to maintain adequate menu pars and to create more when necessary.
8. Responsible for following proper controls and standard operating procedures regarding billing and advanced payment of social clients.
9. Responsible for the maintenance of all catering files, both permanent and active including but not limited to the Delphi system.
10. Attend all banquet staff meetings.
ACCOUNTABILITY:
1. Ensure guest satisfaction by timely follow up correspondence.
2. Adhere and support hotel and corporate policy and procedures.
3. Maintain accurate administrative files.
4. Be to work every day on time.
5. Responsible for the entire department's monetary goal.
6. Reviews detail on all events that Catering Managers book.
7. Keep abreast of current market trends.
8. Heavily attend community and business events including joining local/national organizations.
9. Participate in the MOD program.
10. Maintain a high level of professional appearance, demeanor and image of self and hotel.
11. Finalize contracts.
12. Trace leads within the Delphi system to ensure timely finalization and re-solicitation.
13. Support and monitor cleanliness and safety issues when touring the hotel.
14. Be sales and profit minded.
15. Stay through the second course of any food function.
16. Maintain Delphi standards.
EXPERIENCE OR TRAINING REQUIRED:
1. Able to use Microsoft Word, Excel, and Outlook.
2. Strong multiple - project management skills.
3. Previous Delphi experience preferred.
4. Excellent interpersonal and communication skills, written and verbal.
5. Ability to analyze client needs and negotiate pricing.
6. Ability to work under time pressures and extensive hours.
7. At least three years previous catering and/or sales experience at a property of similar size.
LICENSE OF CERTIFICATION REQUIRED:
1. Any combination of education and experience equivalent to graduation from high school
2. College degree preferred.
MARGINAL JOB FUNCTIONS:
1. Pass on incoming information and messages to clients when in-house.
2. Purchase gifts for clients as directed; deliver packages and faxes.
3. Assist in other departments as directed by management.
PHYSICAL ACTIVITIES
1. Average hours per week: 50-60
2. Tools and equipment used in this position:
Tool/Equipment
Occasionally
Frequently
Continuously
Photocopier
X
Fax Machine
X
Paper Cutter
X
Computer
X
3. Percentage of time during the normal work day the employee is required to:
Sit:
30%
Twist:
Stand:
35%
Crawl:
Walk:
35%
Kneel:
Lift:
Drive:
Squat:
Climb:
Bend:
Reach:
4. Maximum consecutive time during the normal workday for each activity:
Sit:
2 hrs
40 mins
Twist:
Stand:
3 hrs
Crawl:
Walk:
3 hrs
Kneel:
Lift:
Drive:
Squat:
Climb:
Bend:
Reach:
5. The weight required to be lifted each normal workday. (Occasionally 1-33%,
Frequently 34-66%, Continuously 67-100%)
Weight
Not Required
Occasionally
Frequently
Continuously
Up to 10 lbs.
X
Up to 20 lbs.
X
Up to 35 lbs.
X
Up to 50 lbs.
X
Up to 75 lbs.
X
Up to 100 lbs.
X
Over 100 lbs.
X
Lifting and carrying requirements:
6. Repetitive use of hands:
Simple grasping:
25%
Normal weight:
Frequency:
Once a day
Pushing and pulling:
35%
Normal weight:
10 lbs
Frequency:
Once a day
Fine manipulation:
20%
7. Sensory requirements (speech, vision, smell, touch, hearing):
Speech, vision, hearing, and smell
8. Environmental factors of each normal workday:
Time spent:
Inside:
100%
Outside:
0
Atmosphere:
Fumes:
None
Odors:
0
Dust:
0
Gas:
0
Special Hazards:
Mechanical:
0
Electrical:
0
Chemical:
0
Other:
0
Temperature:
72 degrees
Humidity:
none
Created: 2024-08-22
Reference: 240002BA
Country: United States
State: Minnesota
City: Minneapolis
ZIP: 55403