Catering Manager - Franchise

ESSENTIAL FUNCTIONS:
Manages customer relationships through drafting proposals and contracts, responding to customer inquiries, as well as organizing arrangements as they relate to social and corporate events i.e., set-up and execution of social and corporate meetings, meals, and special events. Provides direction and supervision of meeting and/or catering logistics to catering and event services managers and other departments, and team members responsible for event execution.
Represents the hotel and conducts conferences with individual customers by telephone or in-person to solicit and close group and local catering business. Meets with and entertains customers, conducts property tours and promotes facilities and services and within parameters, has the discretion to negotiate contracts with customers and commission agreements with vendors.
Provides support to Sr. Catering Managers in planning and on site execution of large events.
Assists in the physical movement of hotel or customer equipment or furnishings as necessary to complete a tight turn-around of public function space.
Directly assists customers as necessary, which may require moving of up to 50lbs.
Audits customer checks and department charges and files to ensure accuracy.
Supervises staff in creation and distribution of accurate written materials.
Ensures that contracts, menus, letters, and reports are completed according to Hilton standards and policies.
Re-book functions and follow-up with customers by sending a thank you.
Compiles Food and Beverage post event report.
Performs other duties and responsibilities as assigned or required.
Other duties as assigned.
REQUIRED QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES):
Must be at least years 21 of age
Must have knowledge in food and beverage menu development.
Must have knowledge in all areas of banquet and event etiquette, guest relations, and service
standards.
Ability to operate independently and with a high degree of autonomy requiring excellent time
management skills and self-motivation.
Ability to manage and direct staff.
Ability to handle multiple customer and operational demands with a high degree of professionalism, operating often with time sensitive deadlines.
Hotel product and industry knowledge, i.e., staffing, operations, safety, security, structural, terminology, fire, police and health codes, hotel policies, city ordinances.
Quantitative processing of data via office machine equipment, mathematical computations and
analytical skills necessary to accurately determine and communicate financial, forecasting and
space utilization calculations.
Ability to successfully operate computer systems with the ability to navigate efficiently through Word, Excel, Access, Outlook, Delphi (or in house sales system).
Ability to read, write and speak the English language to fully comprehend guest requests, memos, proposals, general correspondence, and similar written materials.
Possess a good conceptual understanding of electronic devices and the ability to operate such
items as copy machines, slide projectors, microphones, computers, portable radios, pagers, etc.
Ability to complete a contract in compliance with all checklists, standards, and hotel policies.
Interpersonal skills to provide overall guest satisfaction.
Ability to work under pressure and deal with stressful situations during busy periods.
REQUIRED EDUCATION OR COMBINATION OF EDUCATION AND EXPERIENCE:
High school Diploma or GED
Two years prior hotel food and beverage, catering, event management or sales.
CPR certification and/or First Aid training preferred.
Valid driver’s license required.
Some travel required
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:
Walking/Standing, 80%-Sedentary, 20%; Employee may walk or stand up to 4 hours at a time
Catering/Restaurant/Office setting.
Some lifting, carrying, pushing, and pulling up to 50 lbs.
Some exposure to heat and smoke from stoves and ovens.
Exposure to some cleaning chemicals
On 24-hour emergency call; may be required to work extended hours, weekends, and holidays.