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Director of Catering & Special Events

Skybar - Mondrian Hotel
West Hollywood CA

Summary of Position

The purpose for the position of Director of Catering is to oversee the catering team to achieve financial goals and maximize food and beverage in banquets. The Director of Catering works as a liaison between clients and operations staff. The Director of Catering also oversees the facilitation of the food and beverage needs for Sales and Marketing groups and act as a liaison between Sales and Marketing and the Food and Beverage Outlets. The Director of Catering also represents Ivory on Sunset, Mondrian and SKYBAR in objectives of the annual Sales and Marketing plan and keeping with expected standards, philosophies and objectives.



Essential Duties & Functions



Generate weekly reports of definite, tentative and lost business.
Monthly Pace reports
Generate leads for new business
Sell and service all events.
On-site tours of Mondrian to prospective guests
Send menus, proposals, beo’s and contracts to clients
Entertain new and repeat clients
Promote guest satisfaction
Generating, insuring accuracy and distributing BEO’s on a weekly basis
Responsible that all contracts are signed and money received
Manage all confirmed business.
Responsible for post-event follow up
Coordinate the food and beverage needs booked by sales department
Communication to all departments involved in executing events.
Communication of prospected events is approved by appropriate management.
Attend weekly Sales, Department Head, Catering and Food and beverage meetings.
Attend daily BEO meetings.


Essential Job Knowledge & Skills



Solicitation in catering and banquet related segments
Maintain competitive information on pricing, menus and contractual stipulations within Los Angeles
Create Marketing plan for off-site catering
Develop Quarterly Action Plans
Compile database of repeat business and solicit that business
Assist Director of Marketing in implementing special promotions
Give positive feedback to improve team morale
Be present when my team or guests need me


Physical Requirements



To insure productivity and creativity
Contribute to the overall financial income
To develop new ways of increasing revenue
Maintain company image
Continuous development in prospecting new business
Continuous improvement of the banquets operations in food and service




This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of the changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended according to the business needs. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will employment relationship.

Due to the nature of the hospitality industry employees may be required to work varying schedules to reflect the business needs of the hotel which may include evenings, overnights, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division.

The employee will actively follow MHG policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.

This job was posted 6/16/2017

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