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Skybar - Mondrian HotelWest Hollywood CA
Summary of PositionThe 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 reportsGenerate leads for new businessSell and service all events.On-site tours of Mondrian to prospective guestsSend menus, proposals, beo’s and contracts to clientsEntertain new and repeat clientsPromote guest satisfactionGenerating, insuring accuracy and distributing BEO’s on a weekly basisResponsible that all contracts are signed and money receivedManage all confirmed business.Responsible for post-event follow upCoordinate the food and beverage needs booked by sales departmentCommunication 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 segmentsMaintain competitive information on pricing, menus and contractual stipulations within Los AngelesCreate Marketing plan for off-site cateringDevelop Quarterly Action PlansCompile database of repeat business and solicit that businessAssist Director of Marketing in implementing special promotionsGive positive feedback to improve team moraleBe present when my team or guests need me Physical Requirements To insure productivity and creativityContribute to the overall financial incomeTo develop new ways of increasing revenueMaintain company imageContinuous development in prospecting new businessContinuous 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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