About This Role
Catering managers are responsible for soliciting and responding to companies and organizations to purchase food and beverage, rent meeting space, and ancillary services from the hotel. This role involves coordinating the prompt, courteous, and efficient delivery of products to satisfy customer service needs and maximize hotel profits. It suits a professional who can manage customer relationships, organize events, and provide direction for catering logistics.
Responsibilities
- Solicit and respond to companies and organizations for food and beverage purchases, meeting space rentals, and ancillary services
- Coordinate the prompt, courteous, and efficient delivery of products to satisfy customer service needs and maximize hotel profits
- Manage customer relationships through drafting proposals and contracts, responding to customer inquiries, and organizing arrangements for social and corporate events
- Oversee the set-up and execution of social and corporate meetings, meals, and special events
- Provide direction and supervision of meeting and catering logistics to other departments and team members responsible for event execution
- Represent the hotel and conduct conferences with individual customers by telephone or in-person to solicit and close local catering business
- Meet with and entertain customers, conduct property tours, and promote facilities and services within parameters
- Negotiate contracts with customers' agreements with vendors
- Provide support to the Director of Catering and Events in planning and on-site execution of large events
- Directly assist customers as necessary
- Audit customer checks, department charges, and files to ensure accuracy
- Supervise staff in the creation and distribution of accurate written materials
- Ensure 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
- Compile Food and Beverage post-event reports
- Perform any other tasks as assigned by the General Manager or Catering Director
Requirements
- High school diploma or equivalent
- Four-year degree in Hotel and Restaurant Management or equivalent combination of education and professional experience
- Full availability
- Bilingual