The Hilton Washington DC National Mall The Wharf is a 5 minute walk to District Wharf, steps away from the Spy Museum and atop the L'Enfant Metro and Retail. This unrivaled location near the U.S. National Mall provides an exciting opportunity for an experienced Director of Catering. The ideal candidate will have previous market experience as a Director of Catering for a mid-large size hotel.
Responsible for the overall operations of the Catering Sales and Conference Services Department. Emphasis is on attaining the hotel goals of maximum departmental revenue and profit while providing the guest with the highest level of quality service. Responsible for soliciting and servicing group meeting and banquet functions, coordinating these activities personally and through delegation to the Catering Manager(s), Convention Services Manager(s) and Catering Assistant(s). Generates a high profile and quality perception in the market place. Supervises the catering department.
-Prepare and control hotel budget for the department including promotions and advertising. -Monitor departmental, payroll and supply expenses in accordance with budgetary goals. -Prepare 30-60-90 Day Revenue Forecast on a monthly basis for presentation. -Prepare weekly activity report to include all financial booking performance and personal call reports for active solicitation performed. -Holds department meetings and attends inter-departmental meetings. -Conduct inspections of work areas regularly and address items that need attention. -Be familiar with the operating procedures of all other areas of the hotel, cooperating fully and in a friendly manner with those areas to assure customer satisfaction. -Route associate commendations received from guests to the person responsible for assembling the daily packet. -Notify management of any pertinent information related to shift activities. -Determine the requirements for and the follow up on special groups, VIPs, etc. -Develop pricing and market strategies with the Director of Sales & Marketing, Director of Food & Beverage and Executive Chef; constant monitoring of competition and marketplace in general; must be prepared and able to react under fluctuating market conditions. -Assist in the preparation and execution of the annual marketing plan, promotion and advertising plans covering catering, food and beverage events and hotel promotions. -Develop menus and pricing with the Executive Chef and Food & Beverage Director to produce trend setting, up to date banquet menus and guarantee high quality food with upscale presentation. -Oversee Convention Services Team and ensure clients are being serviced -Work with Convention Services upselling to clients. -Hold a pre-shift meeting with staff prior to reporting to stations. -Be prepared for each daily activity and review any variations with management and staff. -Work shifts are covered with adequate staff, ensure correct staffing during peak periods and high occupancy. -Communicate daily with department managers and MOD to assure consistency and pass on pertinent information. -Prepare and post weekly schedules in accordance to guest needs and staff availability. -Plan, assign and direct work of associates. -Promote open channels of communication between all hotel departments. -Check function prior to guest arrival and make personal contact with client at the time of function with proper introduction of service staff who will handle the event. -Implement proper training program and control the training of the staff to top efficiency and in accordance with Hilton policies. -Follows up on the progress of groups booked, such as guarantees, room night pick up, cut off dates, etc. with the Catering Administrative Assistant.
-Responsible for overseeing technology in the sales and catering departments in conjunction with the Director of Sales. -Maintain active liaison with competitors regionally through personal contacts, professional and industry associations.