Director of Catering - The Ritz-Carlton
$90,000–$100,000 year
On-siteChicago, Illinois, United States
Job Summary
Oversee daily catering and group planning operations to ensure compliance with standards while capturing revenue growth. Supervise managers and associates, conducting interviews, training, performance reviews, and resolving issues. Meet clients to review banquet orders, calculate gratuities and payroll, and sign checks to ensure payment accuracy. Develop key account strategies, prospect for new business, and negotiate function space commitments to enhance financial performance. Maintain accurate client files and follow up on inquiries within 24 hours. Maximize direct sales efforts by dedicating at least 80% of work time to revenue-producing activities.
Required Qualifications
- More than two years of post-high school education
- More than two (2) full years of employment in a related position with this company or other organization(s)
- A working knowledge of banquet/catering food and beverage service, policies or operations
- Knowledge of computer equipment
- Knowledge of general sales techniques, yield management, and customer service skills
- The ability to hear, speak, read and write English fluently
- 12th grade level mathematics, spelling and reading skills
- Dexterity/mobility to meet clients on and off premises, to tour property and attend functions, to climb stairs, and operate basic office equipment
- Excellent hearing necessary for verbal interaction with guests and associates
- Excellent vision necessary to view set-ups
- Excellent speech communication skills required for verbal interaction with guests and associates
- Excellent literacy necessary to read BEOs, process gratuities and payroll, etc
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