We are looking for Director of Catering for our client, a top 5 star international hotel in Dubai.
The Catering and Events department is responsible for identifying customers with group business or food and beverage and channeling these revenues into the property. The sales department is the driver of hotel in such way that its business decisions affect all departments and is critical to the overall success.
To move into this position you should have
• Hospitality Graduate or equivalent qualification.
• A strong back ground in C&B sales, group sales & event management.
• Good command of the English language and attention to detail skills.
• 3-5 Years of Management Experience previously.
• A minimum of 2 years management experience within the MICE or Conference and Banqueting arena in Dubai.
• Knowledge of local events market with an account base would be preferred.
• Someone looking to grow within the 5 star sector and seeking a challenge in order to prove worthiness
• Must have a history of running or coordinating a high volume Conference & Banquet Sales operation.
• 5-6 Day weeks with no limitation on hours. Must be flexible to meet business demands.
• Limited travel required in position however given the role is within S&M the knowledge of the need to work weekends, mornings through evening with long hours must be highlighted.
• Opportunity to develop will be available to a candidate who shows application to the role and a passion to succeed. Training and Development will be linked to the individual in question.
• Ability to implement processes and procedures and build a strong team to drive Group room and Conference and Banqueting revenues.
• Knowledge of Opera Sales & Catering.
• Some international travel to trade shows and exhibitions maybe required.
• Innovated & proactive.
Your job responsibilities will include, but not limited to the following:
• To assist in the preparation of the monthly forecast in line with the annual budget.
• To ensure that the monthly forecasted Catering Sales & Events revenue figures are achieved.
• To schedule employees in line with the varying business levels in order to maximize productivity and response time to clients needs.
• To monitor and control cost of all operating supplies in particular banquet expenses.
• To assist the Hotel Manager, Director of Sales & Marketing and the EAM - Food & Beverage in the formulation of the annual operating budget.
• To maximize profitability of the Banquet Sales department by ensuring good yield management of all function rooms sold and operating costs incurred.
• In conjunction with the Director of Sales & Marketing set financial targets and goals on a monthly and annual basis for the Catering & Events Sales Department.
• Proactively manage key accounts to secure group rooms and catering business for the complex.
• Focus on the utilization of the Executive Meeting Rooms and the ballroom to maximize revenue opportunities wherever possible.
• Co-ordinate all group functions working directly with the Catering & Events Sales Personnel, Conference and Banqueting operational associates, Banquet Chef, Rooms Division and Conference Organizers.
• To implement and maintain established policies and procedures, to ensure accurate response to proposals within 24 hours and deliver a high level of guest service standard at all times in the Catering & Events Sales department.
• To supervise employees within the department, ensuring that leads are followed up in a timely and professional manner.
• To ensure that all employees provide a courteous and professional service at all times.
• Conduct weekly pre-conference briefings, detailing all aspects of the events.
• To handle all guest complaints, enquiries related to all group Food & Beverage, Catering & Events Sales and Resort Activities Service.
• To work with the Banquet Chef and Conference and Banqueting associates to create and implement ideas to generate revenue in line with the standard requirements.
• To facilitate daily an Event Order briefing, and attend bi-weekly Food & Beverage briefings.
• Ensure an effective handover of client’s conference requirements and contract details from co-coordinators, Sales Managers and Catering & Events Sales Managers/Executives to the Operations Team.
• To perform market research, to monitor and analyse the menus, products and activities of competitive hotels & resorts.
• To develop menus, theme parties, coffee breaks, meeting set-ups, group resort activities, destination activities, with the EAM – Food & Beverage, Conference & Banqueting, Director of Sales & Marketing and Executive Chef which meet the needs of the market.
