Catering Manager, Courtyard by Marriott - Richmond, CA - Richmond, CA
Pacific Hotels Management
Employment Opportunities

Catering Manager, Courtyard by Marriott - Richmond, CA

Function: Food & Beverage
Location: Richmond, CA Richmond, CA, Richmond, CA US
Date posted: 11 May 2018
Type: Management
Full-time
Job number: 28796
Description

CATERING MANAGER: The Catering Manager is responsible for selling and servicing events. This position works closely with the Hotel Sales Manager and General Manager in contract negotiations and servicing groups as it relates to catering services. Primary sales efforts are in Banquet Food and Beverage and include menu planning, agenda setting and hotel meeting services. Duties also include contract review and facilitating communication before, during and post event with pertinent hotel staff to ensure a high level of service. The Catering Manager also hosts site inspections, maintain strong customer relationships, participate and may lead event meetings and other staff meetings, and work as a team member with the sales staff and other support staff. Actively prospect and qualify new business. Negotiate guest room rates, meeting room rental, function space, and/or hotel services within approved booking guidelines. Produce monthly sales-related reports and sales forecasts for assigned area of responsibility. Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout. Meet with Kitchen Staff to review scheduled groups' menu. Ensure agreement of delivery times, amounts, and arrangements. Coordinate any AV equipment, or other technical needs. Maintain procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usable goods are wasted. Establish par levels for supplies and equipment. Control departmental labor and expenses. Provide input into the preparation of the annual department operating budget. Ensure that equipment is prepared for the following day's work. Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis. Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Promote teamwork and quality of service through daily communications and coordination with other departments. The Catering Manager will report directly to the General Manager.

QUALIFICATIONS:

  • A minimum of 1-3 years of hotel catering management experience in the hospitality industry or comparable experience preferred.
  • Formal education in the hospitality field or related area, community involvement and/or professional association is highly regarded.
  • Demonstrated interpersonal skills required to work well with a variety of people to properly sell and service customers in a professional manner.
  • Must possess exceptional written and verbal communication skills, and experience in preparing and presenting proposals.
  • Excellent organizational skills are essential, must be able to multi task, have outstanding attitude, enthusiasm, professionalism and attention to detail.
  • May be required to work nights, weekends, and/or holidays if business demands this.
  • Must have strong conflict resolution skills and strong negation skills.
  • Must be guest service focused, and understand expectations of hospitality demands as well market trends.
  • Proficient in MS Word/Excel and Power Point is required.
  • Bilingual is a plus

BENEFITS:

  • Medical
  • Dental
  • Vision
  • Life
  • 401K
  • Hotel Discounts
  • Tuition Reimbursement


Courtyard by Marriott Richmond Berkeley.

Catering Manager, Courtyard by Marriott - Richmond, CA

CATERING MANAGER: The Catering Manager is responsible for selling and servicing events. This position works closely with the Hotel Sales Manager and General Manager in contract negotiations and servicing groups as it relates to catering services. Primary sales efforts are in Banquet Food and Beverage and include menu planning, agenda setting and hotel meeting services. Duties also include contract review and facilitating communication before, during and post event with pertinent hotel staff to ensure a high level of service. The Catering Manager also hosts site inspections, maintain strong customer relationships, participate and may lead event meetings and other staff meetings, and work as a team member with the sales staff and other support staff. Actively prospect and qualify new business. Negotiate guest room rates, meeting room rental, function space, and/or hotel services within approved booking guidelines. Produce monthly sales-related reports and sales forecasts for assigned area of responsibility. Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout. Meet with Kitchen Staff to review scheduled groups' menu. Ensure agreement of delivery times, amounts, and arrangements. Coordinate any AV equipment, or other technical needs. Maintain procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usable goods are wasted. Establish par levels for supplies and equipment. Control departmental labor and expenses. Provide input into the preparation of the annual department operating budget. Ensure that equipment is prepared for the following day's work. Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis. Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Promote teamwork and quality of service through daily communications and coordination with other departments. The Catering Manager will report directly to the General Manager.

QUALIFICATIONS:

  • A minimum of 1-3 years of hotel catering management experience in the hospitality industry or comparable experience preferred.
  • Formal education in the hospitality field or related area, community involvement and/or professional association is highly regarded.
  • Demonstrated interpersonal skills required to work well with a variety of people to properly sell and service customers in a professional manner.
  • Must possess exceptional written and verbal communication skills, and experience in preparing and presenting proposals.
  • Excellent organizational skills are essential, must be able to multi task, have outstanding attitude, enthusiasm, professionalism and attention to detail.
  • May be required to work nights, weekends, and/or holidays if business demands this.
  • Must have strong conflict resolution skills and strong negation skills.
  • Must be guest service focused, and understand expectations of hospitality demands as well market trends.
  • Proficient in MS Word/Excel and Power Point is required.
  • Bilingual is a plus

BENEFITS:

  • Medical
  • Dental
  • Vision
  • Life
  • 401K
  • Hotel Discounts
  • Tuition Reimbursement

Job Details

Reference # 28796
Posted on 11 May 2018
Closes on 10 Jun 2018 10:35
Location(s) Richmond, CA
Department Food & Beverage
Career level Management
Hours/Status Full-time
More details (document)
Link for schema : https://phmhotels.snaphire.com/phmhotels-careers/jobdetails?jobmc=28796GOOGLE

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