Director of Catering Resume Samples

Description :

1. Managed full-time catering staff and assisted general manager with other on-site employees with leadership and development skills as needed.
2. Responsible for hiring, training, and development of all catering staff.
3. Communicate effectively with other departments to include catering, kitchen, Starbucks outlet, and cafe employees to ensure all aspects of production and presentation of services exceeded customer expectations.
4. Responsible for an average of 20 – 25 day to day catering functions.
5. Supervised the setup and deliveries of day to day catering and special events.
6. Responsible for generating banquet event orders and event proposals to include menu concept, costing, entertainment, décor, activities and venue diagrams.
7. Worked closely with other on-site departments to ensure large on-site events were executed within the guidelines of property management.
8. Responsible for daily billing and reports associated with day to day catering.
9. Responsible for event payment and reconciliation of every catering event.
10. Generated event contracts and associated billing relating to all special events and projects.
11. Direct point of contact for all aspects of catering operations from client services, menu development/concepts, event design, client services, quality assurance, vendor relations, budgeting and costing, event planning and execution of events.
12. Attend weekly operations meetings with executive chef and catering chef to review weekly catering and special events.

Experience

5-7 Years

Level

Executive

Education

BS

Description :

1. Responsible for leading a multi-faceted team, in a fast-paced environment, selling, organizing and executing exceptional events on campus and throughout Philadelphia.
2. Manage and motivate a team of managers and hourly union staff; work with each team member.
3. Individual to help them excel in their position, as well as ensuring smooth communication between all departments.
4. Works with operations team in the organization and logistics of each event.
5. Financials fy16-fy18: in a three-year span, increased top line sale, $1m over targeted budget and increased bottom line profit $500,000 over the targeted budget.
6. Monitors labor, cost of goods, and external costs; works with operations team to ensure that.
7. Conducts bi-weekly meetings with sales, culinary and operations teams to communicate.
8. Work with senior staff regarding special projects and event through the university.
9. Work with such groups such as the university's business services department, the office of the President, and programs and special events on a variety of levels-including, multi-day Conferences, penns new student orientation, commencement, and charitable causes.
10. Manage two satellite accounts in center city, Philadelphia (penn medicine center for innovation and learning and post schell law firm); ensuring all food orders, concierge duties and scheduling services are correctly maintained to the satisfaction of the onsite clients.

Experience

7-10 Years

Level

Executive

Education

Bachelor in Communications

Description :

1. Effectively sell catering events exceeding yearly budget goals. Exceeded budget by 30%. Currently exceeding this year's goals by 55%.
2. Provide overall direction, coordination, and ongoing evaluation of bookings. Review all.
3. Banquet event orders generated by the sales department to ensure all events are properly.
4. Detailed and communicate any changes and updated information to internal operating.
5. Develop marketing plans, strategies and revenue goals for the booking events. Review.
6. Responsible for selection, training and development of an efficient sales staff capable of contributing to the growth of business for the hotel.
7. Work closely with the banquet department on operations and event execution. Ability to quickly evaluate alternatives and decide on an alternate plan of action.
8. An understanding of monthly forecasting for catering in order to optimize the opportunities for short term booking strategies.
9. Optimize sales by adhering to room rental and food and beverage minimums.
10. Ability to generate creative menus while working closely with the food and beverage department.
11. Establish and maintain strong client relations to ensure meeting specifications are.
12. Promote teamwork and leadership through daily communication and coordination with other departments.

Experience

5-7 Years

Level

Executive

Education

BA

Description :

1. Worked as catering director for a department averaging $5 million in revenue annually.
2. Prepared annual budget for department utilizing information from various systems in order to meet financial goals for the upcoming fiscal year.
3. Provide catering for the school with 45 different departments with varying expectations; managed client needs and expectations in order to deliver optimal service and excellent food quality.
4. Managed expenses including labor, food inventory, supplies, and vendor costs to meet client budget while adhering to regulatory and company requirements.
5. Collaborated with the head of school, alumni relations, and other departments in order to execute positive, memorable experiences for events such as graduation, reunions, and various student functions.
6. Managed outside vendors used to provide linen and other items ensuring product and services meet company and client standards.
7. Create banquet event orders that made sure all client requirements were met and all employees including the culinary team could execute event per client requests.
8. Responsible for hiring, training of staff and manage performance based on company policies and procedures.
9. Organized temporary staffing for larger events, bar staff, set up the team when large events required staffing requirements not met by the permanent team.

Experience

10+ Years

Level

Senior

Education

Culinary Arts

Description :

1. Assist the director of sales with the annual marketing plan which details the years activity to meet agreed company objectives and budget management to deliver all marketing activity.
2. Lead and organize an effective sales team including recruitment, training, development and supervision of the sales staff in order to maximize the hotel revenue.
3. Sell hotel guestrooms groups, catering services, and banquet facilities through direct client contact to maximize total rooms revenues and profits.
4. Establish client base of organizations, associations, social, and corporate businesses through direct outside and inside sales effort for the purpose of securing business for the hotel to ensure that predetermined sales expectations are met and exceeded.
5. Develop and maintain relationships with key clients in order to produce group and/ or convention business.
6. Negotiate guest room rates, meeting room rental, function space, and hotel services within approved booking guidelines.
7. Confirm in writing to the client all requirements via sales contract.
8. Conduct tours of the hotel and banquet facilities; entertain qualified potential clients in accordance with company and property policies and procedures.
9. Attend and represent the company at trade shows and city-wide conventions.

Experience

10+ Years

Level

Senior

Education

BS Business Marketing

Description :

1. Draw up proposals, contracts, banquet event orders and event order change sheets as needed.
2. Provide detailed weekly monthly departmental reports and updates to senior management.
3. Provide a high level of leadership support to staff, clients and third party representatives.
4. Recommend and made changes to existing methods of sales to increase productivity,.
5. Accuracy and responsiveness both in the conference center and banquet departments; thus to ensure profit and customer satisfaction.
6. Responsible for hiring, scheduling, disciplining and managing a staff of 23 employees.
7. Responsible for scheduling events, contract writing and handling rfp requests in a timely.
8. Responsible for billing, receiving and processing payments on account.
9. Work with vendors as needed to ensure quality of products and timely deliveries.

Experience

7-10 Years

Level

Management

Education

GED

Description :

1. Direct the activities of one Sr. Catering manager, Sr. Outside sales catering manager, event manager, and sales and catering coordinator.
2. Direct proactive efforts, ensuring team meets outside call goals as well as onsite visits.
3. Grew catering revenues from 1.9 million to $2. 5 million. Responsible for corporate/ convention meetings and events. Booked high-end special events for Hilton corporate and two inaugural balls.
4. Quoted room rates and booked guestroom reservations for corporate travel agents and meeting planners.
5. Submitted rooming list to coordinator to enter reservations and send client confirmation numbers along with room types.
6. Created marketing campaigns to develop new business along with prospecting and outside calls.
7. Work closely with the executive chef in menu planning. Complete competitive price analysis.

Experience

10+ Years

Level

Consultant

Education

BA Advertising

Description :

1. Responsible for all aspects of catering in a higher education account; serving a community of over 20,000 students, faculty and staff at a myriad of different venues.
2. Oversee the planning and execution of over 5000 events ranging in sizes of 10 to 5000 guests resulting in over $6,000,000 in sales. These events range in styles from paper drop-offs to five diamond level service. 90% of the events are off-premise.
3. Introduced strategies designed to foster client relationships; resulting in previously off- campus events being brought back to campus.
4. Refreshed training manuals and implemented new standards to upgrade the presentations of buffets and the level of service for plated meals.
5. Developed new menus including a new wedding guide and kosher catering guide; developed new wine list.
6. Coordinated and presented training seminars for managers throughout campus to execute a successful and consistent level of service during commencement weekend, hosting 300 events for 57,000 guests.
7. Personally planned and executed events that were termed "miraculous" and "beyond impressive" by clients, including an offsite dinner to dinner turn of 800 guests to 800 guests in less than 45 minutes, increasing potential revenue for one night by $40,000. Successfully executed an offsite champagne reception for 5000 guests, with the requirement of having one glass per person pre-poured upon opening.
8. Chosen to represent the region in the federation of dining room professionals as a certified trainer.

Experience

10+ Years

Level

Management

Education

BS Food Administration

Description :

1. Responsible for the overall operations and financial results of a $1.4 million catering department.
2. Hired, trained, scheduled, and supervised office and catering event staff of up to 25.
3. Created marketing materials and techniques to promote catering services and event space to local corporate and social clientele.
4. Monitored departmental budgets and payroll; managed labor and expenses to achieve sales and profitability objectives.
5. Standardized and streamlined ordering and invoicing procedures through caterease, and operational procedures such as event check-list, timelines, and delivery schedules.
6. Developed daily and seasonal catering menus and recipes with the executive chef to meet departmental gross profit goals.
7. Coordinated all aspects of social and corporate events including site inspections, budget management, vendor negotiations, menu development, staffing and event management, client follow- up and evaluation.
8. Developed human resources references such as job descriptions and employee manuals for department staff.

Experience

10+ Years

Level

Consultant

Education

Arts

Description :

1. Responsible for all catering events and functions on campus over 1750 people.
2. Organized the daily catered events, average 30 a day, topped out to 41 in a day.
3. Worked with executive chef in menu writing and planning of large scale special events.
4. Manage a team of 5 members directly and assist the general manager in overseeing 28 total employees at our singular location.
5. Manage directly the growth of current catering coordinators and passing on responsibilities to them.
6. Manage all staffed employees and in charge of all operational decisions for two (2) cafes, two (2) Starbucks bars and catering services when the general manager is out on leave.
7. Organized and ran production meetings with staff members in preparation of large scale events with over 1700 people attending.
8. Plan and execute on average 8-10 large scale events (100+ guests) per month.

Experience

7-10 Years

Level

Executive

Education

BA