Director of Events & Catering

JOB SUMMARY

Direct, manage, coordinate, and execute group assignments turned over by the Sales Department. Monitor all contractual agreements pertaining to guest room blocks, meeting space, food and beverage and special concessions. Effectively communicate to all hotel departments the information necessary to successfully execute the group’s needs while maintaining a good client relationship.

ESSENTIAL FUNCTIONS

• Develop and execute strategies to maximize catering and event revenue and profitability.
• Drive new business through prospecting, networking, referrals, repeat business, and community involvement.
• Manage the catering and events sales process from initial inquiry through contract, planning, execution, and post-event follow-up.
• Conduct site tours, client meetings, menu presentations, tastings, and event consultations.
• Prepare and negotiate proposals, contracts, banquet event orders, and related documentation.
• Monitor market trends, competitor activity, and local opportunities to identify new revenue opportunities.
• Establish and maintain strong relationships with corporate clients, meeting planners, wedding professionals, social groups, and community organizations.
• Achieve or exceed established revenue, booking, conversion, and profitability goals.
• Effectively upsell food and beverage, guestrooms, meeting space, enhancements, and other hotel services.
• Maintain accurate sales forecasts and ensure the CRM and event systems are current and up to date.
• Ensure event details are accurately communicated to all operational departments.
• Review and finalize Banquet Event Orders and ensure all changes are communicated appropriately.
• Conduct pre-conference and pre-event meetings as needed.
• Oversee event setup, food and beverage service, décor, audiovisual needs, andother event details.
• Be visible and engaged during key events to ensure client satisfaction and address any issues that arise.
• Conduct post-event follow-up and solicit client feedback to identify opportunities for improvement and repeat business.
• Collaborate closely with the Director of Sales, Sales Managers, General Manager, Executive Chef, Banquet Operations, Front Office, and other hotel leaders.
• Ensure effective communication between Sales, Catering, and Operations throughout the event lifecycle.
• Participate in revenue strategy meetings and contribute to overall hotel business planning.
• Identify opportunities to leverage catering business to increase guestrooms, food and beverage, and overall hotel revenue.
• Assist with hotel-wide sales initiatives and special events as needed.
• Lead, coach, and develop the Catering & Events team to achieve individual and departmental goals.
• Establish clear performance expectations and provide ongoing feedback and support.
• Participate in recruiting, onboarding, training, and performance management.
• Foster a positive, collaborative, and service-focused team environment.
• Work closely with Food & Beverage and Operations leadership to ensure proper staffing and execution of events.
• Ensure team members consistently follow hotel standards, policies, and procedures.
• Additional Responsibilities may be assigned by the Director of Sales or General Manager.

In accordance with Illinois law, the anticipated pay range for this position is:

$110,000 – $123,000 per year

The final offer will be based on factors including, but not limited to, relevant experience, skills, education, internal equity, and market conditions.

Eligible team members may have access to a comprehensive benefits package, which may include:

· Medical, dental, and vision insurance

· Paid time off (vacation, sick time, holidays)

· Six paid company holidays and one floating holiday 

· 401(k) with company match (up to 4%)

· Life and disability insurance

· Employee assistance programs

· Employee discounts (hotel and travel discounts)

Eligibility for benefits may vary based on position, employment status, and tenure.

Additional Compensation

This role may be eligible for additional compensation, including:

· Bonus or incentive programs

· Commissions (if applicable)

Details will be provided during the interview process.

We are an Equal Opportunity Employer and are committed to creating an inclusive environment for all employees.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, disability, protected veteran status, or any other characteristic protected by applicable federal, state, or local laws

SUPPORTING FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.

Introduce and recommend house vendors as preferred vendors as determined with the revenue goal of the hotel.

Establish checklist trace dates using appropriate computer programs.

Generate VIP, limousine and amenity forms as required.

Maintain solid and open communication with all hotel operating departments.

Maintain good working relations with preferred vendors of the hotel.

Maintain up to date information on program and food and beverage events in hotel’s inventory management system.

Attend all department and hotel meetings as necessary.

SPECIFIC JOB KNOWLEDGE AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

Must be able to speak, read, write and understand the primary language(s) used in the workplace.

Must be able to read and write to facilitate the communication process.   

Requires good communication skills, both verbal and written. 

Most tasks are performed independently or in a team environment with the employee acting as a team leader. There is minimal direct supervision.

Extensive knowledge of food and beverage products, proper preparation and presentation of food and beverage items.

Extensive knowledge of meeting room capacities, banquet set-up, audio-visual and any other pertinent details as they relate to function room set-up. 

Knowledge of hotel and competitive market.

Must possess basic computational ability.   

Must possess computer skills, including, but not limited to, accounting programs, Microsoft Word and Excel

Excellent inter-personal and sales-related skills.

Exceptional organizational, supervisory skills.

Exceptional food and beverage knowledge and pricing.

AVAILABILITY

This company operates seven days a week, 24 hours a day. Generally, the position works Monday through Friday with hours varied based on business demand. At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determines the amount of hours that you work.