Job Description

Position Summary:  Responsible for the management of all aspects of the Catering and Conference Services departments in accordance with resort brand standards. Coordinates details and menus for clients' functions and maintains budgeted revenues through solicitation of business.

Responsibilities:  Responsibilities and essential job functions include, but are not limited to the following:

  • Skilled at both monthly forecasting and the annual budget process; understanding of pace and productivity
  • Strong yield management skills with an understanding of optimizing the catering mix of business and the use of historical data
  • Monitor group pickups, contractual attrition clauses, and hotel room blocks
  • Prepare and provide monthly forecasts, annual budgets and weekly revenue updates, as well as understating supporting information
  • Develop annual business plans for the department to increase revenue
  • Experience evaluating every catering business opportunity to maximize revenue, optimize room rental charges
  • and profitability while achieving customer expectations
  • Maximize departmental revenues by developing new methods for creating business – while minimizing costs. In addition, provide guidance and support in these areas to drive revenues and service experiences
  • Conduct monthly review of catering and revenues and assign and monitor group files from Sales Department to Conference Services team
  • Lead daily, weekly and monthly meetings as required, including BEO/menu reading, departmental meetings
  • Interview, recommend hiring, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline and termination, as appropriate
  • Monitor the setup of banquets and meetings to ensure the quality of service standards are maintained in accordance to Resort standards
  • Daily follow up with catering and conference service managers on previous days functions to ensure guest satisfaction with service, food, and facilities
  • Negotiate contracts/agreements, respond to, and maintain contact with client
  • Work closely with banquet department and kitchens on operations and event execution and ability to quickly evaluate alternatives and decide on a plan of action
  • Excellent creative skills to provide innovative set-ups, menus, and functions for groups
  • Ability to generate creative and innovative menus while working closely with the Executive Chef and the Director of Food & Beverage on pricing specialty menus
  • Monitor competitor pricing, positioning, strategies and data; maintain understanding of the dynamics of the local market and demand generators and present appropriate action plans to management
  • Maintain departmental operating budgets, billing and accounting processes
  • Develop and implements sales and marketing strategies
  • Establish rapport and maintain contact with clients to encourage repeat business.
  • Responsible for organization and supervision of assigned groups from date of booking to departure, including meeting requirements, guestroom requirements, guestroom pickups, food & beverage, audio-visual, accounting etc.
  • Produce resumes for conferences, banquet event orders, compose creative menus, interact with clients and staff
  • Conduct and/or attend daily meeting to review BEO and ensure last minute changes are communicated to Banquets, kitchen and stewarding


 

These responsibilities must be able to be performed with or without reasonable accommodations.  While performing the duties of this job the employee must be able to sit continuously and perform essential job functions throughout the entire shift. May require walking primarily on a level surface for periodic periods throughout the day. Requires interacting with others, interpreting spoken messages, constant keyboarding, sitting, listening and talking are required. The employee will occasionally experience infrequent bending at the waist, twisting of the upper body, kneeling, being mobile on even/uneven surfaces, squeezing and crouching may also be required. Requires infrequent lifting and carrying of 1-25 pounds.

Minimum Job Requirements:

  • Minimum 5 years working experience at a similar size and quality hotel in Catering & Conference Services
  • 2-5 years leadership experience preferred
  • Direct work in conference planning or special events
  • Contract negotiations with hotels and vendors experience
  • Proficiency in Microsoft Word, Excel, and Delphi
  • Demonstrated excellence with verbal and written communication skills
  • Available to work varied shifts (when needed) including weekends, holidays, and nights
  • Ability to plan, direct, and evaluate a complex operation
  • Ability to apply budgetary and fiscal planning techniques within financial constraints and understanding
  • Ability to organize work effectively, conceptualize and prioritize objectives and exercise independent judgment based on an understanding of organizational polices
  • Motivation, attention to detail, a positive attitude and a daily sense of urgency and purpose
  • Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
  • Must possess leadership skills and be able to motivate colleagues through difficult points within the operation
  • Ability to work effectively under time constraints and deadlines
  • Conflict management skills
  • Must be able to handle a multitude of tasks in an intense, ever-changing environment
  • Must be effective at listening, understanding, and clarifying the concerns and issues raised by group guests and/or employee

This description is not intended to be and should not be construed as an all-inclusive list of responsibilities, skills or working conditions associated with this position.  While this description is intended to accurately reflect the position's activities and requirements, management reserves the right to modify, add or remove duties as necessary.

 

The Scottsdale Plaza Resort is an Equal Opportunity Employer