Catering Manager

Solicit and respond to companies and organizations to purchase food & beverage, rent meeting space and ancillary services from the hotel. Coordinates the prompt, courteous and efficient “delivery” of those products to satisfy the customer’s service needs and to maximize the hotel’s profits.

• Manages customer relationship through drafting proposals and contracts, responding to customer inquiries, as well as organizing arrangements as they relate to social and corporate events i.e.: set-up and execution of social and corporate meetings, meals and special events.
• Provides direction and supervision of meeting and /or catering logistics to other departments and team members responsible for event execution.
• Represents the hotel and conducts conferences with individual customers by telephone or in-person to solicit and close local catering business.
• Meets with and entertains customers, conducts property tours and promotes facilities and services within parameters, has discretion to negotiate contracts with customers’ agreements with vendors.
• Provides support to Director of Catering and Events in planning and on site execution of large events.
• Directly assists customers as necessary.
• Audits customer checks, department charges and files to ensure accuracy.
• Supervises staff in creation and distribution of accurate written materials.
• Ensures that contracts, menus, letters and reports are completed according to Hilton standards and policies.
• Re-book functions and follow-up with customers by sending a thank you.
• Compiles Food and Beverage post event report.
• Any other tasks as assigned by the General Manager or Catering Director.

Requisitions:

• Highschool diploma or Equivalent.
• Four years degree in Hotel and Restaurant Management or equivalent combination of education and professional experience.
• Full availability
• Bilingual