Area Director of Catering (Hybrid) - Holiday Inn Dulles
Company: HOLIDAY INN DULLES
Posted on: September 23, 2022
B. F. Saul Company Hospitality Group is a subsidiary of the
largest private real estate company in the Washington, D.C. area,
and has been in operation for over 130 years. The Hospitality Group
operates a portfolio of more than 20 business class hotels with top
brands from Intercontinental Hotel Groups, Marriott International,
Hilton, and Best Western Hotels: along with The Watermark Hotel,
The Hay-Adams Hotel, and Perch Putt. These properties are operated
by a team of more than 1,000 enthusiastic hospitality
This position as a Area Director of Catering is responsible for the
overall effectiveness of the catering departments of the area
hotels. Uses leadership skills to drive revenue, maximize profit
and ensure quality. Effective management of assigned staff to
ensure achievement of overall financial results, client
satisfaction and positive team member relations. This position is
also responsible for generating new business and maintaining
existing client/corporate accounts. Hybrid schedule will be
available 2 days a week after your first 60 days of employment.
-Sales/Revenue Maximization: Responsible for achieving catering
revenue goals through food, beverage, room rental and audio visual
sales by proactive sales calls, maximizing space potential and
maximizing food and beverage minimums. Consistently pursues
up-selling opportunities to maximize revenue potential. Achieves
business revenue goals by developing, building and maintaining
excellent client relationships through community involvement, local
visitors' bureau, bridal organizations, charity events and
cultivating client database. Uses expertise to advise and implement
changes to catering operations based on sales and client
-Cost Control:Responsible for management of catering expenses to
maximize hotel profitability. Responsible for effective labor
management through proper scheduling, monitoring, and adjusting
based on business needs. Follows B. F. Saul Company Hospitality
Group procurement guidelines and applies good business judgment.
Assists with the preparation and management of the department
budget. Manages and maintains company assets to stay within budget
guidelines and prolong the life of company resources.
-People Management: Responsible for interviewing, hiring, coaching,
discipline and development of all catering sales employees.
Evaluates staff performance and takes appropriate corrective action
as needed to hold employees accountable. Motivates staff by setting
goals, providing ongoing feedback, and rewarding/recognizing
-Guest Service: Accountable for client satisfaction by ensuring
catering service standards are met and clients' needs are responded
to in a timely manner. Ensures effective communication of client
needs from catering to appropriate operational departments.
Resolves clients' complaints and concerns in courteous and friendly
manner, focuses on service recovery when applicable. Works side by
side with staff to train and model appropriate guest service
-Technical Acumen:Responsible for utilizing sales and catering
tools/systems to accurately identify, report, forecast and
communicate sales data. Ensures integrity of sales data by
documenting information in Delphi on a daily basis. Utilizes sales
tools, and other market intelligence.
-Training: Responsible for ongoing training of all catering
employees and ensuring training records are maintained. Analyzes
quality issues, identifies training needs and ensures
implementation to improve results. Utilizes available resources and
adheres to B. F. Saul Company Hospitality Group training policies.
Ensures all B. F. Saul Company Hospitality Group, brand, and
department specific training requirements are met.
-Safety/Risk Management: Support catering operations to maintain
standards per B. F. Saul Company Hospitality Group, brand, local,
state and federal regulations. Ensures a clean and safe work
environment, and follows all B. F. Saul Company Hospitality Group
procedures for guest/employee incidents.
-Self/Workload Management: Responsible for effective self/workload
management. Demonstrates clear written and verbal communication
skills. Promotes collaboration and positive, professional work
environment. Attends all daily, weekly and/or monthly
department/hotel meetings to ensure proper communication and
proactive planning. Adheres to all B. F. Saul Company Hospitality
Group Standard Operating Procedures.Qualifications
-Education: High school diploma or GED required. College degree or
equivalent experience required. Membership in catering and event
organizations such as NACE and/or MPI is desired. Basic Microsoft
Office and Delphi experience also desired.
-Experience/Knowledge/Skills/Abilities: 3+ three years of catering
sales experience required with a minimum of 1 year managing direct
reports preferred. Heavy emphasis in sales with knowledge of food
and beverage operations. Must be detail oriented, have ability to
communicate well with all levels within and outside the
organization, and be able to problem-solve with employees and
guests. Must be able to manage multiple priorities in a fast-paced
-Physical Requirements: Ability to lift, push, and pull up to 20
pounds on an occasional basis.
B. F. Saul Company Hospitality Group is proud to be an equal
opportunity workplace dedicated to pursuing and hiring diverse
Equal Opportunity Employer/Veterans/Disabled
Keywords: HOLIDAY INN DULLES, Sterling , Area Director of Catering (Hybrid) - Holiday Inn Dulles, Executive , Sterling, Virginia
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