ABC Worldwide – Director of Catering Wanted

Introduction

Join the Team at this iconic 5-Star Hotel in Johannesburg. A stylish urban resort elevated on a hillside with panoramic views across Johannesburg and the prestigious neighbourhoods’ of the Parks whilst working on a team that is built on mutual respect, collaboration, excellent service and a passion for food and wine.Description

Main scope of Duties: To maximise Catering sales, and to manage and supervise the Catering Department and the areas of the hotel in which group and private events takes place in such a way that company standards are achieved and maintained in respect of quantity, quality and service.

Main Duties and Responsibilities

1. To communicate on a regular basis with the departmental managers and coordinator’s to review the department, functions, staff, goals and objectives, etc.
2. The ability to develop and motivate the employees that you are responsible for, maintaining a high level of communication and morale.

Product

1. The ability to establish all office procedures and monitor their effectiveness.
2. The ability to develop banquet menus and pricing structures based on local competitive analysis.
3. The ability to coordinate marketing and sales efforts for Catering with the Director of Sales and Marketing.
4. The ability to actively solicit and book large and important social, corporate and association business as well as handle all VIP functions.
5. To allocate duties and delegate work within the department continuously monitoring the progress and ensuring that all work is kept up to date.
6. To ensure that the banqueting rooms are left to maximum occupancy and maximum profitability.
7. To maintain a good relationship with the suppliers.
8. To maintain a good relationship with counterparts in other competitive establishments and to be able to report competitive analysis required.
9. Always come up with new ideas to improve the product through green house, competitive analysis, magazines.
10. The ability to maintain an active trace/follow-up system on all personal sales calls.
11. The ability to finalize all bookings in writing maximizing all revenue potential by up selling in all revenue producing areas.
12. The ability to secure deposits and maintain established credit policies.
13. The ability to conduct weekly meetings with support departments to review all events for the upcoming week.
14. The ability to keep management and public relations informed of all functions booked at the hotel as well as any well known personalities or security sensitive functions.
15. The ability to coordinate details of daily events with the Executive Chef, Banquet Chef and the Banquet Manager.
16. The ability to monitor all departmental weekly expenses, i.e. payroll, utility and food and beverage costs, etc.
17. The ability to achieve yearly personal sales booking goals, as well as manage the sales goals and objectives of the catering management team.
18. The ability to coordinate the aggressive sales efforts of the Catering department to solicit business.
19. The ability to supervise and direct the work of all employees in the Catering Department.
20. The ability to conduct weekly Catering meetings and attend all required meetings.
21. The ability to handle customer complaint.
22. To make sure all venues are up to the standards by being involved in the banqueting venues and the furniture.
23. Ensure all clients are responded to as per the company standards.
24. The ability to complete and conduct performance evaluations for catering staff.
25. The ability to prepare weekly and monthly forecasts and the annual budget for labor and revenues.
26. The ability to communicate on a regular basis with the Banquet Manager to review the department, functions, staff, goals and objectives of all client events and groups.
27. The ability to respond properly in any hotel emergency or safety situation.
28. The ability to recommend the hiring, terminating, or disciplining of any banquet or catering employee.

Profit

1. To ensure maximum Marketing and Sales efforts for Catering are achieved and to coordinate these efforts with the Director of Sales and Marketing.
2. To finalize bookings in writing, maximizing all revenue potential by up-selling in all revenue producing areas.
3. To secure deposits and maintain established credit policies.
4. To prepare a weekly ‘definite’ booking report at the conclusion of each week and weekly and monthly pace reports.
5. To maintain a thorough concept of food cost and menu planning.
6. To prepare weekly and monthly forecasts and the annual budget for labor, revenue, costs and Marketing plan.
7. To keenly qualify business inquiries and makes informed decisions on business opportunities to ensure optimal yield for every booking.
8. The ability to actively participate in weekly forecasting of revenues and expenses.
9. To carry out any other duties as directed by the Director of Sales and Marketing.

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