• Develop an annual business plan, inclusive of sales revenue goals and strategies to achieve.
• Develop and manage the annual budget and timelines to support the plan.
• Quarterly reporting to leadership on the status of sales goal achievement, key initiatives, and any proposed adjustments to plan or budget.
• Assemble and lead cross-functional teams for key projects and ongoing program optimizations.
• Develop processes and best-in-class customer support tools for the internal customer care team.
• Partnership manager for key vendors including ezCater and SalesForce.
• Manage catering initiatives and pilot programs within 3rd party delivery platforms.
• Maintain current knowledge of competitor catering offerings, programs, industry best practices, and guest expectations.
• Maintain business ownership of catering website and app customer experience.

Skills: Strategic Planning, Financial Management, Reporting and Analysis, Project Management, Process Improvement, Vendor Management, Program Management, Market Knowledge

• Coordinate the production of daily function sheets to be distributed to all Club departments and posted for guest information.
• Review, and possibly establish, the service schedule to ensure staffing levels are adequate for functions and that all areas are appropriately staffed.
• Check function sheets against room set-up diagrams and directions and inspect finished arrangements.
• Orchestrate pre-function meetings with servers and bartenders to ensure smooth, effective service, offer explanations about the menu or special services required and coordinate the timing of the courses being served.
• Assist in the supervision of service and bar staff on the floor during the function. 
• Assist the guests with last-minute changes or coordination of the time of the event.
• Assist with the preparation of the annual banquet budget and compile monthly and annual forecasts.
• Train appropriate staff to oversee operations and make decisions 

Skills: Event Coordination, Staff Management, Attention to Detail, Team Leadership, Supervision, Customer Service, Budget Management, Training and Development

• Coordinate and oversee internal and external catering events at NYU in multiple buildings
• Review and manage all daily BEOs and ensure all catering events are timely and complete.
• Take responsibility for scheduling and training catering staff 
• Be actively involved in the training of staff in service techniques, menu presentation, policies, procedures and safety.
• Ensure each event and set-up is carefully checked and each event meets all the Client and Chartwells standards.
• Proficiently understand the catering and event management software
• Meet regularly with the Catering Director of Operations for review and updates on all catering events.
• Assist with Booking, selecting and costing of menu items, pricing contracts, and resourcing temporary help and equipment experience
• Assist with the Catering Director in conducting tastings and menu samplings by presenting to potential catering clients, as well as hosting catering showcases
• Ensure successful operations of catering functions including labor and food cost controls, preparation execution, transportation, setup, operation, and cleanup of all events on time

Skills: Event Coordination, Operations Management, Staff Training and Development, Quality Assurance, Catering Software Proficiency, Communication and Collaboration, Menu Development and Costing, Client Relations and Sales Support

• Develop banquet menus and pricing structures based on local competitive analysis.
• Secure deposits and maintain established credit policies.
• Maintain the banquet area, in conjunction with the banquet manager (cleanliness, repairs of equipment, etc.) following hotel standards.
• Monitor all departmental weekly expenses, i.e. payroll, utility and food and beverage costs, etc.
• Prepare a monthly definite booking report after each week and monthly pace reports.
• Achieve yearly personal sales booking goals, as well as manage the sales goals and objectives of the catering management team.
• Maintain a thorough concept of food cost and menu planning.
• Communicate regularly with the Banquet Manager to review the department, functions, staff, goals and objectives, etc.
• Respond properly in any hotel emergency or safety situation.
• Keep management and public relations informed of all functions booked at the hotel as well as any well-known personalities or security-sensitive functions.

Skills: Menu Development, Financial Management, Operations Management, Reporting and Analysis, Sales Management, Cost Control, Communication Skills, Emergency Response

• Continuously exceed service expectations of both members and guests, whether hosting a private event or dining a la carte.
• Provide guest tours and offer suggestions in efforts to sell the merits of the Club’s facilities for the occasion being planned.
• Help members and guests arrange banquets including luncheons, meetings, weddings, dances, and other social events: 
• Obtain all pertinent operational information needed for guest planning including menus, entertainment, themes, decorations, set-up, etc.
• Determine the guests’ needs and suggest menu items in conjunction with the Executive Chef and/or other culinary personnel. 
• Possess the culinary knowledge to entirely customize the event menu. 
• Take responsibility for hosting menu tasting for guests
• Develop detailed plans for each catered event about arrival, set-up, execution, décor, entertainment, and departure details. 
• Coordinate the plan with the managers to ensure proper service delivery and maintenance of the Club’s service standards.
• Transmit necessary information – banquet event orders, diagrams, and changes to all pertinent staff. 
• Work with Executive Chef and club management to develop the catering menu presentation, selection of menu items, and pricing for all items related to catered events.

Skills: Event Planning and Coordination, Customer Service Excellence, Menu Planning and Customization, Detail-Oriented Event Management, Communication and Collaboration, Sales and Marketing, Leadership, Problem Solving

• Contact new and lapsed catering customers via phone or email to solicit for new catering orders
• Utilize local store marketing tactics to increase awareness of the catering program
• Attend appropriate trade area community events to increase awareness of the catering program
• Partner with the restaurant’s General Manager to follow up on “warm leads” in the trade area
• Track catering sales leads in the CRM database
• Actively develop and manage relationships with past, current, and future clients, local businesses, and other networking channels
• Provide consistently clear direction and timely communication of client needs to store general managers and operations teams 
• Ensure flawless execution of catering and private and public events
• Manage all aspects of catering sales, from fielding inquiries, and client meetings to developing proposals, negotiating contracts, and confirming payment
• Collaborate with the restaurant’s General Manager to identify and develop best practices for event execution for a stellar guest experience every time
• Collaborate on sales goals and strategies with the Director of Marketing
• Ensure client deposits and payments are collected and closed out on time and that they are accurate
• Perform a variety of administrative duties and take on other assignments and special projects as needed
• Answer assigned catering phone and respond to any voicemails, text messages, and emails on time

Skills: Sales and Marketing Skills, Networking and Relationship Management, Communication Skills, CRM Management, Event Management, Collaboration and Teamwork, Administrative Proficiency, Customer Service Orientation

• Experience in financial analysis, planning, budgeting, and marketing
• Working experience managing other managers including culinary leaders
• Must have ServSafe Manager certification
• Demonstrates experience using basic computer software
• Previous knowledge of CaterTrax or a similar catering software and Google Suite
• Demonstrates strong interpersonal skills
• The ability to effectively communicate and relate to all levels within and outside the organization
• The ability to create and build positive and productive relationships
• Previous P&L accountability or contract-managed service experience

Qualifications: BA in Hospitality Management with 7 years of Experience

• Proven working experience in hotel multi-unit catering
• Successful management working experience with remote teams
• Have a passion for excellence, service, hospitality and dining experiences.
• Must be well organized with outstanding coordination and multitasking ability
• Excellent verbal and written communication skills
• Reliable, responsible, dependable and capable of fulfilling obligations 
• Have a deep desire to anticipate, engage and satisfy customer needs.
• The ability to use a systematic approach to problem-solving
• Ability to calmly and effectively adapt to constructive feedback in high-stress environments

Qualifications: BA in Business Administration with 9 years of Experience

• Have current, working knowledge of the catering and food service industry.
• Be excited about innovation as well as have a relentless drive to improve.
• Always operate with a sense of urgency.
• Be comfortable creating new paths and standards.
• Have excellent written and verbal communication.
• Be highly detail-oriented and hands-on.
• Computer literacy to include Microsoft Outlook, Word, Excel and PowerPoint
• Have a high comfort level navigating emerging channels both within and outside of the catering space

Qualifications: BA in Culinary Arts with 5 years of Experience

• Previous experience in wedding sales
• Previous leadership experience in a similar environment
• Computer literate in Microsoft Windows applications
• Excellent communication and organizational skills
• Strong interpersonal and problem-solving abilities
• Highly responsible and reliable
• Ability to work well under pressure in a fast-paced environment as well as work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Working experience in a Senior Sales/Leadership role

Qualifications: BA in Event Management with 6 years of Experience

• Experience in the development and implementation of strong SOPs to drive consistency and quality of product and guest services.
• Working and experience as a Senior Manager of Catering/events or higher-level related roles.
• Must have ServSafe certification and a strong understanding of environmental health requirements.
• Experience working in beverage management overseeing liquor, beer and wine catering requirements 
• Thorough knowledge of MS Excel, Word, PowerPoint, Salesforce, and electronic POS systems.
• Experience in visual merchandising and propping buffets, bars, tabletop, etc. to create visually appealing experiences for guests.
• Proven success in controlling costs, maximizing profit and directly supervising multiple managers. 
• Senior Manager level experience overseeing catering and event planning of events ranging from small intimate VIP events to large-scale sit-down dinners to large-themed buffet parties.

Qualifications: BA in Food Service Management with 10 years of Experience

• Experience in partnering with the culinary team on menu development, culinary
• Strong P&L experience, command of budgeting and cost controls
• Solid understanding of product quality control tools and metrics.
• Excellent management skills in leading a diverse team and working under tight and fast-track deadlines.
• Excellent verbal and written communication, interpersonal, organizational and multi-tasking skills.
• Ability to effectively communicate across all lines of business, and with all levels of management.
• Strong organizational, planning, delegation, mentoring and coaching skills.
• Proven track record and experience in the development and implementation of strong training programs and tools developed to reduce employee attrition and create an internal culture of development for staff.

Qualifications: BA in Hotel and Restaurant Management with 8 years of Experience