Kona Village, A Rosewood Resort
Associate Director of Catering
Kona Village, A Rosewood Resort, Houston, Texas, United States
Overview
Join to apply for the
Associate Director of Catering
role at
Kona Village, A Rosewood Resort . Responsible for directing the day-to-day operations of the Catering Department, assisting the Catering Director in implementing hotel goals, strategies, etc., and fulfilling the Catering Director’s duties in his/her absence. Responsibilities
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis. Maintain complete knowledge of and comply with all hotel/departmental policies and procedures, ensuring that Catering staff is informed as well. Liaise weekly with Catering staff to review status of business, schedules, priority assignments, bookings and all information pertinent to the department operation. Check with administrative assistants throughout the day to ensure that all clerical work is processed on a timely basis. Handle inquiry calls on a timely basis. Solicit, book and manage banquet and meeting functions within the Hotel, anticipating guest needs. Ensure supervisory coverage at all meeting, meal functions and receptions. Identify client’s requirements in order that all operating departments can be fully informed and all services rendered, as promised. Create imaginative menus as well as suggest wines to guests within their given price range. Maintain a good working relationship with the Chef and his/her staff, Banquet Manager, Steward and Housemen and all other support staff. Attend and/or conduct daily event order meeting with kitchen, banquet, stewarding and AV staff when necessary. Review the Captain’s reports for previous day functions; follow up on any problems noted and file. Review Banquet sales checks from the previous day’s events; ensure accuracy of charges. Resolve discrepancies with Accounting. Maintain outside solicitation on a weekly basis. Have complete familiarity with Rosewood and its properties. Conduct site-tours, and entertain clients on a regular basis. Participate in weekly meetings. Provide a weekly summary of solicitation calls and bookings (tentative and definite) and achieve sales goals set by Director of Catering. To be able to conduct walking tours of entire property. Dress in a professional manner that complies with the Rosewood dress code. Assist Director of Catering with the following: Direct and monitor the performance of Catering staff, ensuring that all procedures are followed. Correct any deficiencies with respective personnel. Maintain solicitation effort of existing and new corporate clients. Ensure client files are kept organized and current with all required information. Ensure that Catering staff is familiar with Banquet service standards to better sell the facilities. Assist in the sales training of catering managers. Ensure Banquet captains and staff are performing tasks according to “five diamond” standards. Review Catering staff’s space blocking methods to ensure that appropriate space is blocked to accommodate the group’s requirements and to maximize revenues, yet minimize labor costs. Assist in the formulation of the marketing plan and competitive analysis. Maintain menu information in computer system. Produce average check reports for month end review. Produce and monitor catering production reports on a monthly basis. Assist in the weekly forecast of catering revenues. All other duties as required. Qualifications
Experience: Minimum two years’ experience as a Catering Manager for a luxury or ultra-luxury hotel/resort. Education: Minimum high school diploma; college degree preferred. General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Technical Skills: Knowledge of accommodating room capacities; knowledge of all styles of room set-ups, standard equipment involved and proper handling of such; knowledge of organizing set-up requirements from information on B.E.O.'s; knowledge of staffing guidelines/requirements to set-up, turn and break-down function spaces; fluency in English both verbal and non-verbal; provide legible communication; compute basic arithmetic; familiarity with cost controls; ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize and organize; ability to be a clear thinker, remaining calm and resolving problems using good judgment; ability to follow directions thoroughly; ability to understand guest’s service needs; ability to work cohesively with co-workers as part of a team; ability to work with minimal supervision; ability to maintain confidentiality of guest information and pertinent Hotel data; ability to ascertain departmental training needs and provide such training; ability to direct performance of staff and follow up with corrections when needed. Language: Required to speak, read and write English, with fluency in other languages preferred. Physical Requirements: Must be able to exert physical effort in transporting _____ pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. Licenses & Certifications: None required.
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Join to apply for the
Associate Director of Catering
role at
Kona Village, A Rosewood Resort . Responsible for directing the day-to-day operations of the Catering Department, assisting the Catering Director in implementing hotel goals, strategies, etc., and fulfilling the Catering Director’s duties in his/her absence. Responsibilities
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis. Maintain complete knowledge of and comply with all hotel/departmental policies and procedures, ensuring that Catering staff is informed as well. Liaise weekly with Catering staff to review status of business, schedules, priority assignments, bookings and all information pertinent to the department operation. Check with administrative assistants throughout the day to ensure that all clerical work is processed on a timely basis. Handle inquiry calls on a timely basis. Solicit, book and manage banquet and meeting functions within the Hotel, anticipating guest needs. Ensure supervisory coverage at all meeting, meal functions and receptions. Identify client’s requirements in order that all operating departments can be fully informed and all services rendered, as promised. Create imaginative menus as well as suggest wines to guests within their given price range. Maintain a good working relationship with the Chef and his/her staff, Banquet Manager, Steward and Housemen and all other support staff. Attend and/or conduct daily event order meeting with kitchen, banquet, stewarding and AV staff when necessary. Review the Captain’s reports for previous day functions; follow up on any problems noted and file. Review Banquet sales checks from the previous day’s events; ensure accuracy of charges. Resolve discrepancies with Accounting. Maintain outside solicitation on a weekly basis. Have complete familiarity with Rosewood and its properties. Conduct site-tours, and entertain clients on a regular basis. Participate in weekly meetings. Provide a weekly summary of solicitation calls and bookings (tentative and definite) and achieve sales goals set by Director of Catering. To be able to conduct walking tours of entire property. Dress in a professional manner that complies with the Rosewood dress code. Assist Director of Catering with the following: Direct and monitor the performance of Catering staff, ensuring that all procedures are followed. Correct any deficiencies with respective personnel. Maintain solicitation effort of existing and new corporate clients. Ensure client files are kept organized and current with all required information. Ensure that Catering staff is familiar with Banquet service standards to better sell the facilities. Assist in the sales training of catering managers. Ensure Banquet captains and staff are performing tasks according to “five diamond” standards. Review Catering staff’s space blocking methods to ensure that appropriate space is blocked to accommodate the group’s requirements and to maximize revenues, yet minimize labor costs. Assist in the formulation of the marketing plan and competitive analysis. Maintain menu information in computer system. Produce average check reports for month end review. Produce and monitor catering production reports on a monthly basis. Assist in the weekly forecast of catering revenues. All other duties as required. Qualifications
Experience: Minimum two years’ experience as a Catering Manager for a luxury or ultra-luxury hotel/resort. Education: Minimum high school diploma; college degree preferred. General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Technical Skills: Knowledge of accommodating room capacities; knowledge of all styles of room set-ups, standard equipment involved and proper handling of such; knowledge of organizing set-up requirements from information on B.E.O.'s; knowledge of staffing guidelines/requirements to set-up, turn and break-down function spaces; fluency in English both verbal and non-verbal; provide legible communication; compute basic arithmetic; familiarity with cost controls; ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize and organize; ability to be a clear thinker, remaining calm and resolving problems using good judgment; ability to follow directions thoroughly; ability to understand guest’s service needs; ability to work cohesively with co-workers as part of a team; ability to work with minimal supervision; ability to maintain confidentiality of guest information and pertinent Hotel data; ability to ascertain departmental training needs and provide such training; ability to direct performance of staff and follow up with corrections when needed. Language: Required to speak, read and write English, with fluency in other languages preferred. Physical Requirements: Must be able to exert physical effort in transporting _____ pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. Licenses & Certifications: None required.
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