Dreamscape Hospitality
Overview
Director of Catering
– Dreamscape Hospitality Department: Sales and Catering Reports To: Director of Sales & Marketing FLSA: Non-Exempt (OEM) The Director of Catering is responsible for overseeing all aspects of the hotel’s catering operations, including sales, menu planning, staff supervision, event execution, budgeting, and client relations to ensure customer satisfaction and profitability. The role coordinates staff, manages suppliers and vendors, develops menus, sets prices, and maintains high standards for food quality, safety, and service for both small and large events. Responsibilities
Sales & Marketing: Develop strategies to sell catering services, secure new events, and build client relationships to meet revenue goals. Menu & Pricing: Design menus, set prices for dishes, and work with chefs to ensure offerings are appealing and profitable. Staff Management: Hire, train, and supervise catering team members (Catering Sales Manager, Conference Services Manager and Catering Sales Admin), assigning duties and fostering a productive work environment. Event Operations: Oversee all aspects of events, from initial planning and coordination to setup, service, and cleanup. Budget & Financials: Manage catering budgets, control food costs, and track revenue and expenses to ensure financial targets are met. Quality & Standards: Ensure compliance with health, safety, and sanitation regulations, and maintain high standards for food and service quality. Client Relations: Provide excellent customer service, respond to client inquiries, and ensure events meet client expectations. Requirements
Leadership: Ability to lead, motivate, and manage a diverse team. Communication: Strong verbal and written communication skills for interacting with clients, staff, and vendors. Organization & Time Management: Expertise in juggling multiple tasks, managing event timelines, and staying organized. Culinary & Industry Knowledge: A deep understanding of food preparation, service styles, current trends, and the catering industry. Business Acumen: Knowledge of sales, budgeting, and business operations. Bachelor’s degree in hospitality management, business, or a related field (preferred). 2+ years of experience in catering sales, event planning, or hotel sales. Proficiency in hotel CRM and sales software (e.g., Delphi, Opera, Salesforce). Availability to work flexible hours, including evenings and weekends, based on event schedules. Note: The description may be updated by the direct supervisor and Dreamscape Hospitality reserves the right to amend duties and hours as needs prevail. This document does not constitute a contract of employment.
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Director of Catering
– Dreamscape Hospitality Department: Sales and Catering Reports To: Director of Sales & Marketing FLSA: Non-Exempt (OEM) The Director of Catering is responsible for overseeing all aspects of the hotel’s catering operations, including sales, menu planning, staff supervision, event execution, budgeting, and client relations to ensure customer satisfaction and profitability. The role coordinates staff, manages suppliers and vendors, develops menus, sets prices, and maintains high standards for food quality, safety, and service for both small and large events. Responsibilities
Sales & Marketing: Develop strategies to sell catering services, secure new events, and build client relationships to meet revenue goals. Menu & Pricing: Design menus, set prices for dishes, and work with chefs to ensure offerings are appealing and profitable. Staff Management: Hire, train, and supervise catering team members (Catering Sales Manager, Conference Services Manager and Catering Sales Admin), assigning duties and fostering a productive work environment. Event Operations: Oversee all aspects of events, from initial planning and coordination to setup, service, and cleanup. Budget & Financials: Manage catering budgets, control food costs, and track revenue and expenses to ensure financial targets are met. Quality & Standards: Ensure compliance with health, safety, and sanitation regulations, and maintain high standards for food and service quality. Client Relations: Provide excellent customer service, respond to client inquiries, and ensure events meet client expectations. Requirements
Leadership: Ability to lead, motivate, and manage a diverse team. Communication: Strong verbal and written communication skills for interacting with clients, staff, and vendors. Organization & Time Management: Expertise in juggling multiple tasks, managing event timelines, and staying organized. Culinary & Industry Knowledge: A deep understanding of food preparation, service styles, current trends, and the catering industry. Business Acumen: Knowledge of sales, budgeting, and business operations. Bachelor’s degree in hospitality management, business, or a related field (preferred). 2+ years of experience in catering sales, event planning, or hotel sales. Proficiency in hotel CRM and sales software (e.g., Delphi, Opera, Salesforce). Availability to work flexible hours, including evenings and weekends, based on event schedules. Note: The description may be updated by the direct supervisor and Dreamscape Hospitality reserves the right to amend duties and hours as needs prevail. This document does not constitute a contract of employment.
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