Kimpton Hotels & Restaurants
Director of Catering
Kimpton Hotels & Restaurants, Washington, District of Columbia, us, 20022
Director of Catering
We believe heartfelt, human connections make people's lives better. Our founder, Bill Kimpton, rebelled against impersonal hospitality, initiating a boutique hotel standard where people can connect from the heart. Your work here has meaning—improving the lives of coworkers, guests, owners, and communities.
Our San Francisco-born entrepreneurial spirit and zest for life kickstarted this culture in 1981 and shines today. We celebrate the lively, rebellious, genuine you—your diverse background, talents, experiences, and personality. We value people who don’t need to be told what to do and who have an innate passion for making others’ lives better. This creates a quirky, irreverent, exciting, empowering, and exceptional work environment.
What You'll Do As the Director of Catering, you’re in charge of the strategic direction, management, and top-line revenues for catering and private dining. You’ll work directly with the Restaurant team to build a clear and credible vision for the department, aligning with human resources, structures, and systems to achieve strategic goals and maximize revenues while serving as the liaison between the restaurant and hotel teams.
Responsibilities
Sell restaurant as Private Dining space for ancillary revenues.
Handle assigned markets based upon experience and depth of contact base to benefit the catering/private-dining department.
Continually assess strengths and challenges of the catering/private dining team members.
Provide mentorship and training to the team.
Be knowledgeable of the restaurant/hotel competitive set and recommend sales/pricing strategies, service and product improvements, and upsell strategies to stay competitive.
Maintain detailed knowledge of property, space, capacities, concept/food style (menus).
Actively participate in the sales lead/revenue generating process for the department.
Develop appropriate revenue/production goals for the catering team with General Manager's buy-in and support.
Work with the Executive Chef and Restaurant General Manager/Director of F&B to create and maintain Banquet menus and other marketing collateral.
Participate in weekly sales/pace/BEO meetings.
Ensure accurate and detailed notes/performance records of accounts are maintained via PMS and restaurant database.
Prioritize activities and represent the restaurant at off‑premise/charity events.
Support the restaurant in any hotel emergency/safety situation.
What You Bring
4+ years of catering/private dining sales experience as an associate and/or director of catering role.
Ability to encourage, lead, and manage a team by example.
Knowledge of food, wine, sales, negotiation, and closing processes.
Well organized, detail oriented with excellent follow‑up, and high level of creativity, enthusiasm, and flexibility.
Strong computer skills, including Word and Excel.
Excellent communication skills both internally and externally.
Ability to convert vision into specific and tangible actions.
Flexible schedule, able to work evenings, weekends, and holidays.
Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people, including personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientations, gender identities, and genders. For our complete EEO policy click here.
Be Yourself. Lead Yourself. Make it Count. Seniority level Director
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr
Our San Francisco-born entrepreneurial spirit and zest for life kickstarted this culture in 1981 and shines today. We celebrate the lively, rebellious, genuine you—your diverse background, talents, experiences, and personality. We value people who don’t need to be told what to do and who have an innate passion for making others’ lives better. This creates a quirky, irreverent, exciting, empowering, and exceptional work environment.
What You'll Do As the Director of Catering, you’re in charge of the strategic direction, management, and top-line revenues for catering and private dining. You’ll work directly with the Restaurant team to build a clear and credible vision for the department, aligning with human resources, structures, and systems to achieve strategic goals and maximize revenues while serving as the liaison between the restaurant and hotel teams.
Responsibilities
Sell restaurant as Private Dining space for ancillary revenues.
Handle assigned markets based upon experience and depth of contact base to benefit the catering/private-dining department.
Continually assess strengths and challenges of the catering/private dining team members.
Provide mentorship and training to the team.
Be knowledgeable of the restaurant/hotel competitive set and recommend sales/pricing strategies, service and product improvements, and upsell strategies to stay competitive.
Maintain detailed knowledge of property, space, capacities, concept/food style (menus).
Actively participate in the sales lead/revenue generating process for the department.
Develop appropriate revenue/production goals for the catering team with General Manager's buy-in and support.
Work with the Executive Chef and Restaurant General Manager/Director of F&B to create and maintain Banquet menus and other marketing collateral.
Participate in weekly sales/pace/BEO meetings.
Ensure accurate and detailed notes/performance records of accounts are maintained via PMS and restaurant database.
Prioritize activities and represent the restaurant at off‑premise/charity events.
Support the restaurant in any hotel emergency/safety situation.
What You Bring
4+ years of catering/private dining sales experience as an associate and/or director of catering role.
Ability to encourage, lead, and manage a team by example.
Knowledge of food, wine, sales, negotiation, and closing processes.
Well organized, detail oriented with excellent follow‑up, and high level of creativity, enthusiasm, and flexibility.
Strong computer skills, including Word and Excel.
Excellent communication skills both internally and externally.
Ability to convert vision into specific and tangible actions.
Flexible schedule, able to work evenings, weekends, and holidays.
Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people, including personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientations, gender identities, and genders. For our complete EEO policy click here.
Be Yourself. Lead Yourself. Make it Count. Seniority level Director
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr