Highgate Hotels

  • Catering Director

    Requisition ID
    2018-4928
    Category
    Catering and Convention Services
    Job Location
    US-RI-Providence
    Property
    Providence Biltmore
  • Highgate Hotels

    The Providence Biltmore Hotel - a Highgate property is currently acceptng applications for a seasoned Director of Catering.  Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu. Highgate also has an expanding presence in key European markets through properties in London, Paris, Barcelona, Vienna and Prague. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $10B and generates over $2B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition.  Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

     

    The Providence Biltmore is an Equal Opportunity Employer EOE M/F/V/D

    The Providence Biltmore is a drug free work environment.  Pre-employment drug testing and background check are required.

    Location

     Providence Biltmore

     

    Located in the heart of downtown Providence, Rhode Island, the 294-room Providence Biltmore is a landmark hotel with an illustrious past. Designed by the celebrated firm Warren and Wetmore, the architects behind New York City’s Grand Central Station, the hotel debuted to widespread acclaim in 1922 and quickly became the tourist and social center of Providence. Today, deeply woven within the city’s fabric and culture and beloved by generations of guests, the Providence Biltmore is an authentic Providence tradition. The Providence Biltmore is a member of the Historic Hotels of America.

    Employment Status

    Full-Time

    Overview

    The Director of Catering is responsible for coordinating, supervising and directing all aspects of the Catering and Banquet departments, while maintaining a profitable operation and quality products and service levels. The Director of Catering is expected to maximize revenues and exceed budgeted revenues and to develop and implement strategies to increase the business. S/he must act as a liaison between client and operating departments to ensure a successful meeting and to generate repeat business.  This position will require the ability to work a flexible scheduled based on the needs of the client.

    Responsibilities

    • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Maintain a warm and friendly demeanor at all times. Be attentive, friendly, helpful, and courteous to all guests, managers and fellow employees.
    • Maintain regular attendance in compliance with Highgate Hotel Group standards, as required by scheduling which will vary according to the needs of the hotel(s).
    • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
    • Comply at all times with Highgate Hotel Group standards and regulations to encourage safe and efficient hotel operations.
    • Maintain a warm and friendly demeanor at all times.
    • Respond to guest complaints in a timely manner.
    • Work with other F&B managers and keep them informed of F&B issues as they arise.
    • Hire, train, coach and counsel employees.
    • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
    • Oversee Conference Service Managers productivity.
    • Monitor quality of service in Banquets.
    • Assist in menu planning and preparation.
    • Assist in development of departmental budget.
    • Know meeting room sets and capabilities.
    • Develop Catering action plans on a quarterly and annual basis.
    • Set up “Most Wanted” and “Top 20” client lists.
    • Establish solicitation goals, and monitor to ensure that revenue goals and solicitation goals are met or exceeded.
    • Re-solicit past local accounts, generate new business.
    • Enforce all department SOP’s.
    • Establish market segment lists.
    • Audit Function Space in Delphi.
    • Meet and greet in-house guests upon arrival.
    • Manage booking pace and set pace goals.
    • Handle inquiry calls and outside sales calls. Follow through to completion of function(s).
    • Complete all month-end Catering reports.
    • Understand incentive program.
    • Interact with outside planners and vendors for special events.
    • Ensure compliance with all local liquor laws, and health sanitation regulations.
    • Organize and conduct department meetings in a timely manner.
    • Prepare and submit required reports in a timely manner.
    • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee schedules, and quarterly actions plans.
    • Conduct staff performance reviews in accordance with Highgate standards.
    • Train and develop the Catering and Banquet management teams.
    • Comply with weekly and monthly forecasting procedures.
    • Be involved in and/or conduct departmental and hotel training.
    • Interview candidates for the front-of-house F&B positions and follow standards for hiring approvals.

    Qualifications

    • At least 5 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 2 years of related experience; or a 2-year college degree and 3 or more years of related experience.
    • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
    • Must be proficient in Microsoft products, Company approved spreadsheets and word processing.

    Options

    Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
    Share on your newsfeed