Catering & Event Manager - Franchise

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Description du poste

Job Requirements

To jointly manage Catering Sales and Event Services according to hotel guidelines. To solicit and contract meeting, banquet and catering functions, as well as the planning, and execution of the functions and room blocks. To deliver high level customized service by accommodating client requests and ensuring that all meeting spaces exceed expectations ultimately creating loyal repeat customers and referrals. Work with support staff to achieve the goal of a First-Class meeting and banquet operation, resulting in maximizing profitability and high customer satisfaction.


·Solicit, negotiate and book new and repeat business through efforts (client inquiries, outside sales calls, telemarketing, mailings, networking, etc...) while maximizing banquet space to meet/exceed revenue goals.

·Plan, up-sell and detail the meeting/function with the client including: space requirements, times, equipment, menus, themes/decorations, etc... Completes the contracts, prepare the appropriate paperwork, coordinate with the appropriate areas in the hotel, resolve customer issues, complaints and problems to ensure quality product delivery and customer satisfaction.

·Gather, organize and disseminate both written and verbal information regarding the specific requirements of client’s events to the appropriate departments and individual clients in a prompt, accurate, profitable, pleasant, and professional manner. 

·Ensures that all Banquets/Catered events are properly executed in compliance with the BEO, Resume and Hotel standards, including Hilton’s EventReady guidelines and appropriate social distancing.

·Visually inspect all meeting rooms and public space areas. Make note of any changes that are inconsistent with the BEO’s and take immediate action with Banquet Captain.

·Plan, organize, and execute activities such as telemarketing, outside sales calls, conducting walking tours, entertaining clients, developing and soliciting new leads, presenting and preparing written proposals and contracts.

·Maximize revenues and control expenses through effective negotiation of servicing, accurate forecasting and room block management. Uphold and manage the terms and conditions outlined in group, catering and event contracts.

·Assist in the design and developement of improved Standard Operating Procedures to foster consistent training techniques and execution while maintaining accountability. 

·Provide input and execute the Catering and Events portion of the Hotel’s Business Plan to improve the guest experience and generate revenue. Develop target lists and action plans for account solicitation.

 ·Provide ongoing research of the travel industry to detect market trends and related information for development of new marketing strategies. Make reasonable recommendations to improve potential from various markets.

·Solicit and service major accounts to consist of high-end VIP groups/events and events held off premises. Act as liaison between clients and all hotel departments, analyzing and deciphering large amounts of oral and written data, effectively organizing and acting on the information to ensure client satisfaction and profitability of the hotel.

·Oversee the hotel’s event and meeting planner surveys to design improvement plans and service recommendations.

·Assist with 3rd Party website development, content, promotions, lisitings and overall web presence to attract and gain potential food & beverage opportunities.

Conduct semi-annual market studies to support meeting and banquet pricing strategies. Prepare comparison reports and recommendations as needed. Update pricing and menu offerings to improve hotel profitability and creativity.

·Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

·Demonstrates positive leadership characteristics that inspire team members to meet and exceed standards, and promote team member empowerment.

·Other duties as assigned.


In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

·Ensures that all guest interactions meet the highest level of service and warm welcome/departure for all guests.

·Conducts tours of the property for prospective clients, owners and new managers.

·Inputting and retrieving information from computer system for file maintenance, correspondence and preparation of forecasts and marketing budget.

·Assist the Director of Sales & Buiness Development with enforcing/collecting attrition.

·Attend training programs and/or conferences which may include travel.

·Participate where appropriate in related trade civic/business related functions as a representative of the hotel in the promotion of the property and/or the city.




·Additional languages skills helpful.

·Comply with all safety and security instructions.

·All Housekeeping, general cleaning is the responsibility of each Team Member

·All Drug/Alcohol and harassment policy must be followed.



Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.



The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential function for the job, with or without reasonable accommodation, using some other combination of skills and abilities.

 ·Ability to effectively deal with internal and external customers, some of whom will require high levels of

patience, tact and diplomacy to defuse anger and collect accurate information and resolve conflicts.

  • Proficiency in the use and operation of computer systems with the ability to navigate efficiently through Word, Excel, Outlook, Delphi.FDC, Social Tables, OnQ, Passkey, Cendyn, Internet and Intranet.
  • Highly developed leadership qualities and skilled in the management of catering, meetings and events as it relates to personnel, budget, forecasting, inter-departmental liaison and communication.

·Basic mathematical skills and considerable skill in the use of a calculator to prepare moderately complex

mathematical calculations without error.

·Strong organizational skills and the ability to work large complex programs with great attention to detail while continually presenting a positive attitude, great customer skills and a passion to succeed.

·Ability to handle multiple customer and operational demands with a high degree of professionalism, operating often with time sensitive deadlines.

·Ability to listen effectively and to speak English clearly.

·Ability to access and accurately input information using a moderately complex computer system.

·Hearing and visual ability to observe and detect signs of emergency situations.

·Ability to prepare complex reports.

·Ability to communicate verbally and in writing in order to provide leadership, and delegate where necessary.

·Ability to travel throughout designated markets in a timely manner.

·Analytical ability to decipher data and make sound decisions.

·Strong knowledge of the designated markets.

·Ability to organize detailed information.

·Significant Food & Beverage knowledge with the ability to design creative menus collaborate with culinary team for custom menus and pricing.

·Strong leadership skills.


Work Experience



High school graduate or equivalent required.

Minimum of Four (4) year college degree preferred.


Minimum of three (3) years supervisory experience or comparable catering, events, hospitality or related experience.


Ability to obtain any government required license or certificate. No special licenses required. CPR certification and/or First Aid training preferred.


All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.


Regular attendance in conformance with the standards, which may be established by Zachry Hospitality from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

 Upon employment, all employees are required to fully comply with Zachry Hospitality rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.


Standing, bending, stooping, and lifting weights up to and including 30 pounds may be required. The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.


Medical, Dental, Vision, 401(k) Plan, etc...

This job posting is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept this position, you will be employed by a franchisee and not by Hilton. You will not be eligible from compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.


Temps plein
San Antonio, TX, États-Unis
Dès que possible
Durée du contrat

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