Director of Catering & Convention Services - St Regis Aspen

Hospitality POSITION PURPOSE

Train, supervise and work with all catering and convention services staff, in order to solicit and book banquet and catering functions, as well as the planning, merchandising and execution of the functions.



ESSENTIAL FUNCTIONS



AVERAGE %

OF TIME

30% Solicit new and existing accounts to meet/exceed revenue goals through telephone solicitation, outside sales calls, site inspections and written communication. Participate in catering sales presentations, property tours and customer meetings.



25% Administer all phases of the banquet department, including, but not limited to, sales, planning, marketing, servicing and administrative procedures.



10% Prepare, implement and compile data for strategic sales plan, monthly BaCPAC Report, annual goals, forecasts and other reports as directed and/or required.



10% Develop banquet menus pricing and revenue minimums using current competitive data.



10% Direct, manage, train and counsel catering sales and convention services/banquet staff. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.



10% Participate in daily business review meeting, sales meetings and management meetings.



5% Tour, inspect and monitor banquet rooms and presentations.





Other:

Regular attendance in conformance with the standards, which may be established 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.



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. In addition, attendance at all scheduled training sessions and meetings is required.



Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
REQUIREMENTS
Must have 5 Years Leadership experience in Catering and Conference Services. Delphi proficiency required as is the ability to forecast business, solicit new clients for both group and social catering events. Proven ability to lead team success in achieving all budgeted revenues required. Luxury Hotel/Resort experience required.