Director of Catering
Boar's Head Resort, Charlottesville, VA, United States
Description
The Director of Catering (DOC) sells the Resort's various venues, generating banquet and catering revenue. They will be responsible for contracting, planning, and assisting with all details conveyed by the client to procure a successful and memorable event. The DOC will manage other sales team staff who may be needed to handle day group leads. They will be a direct liaison between the sales and culinary teams on items related to the banquet menu or services and will be at all BEO meetings. They will coordinate booked event details and information for all operational departments across the resort. The DOC should build relationships with local and regional planners who book regularly.
Essential Job Functions
Handle and manage all leads for day group business. Assist clients looking to use event space with menu planning, food and beverage coordination, table arrangements, decoration options, room set‑ups and staging. Sell and price meeting space within resort guidelines.
Develop proposals, including menu, rentals, service, creative needs, and contract terms, taking customer's vision and budget into account
Sell all of the Resort's lines of business, including lodging, golf, spa, and other resort activities and events.
Conduct tours of the resort and banquet facilities
Work with and provide leadership for the Food and Beverage team while clients are on‑site during an event.
Provide support for the wedding sales manager when required on wedding‑related events
Provides leadership and guidance to the banquet and events team within the Resort
Work with the culinary team to generate banquet and catering menu
Coordinating and supervising staff to ensure high‑quality service
Managing relationships with clients and understanding their needs for event planning
Coordinating with chefs and kitchen staff to execute banquet orders
Handling contract negotiation and payment processing with clients
Train and support all sales associates and ensure performance in accordance with established SOPs and CORE standards.
Solicit new accounts and review previous banquet files to generate business. Work with DOSM to generate new leads.
Interact with clients to determine needs and direct staff accordingly
Manage and maintain vendor relations
Maintain complete knowledge of market trends, competition, and customers
Consistently meet and exceed budgeted goals.
Participate in problem resolution with other departments regarding space conflicts, cancellations, etc.
Organize traces for follow‑up including compiling, analyzing and inputting tracking data of long‑term and new business relationships into Delphi.
Monitor and handle all calls on a timely basis and actively solicit and book business following Hotel standards. Maintain consistent verbal and written communication with clients.
Meet with clients to work out the details of their requirements for meeting rooms.
Suggestively sell Hotel features, benefits and amenities.
Maintain an active, visible and positive position while attending appropriate trade shows, chamber functions and community activities.
Participate in weekly sales meetings and offer creative ideas and strategies with other staff members to identify potential clients or markets.
Train sales team members on Delphi and BEOs.
Maintain strong computer skills including Microsoft Office, Delphi and Versa.
Have a reputation as an accomplished team player that others seek out for assistance.
Possess a positive attitude, desire to succeed and a polished appearance representative of a 4 Star Resort.
Requirements
Proven experience in catering management, hospitality, or related food service roles
Strong leadership and team management skills
Excellent organizational and multitasking abilities
Exceptional communication and interpersonal skills
Ability to develop and execute strategic plans
Knowledge of food safety regulations and standards
Budgeting and financial management expertise
Creative problem‑solving skills and attention to detail
Flexibility to work evenings, weekends, and holidays as required
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Essential Job Functions
Handle and manage all leads for day group business. Assist clients looking to use event space with menu planning, food and beverage coordination, table arrangements, decoration options, room set‑ups and staging. Sell and price meeting space within resort guidelines.
Develop proposals, including menu, rentals, service, creative needs, and contract terms, taking customer's vision and budget into account
Sell all of the Resort's lines of business, including lodging, golf, spa, and other resort activities and events.
Conduct tours of the resort and banquet facilities
Work with and provide leadership for the Food and Beverage team while clients are on‑site during an event.
Provide support for the wedding sales manager when required on wedding‑related events
Provides leadership and guidance to the banquet and events team within the Resort
Work with the culinary team to generate banquet and catering menu
Coordinating and supervising staff to ensure high‑quality service
Managing relationships with clients and understanding their needs for event planning
Coordinating with chefs and kitchen staff to execute banquet orders
Handling contract negotiation and payment processing with clients
Train and support all sales associates and ensure performance in accordance with established SOPs and CORE standards.
Solicit new accounts and review previous banquet files to generate business. Work with DOSM to generate new leads.
Interact with clients to determine needs and direct staff accordingly
Manage and maintain vendor relations
Maintain complete knowledge of market trends, competition, and customers
Consistently meet and exceed budgeted goals.
Participate in problem resolution with other departments regarding space conflicts, cancellations, etc.
Organize traces for follow‑up including compiling, analyzing and inputting tracking data of long‑term and new business relationships into Delphi.
Monitor and handle all calls on a timely basis and actively solicit and book business following Hotel standards. Maintain consistent verbal and written communication with clients.
Meet with clients to work out the details of their requirements for meeting rooms.
Suggestively sell Hotel features, benefits and amenities.
Maintain an active, visible and positive position while attending appropriate trade shows, chamber functions and community activities.
Participate in weekly sales meetings and offer creative ideas and strategies with other staff members to identify potential clients or markets.
Train sales team members on Delphi and BEOs.
Maintain strong computer skills including Microsoft Office, Delphi and Versa.
Have a reputation as an accomplished team player that others seek out for assistance.
Possess a positive attitude, desire to succeed and a polished appearance representative of a 4 Star Resort.
Requirements
Proven experience in catering management, hospitality, or related food service roles
Strong leadership and team management skills
Excellent organizational and multitasking abilities
Exceptional communication and interpersonal skills
Ability to develop and execute strategic plans
Knowledge of food safety regulations and standards
Budgeting and financial management expertise
Creative problem‑solving skills and attention to detail
Flexibility to work evenings, weekends, and holidays as required
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