Director of Catering - The Ritz-Carlton, Chicago

• Supervise catering/coordinator/event planning managers and related associates; interview, hire, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communications, recommend and conduct performance and salary reviews, recommend discipline and termination, as appropriate.
• Meet with the customers to review the Banquet Event Orders and, where appropriate, group resumes, to review any changes, issues and/or problems to ensure delivery of a quality product.
• Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.
• Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.
• Key Account Management: Maximizes current hotel key accounts by identifying and capturing those that offer revenue growth.
• Plans and implements an on-going Targeted Account Development "hit list" in order to create new revenue and acquire valuable hotel contacts, and contracts.
• Continually targets and prospects for new business through telemarketing, individual creativity and innovation.
• Yield Management: Utilizes yield management techniques by profitably negotiating room rates and function space commitments in order to enhance the hotel's financial performance.
• Account Service and Management: Maintains well-documented, accurate, organized and up-to-date file management system in order to serve client and employer in the most expedient, organized and knowledgeable manner.
• Develops strong customer relationships through frequent communication and the use of professional, courteous and ethical interpersonal interaction.
• Capable of planning menus, working within budget guidelines, forecasting and understanding food and beverage costs.
• Develops customer profiles and maintains an effective trace system, including trace dates and references, in order to best meet client needs, resulting in superior account service and increased revenues.
• Promptly, within the same day or by 10am the next business day, follows-up on all customer needs and inquiries in an efficient and expedient manner.
• Time Management: Focuses on revenue-producing activity and maximizes selling time by dedicating a minimum of 80% of work time on direct sales efforts.
• Professionalism: Controls expenses while traveling on the property's behalf in order to minimize department and hotel costs.
• Represents themselves, the hotel and Sage Hospitality Resources, Inc. with the highest level of integrity and professionalism, a service-focused approach, and a caring, sincere attitude at all times.
• Exhibit a positive and involved team attitude to all hotel departments and maintains open communications with all coworkers for the best overall performance of the hotel.
• Exhibits strong listening skills. Displays a neat, clean, and business-like appearance at all times.

• Requires a working knowledge of banquet/catering food and beverage service, policies or operations.
• Requires knowledge of computer equipment.
• Requires knowledge of general sales techniques, yield management, and customer service skills.
• Requires the ability to hear, speak, read and write English fluently.
• Requires 12th grade level mathematics, spelling and reading skills.
• Must have dexterity/mobility to meet clients on and off premises, to tour property and attend functions, to climb stairs, and operate basic office equipment.
• Vision to read fine print and computer screens, to see colors, to observe rooms in poorly lit conditions

• Excellent hearing necessary for verbal interaction with guests and associates.
• Excellent vision necessary to view set-ups.
• Excellent speech communication skills required for verbal interaction with guests and associates.
• Excellent literacy necessary to read BEOs, process gratuities and payroll, etc

Sage Hospitality