Director of Catering and Conference Service

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Job Type Full Time Job Location Abu Dhabi, UAE Nationality Any Nationality Salary Not Specified Gender Not Specified Arabic Fluency Not Specified Job Function Catering, Food Services & Restaurants Company Industry Travel, Hotel & Tourism About the role The Director of Catering and Conference Services will oversee all aspects of a profit and service driven Catering Sales Department. What you will do Main duties/description: To oversee all aspects of a profit and service driven Catering and Conference Services Department. Supervision of the conference services, catering sales and administrative staff in their day-to-day roles. Including maintaining and monitoring the accuracy and effectiveness of all written communications. These include but are not limited to: Banquet Event Orders, Resumes, Daily Events Report, Golden Sales & Catering Input Standards, and Guest at Leisure Reports. Review for accuracy and assign to the Conference Services Managers all booking turnovers from the Sales Department. Prepare with analysis the Catering and Conference Services weekly 3-month financial forecast, month end financial summaries, and contribute to the annual Marketing Plan and Budget. The ability to assist in developing and executing projects for assigned market areas to increase catering activity, volume and profit. Act as the liaison for all vendor/supplier related clients’ needs, (i.e. Audio Visual, Florists, Entertainment, Transportation, DMC, and Off-site Locations etc.). Complete periodic audits of the Account and Booking Data in Golden Sales & Catering to include but not exclusive to Conflict Report, Account Traces, Post Conference Reports. Evaluate current sales practices and make recommendations to maximize the profitability of the Catering and Conference Services resources. Oversee the quarterly administration and seek new ways to motivate and maximize revenues with the Catering and Conference Services Incentive plans. Finalize the requirements of personally booked or assigned Catering and Conference Services bookings while maximizing revenue potential through up selling and ensuring effective communication both written (Resumes, BEO, Daily Reports) and personal contact with all departments for the success of the event. Ensure accuracy of Banquet Checks and provide bill review on completion of program or event. Supervise the execution of banquet events. Review all function space with banquet manager and when necessary head house attendant. Ensure satisfaction of client at the outset of all events. Make timely and impromptu decisions, which balance client’s needs with the financial, safety and staffing goals of the hotel. Find solutions to the inevitable challenges and glitches that arise while groups are on property and keep Commercial Director and Planning Committee promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate. Maintain knowledge of hotel facilities, capacities and dimensions of meeting space and basic operational needs of all operating departments. Plan and/or attend and/or participate in meetings with hotel staff and clients, including but not exclusive to: Morning Operations Briefing, Morning CS Briefing, Resume Meeting, Banquet Event Order Meeting, Sales Meeting, Pre-Convention Meetings, Bi-Monthly Board of Operations, Planning Visits, and Menu Tastings. Conduct performance evaluations and mentor Conference Service Managers, and Administrative Assistants to develop and prepare Managers and Staff for future promotion and possible transfer within Four Seasons. Facilitate and monitor training, recommend the hiring, terminating, or disciplining of any Catering or Conference Services employee. Respond according to the crisis management plan to any resort emergency or safety situation. Comply with Four Seasons standards for sales and marketing (commercial), while working harmoniously and professionally with co-workers and planning committee. Comply with Four Seasons Category One and Two Work Rules and Standards of Conduct as set forth in EmPact. Assist with all inquiries within the sales, marketing and catering department, including assistance with high telephone volume and walk-in site inspections. Maintain an active and visible role in the local business and social community to generate new business, recruit future employees and managers, and support the public relations efforts of the resort. Periodically host and ensure maximum effectiveness of Banquet Event Order Meetings, and Resume meetings. Perform other tasks or projects as assigned by hotel management. Proven interpersonal skills with a track record of successful client interactions. Ability to work long and irregular hours, weekends, and evenings. Able to negotiate, organize, delegate & work under pressure. Basic knowledge of audio-visual equipment, telecommunication technology etc. Knowledge of Golden Sales & Catering Software. Standard Duties: To provide a friendly and professional service that always exceeds guests’ expectations. To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety. To undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position. To report for duty punctually wearing professional attire. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards. To comply with local legislation as required. To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule. To respond to any changes in the division as dictated by the needs of the industry, company or hotel. To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs. Conduct and attend training sessions as outlined. Perform other tasks or projects as assigned by the Commercial Director or Assistant Director of Food & Beverage. What you bring A minimum of 2–3 years’ experience in a similar role within a luxury brand, preferably with strong knowledge of the UAE market. Knowledge of Catering Sales operations, hygiene standards, and cost control procedures. Strong leadership, organizational, and financial management skills. Excellent communication, interpersonal, and guest service skills. Ability to work in a fast-paced environment and as part of a team. Proficient in English (speaking, reading, writing); Arabic language is a plus.