PbAbout the role: /b To raise efficiency and effectiveness of the day-to-day operation of the Catering Department while personally prospecting, selling, planning, and servicing corporate and social business while maintaining FS standards and maximizing revenue/profit potential. This position will assume full responsibility for the operation of the Catering Department. /ppbWhat you will do: /b /polliBe a part of the pre-opening team! /liliSupervise the Catering function daily, including maintaining and monitoring all written communication from Catering Managers and Coordinators, such as Menu and Event Proposals, Contracts, Banquet Event Orders, Catering Resumes, Daily Events Report, and Delphi Input Standards. /liliParticipate in preparing and analyzing weekly financial forecasts, pace reports, monthly production recaps, and contribute to the Annual Marketing Plan and Budget. /liliActively prospect, handle inquiries, develop new business, and maintain a portfolio of current accounts to ensure a full pipeline and exceed revenue targets. /liliFinalize bookings, maximize revenue through upselling, and ensure effective communication across departments for event success. Review Banquet Checks and bill upon event completion. /liliSupervise banquet event execution, ensuring client satisfaction, and review event space with staff to resolve any challenges. /liliServe as liaison for vendor/supplier needs, including AV, florists, entertainment, transportation, and off-site locations. /liliMaintain knowledge of resort facilities, capacities, and operational needs of all departments. /liliMake timely decisions balancing client needs with resort goals. /liliParticipate in and possibly host various meetings with staff and clients, including operations, sales, and planning meetings. /liliAssist with inquiries, site inspections, and high-volume calls within the sales, marketing, and catering departments. /liliConduct performance evaluations, mentor staff, and recommend hiring, termination, or disciplinary actions. /liliFacilitate and monitor training for new staff and assume an active role in Event Management when required. /li /olpbWhat you bring: /b /pulliCollege degree preferred; relevant experience considered in lieu. /lili3-5 years as a Director of Catering or similar role in a luxury resort or hotel, with at least 2 years in Corporate and Social markets and weddings. /liliLeadership experience preferred. /liliProficiency in English, interpersonal skills, client relationship development, and personal selling skills. /liliCoaching, organizational, and attention to detail skills. /liliAbility to work long hours, weekends, and evenings; negotiate, delegate, and work under pressure. /liliBasic knowledge of AV equipment, internet, telecommunication tech, Delphi Software, and MS Office Suite. /liliPhysical ability to stand/walk for up to 8 hours, climb stairs, and perform tours. /li /ulpbWhat we offer: /b /pulliLucrative salary and market-leading benefits including Medical, Dental, Vision, 401K with employer match starting at 30 days. /liliImmediate time off plans, inclusive work environment, global hotel discounts, wellbeing initiatives, diversity promotion, employee meals, and tuition reimbursement. /li /ulpbSchedule Hours: /b Irregular hours, including weekends and evenings. /ppLearn more about working at Four Seasons at our website. We are an Equal Opportunity Employer, encouraging minorities, women, veterans, and individuals with disabilities to apply. /p #J-18808-Ljbffr