Job Details

Overview

Join to apply for the Associate Director of Catering role at Kona Village, A Rosewood Resort.

Responsible for directing the day-to-day operations of the Catering Department, assisting the Catering Director in implementing hotel goals, strategies, etc., and fulfilling the Catering Director's duties in his/her absence.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of and comply with all hotel/departmental policies and procedures, ensuring that Catering staff is informed as well.
• Liaise weekly with Catering staff to review status of business, schedules, priority assignments, bookings and all information pertinent to the department operation.
• Check with administrative assistants throughout the day to ensure that all clerical work is processed on a timely basis.
• Handle inquiry calls on a timely basis.
• Solicit, book and manage banquet and meeting functions within the Hotel, anticipating guest needs.
• Ensure supervisory coverage at all meeting, meal functions and receptions.
• Identify client's requirements in order that all operating departments can be fully informed and all services rendered, as promised.
• Create imaginative menus as well as suggest wines to guests within their given price range.
• Maintain a good working relationship with the Chef and his/her staff, Banquet Manager, Steward and Housemen and all other support staff.
• Attend and/or conduct daily event order meeting with kitchen, banquet, stewarding and AV staff when necessary.
• Review the Captain's reports for previous day functions; follow up on any problems noted and file.
• Review Banquet sales checks from the previous day's events; ensure accuracy of charges.
• Resolve discrepancies with Accounting.
• Maintain outside solicitation on a weekly basis.
• Have complete familiarity with Rosewood and its properties.
• Conduct site-tours, and entertain clients on a regular basis.
• Participate in weekly meetings.
• Provide a weekly summary of solicitation calls and bookings (tentative and definite) and achieve sales goals set by Director of Catering.
• To be able to conduct walking tours of entire property.
• Dress in a professional manner that complies with the Rosewood dress code.
• Assist Director of Catering with the following:
• Direct and monitor the performance of Catering staff, ensuring that all procedures are followed. Correct any deficiencies with respective personnel.
• Maintain solicitation effort of existing and new corporate clients.
• Ensure client files are kept organized and current with all required information.
• Ensure that Catering staff is familiar with Banquet service standards to better sell the facilities.
• Assist in the sales training of catering managers.
• Ensure Banquet captains and staff are performing tasks according to “five diamond” standards.
• Review Catering staff's space blocking methods to ensure that appropriate space is blocked to accommodate the group's requirements and to maximize revenues, yet minimize labor costs.
• Assist in the formulation of the marketing plan and competitive analysis.
• Maintain menu information in computer system.
• Produce average check reports for month end review.
• Produce and monitor catering production reports on a monthly basis.
• Assist in the weekly forecast of catering revenues.
• All other duties as required.

Qualifications

• Experience: Minimum two years' experience as a Catering Manager for a luxury or ultra-luxury hotel/resort.
• Education: Minimum high school diploma; college degree preferred.
• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Technical Skills: Knowledge of accommodating room capacities; knowledge of all styles of room set-ups, standard equipment involved and proper handling of such; knowledge of organizing set-up requirements from information on B.E.O.'s; knowledge of staffing guidelines/requirements to set-up, turn and break-down function spaces; fluency in English both verbal and non-verbal; provide legible communication; compute basic arithmetic; familiarity with cost controls; ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize and organize; ability to be a clear thinker, remaining calm and resolving problems using good judgment; ability to follow directions thoroughly; ability to understand guest's service needs; ability to work cohesively with co-workers as part of a team; ability to work with minimal supervision; ability to maintain confidentiality of guest information and pertinent Hotel data; ability to ascertain departmental training needs and provide such training; ability to direct performance of staff and follow up with corrections when needed.
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Physical Requirements: Must be able to exert physical effort in transporting _____ pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Licenses & Certifications: None required.