Additional Information: This hotel is owned and operated by an independent franchisee,Sage Hospitality. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

The Director of Catering directs all areas of catering sales, including achieving goals and objectives; while analyzing potentials for business growth. Ensures all catering operations are in alignment with the direction of the Director of Sales, General Manager, Company, brand standards, and local, state and federal regulations. Ensures quality service, achieving financial goals and implementing short and long-term strategies. Develops budget, marketing and business plans and capital expenditures.

• Leads catering teams and ensures performance, goals and objectives are achieved.
• Reviews Banquet Event Orders and group resumes with clients and hotel departments to ensure client needs are communicated.
• 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.
• Utilizes yield management techniques by profitably negotiating room rates and function space commitments in order to enhance the hotel's financial performance.
• 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 and professional communications.
• 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.
• Focuses on revenue-producing activity and maximizes selling time by dedicating a minimum of 80% of work time on direct sales efforts.
• 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 always.
• 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.
• Displays a neat, clean, and business-like appearance always.

• Participate in task forces and committees as required.
• Achieves activity goals as established by management and completes all reports and assignments in an accurate and timely fashion.
• Contributes to the hotel's overall sales effort during planning and strategy phases through research and knowledge input.
• Participate in community and trade organizations that benefit the hotel's exposure to the community.

• This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.

• Required Competencies
• Dealing with Ambiguity
• Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; can comfortably handle risk and uncertainty.
• Composure
• Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; is a settling influence in a crisis.
• Interpersonal Savvy
• Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact.
• Building Effective Teams
• Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.

• Knowledge of banquet/catering food and beverage service, policies or operations.
• Knowledge of computer equipment.
• Knowledge of general sales techniques, yield management, and customer service skills.
• Requires 12th grade level mathematics, spelling and reading skills.
• 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.

• More than two years of post -high school education

• More than two (2) full years of employment in a related position with this company or other organization(s).

• General Banquet equipment. General office equipment: computer, typewriter, copier, facsimile, telephone, calculator, etc.

• Office environment, weather exposure when making sales calls

This company is an equal opportunity employer.

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