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.

 

Sage Hospitality is in search of our new Director of Catering to join our team at the Westin Cleveland. The ideal candidate is someone with strong leadership abilities, outstanding communication and analytical skills, and experience in creating strong partnerships with the community and industry leaders. You will be using your drive and passion for success to lead the team to both break boundaries and meet goals. At Sage Hospitality, we’re not asking you to fit the mold; we’re hoping that you break it!

The Westin Cleveland is a 484 room hotel is located in the heart of downtown Cleveland, a few blocks from the Rock and Roll Hall of Fame, Great Lakes Science Center and Cleveland Convention Center. For sports lovers, the FirstEnergy Stadium and Rocket Mortgage FieldHouse Arena are less than a mile away. This stunning property features refined spaces highlighting dynamic works from local artists adding a touch of class and sophistication to our hotel lobby. Hungry? We feature local ingredients and beers at the outstanding Urban Farmer Steakhouse or for a quick grab & go enjoy coffee from our very own on-site Starbucks®.

As part of Sage Hospitality’s Premier and Lifestyle division, we passionately strive to be the best and create excellence in everything we do. We are known amongst our staff, our owners, our guests and our communities as leaders in our field who are authentic, humble, innovative and flexible operators driven to anticipate needs and exceed expectations.

Bold. Bright. Caring. Energetic. Daring. Driven. Strategic. To deliver the type of outstanding experience we aim to provide our guests, we need remarkable individuals who are passionate and committed to making a difference. If this sounds like you, then explore the career positions at Sage Hospitality that await you.

POSITION FOCUS

Oversees the daily operations of the catering and group planning area to achieve customer satisfaction, quality service and compliance with local and corporate standard operating procedures. Captures and proactively solicits for local catering businesses with less than 10 guest rooms, catering functions, small meetings with ten or less guestrooms and insures proper execution. Meets revenue expectations.

CUSTOMERS SERVICE FOCUS

To support Sage’s Vision of being recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” You should champion this culture in every touch point of our business from our associates, guests, owners and communities. The service and courtesy you extend and promote on a daily basis will ensure a healthy and productive culture of serving others with excellence.

ESSENTIAL RESPONSIBILITIES

Supervise catering and sales managers/coordinators 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. Confirm payroll, ensuring accuracy and prompt reporting to controllers.

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 in order to create new revenue and acquire valuable hotel contacts, and contracts. Continually targets and prospects for new business through proactive solicitation efforts, individual creativity and innovation.

Yield Management: Utilizes yield management techniques by profitably negotiating room rates, function space commitments and food and beverage minimums 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 one 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 co¬workers for the best overall performance of the hotel.

Exhibits strong listening skills. Displays a neat, clean, and business-like appearance at all times.

OTHER RESPONSIBILITIES

• Perform special projects and other responsibilities as assigned.
• Participate in task forces and committees as required.

Administration: 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.
Community/Trade Involvement: Actively participates in those community and trade organizations that most benefit the hotel's exposure to the community and the hotel's bottom line. Performs other duties as assigned or deemed necessary by management.


SUPERVISORY DUTIES - 2-5 associates

POSITION QUALIFICATIONS

COMPETENCIES

STRATEGIC SKILLS

Skilled in all facets of our business or specific area of specialty. Highly capable with current practices and processes and looks ahead at opportunities to utilize new products, consumer trends, changes in the marketplace, and technology edge. Has natural instincts and insight for finding the best solution to unclear situations, issues and problems. Reflects on their experience to determine numerous future possibilities and outcomes. Can see how the details fit into the big picture. Is a highly capable and resourceful problem solver. Manages the creative process within the business or department to develop unique solutions. Leverages creative solutions in the organization resulting in competitive advantages. Makes great decisions.

OPERATING SKILLS

Effectively divides, assigns, and delegates work to meet business objectives and goals. Communicates direction and purpose of work resulting in associate ownership, pride, and quality outcomes. Is able to assess how associates can improve performance and guides their developmental path. Is able to motivate and develop associates to their potential and create promotable talent for the organization.

COURAGE

Readily leads when challenges arise and is invigorated by tough situations. Will take an unpopular stand when needed. Can recognize talent individuals and assembles great teams without fear of hiring strong people. Formulates and communicates clear work plans and gives regular feedback on progress towards goals and makes changes accordingly. Let’s people know where they stand and can take negative action when needed.

ENERGY AND DRIVE

Is a competitive person who is consistently driven to accomplish and exceed goals. Creates a sense of urgency in matters that will impact the success of their business objectives.

PERSONAL AND INTERPERSONAL SKILLS

Welcoming and warm personality. Demonstrates genuine care for customers and associates. Sets the tone for others in stressful situations by responding in a cool, calm, and collected way. Creates confidence and trust with others and is viewed by others as honest and direct. Is comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels. Can create an environment where associates thrive and actively seek approval of the manager. Conveys trust in associates and elevates their confidence by encouraging decision making and learning opportunities. Is a self-improver who develops a variety of approaches and communication techniques tailored to each situation. Builds high performing teams and compels them to embrace a shared vision for success.

KNOWLEDGE/SKILLS

• 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

ABILITIES

• 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

EDUCATION/FORMAL TRAINING

2+ year associates degree minimum

EXPERIENCE

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

MATERIAL/EQUIPMENT USED

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

ENVIRONMENT

Office environment, weather exposure when making sales calls

This company is an equal opportunity employer.

 

 

 

frnch1