Experience: Minimum two years’ experience as a Catering Director for a luxury or ultra-luxury hotel/resort.
High school diploma; some college.
Familiarity with: F&B cost controls, Sales and Marketing tools, various food services styles, and menu development
Responsibilities
Liase daily with Catering staff to review status of business, schedules, priority assignments, bookings and all information pertinent to the department operation.
Direct and monitor the performance of Catering staff, ensuring that all procedures are followed; correct any deficiencies with respective personnel.
Ensure that standards are maintained at a superior level on a daily basis.