Director of Catering

Centerplate   •  

Las Vegas, NV

Industry: Food & Beverages

  •  

5 - 7 years

Posted 45 days ago

This job is no longer available.

Operated by the Las Vegas Convention and Visitors Authority (LVCVA), the center is well known for its versatility, size, and amenities. In addition to exhibit and convention space, 144 meeting rooms (more than 241,000 square feet) handle seating capacities ranging from 20 to 2,500. A grand lobby and registration area (more than 225,000 square feet) efficiently link existing exhibit halls with new exhibit and meeting rooms, and allow simultaneous set-up, break-down and exhibiting of multiple events.

Principal Function:

The Hospitality Director, Catering position is found within larger Centerplate venues, typically Tier 1 Convention Centers, with a high volume of and significant revenue stream from catered functions and events.

The Hospitality Director, Catering will typically manage a team of one or more Catering Sales Managers and or/Coordinators. They are responsible for creating unique dining experiences by directing, selling, up-selling and actively participating in the planning and production of catered functions. Working closely with clients, as well as with the banquets, culinary, beverage and operations staff, they are responsible for ensuring that events are coordinated and executed smoothly and in accordance with client expectations and specifications.

The Hospitality Director, Catering will focus on the development, implementation and measurement of the revenue objectives contained within the unit's annual marketing plan. He or she will direct and manage the Catering Sales team and all sales activities to meet revenue objectives and attain the top line financial forecast. This includes developing sales with existing business (forecasted group/local business) and executing strategies to develop new business.

The Hospitality Director, Catering will support the planning of and preparation for events according to anticipated attendance, and will provide hands-on management and oversight in the areas of service and F&B operations during events.

Essential Responsibilities:

  • Maximize Centerplate's catering revenue through creative sales techniques and customer focus.
  • Communicate and promote Centerplate's culture and values; Provide hands-on leadership and direction to Catering Sales staff.
  • Contribute to the efficient operation of assigned unit by partnering with operations in providing support, information, insight, analysis and recommendations in matters pertaining guest service, menu development, creative event planning, revenue generation and other functions pertaining to Catering Sales.
  • Participate in special projects related to the development and implementation of organizational, HR and general business strategies.
  • Contribute to goal of making Centerplate #1 in Event Hospitality and the #1 Employer of Choice through personal commitment and leading by example.

Required Qualifications/Skills:

  • Bachelors degree in business, hotel/restaurant management or a related field, and/or appropriate combination of education and experience to support on the job effectiveness.
  • 5-7 years of catering sales experience, with at least 3-5 years in a senior management role.
  • Prior experience in a similar venue with more than $10M in food and beverage sales.
  • Demonstrated financial acumen with proven track record for generating revenue growth.
  • P&L accountability and/or contract-managed service experience.
  • Must possess strong knowledge of food and wine for menu development.
  • Must possess strong knowledge of food and beverage financials, operations procedures, controls and administration, as well as awareness and ability to perform all sales-related functions.
  • Solid and proven track record for sales and leadership success.
  • Tech savvy, with high proficiency in all Microsoft Office programs.
  • Demonstrated success in interfacing with a variety of organizational functions and divisions to accomplish tasks.
  • Flexibility, ability to work extended or irregular hours to include nights, weekends and holidays.